Jain Food Recipes

Jain Misal Pav

Jain Misal Pav Recipe

By avni Published: March 28, 2014

  • Yield: 4 bowls (4 Servings)
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins



  1. Heat the oil for preparing the masala, roast the coconut, sesame seeds and all the dried spices and allow it to cool
  2. Mix it in the mixture by using little water and keep it aside
  3. Heat the oil in the pressure cooker, add Jeera and curry leaves in it
  4. Add the chopped tomatoes, add the misal masala, turmeric powder and little water and cook for 2-3 mins on medium flame
  5. Add the matki, safed vatana, moong and chawli sprouts and mix well.
  6. Add 2 cups of hot water, salt, mix well and pressure cook it for 3 whistles
  7. Allow it to cool, add chilli powder. 1/2 cup of water, coriander and mix well. Cook for 2-3 mins
  8. While serving, serve the misal in the serving bowl, add mixed farshan, 2 tbsp poha, and sprinkle coriander over it
  9. Serve it hot with laddi pav
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Jain Molaga Podi Powder (Dry Chutney Powder)

Jain Molaga Podi Powder (Dry Chutney Powder) Recipe

By avni Published: July 30, 2013

  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins



  1. Roast the daals and allow it to cool down
  2. Roast dry roast Red Chilies, Coriander Seeds and Curry Leaves and keep it separate
  3. In the same vessel roast Coconut Powder and Asafoetida until the coconut changes color
  4. Grind all the ingredients together to fine powder (small coarse still visible)
  5. Allow it to cool
  6. Store the powder in the airtight container and keep it in the pantry or refrigerator
  7. Serve the chutney powder dry or add a little oil or ghee to make a dipping sauce.
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Dal Pinni

Dal Pinni Recipe

By avni Published: February 14, 2013

  • Yield: 4-6 cups (4-6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins



  1. Roast all the paste ingredients in oil and when cooled blend everything to form a smooth paste
  2. Soak the dals for 2 hours. Pressure cook it with adding 3 cups of water, turmeric, tomatoes, salt and green chilli paste
  3. Heat the pan and add oil in it. Sauté cabbage and spinach for 5 mins
  4. Add the cooked dal, ginger powder, sugar, prepared paste and 1/2 cup water and boil it
  5. Cook for 10 mins, add lemon juice and serve it hot
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Rava Dosa

Rava Dosa Recipe

By avni Published: October 1, 2012

  • Yield: 18-20 (6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins



  1. Mix all the ingredients except oil and jeep the batter for about 1 or 1/2 an hour
  2. Rava will soak water so at the time of making dosa you might have to add little water. The batter should be of pouring consistency (thick buttermilk)
  3. Pour the dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
  4. Cook it on medium heat for 3 minutes and then on high heat for 1/2 a minute. Remove the dosa if you want slightly soft
  5. For crispy dosa cook for another 1minute on high heat until it turns Golden brown in color
  6. You can Flip the dosa and cook it on other side but usually I cook only on one side
  7. Serve it hot with coconut or tomato chutney. (or sambhar)
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