Jain Food Recipes

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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Puda/Chilla Recipe

By avni Published: July 17, 2012

  • Yield: 20 (4 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins



  1. Mix all the ingredients well and soak the batter for 1/2 hour
  2. Heat the non-stick pan on high heat and drizzle few drops of oil
  3. Pour some mixture into the pan in a circular motion (about 3 to 4 inches round)
  4. Cook for few mintues and drizzle few drops of oil on top and flip them over and cook it for another couple of mintues
  5. Serve the chillas hot with chutney or ketchup
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Rava Idli

Rava Idli Recipe

By avni Published: July 11, 2012

  • Yield: 16 idlis (4 Servings)
  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins



  1. Heat 3 tbsp ghee in a thick bottom pan, add mustard seeds and allow them to pop, add asafoetida/hing, whole red chilli, urad dal
  2. When urad dal becomes little red add rava/soji in it and roast it till it turns light brown
  3. Transfer it to another deep bowl and allow it to cool for about 10-15 minutes
  4. Add curd/dahi, salt, chilli ginger paste, curry leaves, corainder leaves and mix it without any lumps
  5. Add water little by little to make idli batter to dropping consistency
  6. Grease the idli moulds and heat the water in the steamer until it boils
  7. Add eno/fruit salt in the batter and stir it. Immediately pour the batter to the idli mould
  8. Steam it for 15 mintues, cool down for few minutes, unmould it and serve it hot with chutney sambhar
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Falafel Recipe

By avni Published: July 3, 2012

  • Yield: 20 balls (4 Servings)
  • Prep: 15 mins
  • Cook: 11/2hr mins
  • Ready In: 26 mins



  1. Soak the chickpeas overnight in a bowl with water
  2. Pressure cook them and strain all the water
  3. Ignore the first two steps if you are using canned beans
  4. Mash the chickpeas in a food processor and mix all the other ingredients in it. It will form at tnick paste
  5. Make approx 20 balls out of the thick batter and deep fry it in hot oil
  6. As an appetizer serve hot with hummus and tahini. As a main course Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper
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Gujarati Kadhi

By avni Published: June 19, 2012

  • Yield: 4 cups (4 Servings)
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

It is eaten mainly with Kichadi , rice or Bhakri .



  1. Mix curd, besan, water and beat it well.
  2. Add ginger chilli paste, salt, sugar and curry leaves and keep it on slow heat.
  3. Keep stirring until it boils.
  4. Prepare the seasoning by heating the ghee and frying the Methi, mustard and cumin seeds until they turn brown and add red chilli and asafoetida/ hing.
  5. Add the seasoning to the Kadhi and boil for few minutes.
  6. Sprinkle coriander on top as garnish and serve hot with Kichadi/ rice/ Bhakri.
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