Jain Food Recipes

Jain Patra

Jain Patra Recipe

By avni Published: February 21, 2014

  • Yield: 20 pieces approx (4 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins



  1. Mix all the ingredients and make a semi liquid batter
  2. Steam for 15-20 mins
  3. Allow it to cool and cut it into thin slices
  4. Fry deep or season them with 1 tbsp oil, 1/4 tsp rai, 2-3 green chilli slit, 4 tbsp grated coconut and coriander
  5. Serve hot with chutney or sauce
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Jain Bhel Chutney

Jain Bhel Chutney Recipe

By avni Published: January 31, 2014

  • Yield: 1/2 cup (5 Servings)
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins



  1. Mix all the ingredients and grind it in the mixture
  2. You can use the chutney while preparing bhel (or sev puri too)
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Dal Dhokli

Dal Dhokli Recipe

By avni Published: November 25, 2012

  • Yield: 10 bowls (4 Servings)
  • Prep: 40 mins
  • Cook: 30 mins
  • Ready In: 1 hr 10 mins



  1. Wash the toor dal, soak it in water for 3 hrs and pressure cook it till 3 to 4 whistles
  2. Take a big thick bottom pan and add 1 tbsp oil in it. Add mustard seeds, cumin seeds, curry leaves, green chillies asefotida to it. Add the churned toor dal to it
  3. UAdd 4 times the water to toor dal and bring it to boil
  4. Prepare the wheat dough by adding salt , turmeric, red chili powder and water as required
  5. Make 15 thin chapatis and cut diamond shapes and add them gradually to te boiled toor dal
  6. Add the boiled ground nuts, lemon juice and chopped coriander to it and serve hot if hot. You can serve rice with it
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Khajur Imli Chutney

Khajur Imli Chutney Recipe

By avni Published: July 8, 2012

  • Yield: 2 cups
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins



  1. Wash the dates and imli and place them in a deep thick bottom pan
  2. Add the rest of the ingredients in it
  3. Simmer for about 25 to 30 mintues
  4. Let it cool down.
  5. Churn the chutney in the mixture or boss
  6. Strain the mixture through a sieve
  7. Store it in an air tight container in the refrigerator.
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Pani Puri Pani

Pani Puri Pani Recipe

By avni Published: July 3, 2012

  • Yield: 1 liter (5 Servings)
  • Prep: 1o min
  • Cook: 10 mins
  • Ready In: 11 mins



  1. Soak the tamarind in warm Water for about half an hour and strain the pulp Through a sieve. Soak Jaggery for half an hour in another bowl.
  2. Add the tamarind pulp and Jaggery with the other ingredients except black salt and grind it in the mixture until fine paste using little water
  3. Add 1 litre of water and add black salt and salt as required
  4. Pour the Pani puri Pani in the serving vessel and keep it in the refrigerator for 3 hours
  5. Serve it chilled. First Make a hole in the middle of The puri , the add sprouts (moong) and ragda (white vatana) in it. Then n top add tamarind chutney and dip the puri in the chilled Pani.you can add boondi in the Pani puri's Pani itself.
  6. Eat it immediately to enjoy the crispy and tasty pani puri.
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