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The traditional Gujrati home- made savoury cake which is very nutritious.


  • ½ cup whole pigeon peas (tuvar/arhar)
  • ½ cup split black lentils (chilkewale urad dal)
  • ½ cup split Bengal gram (chana dal)
  • 3 cups brown/red rice
  • 1 tsp ginger-green chilli paste
  • ¼ tsp turmeric (haldi) powder
  • ¼ tsp chilli powder
  • ¾ cup grated bottle gourd (doodhi)/ carrot or any vegetable of your choice
  • 2 tsp lemon juice (optional)
  • ½ tsp dry dates (kharek) powder
  • Unrefined salt to taste

For Tempering

  • 1 tsp black sesame seeds (til)
  • 1 tsp water melon seeds (magaj tari)
  • ¼ tsp asafoetida (hing)
  • A sprig of curry leaves

For the Garnish

  • Fresh coriander leaves


Mix the whole tuvar, urad and chana dals. Rinse and soak overnight. Soak brown rice separately overnight. Next day, drain and grind the mixture of pulses. Drain and grind the rice separately. Mix both these batters well. Keep it aside overnight to ferment. Add ginger-chilli paste, turmeric and  chilli powder. Add lemon juice (optional), dry dates powder, salt and grated bottle gourd (or any vegetable of your choice). Prepare a dry tempering (tadka) of black seasame seeds, watermelon seeds, asafoetida and curry leaves.

Prepare a baking tray (lined with parchment paper if not of non-reactive material) and sprinkle the dry tempering on it. Pour and spread the batter. Bake in a pre-heated oven at 150 °C for 30 – 35 minutes, or until the crust is golden brown. Garnish with fresh coriander leaves and serve.

Serves 6


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