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150g - puffed rice, washed in plenty of water to remove sand particles and soaked for 1/2 hr
400g - raw rice, washed and soaked for 4 hours
50g - Urad Dal (combine with rice)
Methi seeds, a pinch
Oil to prepare dosa
1/8 tsp - baking soda
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.
Puffed Rice Dosa (Charmure Polo)
Hyderabadi dum biryani
Punjabi Mutton Curry