Raita Bajji Snack recipe | Breakfast Tea Time Snack recipe | Leftover Recipes | Flavour Diary

Today's recipe is simple makeover of raita. Raita is nothing but the yogurt with few veggies served with biryani's or pulao's or with roti in South Asia. 
Whenever we have some leftover raita we usually forcefully eat the next day but today we will give makeover to the raita by making a tea time snack or this can be served as breakfast too. This recipe is quite easy to make and you can make many changes to this and next time you have raita left you will never hesitate to make this.

Click the pic below for the making 

Level: Easy
Serves: 2-4
1 cup: 250ml
1 tablespoon(TBS): 15ml
1 teaspoon(tsp): 5 ml

Raita: 1 cup
Rice Flour-1/2 cup
Semolina(Suji) - 3TBS
Salt to taste
Red Chilli Powder: 1/4tsp to taste
Turmeric: 1/4 tsp
Baking Soda: 1/8 tsp
Water for desired consistency
Chat Masala for sprinkling
Desired Veggies chopped finely( if you don't have veggies in raita, add them )

In a bowl add Raita, Rice Flour, Semolina, Salt, Red Chilli Powder, Turmeric, Baking Soda and mix well, add water for dropping consistency.
Heat oil and once oil is hot drop batter in desired size in to the oil and cook on medium flame all the time and flip and flip and fry until light golden colour. 

Transfer on to the kitchen towel, sprinkle some chat masala  and enjoy hot with ketchup or chutney or as it is.

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Moongdal Vada | Easy Breakfast Snack recipe | FlavourDiary

Moongdal Vada recipe

Today's Hi friends, today's recipe is delicious and easy vada made with moong dal.There are many variations of vada are made in south India, and this vada is one among them. This vada needs no fermentation and very easy to make too. 
There are various vada's like Lobia vada, Medhu vada , bread vada, mix dal vada and many more. These vada's are quite common in breakfast or snack in evening. Even these are best in lunchboxes too. 

Click the pic below for the making or Moongdal vada 

Level: Easy
Serves: 3-4
1 cup: 250ml
1 tablespoon(TBS): 15ml
1 teaspoon(tsp): 5 ml


Moongdal - 1 cups
Ginger - 2 inch chunks
Cumin seeds - 1 tsp
Green Chillies - 3-4 cut (to taste)
Salt - 1 tsp (to taste)
Baking Soda - a pinch
Water - 1/4 cup
Rice Flour - 1/4 cup
Coriander - 1/4 (fresh or frozen) 
Onion - 1 medium (finely chopped)
Curry leaves - 1 spring (cut)
Oil for frying


Wash and soak moong dal for 3-4 hrs.
Drain the water from moongdal.
In a blender add soaked drained moongdal , ginger, cumin seeds, Green Chillies, salt, baking soda, water and blend to smooth paste. 
Take batter in a bowl and then add rice flour, coriander, Onion, curry leaves and mix well .
The batter should be dropping consistency. 
Heat oil and once oil is hot add batter in desired size in to the oil and cook for medium flame all the time and flip and flip and fry until light golden colour. 
Transfer on to the kitchen towel and serve hot with ketchup or chutney.

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Mushti Dosa | Konkani Dosa | Coconut | Flavour Diary

Mushti Dosa Konkani Dosa

Hi friends, Today's recipe is Mushti Dosa.Mushti means ‘handful or fistful’.Mushti dosa is made by adding a fistful of urad dal to rice to make it fluffy ,soft and porous.Addition of Coconut makes it tastes delicious.This Mushti Dosa is one of the popular and traditional dishes from the Konkani cuisine. 

Click the pic below for the making of Mushti Dosa  

Level: Easy
Makes: 12+ Dosa
1 cup: 250ml
1 tablespoon(TBS): 15ml
1 teaspoon(tsp): 5 ml


Idli Rice/Raw Rice -1 cup
Urad Dal - 2 TBS
Fenugreek Seeds - 1 tsp
Rice Flakes(poha) - 1/3 cup (thick flakes) or 1 cup (thin flakes)
Grated Coconut - 1 cup
Water as required
Salt to taste


Wash and soak the rice and Urad Dal . Add fenugreek seeds and soak for 4 hrs.
Wash and soak rice flakes for 20mins.
In a blender add rice, urad dal, rice flakes and coconut to fine paste. Add required water for blender.
Ferment the batter overnight.
After fermentation add salt to taste, and add water for dosa batter consistency. 
Heat the pan and add a ladle full of batter and then spread as pancake but little thick .Close the lid and cook on one side until golden brown and take it out. 
Serve hot with chutney or sambar.

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Tomato Pulao recipe | Lunchbox recipe | Flavour Diary

Hi friends, today's recipe is Tomato pulao. If you are looking for some quick and easy rice recipe for your lunch or dinner or for any lazy day this is would be your one good option. 

Tomato pulao is very easily made in pressure cooker. The main ingredients for this pulao is tomatoes, onion and some spices along with rice. You can use normal rice or basmati rice but for basmati rice the water should be in 1 :1.7 rice water ratio and for all other rice varieties its 1:2 ratio. This pulao is best for beginners and bachelors. Click the image below for the making of it. 👇

You might be interested in other rice recipes like:

Level: Easy
Serves: 2-4
1 cup: 250ml
1 tablespoon(TBS): 15ml
1 teaspoon (tsp): 5 ml


Oil: 2TBS
Cinnamon: 1 inch
Star Anise: 1
ShahiJeera(black cumin seeds): 1 tsp
Green Chilli: 2 cut
Onion : 1 large
Cashews: 8-10
Ginger Garlic Paste: 1 TBS
Tomatoes: 4 medium
Turmeric: 1/4 tsp
chilli powder: 1 tsp (To taste)
Garam Masala Powder: 1 TBS
Cumin Powder: 1/2 tsp
Fresh Mint : 1/2 cup
Fresh Coriander: 1/2 cup
Water: 2.5 cups
Basmati rice: 1.5 cups(soaked for 30mins)


In pressure cooker add Oil. Once hot add Cinnamon, Star Anise, Cloves, ShahiJeera(black cumin seeds),Green Chilli, Onion and Cashews. Saute until onion turns transparent.
Add ginger garlic paste and saute until raw smell of ginger garlic is gone.
Add Chopped tomatoes, turmeric, chilli powder, Cumin powder and garam masala. Cook until tomatoes turn mushy.
Add chopped coriander, mint, water, soaked basmati rice and salt, mix well and pressure cook for 2 whistles.
Once the pressure is released then mix with fork. And serve hot with raita. 

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