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    Home » Recipes » Snacks

    Gobi Manchurian dry recipe | Crispy & juicy

    January 31, 2012 by Raks Anand 90 Comments / Jump to Recipe

    Gobi Manchurian is one of the most common and popular Indo-Chinese dish. Learn how to make a crispy, yet juicy gobi manchurian dry at home.

    Gobi manchurian dry
    Gobi Manchurian recipe - Dry version

    Indo Chinese recipes are super tasty, fast to make and loved by all. Be it restaurants or street food, it is the most popular food item loved by all age group.

    Check out these Indo Chinese lunch menu ideas in my website.

    Jump to:
    • Ingredients
    • Cleaning
    • Best in Singapore
    • My notes
    • Ingredients
    • Variations
    • Top tip
    • Recipe card
    • Stepwise photos
    • Gobi Manchurian gravy

    Ingredients

    Cauliflower - In Hindi, Gobi (Phool gobhi) means cauliflower. In India (Indian variety cauliflower) the cauliflower is harder in texture.

    It takes longer comparatively to the ones we get here in Singapore (Chinese and Australian imported).

    So according to the variety, the cooking time varies. I like to boil Indian variety couple of minutes. While the other varieties just add to hot water and take out immediately.

    Cleaning

    Treating cauliflower before cooking is best idea. The can be small green worms hiding in between the florets. So take good time to see through and cut them into smaller florets.

    Wash once in plain water. Then you can boil water with sea salt/ rock salt. Add turmeric (optional) and cauliflower to it.

    You can switch off stove and soak for 15 to 20 mins or choose to par boil.

    After that drain from water and use in the recipe.

    Best in Singapore

    Gobi 65 and gobi manchurian dry, both are my family favorites. So where ever we go to restaurants, we search for any on of the above in the menu card.

    Indian Wok is one of our favorite eat out and the reason, being they serve best one that is really dry. It will be crisp outside, still juicy inside and we all are now big fans of dry version of gobi manchurian.

    Aj is just crazy about it. I tried my best to try it out at home, the only thing I could not get is to maintain the crispiness. But still my family enjoys my version of the dish.

    My notes

    After so many attempts and noting down tips from shows, I understand the batter consistency is a key for the crispiness.

    For dry version, it is fine, just try to add cooking soda to make the outer layer batter light and crisp.

    You do not want the layer to be thick when you are making gravy or semi dry version.

    Key is not to make the batter too thick like bajji batter. Slightly runny than that, just enough to coat the gobi.

    One more tip is to use chilled water or plain soda for super crispy, airy results.

    gobi manchurian dry

    Ingredients

    There are various versions available across, each one have their own version. So there is no right or wrong keeping few ingredients a must.

    Cauliflower - Make sure to clean the cauliflower well with care. Most of the Indian variety have small worms in it. What we get here in Singapore (from China or Australia) doesn't have any worm at all.

    But I feel it is loaded with pesticides, that's why. Also the texture is so much different, Indian ones have firm texture, takes time to get cooked.

    Other cauliflowers we get here gets cooked in couple of minutes and is too soft. It gets mashed in biryani or kurma if I add along all vegetables.

    So find out which variety you get and adjust parboiling time accordingly. Either way, make sure to clean well and blanch or parboil with salt and turmeric.

    Variations

    Want to make more spicy? Add some finely chopped green chilli along garlic. I added a bird's eye chilli in my video and it was perfectly balanced.

    You can add black pepper according to your preference. Take note adding too much may also spoil the taste.

    Make this recipe gluten free by replacing all purpose flour (maida) with rice flour or arrowroot flour.

    Use both ginger and garlic equally instead of garlic alone.

    Top tip

    How to make gobi manchurian crispy?

    For crispy results, you also can try refrigerate the batter and cauliflower. Once cold, take out from fridge and deep fry in hot oil.

    It takes bit longer to get fried but this makes the cauliflower get crispy as well. This stays crispy longer too.

    One more idea is to use chilled plain soda (un sweetened) in place of water to prepare the batter. In that case avoid cooking soda in the below recipe.

    That is when you drop in oil, let the flame be high. After that let it cook in medium when you want to make it crispy.

    Do not try to separate the cauliflower that are sticking just after you add to oil. Let it get cooked, flip and then use the ladle to separate the florets.

    If there are more, you can separate after draining form oil.

    Do check out my baked Gobi 65 recipe too.

    Recipe card

    Gobi manchurian dry
    Print Pin
    5 from 1 vote

    Gobi Manchurian recipe | Dry & gravy verisons

    Gobi Manchurian is one of the most common and popular Indo-Chinese dish. Learn how to make a crispy, yet juicy gobi manchurian dry at home.
    Course Appetizer, Snack
    Cuisine Indian, Indo Chinese
    Prep Time 15 minutes
    Cook Time 25 minutes
    Servings 3
    Cup measurements

    Ingredients

    • 1 Cauliflower medium sized
    • 1 Onion very finely chopped
    • 6 cloves Garlic very finely chopped - Large variety
    • 1 Green chilli Finely chopped - I used bird's eye chilli
    • ¼ cup capsicum Optional
    • 4 Spring onion sprigs
    • 1 tablespoon Chilli tomato sauce or tomato sauce
    • 2 teaspoon Soy sauce
    • 1 teaspoon Pepper powder
    • Salt
    • ½ teaspoon Sugar Optional
    • 2 tablespoon All purpose flour Maida
    • 2 tablespoon Corn flour
    • 2 pinches Sodium bi carbonate Optional
    • Oil - As needed

    For Gravy version

    • 2 to 3 teaspoon Corn flour Corn starch
    • 1 teaspoon White vinegar
    Prevent your screen from going dark

    Instructions

    • Clean the cauliflower and cut into small florets.
      1 Cauliflower
    • Parboil or blanch by keeping it immersed in boiling hot water with salt for 15-20 minutes. Refer notes.
    • Make a batter with corn flour, all purpose flour and cooking soda, thick enough to coat the cauliflowers.
    • You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry.
    • Just make sure there is enough batter to coat the florets. Deep fry until crisp and light. Keep aside.
    • In a wide pan, heat 3 tablespoon oil and add chopped garlic, chilli.
      6 cloves Garlic, 1 Green chilli
    • Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. I added tri color capsicum along, around 2 tablespoon each.
      1 Onion
    • Add both sauces, salt a little bit, sugar if adding, pepper and mix well.
    • Add the deep fried cauliflower florets and toss well to mix it evenly.
    • Lastly add finely chopped green part of the spring onion and mix well for a minute.

    To make gravy

    • Mix corn flour, vinegar in water.
    • Add to the cauliflower, mix in high flame.
    • Once you see a glaze and becomes shiny, switch off flame.

    Video

    Notes

    • Depending on the cauliflower variety you use, you can just add to boiling hot water and keep immersed to half cook it. Or if the Indian variety, you can boil for couple of minutes.
    • Batter should not be too thick that after frying it makes a thick layer. It should coat but thinly. So add water accordingly.
    • If you add too much water in batter also, it won't turn crisp. So be cautious.
    • Adding lots of garlic and pepper adds flavor to this dish.
    • You can also add some capsicum and chopped coriander leaves for extra flavor. A dash of kashmiri chilli powder gives good color too. After all it is Indo-Chinese!
    • Finely chopped ginger can be replaced with garlic.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

    1. Clean the cauliflower and cut into small florets.

    2. Parboil or blanch by keeping it immersed in boiling hot water with salt for 15-20 minutes.

    Blanch cauliflower

    3. Make a batter with corn flour, all purpose flour and cooking soda if adding, thick enough to coat the cauliflowers.

    ingredients for batter

    4. You can either dip the well drained florets one by one in the batter or just mix all of it with the drained florets and deep fry.

    batter for gobi manchurian

    5. Just make sure there is enough batter to coat the florets. Deep fry until crisp and light. Keep aside.

    mix gobi
    gobi coated

    6. In a wide pan, add 3 tablespoon oil and add chopped garlic, chilli if adding.

    garlic, chilli

    7. Give a quick stir and then add finely chopped white part of the spring onion and the chopped onion and fry till transparent. I added colored capsicum too, just 2 tablespoon each.

    add capsicum

    8. Add both sauces, salt a little bit, sugar if adding, pepper and mix well.

    add sauces
    step11-mix

    9. Add the deep fried cauliflower florets and toss well to mix it evenly.

    add fried gobi

    10. Lastly add finely chopped green part of the spring onion and mix well for a minute.

    gobi manchurian dry ready
    Gobi manchurian dry with spring onion garnish

    Gobi Manchurian gravy

    1. Mix corn flour, vinegar in water.
    mix white vinegar
    slurry ready

    2. Add to the cauliflower, mix in high flame.

    add slurry to gobi manchurian
    add slurry

    3. Once you see a glaze and becomes shiny, switch off flame.

    Gobi manchurian gravy
    Semi dry/ gravy

    Serve hot immediately as starter or with any Chinese style rice / noodles….!

    gobi manchurian recipe

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    Reader Interactions

    Comments

    1. Home Cooked Oriya Food

      January 31, 2012 at 3:13 am

      my kids love it in the Indian restaurant too...

      Reply
    2. Sowmya

      January 31, 2012 at 3:23 am

      wow..mouthwatering manchurian..will eat the whole plate..thanks for the recipe...:)

      Reply
    3. sangee vijay

      January 31, 2012 at 3:33 am

      Mouth watering here 🙂 perfect manchurian recipe...very tempting pictures !!

      Reply
    4. Sudha Sabarish

      January 31, 2012 at 3:42 am

      Love it a lot and its tempting.Feel like grabbing from the screen.

      Reply
    5. Divya Kudua

      January 31, 2012 at 3:52 am

      Yum,me too a big fan of cauliflower manchurian.Keep the flame on high during the last part of cooking process which will make the florets crispy on the outside.

      Reply
    6. Mitha

      January 31, 2012 at 3:58 am

      mouthwatering recipe as usual.
      would try it out tomorrow and update you

      Reply
    7. Valarmathi Sanjeev

      January 31, 2012 at 4:01 am

      my fav...superb...looks mouthwatering.

      Reply
    8. Rekha shoban

      January 31, 2012 at 4:10 am

      im also big fan of manchurian, especially dried one....looks yummy n mouthwatering...nice presentation!

      Reply
    9. Vimitha Anand

      January 31, 2012 at 4:13 am

      Looks so tempting. Love it with fried rice...

      Reply
    10. Recipe world

      January 31, 2012 at 4:21 am

      Ahh, looks mouth watering!! I'm also the great fan of Gobi Manchurian 🙂

      Reply
    11. Nagashree

      January 31, 2012 at 4:39 am

      Delicious, awesome pictures, we love gobi very much. I recently posted a gobi kofta recipe on my blog. I hopped to your blog from another one, first time here :-), have book marked the blog, will be definitely back.

      Reply
    12. Shabitha Karthikeyan

      January 31, 2012 at 4:59 am

      Very nicely done !! Tempting starter..

      Reply
    13. Kavitha Bhargav

      January 31, 2012 at 5:11 am

      love your pictures

      Reply
    14. Ambika

      January 31, 2012 at 5:32 am

      Lovely clicks!!! Love gobhi manchurian!

      Reply
    15. Nagalakshmi V

      January 31, 2012 at 5:50 am

      Raks, first photo super aa irukku! Love the props. Also, I prefer the clean look of the header now 🙂

      Reply
    16. sanjeeta kk

      January 31, 2012 at 6:03 am

      Made it last weekend..needs to be posted! Yours look lovely.
      Lite Bite

      Reply
    17. Saraswathi Iyer

      January 31, 2012 at 6:06 am

      Nice clicks and tempting gobi. I too order 1st thing at the restuarant.

      Reply
    18. Sayantani

      January 31, 2012 at 6:18 am

      thats a beautiful snack that I kinda miss here in Kolkata. will make it soon with your recipe.
      between made your lemon chutney this morning and it was amazing. thanks for sharing this recipe.

      Reply
    19. Mahi

      January 31, 2012 at 6:20 am

      Looks yummy! 😛

      Reply
    20. Elpiniki

      January 31, 2012 at 8:01 am

      Looks amazing! I love the presentation!

      Reply
    21. Prathibha

      January 31, 2012 at 9:17 am

      This is my favorite from childhood..looks very very delicious n yummy

      Reply
    22. faseela

      January 31, 2012 at 9:29 am

      lovely clicks.........delicious n yummy gobi manchurian...

      Reply
    23. S.Menaga

      January 31, 2012 at 9:33 am

      super tempting starter!!

      Reply
    24. Kaveri

      January 31, 2012 at 9:45 am

      Gobi manchurian is our family favorite too...nice recipe and beautiful clicks

      Reply
    25. Sharmilee! :)

      January 31, 2012 at 10:35 am

      Looks very tempting that I am craving to eat this now 🙂 Spicy and yummy

      Reply
    26. Swapna

      January 31, 2012 at 10:35 am

      Beautiful clicks Raks !

      Reply
    27. Anonymous

      January 31, 2012 at 10:57 am

      Beutiful clicks Raks and fav too....

      Reply
    28. Priyas Feast

      January 31, 2012 at 11:45 am

      Nice click ,raks..The homemade gobi manchurian is perfectly made..I cant resist to taste some now.

      Reply
    29. rekhas kitchen

      January 31, 2012 at 12:04 pm

      Thats a fantastic click raks.my fav. too..

      Reply
    30. Hema

      January 31, 2012 at 12:09 pm

      My daughter loves this, she wanted to have this at an exhibition when I was in India, had to pull her from there, promising that I'll make it for her, definitely I couldn't match the crispiness, love your presentation dear..

      Reply
    31. Kalyani's Platter

      January 31, 2012 at 12:32 pm

      looks very crispy and delicious .......

      Reply
    32. Nithya

      January 31, 2012 at 12:33 pm

      Super dooper 🙂 loving it. Awesome clicks that tempt me so much. Drooooling

      Reply
    33. Sravs

      January 31, 2012 at 12:55 pm

      very tempting manchurian !! feel like having it right away !!

      Ongoing Event - CC-Chocolate Fest

      Reply
    34. Anonymous

      January 31, 2012 at 12:56 pm

      Truly magazine quality picture.. i love it..

      Reply
    35. Ramya

      January 31, 2012 at 1:24 pm

      What a lovely clicks Raks:-) Cant take my eye off..
      Gobi manchurian looks awesome!

      Reply
    36. Happy Cook / Finla

      January 31, 2012 at 1:54 pm

      I love the dry one if i had the choice i go always for the dry one and this look super super delicious.

      Reply
    37. Archana

      January 31, 2012 at 2:11 pm

      Yummy yummy .Drooling here

      Reply
    38. Anu

      January 31, 2012 at 2:15 pm

      Like to have it. Nice clicks.

      Reply
    39. jeyashrisuresh

      January 31, 2012 at 2:26 pm

      Fantastic and tempting manchurians. Loved the new header of ur site

      Reply
    40. Pavithra Elangovan

      January 31, 2012 at 2:57 pm

      Even I love the dry one than the saucy...Ippadi kaalaila tempt pannitinga Raji...wayyyyyyyy too tempted seriously. All time from childhood days.

      Reply
    41. Aarthi

      January 31, 2012 at 3:11 pm

      wow..This is my favorite..YUMMY

      Aarthi
      http://yummytummy-aarthi.blogspot.com/

      Reply
    42. Suja Manoj

      January 31, 2012 at 3:23 pm

      You have made it perfectly dear..superb

      Reply
    43. Kalpana Sareesh

      January 31, 2012 at 3:55 pm

      such an perfect presentation n so beautifully made.. love the tiny chopped onions ..n garlic.. the entire meal is so awesome

      Reply
    44. Ramya

      January 31, 2012 at 4:39 pm

      looks very yum..awesome clicks

      Reply
    45. Vardhini

      January 31, 2012 at 8:18 pm

      Such an inviting platter. Perfect starter.

      Vardhini
      Event: New "U" - Healthy Eats
      Event: Healing Foods - Cauliflower

      Reply
    46. Priya

      January 31, 2012 at 9:00 pm

      Seriously cant take my eyes from ur irresistible clicks,super tempting dish.

      Reply
    47. Now Serving

      January 31, 2012 at 9:06 pm

      could have the whole plate - looks droolicious!

      Reply
    48. Jayasri Ravi

      January 31, 2012 at 10:59 pm

      My kids favourite, Lovely clicks Raji.., the plate looks so delicious...

      Reply
    49. Amina Khaleel

      February 01, 2012 at 2:05 am

      wow... gobi manchurian looks fabulous... mouth watering..

      Reply
    50. Cham

      February 01, 2012 at 2:17 am

      Who doesn't love this crispy gobi! Good one!

      Reply
    51. Gopika Ram

      February 01, 2012 at 2:34 am

      Wow.. its one of our fav dishes.. looks so yumm 🙂

      Reply
    52. Premalatha Aravindhan

      February 01, 2012 at 3:24 am

      wow this is one of my fav restaurant recipe,luks so perfect and yum...very neat presentation as always and the clicks are amazing...love the cute bowl:)

      Reply
    53. Swapna Raghu Sanand

      February 01, 2012 at 3:41 am

      This is one of my favorite restaurant recipes and you've just made my day with this detailed recipe. Loved reading the tips at the end where you are giving us options to decide how to heighten the flavors more. Looking forward to more such recipes from you. Thank you!

      Reply
    54. Sobha Shyam

      February 01, 2012 at 3:53 am

      perfect and tempting gobi manchurian, mouth watering one 🙂

      Reply
    55. Deeps @ Naughty Curry

      February 01, 2012 at 4:03 am

      looks mouth watering... we also always order this, its such a favourite. lovely clicks

      Reply
    56. Anonymous

      February 01, 2012 at 5:49 am

      Wow! Those manchurian looks so drool-worthy 😀

      Kiran @ KiranTarun.com

      Reply
    57. Nisha

      February 01, 2012 at 6:30 am

      wow , i'm drooling.

      Reply
    58. Chitra

      February 01, 2012 at 10:20 am

      wow, awesome clicks. iam a big fan of manch. nowadays making with mushroom for raksha 🙂

      Reply
    59. NiVi

      February 01, 2012 at 11:45 am

      looks perfect like a hotel served one.. very tempting recipe raji !!!

      Reply
    60. Radka

      February 01, 2012 at 3:23 pm

      Beautiful blog, have a nice day Radka.

      Reply
    61. Priya Yallapantula

      February 01, 2012 at 6:57 pm

      wow, looks super delicious. I am such a big fan of manchurian, any kind 🙂

      Reply
    62. Priya Hari

      February 01, 2012 at 8:34 pm

      Nice clicks! I have a tip to make it crisp too, in case you want to try it out sometime...
      Mix up some cornflour to water to buttermilk consistency and in the last step, on high heat, just add it to the gravy + cauliflower and give the whole thing a whirl for a minute or 2. This makes it crisp like at restaurants! Tip: The flame should be really high that you should get that sound as soon as you pour that corn flour water!

      Reply
    63. Sumi

      February 02, 2012 at 8:05 am

      delicious dish, my all time favorite 🙂

      Reply
    64. aayesha

      February 02, 2012 at 10:36 am

      nice recepie surei try

      Reply
    65. divya

      February 04, 2012 at 2:55 am

      Fantastic and tempting manchurians......

      Reply
    66. g3

      February 19, 2012 at 1:20 pm

      This comment has been removed by the author.

      Reply
    67. pejavara

      April 27, 2012 at 11:03 am

      We Tried today, Its superb yaa...
      Thank you sooo much for adding taste to our life.

      Reply
    68. Ange

      May 04, 2012 at 1:38 am

      To keep it crispy make the sauce before frying the veggies. Then when the veggies are cooked reheat the sauce. This way it will still be crispy.

      Reply
    69. Apputty

      June 04, 2012 at 9:48 am

      mouth watering 🙂 well presented 🙂

      Reply
    70. Vishku

      June 13, 2012 at 2:02 am

      The picture itself making me drool...
      to make them crisp a bit of rice flour is added to batter

      Reply
    71. My Experiments with FOOD !!!

      September 02, 2012 at 9:38 am

      tried it at home..It as awesome !!

      Reply
    72. Divs Sundaram

      September 25, 2012 at 1:54 am

      hii. i m new to kitchen.. bt daily i cook tryin ur recipies nd it comes just gr88!!!!!! today i did gobi 65 nd came fabulous nd mouth waterin.. nd al ur pics r very temptin too 🙂

      Reply
    73. Taste Buds

      October 22, 2012 at 1:12 pm

      Raji,why can't you try rice flour instead of corn flour?i think you can get the cauliflower crispier.

      Reply
    74. tasnim

      December 27, 2012 at 1:30 pm

      i love the dry one, superb
      thank you

      Reply
    75. Thiru

      March 14, 2013 at 4:55 pm

      Thanks for the recipe... tried it and was gr8!

      Reply
    76. Karan Fagne

      April 20, 2013 at 5:32 am

      wonderful information, I had come to know about your blog from my friend nandu , hyderabad,i have read atleast 7 posts of yours by now, and let me tell you, your website gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a ton once again, Regards, My Manchurian Recipe

      Reply
    77. chams

      July 25, 2013 at 10:03 pm

      Amazing recipes, love all your writings and helpful in preparing healthy, tasty , easier to prepare food.

      Reply
    78. chams

      July 25, 2013 at 10:03 pm

      Amazing , i love all the recipes you have written and the photos are so colourfull too. Thanks for easy, delicious, healthy and very very tasty recipes.

      Reply
    79. Mehrukh Quadri

      August 04, 2013 at 3:27 am

      wow its really easy!i would really lik it!..

      Reply
    80. Vishku

      December 24, 2013 at 11:54 am

      Hi
      I tried this today it came out excellent far tastier than restaurant ... thanks for the recipe

      Reply
    81. Umamaheswar Maaram

      March 17, 2014 at 2:49 pm

      Recipes which are being shown here are not only easy to prepare but also tastier and delicious

      Reply
    82. sprabhagaran

      December 26, 2014 at 5:24 pm

      I tried this today. It came out well. We loved it. You have been my inspiration for me. Thanks!

      Reply
    83. Radhika Venkatesan

      February 13, 2015 at 9:57 am

      What can I use instead of cornflour?

      Reply
    84. Raks anand

      February 13, 2015 at 10:08 am

      Rice flour

      Reply
    85. karthik072000

      December 19, 2015 at 12:05 am

      can we avoid soya sauce, as i'm having hyputhyroid

      Reply
    86. Raks anand

      December 19, 2015 at 12:10 am

      Yes you can avoid, but will you use other sauces?

      Reply
    87. Rekha Nandakumar

      February 21, 2016 at 1:27 am

      Using corn starch instead of corn flour will give you that extra crispiness. 🙂

      Reply
    88. Raks anand

      February 21, 2016 at 1:30 am

      By corn flour I mean the white corn starch only 🙂

      Reply
    89. seetha

      October 13, 2016 at 6:21 am

      Hi Raks , When I fried cauliflower it is sticking to the bottom of the kadai , the coating get seperated when I tried to take.. what may be the reason ?

      Reply
    90. Raks anand

      October 13, 2016 at 6:31 am

      Did you parboiled? To avoid this, before dipping to the batter, coat the cauliflower with some dry flour (either maida or cornflour) and then dip the batter. Also make sure the oil is in right temperature.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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