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Home » SNACKS » Masala vada, Masal vadai step by step recipe

Masala vada, Masal vadai step by step recipe

April 30, 2012 by Raks Anand 90 Comments / Jump to Recipe

masala vada

Masala vada, learn how to make a flavorful, crispy outside, soft from inside masal vadai with step by step photos.

I rarely make masala vada as I am not confident making these. In particular, we, in our families make plain paruppu vadai in which we don’t add garlic, mint leaves or even fennel. We make it in a different way, when compared to the tea shop version. So when ever I cross any tea shops, the smell of these masal vadais will be mesmerizing. I will keep wondering what could be the flavor factor.

Once, one of my grandpa bought a masal vadai in Chidambaram Bus stand tea shop. Obviously, I loved it a lot. Was very young then, only around 12 or something, still remembering that vadai. In particular, it was as big as our palm size and had lots of onion and veggies too like carrot, peas. Superb vadais.

masal vadai

Secret for a flavorful masala vada

After I started cooking only made few times, but the paruppu vadai version. Once, I asked one of my friend about the flavorful perfect masala vada recipe. She said, pudina(mint leaves) and crushed garlic and fennel does the magic. So tried few times that way and loved the flavor! Finally, I made it to blog the recipe. Vj doesn’t like fennel so I reserved some batter for him without fennel.

Fennel seeds, ginger garlic and mint makes the magic.

How to make the most flavorful, crisp vada?

Firstly, soak chana dal (bengal gram) and grind it coarsely. Then mix with onion, chilli, herbs like mint, coriander, ginger and garlic along with spices to make the mixture. And, shape it as patties with thin outer edge and thick at the center. Finally, deep fry it few per batches to get soft inside, crispy outside masala vadai.

Variations:

  • Use red chilli instead of green chilli.
  • Ginger garlic paste can be added instead of grinding fresh.
  • Skip ginger or garlic and use only one in either of it.

GOES WELL WITH

  • Masala chai
  • Filter coffee
  • Coconut chutney

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masal vadai
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Masala vada

Masala vada, learn how to make a flavorful, crispy outside, soft from inside masala vadai with step by step photos.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 3 hours
Servings 20
Cup measurements

Ingredients

  • 1 cup Chana dal/ kadalai parupu
  • 1 tbsp Rice flour/ raw rice
  • 1 Onion
  • 5 Green chillies Medium spicy
  • 1 tsp Fennel/ soambu
  • 2 tbsp Coriander leaves chopped
  • 2 tbsp Mint leaves
  • Salt – as needed
  • 1 sprig Curry leaves
  • 1 inch Ginger piece
  • 5 Garlic cloves

Instructions

  • Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely.
  • Then drain chana dal completely and add it in two batches and grind coarsely. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole, no issues.
  • Mix finely chopped onion, coriander, mint, salt, rice flour and curry leaves.
  • Heat enough oil in kadai.
  • Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vadas. Shape each ball to flat patties of medium thickness. Edge thin, thicker in the middle just like how a turtle shell would be looking.
  • Deep fry in hot oil until golden in colour, flipping once in between.
  • When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done.
  • Drain in paper towel. Repeat to finish.

Notes

  • If we dont soak for enough time, vada may turn hard and too crisp.
  • Rice flour or sooji can be added to make crisp. Its optional too.
  • If using rice, soak along with dal and grind along.
  • You can also replace ginger and garlic with Ginger garlic paste.
  • Grinding ginger and garlic coarsely adds a unique kind of flavour.
  • You can even add a 3/4 tsp of garam masala.
  • If you dont like garlic you can omit and add asafoetida 1/4 tsp.
  • No need to add excess water while grinding.
  • Red chillies can be replaced for green chillies.

Masala vada step by step

  1. Soak chana dal for 3 hours. First grind ginger, garlic, chillies and fennel coarsely. 1-grind
  2. Then drain chana dal completely and add it in two batches and grind coarsely. If adding rice, you should add along. Not too smooth not very coarse too. Refer picture. Few chana dal can be whole. masala-vada-dal
  3. Mix finely chopped onion, coriander, mint, salt, rice flour if adding and curry leaves.3-mix
  4. Heat oil in kadai meanwhile. Keep a bowl with water and wet both hands. Make equal sized balls first for uniform sized vada. Shape each ball to flat patties of medium thickness. Thick middle and thinner edge resembling the turtle shell. masala-vada-shape
  5. Deep fry in hot oil until golden in colour, flipping once in between. Always cook in medium flame to ensure even cooking and golden colour. When you drop oil, heat should be high. Simmer after you drop all vadas and cook in medium flame until done. Drain in paper towel. 5-fry

Notes

  • If we dont soak for enough time, vada may turn too crisp.
  • Rice flour or rice is to make crisp. Its optional too. If using rice, soak along with dal.
  • You can also replace ginger and garlic with Ginger garlic paste.
  • Grinding ginger and garlic coarsely adds a kind of flavour.
  • You can even add a 3/4 tsp of garam masala.
  • If you dont like garlic you can omit and add asafoetida 1/4 tsp.
  • No need to add water while grinding.
  • Red chillies can be replaced for green chillies.

Serve hot with tea/coffee and mint chutney or coconut chutney as side dish for vada.

masala-vada-recipe

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Filed Under: DIWALI SNACKS, SNACKS, STARTERS, Tamil New Year Recipes Tagged With: masal vadai, masala vada

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Reader Interactions

Comments

  1. Sudha Sabarish

    April 30, 2012 at 12:41 pm

    Crispy and yummy vadai.Its perfect to have with hot tea.

    Reply
  2. Lubna Karim

    April 30, 2012 at 12:43 pm

    The magic in making these vada's is all in grinding….one of my fav vadai's…loks perfect, crunchy and yum…..

    Reply
  3. jeyashrisuresh

    April 30, 2012 at 12:57 pm

    Varsha is a great fan of this vadai. Neatly explained and it's quite tempting

    Reply
  4. Shanthi

    April 30, 2012 at 1:05 pm

    Crispy and yummy, my favourite, my grandpa used to buy 50 nos. of this for me.

    Reply
  5. Shanthi

    April 30, 2012 at 1:13 pm

    Perfect shape and color..my fav vadai

    Reply
  6. Preeti Kashyap

    April 30, 2012 at 1:29 pm

    My fav with tea raks! Love it!

    Reply
  7. Sharmilee! :)

    April 30, 2012 at 1:35 pm

    Looks so crispy and perfect….I love this so much feel like grabbing that plate..Beautiful clicks!

    Reply
  8. Tina

    April 30, 2012 at 1:43 pm

    Sooo crispy and crunchy vada..

    Reply
  9. Anu

    April 30, 2012 at 1:59 pm

    Yum and crunchy snack. Perfect for evening.

    Reply
  10. Ramya

    April 30, 2012 at 2:16 pm

    they look so crunchy and perfect

    Reply
  11. savitha ramesh

    April 30, 2012 at 2:54 pm

    Mom used to prepare it this way.love the clicks.

    Reply
  12. S.Menaga

    April 30, 2012 at 2:54 pm

    vadai looks sooo crispy,never add rice flour or rava tthis vadai…next time will try out it…

    Reply
  13. Laavanya

    April 30, 2012 at 3:15 pm

    I love the crunch & flavor of these vadais…

    Reply
  14. Ramya Bala

    April 30, 2012 at 3:27 pm

    crunchy vadas raji 🙂

    Reply
  15. faseela

    April 30, 2012 at 3:41 pm

    super yummy snack….

    Reply
  16. Aruna Manikandan

    April 30, 2012 at 3:52 pm

    wow…
    looks crispy and delicious raji
    lovely clicks as usual 🙂

    Reply
  17. M D

    April 30, 2012 at 3:57 pm

    Lovely crisp clicks 🙂 Brilliant snack for a rainy evening!

    Reply
  18. Hari Chandana

    April 30, 2012 at 4:01 pm

    Awww… Looks absolutely perfect and inviting.. awesome job dear 🙂
    Indian Cuisine

    Reply
  19. Aarthi

    April 30, 2012 at 4:03 pm

    vadai looks so flavourful and yummy

    Reply
  20. Kousa's Kitchen

    April 30, 2012 at 4:35 pm

    //Once, one of my grandpa bought a masal vadai in Chidambaram//

    luks like my place is famous for Masal vadai :)…

    Still now making only paruppu vadai, will try your masal vadai.Lovely clicks!!!

    Reply
  21. Chitra

    April 30, 2012 at 4:43 pm

    Lovely clicks. I tasted this vadai in one of the tea shops nearby my mom's place , i wud say its the most perfect vadai. I too never tried with mint & fennel becoz of sen 🙂 . this must be gr8.. will make it atleast for myself 😉

    Reply
  22. Hema

    April 30, 2012 at 5:06 pm

    Those vadais make me hungry, as you say, the smell that you get while crossing a vadai shop is simply too good..

    Reply
  23. Recipe world

    April 30, 2012 at 5:13 pm

    Vada looks so tempting! I was eager to know the recipe after seeing the 'coming up next' pick 🙂 Nice presentation dear..

    Reply
  24. Satrupa

    April 30, 2012 at 5:39 pm

    These vadais are perfect for the Bangalore weather now. Made to perfection …….. lovely clicks too. Makes me hungry 🙂

    Cheers,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

    Reply
  25. Suja Manoj

    April 30, 2012 at 5:50 pm

    Crispy and delicious snack..yum

    Reply
  26. radha

    April 30, 2012 at 6:37 pm

    This is yummy looking. Even I took some time to master making these vadas – they used to split when I dropped them in oil, but I think I finally have got it right. But the addition of mint and fennel is new and should try it the next time and win brownie points at home!

    Reply
  27. [email protected]

    April 30, 2012 at 7:22 pm

    chidambaram?? raks that is where I am from but settled here now..next time when u go there let me know, will tell my mom to get u the goodies..

    Reply
  28. Sushma Madhuchandra

    April 30, 2012 at 8:37 pm

    masala vadai looks tempting. We call it ambode in Kannada. I have the same plate got recently from Ikea 🙂

    Reply
  29. sangeetha

    April 30, 2012 at 9:01 pm

    wow…so temtping n yummy masala vadai…i use to add fennel seeds but not mint leaves,will try yours sometime 🙂
    Few weeks back when i was searching for your sambar sadham recipe, i thought that y u didn't post this masala vadai? n recently in Aruna's blog after reading your comment i got the answer 🙂 but today happy to see your perfect masala vadais…too tempting!

    Reply
  30. Now Serving

    April 30, 2012 at 11:01 pm

    suma dhool :p Love these anyday!

    Reply
  31. Premalatha Aravindhan

    May 1, 2012 at 12:11 am

    Delicious vadai,totally different version of masal vadai,sounds gud…will try next this way…love the click raji…amazing:)

    Reply
  32. Sumi

    May 1, 2012 at 1:27 am

    crispy and perfect 🙂 love it

    Reply
  33. Gayathri NG

    May 1, 2012 at 2:12 am

    We a;so use to make in same way, perfectly done dear…Flavorful n crispy n soft vadai!!

    Reply
  34. Home Cooked Oriya Food

    May 1, 2012 at 2:38 am

    awesome vada… love it…

    Reply
  35. Srimathi

    May 1, 2012 at 2:55 am

    Masal vadai is the best thing to have with tea. My friend gave me a similar recipe and I make it once in a while.

    Reply
  36. Shabitha Karthikeyan

    May 1, 2012 at 3:24 am

    Lovely masal vadai. Looks very crisp and homey. we do it the same minus the mint. Will add it next time.

    Reply
  37. Nagashree

    May 1, 2012 at 6:01 am

    Delicious, I would be happy if that plate just magically traveled to my table:-). Try adding 1/2 Tsp baking soda for crunchy and light masala vadas.

    Reply
  38. Rasi

    May 1, 2012 at 6:44 am

    very nice one.. i can almost smell the aroma.. kalakals 🙂

    Reply
  39. Vardhini

    May 1, 2012 at 12:34 pm

    Crunchy and perfect vadais Raks.

    Vardhini
    CooksJoy

    Reply
  40. PRIDERA

    May 1, 2012 at 1:42 pm

    This dish is called "AmboDe" in Karnataka …. loved the recipe

    Reply
  41. Priya

    May 1, 2012 at 2:27 pm

    Super crispy masala vadas,love it.

    Reply
  42. Nalini's Kitchen

    May 1, 2012 at 2:59 pm

    Crispy masala vadas,looks tempting…

    Reply
  43. malini

    May 1, 2012 at 4:46 pm

    nice and crispy vadas. here in banglore its raining and weather is perfect to make masala vadas to enjoy. yummyyyy.

    Reply
  44. Spice up the Curry

    May 1, 2012 at 8:02 pm

    masala vada looks fabulous

    Reply
  45. Sravs

    May 2, 2012 at 1:37 am

    Love them anytime !! Looks so Super crispy and yummy one !!

    Ongoing event
    CC:Mom's Recipe

    Reply
  46. Sathya Sankar

    May 2, 2012 at 2:18 am

    Delicious Vadas, crispy and very tempting!

    Reply
  47. Sangeetha Nambi

    May 2, 2012 at 4:37 am

    Gobble it @ anytime 🙂

    Reply
  48. Chandrani

    May 2, 2012 at 7:38 am

    Crunchy and yummy vada.

    Cuisine Delights
    My Monthly Event – Spotlight : "Healthy Breakfast Ideas".

    Reply
  49. Pavithra Elangovan

    May 2, 2012 at 11:44 am

    My all time favorite one …. way too tempting:)

    Reply
  50. [email protected] Relish

    May 2, 2012 at 5:53 pm

    You made me crave for these delicious and crunchy vadas now. Looks soooo tempting and superb.

    Reply
  51. Mahi

    May 2, 2012 at 9:56 pm

    I add fennel seeds, but never added mint in the masal vadai! Looks yum..perfect for the gloomy weather here! 🙂

    Raji, try making vadai with "பட்டாணி பருப்பு"..that paruppu will enhance the taste of the vadai, and in the shops they use that paruppu only!

    Reply
  52. Jay

    May 3, 2012 at 12:43 am

    how pretty n tasty!
    Tasty Appetite

    Reply
  53. Amina Khaleel

    May 3, 2012 at 1:01 am

    delicious and crispy vadai…
    Do participate in my first blog event: Guest Quest
    Amina Creations

    Reply
  54. Kalpana Sareesh

    May 3, 2012 at 5:52 am

    perfect shape wonderfully made.. love the flavors..

    Reply
  55. Deeps @ Naughty Curry

    May 3, 2012 at 6:01 am

    love how crisp they are… mouth watering

    Reply
  56. Jillu

    May 3, 2012 at 8:25 am

    Looks great… mouth watering!!

    Reply
  57. Priya Hari

    May 4, 2012 at 6:50 pm

    Perfect color, size, shape and ofcourse, clicks!
    Yummy!

    Reply
  58. Michael Koplow

    May 16, 2012 at 5:47 pm

    Thank you for this recipe. I'm a non-Indian who recently had my first masala vada. Almost fainted! I like your recipe because you aren't as insistent as some others–you have a list of substitutions, options, etc. I substituted chickpeas for the channa dal. (Yes, I know it's the same thing. My attempt at a joke.) Anyhow, they turned out great. I love your blog.

    Mike in Chicago

    Reply
  59. RAKS KITCHEN

    May 17, 2012 at 8:56 am

    Thank you all, thanks Mike!

    Reply
  60. Happy Cook / Finla

    May 24, 2012 at 11:30 am

    Last time i had vada like this was when i was wirh my sis, these look super yummy too.

    Reply
  61. sree

    August 6, 2012 at 6:15 am

    HAPPY FRIENDSHIP DAY raks… ur vada rocks.. today this is the spl dish with payasam for friendship day. its nice. thanq.

    Reply
  62. DGWS

    October 31, 2012 at 12:16 am

    Hi there, the vadai came out great taste-wise, but you know they are kinda soft and not crisp. What should I do to get them to be crisp even after cooling down?

    Reply
  63. RAKS KITCHEN

    October 31, 2012 at 12:18 am

    Cook in medium flame for long time, that makes vada get crispier, also you can try adding a tblsp of rice flour to the batter. Don't add more water than required. The vada should be stiff while you are shaping it. Hope this helps!

    Reply
  64. Varatha

    January 1, 2013 at 11:13 am

    I am learning cooking for the past 2 weeks. Today I tried Masal vadai by exactly following the instructions given in the post with the only change I used Yellow Split Peas (Peas Dhal/Pattani Paruppu) instead of Kadalai Paruppu. I must say It is Very Delicious as prepared in shops and got kudos from my wife, kid and in-laws. The taste remains in the tongue even after hrs. Thank you so much for the wonderful post!!! You made my day 🙂

    Reply
  65. quickgun

    August 4, 2013 at 11:43 am

    Great recipe. Simple and quick. Tried it out today and it turned out to be amazing. Will definitely try the garam masala and LG options the next time.

    Reply
  66. Nisha Appacha

    August 16, 2013 at 4:35 am

    perfect n delicious . i also wanted to add a point here – we can also use chopped dill leaves to the vada mix it also gives a lovely flavour n taste.

    Reply
  67. Nisha Appacha

    August 20, 2013 at 1:12 am

    you can also add some dill leaves( sapsige in kannada & Soya kura in telugu) to the recipe while mixing the grounded portion it also gives a wonderful taste

    Reply
  68. ptk

    September 27, 2013 at 8:24 am

    Tried this recipe. Very yummy especially the mint adds lot of freshness on every bite. Adding garam masala is a nice twist.

    Reply
  69. ptk

    September 27, 2013 at 8:25 am

    Tried this recipe. Very yummy especially the mint adds lot of freshness on every bite. Adding garam masala is a nice twist.

    Reply
  70. Swarna Mallawarachchi

    October 16, 2013 at 3:40 am

    All your recipes are well presented.

    Reply
  71. Swarna Mallawarachchi

    October 16, 2013 at 3:40 am

    Looks tasty ! I will try. Thanks

    Reply
  72. SashA

    November 3, 2013 at 12:57 pm

    Made these today. They were goood. Thanx for the masala recipe

    Reply
  73. Vasudha Sundar

    April 2, 2014 at 7:12 am

    Looks great. How much does one cup measure upto – 200gms?

    Reply
  74. Raks anand

    April 2, 2014 at 7:16 am

    One cup of each ingredient differs. I used a 240 ml measuring cup

    Reply
  75. Booma

    June 10, 2014 at 1:19 am

    Tried it today! Was a hit in my potluck! Thanks a ton

    Reply
  76. Uma jiji

    June 10, 2014 at 1:20 am

    No urad dal at all?

    Reply
  77. Arya fashion house Fashionhouse

    July 6, 2014 at 8:14 am

    I try to make today hop I will scuess I lyk so much dal vada

    Reply
  78. Arya fashion house Fashionhouse

    July 6, 2014 at 8:14 am

    I will try to make today hop I will scuess I lyk so much dal vada

    Reply
  79. esh

    August 25, 2014 at 1:16 pm

    I have made this twice. Perfect recipe! Easy to make and tastes great.

    Reply
  80. Preethi

    September 25, 2015 at 8:42 am

    Tried it . Friends and husband loved it 🙂

    Reply
  81. Nagaraj

    May 18, 2016 at 12:36 am

    For variation in taste you can add Dill Leaves instead of Mint Leaves.

    Reply
  82. frankk

    June 28, 2016 at 11:22 am

    Delicious with Samber and coconut chutney

    Reply
  83. Raks anand

    October 30, 2016 at 4:43 am

    Did you soak for enough time? You can grind little more fine and try again. (Or atleast take a little portion of the mixture and grind well and it can bind the vada)

    Reply
  84. naseera dawood

    April 24, 2017 at 6:01 am

    Perfect masala vada recipe… tastes really good… thanks to raks kitchen.

    Reply
  85. Unknown

    April 24, 2017 at 6:02 am

    Perfect masala vada recipe… tastes really good… thanks to raks kitchen.

    Reply
  86. Kamakshi Ganesh

    May 13, 2017 at 1:32 am

    raks, saw this post being used with little alterations in another website. Just wanted to bring to your notice. If you know already and have given permission pls ignore.
    http://www.desifiesta.com/2013/01/masala

    Reply
  87. Raks anand

    May 13, 2017 at 1:22 pm

    Thanks for letting me know. I will look at it.

    Reply
  88. Anbissa Subbiah

    December 12, 2017 at 1:32 am

    can I soak the dal overnight and make vadas in the morning? I am planning to make this in a large batch..

    Reply
  89. akshaya babu

    March 1, 2018 at 5:01 am

    hi dear… request recipes on low carb and high fat dishes.. thank you ma..

    Reply
  90. akshaya babu

    March 1, 2018 at 5:01 am

    Tried this recipe without rice
    . truly delicious..and simple to make..perfect for LCHF diet, when fried in coconut oil

    Reply

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