Khapli Wheat Godhuma Dosa, also known as atta dosa in Hindi, is a crispy recipe from southern India that does not require fermentation like a normal dosa. According to individual needs and taste, one can prepare this dosa either sweet or in a savoury style. The savoury variant is made with a batter consisting of buttermilk or water, shallots and chopped onions, curry leaves, lemon juice, and spices, which is then cooked on a hot non-stick pan or a tawa. This savoury version of godhuma dosa is paired with sambar, peanut chutney, and coconut chutney. However, while making the sweet version of this dosa, it is essential to use rice flour, jaggery, coconut, cardamom along with Aashirvaad Khapli Chakki Atta, ghee and salt. Traditionally made with normal wheat flour, this recipe substitutes it with more nutritious khapli wheat flour, which is appreciated for its various benefits. This dosa is fibre-rich and is more nutritious than the regular wheat dosa you’ll get in Tamil Nadu. So, if you are up to increase your morning nutrition, this dosa recipe is for you! Here’s the easiest way to make Khapli Wheat Godhuma Dosa at home.

Monsoon is a time when everyone wants to indulge in snacks with a cup of hot tea/coffee. During this season, one of the most popular snacks that people enjoy with tea is Mathri. However, most of these snacks are made with maida (all-purpose flour), which is difficult to digest. How about making it nutritionally richer with khapli wheat, using a quality brand like Aashirvaad Chakki Khapli Atta, which provides iron and vitamin B1? Both of which are important for energy metabolism; a deficiency in either is linked to fatigue and weakness. It is also a good source of dietary fibre and protein, despite the structure of the latter being weaker. It is perfect for snacks like mathri that do not need the rise associated with bread or cakes. This snack is also perfect for the monsoon season, when the hankering for chai and snacks skyrocket. The mathri recipe starts with rubbing the khapli atta with some ghee to create the shortening or moyan. This shortening, or moyan, is important, so take your time with it for the snack to turn out flaky and crispy. Take a full three to four minutes to rub the ghee into the flour until the moyan retains its shape when squeezed. Khapli atta is also coarser, because of its bran content, than refined flour, and thorough fat incorporation is what produces the characteristic short and snappy texture of a good mathri. What makes this khapli atta methi mathri special is the addition of kasuri methi or dried fenugreek leaves, which adds a mild bitterness, not to mention the irresistible flavour and aroma to this tea-time snack. The flavour blooms in hot oil, as does the flavour of the ajwain or carom seeds and black pepper, both of which are good digestive spices, making the deep-fried snack easier on the stomach than it might otherwise be. The fork-pricking also helps in evenly frying and prevents the mathri from puffing up, contributing to crunchy results that keep for several days.

Doi potol recipe is a Bengali niramish (vegetarian) dish made with golden-fried pointed gourd or potol, cooked in a yoghurt and ginger sauce, enjoyed with steamed rice.