Chickpea Flour Frittata

Preparation Time : 15 Minutes
Cooking Time : 45 Minutes
Makes: 10 Pieces
Spice Level: 0 chilies


1/3 c. of chopped vegetables, cooked or raw
1/4 c. Laxmi Besan Flour
1 large egg
1/4 c. water
1 Tbsp. crumbled feta or goat cheese (optional)
2 Tbsp. diced or crumbled sausage or other meat (optional)
2 Tbsp Laxmi Ghee
freshly ground black pepper
Optional toppings:
Greek yogurt
Arugula with a squeeze of fresh lemon
Fresh herbs


1. If you’re working with raw vegetables, heat a large nonstick skillet over medium heat. When the pan is hot, add 1 Tbsp. of ghee and vegetables and sauté until just tender, about 5 minutes. Set pan aside.

2. In a medium bowl, whisk together besan flour, egg, water, and a pinch of salt. Stir in the vegetables and cheese and/or meat if using.

3. Place large nonstick skillet over medium-high heat. Add 2 Tbsp. of ghee to the pan.

4. Pour in the frittata batter and tilt the pan to spread it evenly. Fry the frittata until edges are crispy, 3-4 minutes, then flip and fry the other side until golden. Slide frittata onto a cutting board and cut into wedges.

5. Drizzle with ghee, sprinkle with a bit of salt and several grinds of black pepper. Serve immediately with optional toppings.

Shop The Ingredients

  • Laxmi Freshly Milled Besan Gram Flour (Chickpea Flour)
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

Moong Flour Pancakes

Preparation Time: 20 Minutes
Cooking Time :20 Minutes
Makes: 4 servings
Spice Level: 2 chilies


1 cup – Laxmi Moong Flour
1 tbsp – coriander,  finely chopped
1 carrot, grated
1/4 tsp – Laxmi Ginger Paste
1 green chili, ground
2 pinches baking soda
1/2 tbsp – hot oil
salt to taste
oil to shallow fry.


1.Mix all ingredients in a bowl with enough water to make batter. It should thinly coat back of a spoon.
2.Pour the batter in a big spoonful on a warmed dosa tawa or non-stick tawa (griddle).
3.Sprinkle some oil. Allow to become light brown, flip over and cook other side.
4.Cool and pack. If desired, serve with green chutney or sauce.

Shop The Ingredients

  • Laxmi Freshly Milled Rice Flour
    Laxmi Freshly Milled Rice Flour
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste

Instant Vada

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Makes: 23 servings
Spice level: 1 chilies


1 cup Laxmi Urad Flour
3 tbsps Onion – finely chopped**
6 ~ 8 Curry leaves – finely chopped
1 pinch Baking Soda
1 ~ 2 chilies Green (optional)
Salt to taste


1. In a mixing bowl, combine the flour, onion, curry leaves, green chilies (if using) and salt.

2. Add about ½~¾ cup of water to make a very thick paste like batter. Add water very slowly, so that you won’t end up with watery batter. Cover the bowl and set aside for 2~3 hours.

3. Just before making the vadas, add the baking soda and mix well. Heat oil for deep frying. Take lemon size ball of the batter and place it on a damp plastic Ziploc bag or your palm. Flatten it slightly and poke a hole right in the middle (as in a donut or bagel).

4. Gently slide the vada into the hot oil and fry on medium flame until golden. Flip carefully and fry on the second size until golden.

5. Fry 3~4 vadas at a time depending on the size of your pan. Repeat with rest of the batter.

6. Remove using a slotted spoon onto a paper towel lined plate and serve hot with chutney.

Indian Breakfast Idli

Preparation Time: 5 Hours
Cooking Time: 30 Minutes
Makes: 3-4 Servings
Spice level: 0 chilies


2 cups Laxmi Idli Rava Flour
½ cup Laxmi Urad Dal
¼ cup Laxmi Poha
7 to 8 Laxmi Methi Seeds
Rock salt
Water for soaking


1. Soak the Idli Rava flour in enough water for 4-­5 hours.

2. In another bowl or pan, soak the urad dal, poha, and methi seeds in enough water 4-­5 hours.

3. Drain the water from the urad dal and keep it aside. We will use some of this water for grinding the idlis.

4. Drain the water from the idli rava and discard. In a wet grinder, add the idli rava, urad dal, methi seeds, poha. Add some of the urad dal strained water and begun to grind. If the batter appears too thick, add some water. Grind to a smooth batter. Pour in a non-reactive deep pan or pot to give room for fermentation & rising of the batter. Add salt and stir well. Cover with a lid and keep the batter in a warm place for 7-­8 hours.

5. The next day the batter would have fermented and risen. Grease or brush the idli moulds with oil.

6. Keep a pan or steamer on the stove with some water. Stir the batter gently. Pour the batter in the idli molds. By now the water must have begun boiling in the pan.

7.Place the idli stand in the pan. Cover with a lid and steam the idlis. If using a pressure cooker, don’t put the vent weight/whistle on the cooker’s lid. Steam for 10­-12 minutes till a tooth pick inserted in the idli comes out clean.

8.When the idlis are steaming, you can prepare the chutney. Serve hot and steaming idlis with chutney or sambar accompanied with some Indian chai or filter coffee

Shop The Ingredients

  • Laxmi Freshly Milled Idli Rava Flour (Rice Flour)
  • Laxmi Urad Dal (Black Lentils)
  • Laxmi Thick Poha
  • Laxmi Methi Seeds (Fenugreek Seeds)
    Laxmi Methi Seeds (Fenugreek Seeds)