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Eggless Cumin Lentil Cookies

It's been a while I have not shared any baked goodies here on my blog. Today I am sharing a unique cookie recipe. It is Eggless Cumin Lentil Cookies. We all know about cumin cookies but addition of red lentil into it is really unique. It was an experiment to add lentil into cookies and the experiment was successful. When I was trying this recipe, I was neither sure about the taste nor the texture of the cookies. Somehow I was thinking positive that the recipe I am trying will not let me down and I was right.😊 The appreciation came from the better half , He said 'what is there in the cookie it tastes just awesome. You have never prepared this earlier.'

Eggless Cumin Lentil Cookies are unique in taste and texture. The addition of red lentil makes the cookies healthy and nutritious. I have used very less sugar in this recipe and added a bit more salt. Like the usual Jeera/Cumin cookies, this is a savoury cookie which tastes little salty and little sweet. This goes very well with the evening tea. This is an eggless recipe so vegetarian can also enjoy them. The texture of this cookie is bit crunchy. In every bite, you get the taste of cumin and lentil which is irresistible.
Eggless Cumin Lentil Cookies


Maida/ All purpose flour - 1 cup + 1 tablespoon for dusting
Red Lentil / Masoor Dal - 1/2 cup
Water - 11/2 cup
Unsalted Butter - 1/2 cup, melted
Sugar - 1/4 cup
Salt - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Cumin Seeds - 1 tablespoon
Curd - 11/2 tablespoon


  1. Wash the lentil/dal and put in the pressure cooker along with 11/2 cup water. Wait for 2 to 3 whistles under medium heat or until the dal is boiled properly.
  2. Allow to release the pressure and mash the dal. Allow it to cool and take a 1/4th cup of boiled and mashed dal to be used in the cumin lentil cookies recipe.
  3. Dry roast cumin seeds for 1 to 2 minutes and keep aside.
  4. Take melted butter in a big bowl and add sugar into it and mix well.
  5. Next, add curd into the bowl and beat well with the other butter and sugar.
  6. Add 1/4th cup of boiled and mashed dal and mix well again.
  7. Now add the dry ingredients including flour, salt, baking soda and cumin seeds into wet mixture and make a smooth dough. If the dough is too dry you can add some boiled lentil/dal.
  8. Allow resting the dough in the refrigerator for 10 to 15 minutes with a cling film.
  9. After that preheat the oven at 180 degree C for 5 minutes and line a cookie/baking tray with a butter paper.
  10. Roll the dough by dusting flour and thickness should be the almost 1/4th inch.
  11. Cut them into desired shapes using a cookie cutter and place them on lined cookie tray.
  12. Bake the cookies at 180 degree C for 12 to 15 minutes.
  13. Allow them to cool and store them in an airtight container.

Tips: We require only 1/4 cup of mashed and boiled lentil/dal, it is difficult to pressure cook small quantity, hence we boiled dal in a larger quantity. The remaining boiled dal can be used to prepare regular dal recipes.

Rice Dhokla

Rice dhokla is a healthy and filling snack. Recently I have received a pack of Gobindobhog rice as a part of Belly Nirvana Campaign in association with Place of Origin. I had to prepare a healthy snack using the Gobindobhog rice. After lot of brain storming I have decided to prepare this rice dhokla. Gobindobhog rice is a fragrant raw rice. You can cook rice kheer using this. Even if you prefer pulao with small grain rice then this rice could be a good option for your pulao recipes.

 Actually I have used rice flour in this recipe. So initially we have to prepare the rice flour from the raw rice. Soak and wash the rice and later dry it under the sun. It takes 6 to 7 hours to become dry and later you can grind them in a grinder to get smooth rice flour. You can prepare rice flour well in advance in large batch and keep it in an airtight container. You can use it for any recipe in future. Though you can use any raw rice or rice flour available in the market however, rice gives  unique fragrant and taste to the dish.

Rice Dhokla
Gobindobhog Rice (Any Raw Rice) - 1 cup
Semolina - 1/3 cup
Curd - 1/2 cup
Asafoetida - a pinch
Sugar - 1 teaspoon
Lemon Juice - 1 teaspoon
Fruit Salt - 1/2 teaspoon
Salt to taste 
Curry Leaves - few
Mustard seeds - 1 teaspoon
Refined Oil - 1 tablespoon + few drops
Dry Red Chilli - 1


  1. Soak the rice for twenty minutes. After that wash the rice and drain the water. 
  2. Allow to dry the rice under sunlight. It might take 7 to 8 hours.
  3. After that grind the rice to smooth rice flour. 
  4. Dry roast semolina for few minutes and allow it to cool.
  5. Now take rice flour and semolina in a bowl and mix well.
  6. Add curd, asafoetida, salt and sugar into the mixture and mix well. 
  7. Next add water to make the batter like dosa-batter consistency.
  8. Keep it aside for 20 minutes.
  9. In the mean time take a square plate and grease it.
  10. After 20 minutes add fruit salt in the mixture and mix well. 
  11. Pour the mixture immediately in the greased plate.
  12. Boil water in a steamer and allow the mixture to steam for 15 to 20 minutes covering with a lid.
  13. After cooling take out the dhokla in a plate and cut into pieces.
  14. Heat oil in a pan and add mustard seeds, red chilli and curry leaves. Once they start crackling add them on the top of dhokla pieces and serve hot.

Assorted Papad Canapes / Healthy Papad Snack

Recently I have received Rajasthani Papad as part of Belly Nirvana Campaign in association with Place of origin. The pack contains four different varieties of papad. It has Moong Special Papad, Moong Punjabi Papad, Chana Masala and Lilka (Korma flavour) papad. Though moong papad and Punjabi papad commonly available in the market however I have never had chana masala and lilka. All the flavours of papad are very tasty and chana masala papad is amazingly good. Unlike other papads available in the market, these Rajasthani Papads are not thick. Thin papads can be roasted and fried very well which is not done well in case of thick papads.

Canapes is a fusion dish which I have prepared using these papads. It is a healthy snack which does not contain any oil. I have used Rajasthani Papad which had 4 different varieties. I have used two varieties Moong Special Papad and Chana Masala Papad for this recipe. Very few ingredients are required to prepared this snack.

Normally canapes contains a base topped with dip and garnish which is just bite sized. Kids always prefer bite size food. So instead of using the whole papad, I made small triangular piece of papads as the base of canapes. Mayo dip, fresh cream dip or cheese are commonly used in canapes however I have given a healthy twist by using hung curd. Finally I have garnished the assorted papad canapes with our regular salad ingredients such as onion, tomato and coriander leaves. Next time if you are planning a kids party at your home, surely try this healthy papad snack as a starter.

Assorted Papad Canapes


Moong Papad - 1
Chana Masala Papad - 1
Onion - 1 medium, finely chopped
Tomato - 1 small, finely chopped
Coriander Leaves - chopped, 1 tablespoon
Chaat Masala - 1 teaspoon
Hung Curd - 1 cup


Take curd in a muslin cloth and hang over night or 5 to 6 hours. All the water will drain and you will get hung curd.
Put the curd in a piping bag and keep aside.
Now divide each papad into 6 triangular pieces.
Use a tong and very carefully toast the triangular pieces over the flame.
Now place the roasted papad in a serving plate and cut the tip of the piping bag and pipe hung curd on each piece of papad.
Add chopped onion and tomato on the piped curd of each papad.
Sprinkle chaat masala on each of the papad and finally garnish with chopped coriander leaves and serve immediately.

You cannot prepare the papad canapes in advance as it might become soggy. So keep everything ready (roasted papad, chopped vegetables), just before serving pipe the hung curd and assemble them quickly.a