Soak the rice in water for 2 hours. Grate the coconut and keep it aside.

Grind the drained rice with grated coconut with just enough water. Add salt and leave it for 1 hr (Check notes)

Add water to make a thin batter out of it.

Heat cooking oil in a tawa, pour some batter into it, and cover it.

After couple of minutes, remove from flame.

Serve hot with boiled milk, dalma or any spicy curry.

Make a paste of onion, garlic and ginger.

Wash and clean the cauliflower, cut into florets. Blanch in hot water for 10 mins.

Cube the potatoes and have the fresh peas ready.

Heat a non stick pan with a tsp of cooking oil, saute the drained cauliflower, fry for 5 mins on high, remove and keep it aside.

Heat the remaining oil, add the ground paste, cook for 5 - 7 minutes till raw smell leaves. Now, add all the spice powders.

Add the potatoes, peas, and simmer for 10 mins. Now, add the tomatoes and mix well.

Next, add the fried cauliflower florets and continue stirring till it gets properly mixed with the paste.

Then, add 1 cup of water, salt to taste, stir well and cover it with a lid.

Boil it on a lower flame, for another 20 minutes till the vegetables are tender and the gravy thickens to the desired consistency.

Finally, remove the pan from flame, garnish with finely chopped coriander leaves and serve hot.

Enjoy the Phula Kobi Tarakaree with Nadia Chitau Pitha.