Askali is a specialty from Himachal Pradesh. A batter made of rice flour, semolina flour, chickpea paste and spices are steam cooked. Traditionally the batter is cooked on a stone specifically made for cooking askali.


  • 3 tablespoons gm Rice flour
  • 3 tablespoons Flour (whole meal or suji)
  • 100 grams Chana dal, soaked overnight, ground to paste
  • 3 Green chillies, chopped fine
  • 1 inch piece Ginger, chopped finely
  • A sprig of green coriander, chopped fine
  • A large pinch of garam masala
  • Salt to taste


  1. Prepare a thick batter by combining the two flours with water. Keep aside for about half an hour.
  2. Add chopped ginger, chillies, coriander, salt and garam masala. Mix well.
  3. Pour the batter into idli maker, make a small hollow in the centre and add slightly diluted chana daal paste.
  4. Place the idli maker in the pressure cooker without water and cook for about 15 minutes.
  5. Serve savory askali with chutney.

Leave a Reply

Your email address will not be published. Required fields are marked *