How to make Tondli Bhaat -

A typical Maharashtrian rice preparation with tondli/tindora

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Tindli (टिंडली), Basmati Rice (बासमती चावल)

Cuisine : Maharashtrian

Course : Rice

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Tondli Bhaat

Tondli Bhaat Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tondli Bhaat Recipe

  • Tindli 100 grams

  • Basmati Rice

  • Basmati rice soaked 1 1/2 cups

  • Bay leaves 2

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Green cardamoms 5

  • Dagad phool 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Green chillies 2

  • Ginger 1 inch piece

  • Oil 1 tablespoon

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Asafoetida a pinch

  • Salt to taste

  • Jaggery (gur) grated 1 teaspoon

  • To Serve

  • Scraped coconut 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Ghee 1 tablespoon


Step 1

Dry roast bay leaves, coriander seeds, cumin seeds, green cardamoms and dagad phool lightly in a non-stick pan. Cool and grind into a powder.

Step 2

Grind coriander, green chillies and ginger into a coarse paste. Place water to boil in a deep non-stick pan.

Step 3

Heat oil in another non-stick pan, add caraway seeds, turmeric powder and asafoetida and mix. Add rice and mix. Add the spice powder, ground paste and mix lightly.

Step 4

Add salt, 3 ¼ cups of boiling water, jaggery and mix lightly. When most of the water gets absorbed, add tondli, cover and cook on medium heat till rice is done.

Step 5

Garnish with coconut and coriander leaves, drizzle ghee on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.