Serves 20

1 kg. rice 100 gm. kala urad
200 gm. whole wheat

For salted askalian

250 gm. khuskhus 2 tsp. salt
250 gm. chana dal 1 tsp. cumin
25 gm. fenugreek 1/2 tsp. red chillies
1 tsp. haldi

For sweet askalian

250 gm. sugar or jaggery 100 gm. almonds
100 gm. walnuts 2 tsp. ghee or oil


How to prepare rice flour

  1. Clean the black urad, rice and wheat, soak in water and immediately spread out in the sun to dry for 2 - 3 days till absolutely dry. Now grind it into a flour.
  2. For this dish you need a specially prepared round stone in which katori type depressions are made, and which is covered with an earthen lid called askali.
  3. This stone is kept on burnt coal fire or hot ash, when hot, rub oil or ghee in the depressions.
  4. Now put the ground rice, wheat and urad in a piece of cloth which has a hole in the middle.
  5. Press the paste-filled cloth allowing thick rings of the paste to fill the depressions.
  6. Put the lid on and let it cook for 5 to 10 minutes. Take out these puffed askalies with the help of a skewer.

For sweet askalies

  1. add khuskhus, sugar and dry fruits (ground) and for salted, khuskhus or chana dal (soaked and ground to a paste) and add it to flour prepared specially for askalies.
  2. These can be taken with dal or curd if salted and milk with ghee if sweet.
Nutrient Composition Per Serving
Energy (Kcal) 449 Carotene ( μg ) 29.38
Protein (g) 13.18 Vitamin C (mg) 0.13
Carbohydrate (g) 75.25 Mg (mg) 127.38
Fat (g) 10.52 Na (mg) 11.1
Fibre (g) 1.73 K (mg) 125.03
Minerals (g) 2.44 Mn (mg) 1.3
Calcium (mg) 237.0 Zn (mg) 1.94
Phosphorus (mg) 271.23 Cr (mg) 0.026
Iron (mg) 4.5


Diabetics should consume salted askalian only .
Nutrient Composition Per Serving
Energy (Kcal) 327
Protein (g) 11.35
Carbohydrate (g) 61.75
Fat (g) 3.85
Fibre (g) 1.51
Minerals (g) 2.19