Witch Hazel for Acne

If you have been suffering from acne for a long time (and you’ve become desperate), you have probably heard of witch hazel for acne. Many say that it helps you get rid of your pimples but if you are an “experienced acne sufferer”

home remedies acne
Acne Home Remedies

(if you know what I mean), you might be skeptical about this; and for good reason. A lot of individuals take advantage of people’s pains and sufferings by giving false hopes. There are a lot of acne myths online and offline making it more and more difficult to pin-point what really works and what does not.

I still think that research is the best defense against opportunistic people. Let me cut to the chase and share what I found out after extensive reading and research. Decades ago, witch hazel gained a following in the home remedies for acne industry and the fad just simmered down. Recently, however, it has somehow made a comeback. Many people believe that witch hazel has helped them achieve clearer skin; but many also say that it has actually made their condition worse. In fact, witch hazel as a cure for acne triggers a little debate in the “acne industry.”

So, what makes witch hazel for acne a viable idea? Witch hazel has an anti-bacterial property called tannin acid. Thus, in theory, it can help reduce the inflammation caused by acne and pimple production per se. Moreover, tannin acid is a strong astringent making it great for skin cleansing. Also, witch hazel is known to cause little to no allergic reaction to almost everyone; except for those who are practically allergic to everything – dust, banana, chicken, nuts, toilet paper, regular paper, pencils… oh you get my point.

One other reason why I love the idea of using witch hazel for acne is the fact that it is a natural product; therefore, it does not disrupt the pH balance of your skin. Also, witch hazel is very cheap and accessible; and on top of that, it is easy to use too. Soak a cotton ball with witch hazel solution and apply it of your skin; much like using a regular astringent. You can do this twice a day but never more than thrice.

I personally believe that using witch hazel for acne is an excellent idea. However, let me leave you with this insider tip: try the concoction in less prominent areas of your body first. Assuming that you have acne on your back or what I fondly call “backne”, try the witch hazel solution there first. If you see positive results, then proceed with your face.

Uttappam | The Great Indian Recipes


left over Idli batter
1 tablespoon rice flour
1/2 teaspoon salt or as per taste
1 1/2 teaspoons oil for each Uttappam

For Seasoning
1 teaspoon oil
1 teaspoon black, mustard seeds
2 teaspoons white split gram beans
2 green chilies, chopped
4 curry leaves

For Garnish
1 onions, finely chopped
1 tablespoon coriander leaves, chopped


Mix the rice flour and salt to the left over Idli batter and set aside.
Heat a pan, pour the oil. When the oil is hot, add the mustard seeds and when the mustard seeds are about to crackle, add the white split gram beans. When the mixture is light brown, add the chopped green chilies and the curry leaves. Stir for 1 minute and pour evrything into the batter and set aside.
Heat a Dosai pan, over medium heat and rub some oil on it. When the pan is hot, pour a serving spoonful, of the batter in the centre of the pan and spread it into a thick pancake. Pour 1 tsp. oil around the edge of the pancake. Sprinkle all over the top of the Uttappam, the chopped onions and chopped coriander leaves and lightly press, with an oiled spattula, so that the garnish does not come off while turning over the pancake. When the bottom-side is brown, turn over the pancake, pour 1/2 tsp. oil and cook, but need not be brown. Turn it over, so that the garnished side is on top. Serve hot, with Chutney, Sambaar or Dosamolakapodi.

Dosa Recipe In Bengali | Masala Dosa Recipe


1/2 cup Uncle Ben's rice (Parboiled rice), soaked in water for 4 hours
2 cups regular medium grain rice, soaked in water for 4 hours
1/2 cup white split gram beans, soaked in water for 4 hours
2 teaspoons salt
1 1/2 teaspoons oil for each dosai


Wash the rice and white split gram beans and drain the water. Grind the rice and white split gram beans to a fine paste. Add little water as possible. Mix the ground rice and white split gram beans together, add salt and leave overnight to ferment.
If necessary, add enough water to the batter so it can be poured and spread on the thick iron griddle (dosai pan).

Heat the dosai pan and brush with a little oil. When hot, pour the batter with a serving spoon in the centre of the pan, and quickly spread it in a circular motion so that the batter does not stick to one place and form lumps. Pour 1 teaspoon oil gradually along the edges and then inside. When the bottom side of the Dosai is light brown, turn it over. Pour 1/2 teaspoon oil into the inside in a circular motion. When the bottom side is cooked, need not be brown, remove the Dosai from the pan. Serve hot with Dosamolakapodi mixed with sesame oil or Sambaar or Chutney.
** Left over batter can be refrigerated and Dosais can be made at another time.
** When using refrigerated Dosai batter, remove batter from refrigerator and allow to warm to room temperature before making the Dosais.Otherwise, the batter will form into lumps and cannot be spread thin and round.
** You can make a stuffing of cooked potatoes and onions and make a stuffed Dosai called Masal Dosai.

Masala Dosa Recipe - Dosa Recipe In Bengali

Masala Dosa | Indian Recipes

Stuffing for Masala Dosa

Masala dosa Indian recipes
Masala Dosa

4 potatoes, boiled, peeled and mashed

For Seasoning
2 onions cut in strips lengthwise
1 teaspoon ginger root, chopped
2 green chilies, chopped
4 curry leaves
1/4 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon black, mustard seeds
2 teaspoons white split gram beans
2 teaspoons salt or as per taste


Heat a pan and add oil. When the oil is hot, add the mustard seeds. When seeds are about to crackle, add the white split gram beans. When the white split gram beans are light brown add the chopped onions, green chilies, ginger and curry leaves. When the onions are soft, add the mashed potatoes, turmeric powder and salt. Mix everthing well and cook on low heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
Make the Dosai. When one side is brown, turn over and when the other side is cooked (need not be brown), turn over. Put 1 serving spoon of the stuffing in the centre of the dosai and spread from top to bottom. Fold both sides one over the other, pressing lightly and remove from pan. Serve hot. Masal Dosai can be eaten as it is or served with Chutney and Sambaar.
When the water boils, reduce the heat, gradually add the fried vermiceli and keep stirring, so that lumps are not formed. When it is cooked and has absorbed all the water, remove from heat. Garnish with crushed peanuts or cashew nuts and the chopped coriander. Serve hot with chutney or pickle.

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