Just to Share with you……………..
I have tried so many varities of rava dosa. This is one among them . You don’t need idli batter or rice powder for this dosa. Instead you need Yogurt / curd. I am not sure whether it is North Indian way of making rava dosa but I learnt this through my Maharastrian friend Vrushali. Rava has to be soaked in curd overnight for this Dosa. This Dosa batter needs fermentation but no grinding. It tastes delicious with sambar and chutney.
1. Rava -1 cup
2. Yogurt - 1 cup
3. Green chillies – 3 finely chopped
4. Ginger – 1 tsp (grated or finely chopped)
6. Cumins seeds – 1 tsp
7. Curry leaves – few fnely chopped
8. Salt to taste
9. Onion -2
10. Chopped corriander leaves for garnishing
1. Soak Rava in Yogurt/Curd for over night.
2. Fine chop onion and keep it aside.
3. Add enough water to the overnight soaked mixture to get a semi-liquid consistency.
4. Saute cumin and chopped curry leaves .green chillies and grated ginger in 1 tsp oil and add it to the batter.
5. Heat the griddle/dosa pan .
6. Sprinkle onion on the tava and handful of batter and spray on the top of onions.
7. Sprinkle some chopped corriander leaves on the top.
8. Spread a few drops of oil around the edges.
9. Fold it and serve hot with chutney or sambar.
Just to share with you……
Instead of making plain rava if we make that as kichadi it will taste good. We are taking some veggies too. This will be a good food for kids. This goes well with coconut chutney. This is one of the breakfast item . This is served in function breakfasts too.
Beans, carrot, green peas, cauliflower, cabbage, potato. No hard and fast rule for the proportions and the type of vegetables. Whatever you have take those and cut into small pieces as you cut for portals.
1. Onion small -1
2. Green chillies – 5 to 6
3. Tomato small size- 1
4. Mustard – 1/4 tsp
5. Oil – 3 tsp
6. curry leaves as needed
7. Turmeric powder – 1/2 tsp
8. Rava – 1cup
9. Grated ginger – 1 tsp
1. Cut vegetables into fine pieces (one cup).
2. Take 1 cup of rava and roast in little ghee/oil or without oil and fry for few minutes. Roasted rava’s are also available in Indian groceries. If the rava is not roasted then it will result in mushy kitchadi.
3. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. When it splatters, add curry leaves, chopped green chillies, onions, ginger and fry till it is done.
4. Now add the vegetables, turmeric powder, salt and fry them until they turn soft . Now add 2 cups of water and when it begins to boil add rava and keep stirring till all the water is absorbed and it becomes thick (fully cooked).
If rava is used then it is called RAVA KITACHADI of if Vermicelli /Semiya is used then it is called SEMIYA KITACHADI or VERMICELLI KITACHADI.
You can add cashew nuts or peanuts etc and roast it after adding mustard.
Just to share with you…………..
I am very great fan of Rava Dosa. Among all Dosa Rava Dosa is always my first choice. I want to learn hotel rava dosa recipe for a very long time. I tried many versions like mixing rava to Idli batter, soaking rava with yogurt overnight etc. Among all the versions I didn’t get the expected taste I want. Thanks to Varehvah chef I get a chance to learn the dosa I want . This is instant as well as very very nice recipe.
The rava dosa is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney. Unlike the ordinary dosa, this recipe does not need to be fermented. For making ordinary dosa, the batter should be fermented for atleast 7+ hours . For Rava Dosa, the ingredients can be soaked for just 30 mins to 1 hour if you wish or you can do it right away. This is apt for breakfast and dinner.
1. Rice Powder – 1 cup
2. Samoline /white rava – 1 cup
3. All Purpose flour – 1/2 cup
4. Cumin seeds – 2 tsp
5. Green chillies – 4
6. Ginger – small piece
7. Onion as needed
8. Corriander Powder
9. Pepper powder – 1 tsp
10. Salt as needed
11. Oil as needed
1. Add Rice, Rava and all purpose flour (maida) , cumin seeds, finely chopped ginger, finely chopped green chillies, salt and pepper powder as needed.
2. Mix all the dry ingredients well. Then add water and mix well . The batter should be like butter milk consistency.
3. Heat the tava. Tava should be flat one.
4. Sprinkle finely chopped onions on the tava. Then sprinkle the batter on the tava . On the top of it sprinkle corriander leaves.
5. Sprinke oil on the top . This dosa needed some extra oil than regular ones to taste very good.
6. It takes long time for cooking until it gets crisp.
1. Batter should be in water consistency then only you will get good dosa.
2. If you want more crispness that add another quater cup of rice flour.
3. More onions tastes best.
4. Always flat tava’s are best. If you have iron tava’s then this dosa tastes good than in nonstick tava.
5. An iron tawa or griddle requires higher heat as compared to non-stick pan.
Variations in preparing rava dosa
1. You can also sprinkle grated carrot on top. You can use you veggie on as per your imagination. But it should get cooked on the top. So always grated / shredded veggies are best.
2. You could add grated carrot and coconut to the batter along with rest of ingredients.
3. Add some sliced onions while the dosa is cooking.
4. Broken cashewnut pieces can also be added to the dosa batter. At the time of preparing dosa, use the ladle to stir the dosa batter well, as all the flours mixture tends to sink to the bottom of the vessel like a thick residue.
5. Do not refrigerate the batter for more than 2 to 3 days otherwist it will turn sour.
Just to share with you……
My native is Madathukulam. Amaravathi Dam,Kutharayar Dam and Thirumoorthi Dam are some of the dams nearby. We used to get Fish from these dams. I never had Vanjaram fish before my marriage. I heard and saw this fish when I got married and we were in Chennai. We were in WestMambalam that time. Our house owner aunty’s first daughter got married and few days after marriage aunty invited her daughter and her in-laws for virunthu(feast). She bought Vanjaram/King fish and marinated with puli water and other ingredients for fry and after that she told her relatives to cook lunch and she went to her daughters house to bring them to her place. When her relatives tried frying it didn’t come well and all the slices got broken into pieces. This is when I saw king fish for the first time in my life. She came to our house and asked what to do. My mom was with me at that time we both went and no body knows how to fix that. The guests were on their way. Suddenly I told them to mash the fish and took out all the bones. We fine chopped the onion, green chilles and fried these in pan and then we added the fish and did like the way we make egg poriyal or egg burji. It tasted so good with onion, chillies and the marination which aunty did. That time I don’t know about sura puttu. Now I can relate that proriyal to puttu with little pulippu taste. The guests had. The hit item on that day was that fish poriyal. When ever I see Vanjaram fish /King fish this incident will come to my mind immediately. Today I made kulambu with Vanjaran which I am going to explain you below.
1. Oil – 4 tsps
2. Sombu - 1/2 tsp
3. Venthaym/Fenugreek/Methi seeds – 1/2 tsp
4. Poondu/Garlic – 5 cloves
5. Curry leaves
6. Onion – 1 mediaum size
7. Tomato -3 medium size
8. Thick tamarind extrct – 1/2 cup
9. Corriander powder – 3 tsp
10. Chilli powder – 2 tsp
11. Turmeric powder – 1/4 tsp
12. Any fish – 1/2 kg
13. Salt as needed
1. Heat oil in wide mouth kadai. Splutter sombu,venthayam ,garlic and curry leaves by adding one by one.
2. Add finely chopped onion and fry well .
3. Add finely chopped tomoto and fry well. Add salt at this stage so that it gets fried well.
4. Add tuemeric powder,corriander powder and chilli powder and fry well.
5. Cook this mixture very will until it comes to thokku consistency. Based on this stage only your gravey gets color and taste.
6. Now add Tamarind extract . Add water along with it to desired consistency and bring it to boil (atleast 10 mins) until the oil seperates out.
7. At this stage add fish and cook in slow flame for 5 mins. Garnish it with corriander leaves.
This is the simplest and easiest Poriyal we can make. If you need Poriyal in bulk quantity then muttaicose poriyal is the best option. You can cut big whole cabbage in 2-3 mins. In my grandpa’s house we used to have lots of get togethers during festivals and special occasions. So we had one standard cook for all those functions. More than cook he and his wife is almost like a relative to us. As for as I know we know them for 30 years. Now he is no more. Still I can remember him.His name is Dhandapani. When I was in my 5th grade we had one such occasion. I couldn’t recollect what it is. But for that my mom and her group started cutting vegetables, some peeled onions etc. I too wanted to cut something that time but nobody allowed me. That time since I cried Dhandapani anna gave me one cabbage and asked me to cut. I started to take out the layers and started cutting. He saw that then he showed to how to cut cabbage easily. If you follow that method only one minute might be needed and your cutted/chopped cabbage almost will look like grated cabbage. I will try to attach the video or atleast the photos.
He also told me that if we want a colorful look then we can add little carrots too. I will attach photos how to cut the carrots too (It should be like semicircle).
1. Cabbage - 1/2 medium sized cabbage
2. Onion - 1/2 chopped finely
3. Green chillies – 4
4. Grated coconut – 2 tbsp
5. Turmeric powder – a pinch (optional)
6. Salt as needed.
1. Oil - 1 tsp
2. Mustard seeds – 1/2 tsp
3. Urad dhal – 1/2 tsp
4. Channa dal – 1/2 tsp
5. Curry leaves – few
1. Heat oil in pan. Add mustard seeds, channa dal, urad dhal, curry leaves and allow it to crackle.
2. Add onion and green chillies and aslo add a pinch of turmeric powder.
3. Then add cabbage and saute for 2mins. If needed sprinkle little water (do not add more water as cabbage will let our water by itself) and cook keeping lid closed until cabbage gets cooked and becomes soft. Add required salt. Most of the time you don’t need water to cook.
4. After few mins the water would have evaporated completely and the cabbage would have turned soft and dry.
5. Add grated coconut and turn of the stove.
1. If you don’t have coconut don’t worry you can leave the poriyal as it is.
2. Instead of coconut you can powder roastesd split channa dal (pottu kadalai/odacha kadalai/chutney dal) and you can add to poriyal.