Just to Share with you…
This year we (me and my close friends family) celebrated Pongal at my house. We had Potluck on that day. Since we planned for dinner our menu on that day was SouthIndian tiffen Items. My friend Monica bought adai which my family members liked a lot. When I asked her she told she got that recipe my her friend Kanchi. I bought this recipe from her and tried. It is very good. The speciality of this recipe is no fermentation needed. After grinding may be we can leave the batter for 30 mins if you have time otherwise you can use straight a way. I learnt Rasamalai recipe also my from friend Ramani (from scratch using Ricotta cheese) which I am going to post soon. This will a great tiffen item for kids.
Adai
Ingredients
1. Idli rice – 1 cup
2. Raw rice – 1 cup
3. Channa dal / Kadalaparuppu – 1/2 cup
4. Toor dhal – 1/2 cup
5. Tomato – 1
6. Red chilli – 4
7. Cumin seeds – 1 tsp
8. Onion – 1 big size
9. curry leaves and coriander leaves.
Preparation
1. Soak the ingredients from 1 to 4 for 6 hours.
2. While grinding this add chopped tomato, cumin seeds, redchillies and salt.
3. Coarse grind all this. Should be like rava consistency. Fine paste won’t be good.
4. Leave this batter for 1/2 hour if you can.
5. To this batter add chopped onion, curry leaves and coriander leaves.
6. Heat Dosa tava and pour this batter. This should be like little thick dosa or oothappam.
7. Sprinkle oil and cook on both sides.
8. Taste very good when it hot.
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.
Ingredients
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
Preparation
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.
Side Dishes
Coconut chutney , Coriander chutney , Tomato onion chutney
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.
Rava Dosa
step 1:
step 2:
step 3:
Ingredients
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
Preparation
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.
Tips
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…..
This recipe I got from SunTV’s local kitchen. The reason why I am posting this is, this can be treated as Kids food. Kids will love it and it is healthy food too. For kids who don’t like chutneys this dosa is good since it can be eaten like a snack. Speciality of this dosa is no need of fermentation and also no need for Urud dhal.
CARROT DOSA
Ingredients
1. Idli Rice (or) raw rice – 1 cup
2. Carrots – 2 (not baby carrot)
3. Red chilli -5 ( upto 7)
4. Perungayathool /Hing – 1/4 tsp
5. Cumin (jeera) – 1/2 tsp
6. Salt- as needed
Preparation
1. Soak the rice for atleast 5 hrs.
2. Grind the rice, chillies, grated carrots, perungayathool(asefotedia powder), Jeera seeds, and salt by adding little water in mixie like dosa batter. Don’t make the batter too watery.
3. Heat the dosa tava. When it is ready pour the batter and spread and sprinkle little oil on the top.
4. When it is done on one side turn it and cook other side too.
5. Sometimes dosa may break. So pay little attention while turning the dosa.
6. Serve hot with your favourite chutney’s.
Just to share with you…..
Once I want to try some recipe which I have seen in the net. For that recipe corn flour is one of the ingredients. So I bought one full pack from the Indian grocery. For long time I don’t know how to finish that flour. So asusal I started searching for some recipes which use corn flour as the main ingredient. I came across “Makki Ki roti” (chappathi/roti made by mixing wheat flour and corn flour) which is North Indian recipe. Suddenly I remembered what my grandma said in my childhood days. I always make comments when my grandma makes dosa because she used to make thick dosa’s (like uthappam). That time she used to say that she is very good in making dosa’s and she used to make dosa made of corn batter for big family (I mean the family members count). She used to tell that in those days (40 yrs back) they used to soak corn and grind and make batter for dosa as we are doing with rice now. This gave me the idea why I should not make dosa with this corn flour. I tried out.
Ingredients
1. Idli batter – 1 cup
2. Cornflour – 2 cups
3. little salt and water
Preparation
Mix all the ingredients well and make Dosa. Eat with hot chutney’s like onion chutney which is the best combination.
Other Varieties
1. If you mix wheat flour instead of corn flour that becomes “WHEAT DOSA” or Gothumai Dosai.
2. If you mix Ragi flour instead of corn flour that becomes “RAGI DOSA”.
3. If you mix Maida flour instead of corn flour that becomes “MAIDA DOSA”.
4. If you mix kambu flour instead of corn flour that becomes “KAMBU DOSA”.
5. You can also make these dosa’s with out adding idli batter. You feel little bit sticky. To avoid that add idli batter.