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…..
Since I am Tamilian I don’t know anything other than chappathi before my marriage. Then through my friends I tried so many varieties of Parantha like aloo parantha,gobi parantha etc because only after my marriage I became full time cook. One day when I was talking with my collegues my team lead said his wife makes very good mooli paratha. I asked him what does mooli paratha mean? From him I come to know that mooli paratha is paratha suffed with Raddish. That evening after coming home I googled and got this recipe. Now atleast once in a month I am making this since I like this a lot. Also don’t be scared of Raddish smell. It won’t smell bad because we fry the grated Raddish for making this.
Raddish Stuffing
Raddish Parantha on tava
Raddish Paratha
Ingredients
1. Raddish/Mulangi – 1
2. Red chilli powder – 1 tsp
3. Garam masala powder 1/2 tsp
4. Turmeric powder – 1/2 tsp
5. Green chilli -2
6. Coriander leaves chipped handful
7. Grated ginger – 1/2 tsp
8. Cumin seeds/Jeera – 1 tsp
9. Salt as needed
10. Oil/ghee 1 tsp
11. Wheat flour – as needed for dough
Preparation
1. Peel the skin off from radish and grate it. Mix with salt and keep aside.
2. After sometime squeeze out water and keep the squeezed raddish aside.
3. Make dough using wheat flour, squeezed out water from the raddish and little salt as we prepare for roti / chappathi. The dough should be a soft dough .
4. Heat a pan with oil and splutter jeera,fine chopped green chilli,grated ginger and fry well. Add the squeezed radish in a sprinkled way. Now add coriander leaves,garam masala and red chilli powder. Fry this well till all the moisture evaporates and the stuff becomes dry.(In medium flame for about 5-6 minutes approximately). Now Stuffing is ready.
5. Make equal sized big lemon sized balls out of the dough and the stuffing. Roll the dough and keep the stuffing inside and cover completely and then roll again by dusting the dry flour.
6. Heat the tawa and cook till small bubbles starts appearing on the top and then turn to other side and cook both sides well with drizzling oil.
7. Serve with raita or Pickle of your choice!
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……
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.
Vegetables
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.
Others
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
Preparation
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).
Note:
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.
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.