Dosas are always a delight to a South Indian palate ...
And the crispy ,mildly spiced Rawa Dosa is an all time favorite to one and all...
There is always an element of suspense as to how your Rawa Dosa will turn out when you order one even in the best of restaurants...
Some prefer their rawa dosa absolutely crisp while some like them slightly soft in the center...
My vote is for the crispy, crunchy dosa with a generous helping of chutney....
Unlike the regular dosa which needs the batter to be ground and fermented the previous day itself,Rava Dosa can be prepared by mixing the dry ingredients real fast...
Onion Rawas and ghee rawas are a slight variation from your regular Plain Rawas ....
INGREDIENTS
- RAWA /SOOJI -1 CUP(FINE VARIETY)
- RAW RICE FLOUR -1 CUP
- WHEAT FLOUR -1/2 CUP
- PEPPER CORNS-1 TEASPOON
- CUMINSEEDS-1/2 TEASPOON
- MUSTARD SEEDS-1/4 TEASPOON
- BROKEN CASHENUTS-1 TEASPOON
- CURRY LEAVES-FEW
- CORIANDER LEAVES-FEW
- ASAFOETIDA POWDER -A PINCH
- SALT TO TASTE
- OIL FOR FRYING
METHOD
- Chop the greens and chillies into fine pieces.
- Mic the rawa,flours and salt well.
- Add enough water and whisk it well to make a batter of thick buttermilk consistency.
- Add the salt to taste.
- Now heat a teaspoon of oil and fry the mustard ,pepper corns and cuminseeds.
- Add to the batter.
- Add the chopped greens,chillies and cashewnuts.
- Mix well.Set aside for 30 minutes before making the rawa dosas.
- Heat a dosa pan.
- Pour a ladle full of the batter in such a way that the batter is not spread out but sprinkled to cover up the pan leaving pores intermittently.
- Drizzle some oil or ghee and roast it well.( Since the batter is watery than your regular dosa batter,it takes time to become crisp).Cooking over medium heat is preferable.
- Flip the dosa to the other side and roast for a minute.
- Repeat the same process till you prepare the required numbers of Rawa Dosas.
- Serve hot with chutneys and/or sambar.
- As a variation ,you can sprinkle some onions to make onion rawa dosas ...
- A sprinkle of grated carrots make colorful and healthy Rawa Dosas.
Here is a dosa
A dosa with a twist...
A sweet dosa ...So delicious and so to prepare...
INGREDIENTS
- RICE FLOUR-1/2 CUP
- WHEAT FLOUR -1 CUP
- POWDERED JAGGERY -3/4 CUP
- POWDERED ELAICHI-1/2 TEASPOON
- SALT -1 PINCH
- GHEE-FOR COOKING
Here is a dosa
A dosa with a twist...
A sweet dosa ...So delicious and so to prepare...
INGREDIENTS
- RICE FLOUR-1/2 CUP
- WHEAT FLOUR -1 CUP
- POWDERED JAGGERY -3/4 CUP
- POWDERED ELAICHI-1/2 TEASPOON
- SALT -1 PINCH
- GHEE-FOR COOKING
METHOD
- Mix the flours.
- Dissolve the jaggery in hot water and filter the solution.
- Add the salt ,elaichi and flours to the filtered solution.
- Add some more water and make a batter of pouring consistency.
- Heat a tawa. Grease it slightly.
- Pour a ladle full of batter in a dosa/pancake form.
- Add some ghee on the sides.Cook till done.Flip and cook till the other side is done too .You may add some more ghee if you wish.
- Remove from the tawa and serve hot.
TO PREPARE THE BATTER...
INGREDIENTS
- PARBOILED RICE-2 CUPS
- URAD DHAL-1/4 CUP
- SALT TO TASTE
- WATER AS NEEDED
METHOD
- Soak the rice and urad dhal in seperate containers with enough water. Soak the fenugreek seeds along with the urad dhal.
- Let them soak for 4-5 hours .
- Drain and wash them well with lots of water.
- Now add the drained urad dhal and fenugreek to a grinder and grind well adding little water at a time.(Some add a lot of water at one go and switch on the grinder and let in run for a long time-that does not give the desired result)
- As the grinding goes on,you get a smooth, light and fluffy batter.
- Take a little blob of this batter and drop it in a bowl of water. If the batter floats as a ball,then you can be sure that the urad dhal is well ground.
- Now remove this batter from the grinder and transfer it to a large vessel.
- Next ,add the drained and cleaned soaked rice to the grinder and grind well with enough water.
- Let the rice be very slightly grainy in texture when ground.(too smooth batter spoils the lightness and softness)
- Now mix both the ground batters and add salt to taste.
- Ferment well for 6-8 hours(depending on the weather- in hot Indian summer months,you need just 5-6 hours for the batter to ferment and rise while colder days need longer hours ,Sometimes even a day)
- When the batter has risen well, mix slightly.
- Leaving it in the fridge helps you make soft idlis for a few days but storing them outside the fridge lets the batter turn sour...but the sour batter is great for dosas,utthappams,kara appams/paniyarams etc.
- So,once you master the batter making,you can use your creativity and turn out a number of breakfast and dinner recipes...
INGREDIENTS
- OIL /GHEE -AS NEEDED
- POTATO MASALA-3 CUPS
RECIPE FOR POTATO MASALA
METHOD
- Mix the batter well.Add little water ,if need be,to reach a pouring consistency.
- Spread the batter on a hot tawa.
- Drizzle some oil /ghee as per your taste.
- When one side is cooked,flip over to the other side and cook till done.
- Turn the done dosa.
- Spread some potato masala on the dosa.
- Fold. Remove from the pan.
- Serve hot with sambar and chutney.
Here is a dosa with a different twist...
Really soft and aromatic...these dosas are a winner in any meal!!!
INGREDIENTS
- PARBOILED RICE (IDLI RICE) -1 CUP
- RAW RICE -1 CUP
- RICE FLAKES -1/2 CUP
- URAD DHAL (deskinned)-1 TABLESPOON
- GRATED COCONUT -1 CUP
- SALT TO TASTE
- SODA BICARBONATE-1/4 TEASPOON
- OIL FOR MAKING DOSAS
METHOD
- Soak both the rice varieties ,rice flakes and deskinned urad dhal for 4 -5 hours.
- Clean.Grind to a smooth batter along with the grated coconut.
- Add the salt.Mix well.
- Let it ferment for 6-10 hours.
- Now the fermented batter is ready for making dosas.
- Add little water and beat the batter well till is reaches a pouring consistency.
- Now mix in the soda bicarbonate and let it froth in a few minutes.
- Heat a dosa tawa. Take a ladle full of batter and make a thin dosa.
- Drizzle little oil.
- Cook covered with a lid .cook one side only till done.
- Serve hot with chutney ,sambar or any other suitable side dish.
