South India is famous for its varities of dosa. Rava dosa has its own place in people's heart due to its thin, crispy texture. For sure, its golden colour with tiny holes texture will attracts everyone to eat more and more. The recipe for this rava dosa is very easy and the batter can be prepared instantly at any time you want it for your dinner or breakfast.
Ingredients:
1. Roasted rava - 1 cup
2. Rice flour - 1 cup
3. Maida - 1 cup or 1/2 cup maida + 1/2 cup wheat flour
4. Salt - as required
Seasoning:
1. Jeera - 1 tbs
2. Pepper corns - 1 tbs
3. Onions - finley chopped
4. curry leaves - 10-12
5. Ginger grated - 1 tsp
6. Few Coriander leaves - finely chopped
Method:
1. If you don't have a roasted rava, dry roast the rava in the hot pan and keep it ready.
2. Take a big bowl, add roasted rava, rice flour, maida and salt. Mix with 5 cups of water without any lumps.
3. Heat 2 tbs of oil in a pan, add jeera, pepper corns, finely chopped onions, curry leaves and grated ginger. Once they got fried transfer it to the the rava dosa batter and mix it well.
4. Sprinkle chopped corinader leaves and allow to soak this batter for a minimun for 1 hour.
5. After 1 hour you can see the water alone floating on top of the batter mixture. Mix the batter and the water together. The consistency of the batter should be watery, if you feel the batter consistency is thick, you can add few more water.
6. Heat a dosa pan, take the batter and pour the batter in a cirular motion. Add oil on the corners of the dosa. Allow to cook for 2 minutes, flip it to the other side and let it cook golden brown.
7. Serve it hot with coconut chutney and sambhar.
Tomato dosa is my all time favorite right from my childhood days. This is my moms recipe with very few ingredients and very simple procedure with less preperation time. The flavor of the tomatos will flavours your mouth and melts like anything. There are various procedures to do this tomato dosa. Still I feel this recipe tastes good as there are no other spices to add, as they will dominate the flavor of tomato.
Ingredients:
1. Raw rice - 1 cup
2. Tomatoes - 3 medium size
3. Red chillies - 5-6
4. Salt - as required
5. Asfotedia powder - 1 pinch
Seasoning:
1. Mustard seeds - 1 tsp
2. Jeera - 1 tsp
3. Channa dhal - 2 tso
4. Curry leaves - 1 twig
Method:
1. Soak raw rice in water for a minimun of 1 hr.
2. Add chopped tomatoes, red chillies, salt, asfotedia powder and the soaked raw rice to a blender and grind it to a fine batter. The consistency of the batter should be little bit watery compare to dosa batter.
3. Heat oil in a pan, add mustard seeds, jeera, channa dhal and curry leaves. Once they get popped pour the seasoning to the dosa batter. Mix it well.
4. Heat a dosa pan, once it get heated pour the dosa batter in a circular motion. Pour the dosa very thin.
5. Once it get cooked well, flip it to the other side and cook it for 1 more minute.
6. Serve this hot colourful dosa with jaggery or any chutney you prefer.
This is my grand father's favorite tiffen. This is a healthy dosa which can be prepared in lesser time. The difference between adai and dosa is, the adai should be poured in thicker cosistency and let to get golden brown on both the sides but the dosa is poured very thin and taken crispy. Generally adai is the mixture of dhal and rice. But here it is the mixture of rice and a watery vegetable. Everyone in the family will sure enjoy this adai for a healthy dinner.
Ingredients:
1. Bottle gourd - 2 cups (chopped)
2. Raw rice or boiled rice - 1 1/2 cups
3. Red chillies - 4-5 ( less or more as required)
4. Tamarind - a marble size ball
5. Salt - as required
6. Asafotedia - 1 tsp
7. Soaked channa dhal - 1/4 cup ( soaked for 1 hr)
Seasoning :
1. Mustard seeds - 1 tsp
2. Jeera - 1 tsp
3. curry leaves - 10
Method:
1. Peel the outer skin from the bottle gourd and chop into pieces.
2. Soak the rice for 2-3 hrs in the water. Add soaked rice, chopped bottlegourd, red chillies, tamarind, salt, asafotedia and grind to a fine batter in the blender. The consistency of the batter should be medium not be either thick or watery.
3. This batter can be used immediately after grinding. Transfer the grind batter to a bowl. Add soaked channa dhal to it, draining all the water from it and mix it well in the batter.
4. Heat oil in a pan. Add mustard seeds, jeera and curry leaves. Once it got fried transfer it to the batter.
5. Heat a dosa pan or a skillet. Once it gets heated pour the batter to a circular form. Pour oil around the batter. Cook for 1 -2 minutes without turning black. Flip it to the other side with the spatula. Cook for 1-2 mintues.
6. Transfer to a serving bowl. Serve hot with onion chutney, jagger or yogurt.
Ragi is one of the traditional and healthy grain for all age groups. Still many pediatricians are recommending ragi to start as the first food in the form of porridge for babies . Ragi is a grain we can get all over India, all over the year. Its very common in usage at southern India, especially in karnataka and tamilnadu. Ragi can be used in the form of porridge, idly, roti and dosa and even as pakkodi.
This dosa recipe is not that much familiar to more people. Everyone can adopt it easily as it is easy to do in few minutes. If you are hungry enough, you can heat up the pan on one side and you can mix the batter in the mean while and you can start doing dosas. Its that simple and tastes good.
Ingredients :
1. Ragi flour - 1/2 cup
2. Besan flour - 3 tbs
3. Rice flour - 1 tbs
4. Salt - as required
5. Red chilli powder - 2 tsp ( as required)
6. hing powder - 1 tsp
7. Turmeric powder - 1/2 tsp
8. Oil - for cooking
Seasoning:
1. Mustard seeds - 2 tsp
2. Jeera - 1 tsp
3. curry leaves - 10-12
Method:
1. Take a wider bowl, mix ragi flour, besan flour, rice flour, salt, red chilli powder, turmeric powder and hing powder. Add enough water to the mixture and prepare like a dosa batter consistency.
2. Heat the dosa pan, add oil for seasoning. Add mustard seeds, jeera and curry leaves. Once it gets roasted pour it into the dosa batter.
3. Start pouring dosa as the regular dosa. Flip the dosa to the other side and allow to cook on both the sides.
4. Serve it with any kind of chutney, sugar or you can take it as it is.
note:
1. You can even prepare the consistency of the dosa batter to be little water like rava dosa and pour dosa as you pour rava dosa.
2. If you want you can add even onions and drumstick leaves to this dosa.
