Rava Dosa

Rava Dosa is crepe made from semolina and flavored with coconut,onion and curry leaves. It is a favorite dish at my home served  hot hot. If i forget to soak rice for dosa,but still need to satisfy the craving for it, then Rava Dosa is the answer as it does not require fermentation or any advance preparation.hurray!!!

Ingredients

1. Rava / Sooji / Semolina - 2 cups
2. Onion chopped - 1
3. Grated coconut - 1/2 cup
4. Curry Leaves roughly chopped - 2 sprigs
5. Salt - as needed
6. Water - as needed
7. Oil/ ghee - as needed

Preparation

• In a bowl, mix rava, grated coconut, curry leaves , onion chopped and salt. Make a batter with enough water to a consistency dosa batter. Keep the batter aside for about 20 minutes. 
• Heat a tawa or a non-stick pan, stir the batter with a spoon, pour a ladle of the batter and spread in a circular motion.
• Cook for 2 minutes. Sprinkle few drops of oil on top and flip dosa.
• Dosa read to be served with any chutneys.

Check out some chutney recipes
Coconut Chutney
Tomato Chutney
Peechinga(Ridge Gourd/Pottikka) Chammanthi 

Also sending this to WTML event hosted by Shailaja of Sahasra Recipes  & Gayathri's Cook 

DOSA

                   Dosa is an integral part of South Indian Breakfast. In most of the houses in South India, Idli-Dosa ranks first in the chart, then comes the other items. This is a very simple and easy recipe

Ingredients

1. Pachari(Raw Rice) - 1 cup
2. Ponni Rice (Parboiled Rice) - 1 cup
3. Urad Daal (Uzhunnu parippu) - 3/4 cup
4. Fenugreek Seeds (Methi Seeds/Uluva)-1/2 Tsp
5. Salt - as required
6. Oil/ghee -  to grease

Preparation

• Wash and soak pachari(raw rice) and ponni rice (parboiled rice) in water for 8-9 hours.
• In a separate bowl ,wash and soak urad daal , with fenugreek, in water for same hours.
• First grind urad daal and fenugreek in a wet grinder to a very fine paste.Add enough water while grinding. Transfer this to a big vessel.
• Grind the soaked rice with little water, till smooth and frothy.Pour this to the urad daal paste and mix well.Add salt and mix well. 
• Cover and keep aside to ferment for 6 to 8 hours.
• Heat a non-stick tawa or dosa kallu/chatti, and sprinkle a little water on it.The water should steam immediately.
• Grease it with oil, and just wipe hard with half cut onion dipped in it.
• Pour a laddle of the batter on the tawa and spread the batter in a circular motion to make thin dosa. Cover and cook for a minute.
• Smear a little oil along the sides of the dosa, cook till the dosa turns brown and crispy.
• Repeat the same with the remaining batter.
• Serve hot with sambhar and chutney.

Tips for making a perfect dosa batter

• Always soak and grind rice and urad dal separately.
• Grind urad daal first and then rice. Add water little by little and grind to a smooth and frothy batter.
• The batter should not be as thick as Idli batter. But should be light.
• The batter should be at room temperature, before preparing dosa.

Chutney and chammanthi  Recipes for Dosa

    

  Linking this to Healthy Diet of My Cooking Journey  and Priya's Versatile Recipes

Also Linking this to Healthy Breakfast of Nandoo's kitchen

Super Spongy Dosa

Ingredients

1. Idly Rice - 2 cups
2. Poha / White Aval - 1/4 cup
3. Butter milk - 3-4 cups
4. Cooking Soda - 1/4 Tsp
5. Oil & salt - as required

Preparation

• Soak washed rice and aval together in butter milk overnight.
• In the morning, drain the excess buttermilk if any and grind to a smooth batter like idly/dosa batter( A Bit watery than idli/dosa batter/ but not too loose).
• Mix salt ( I used 1 - 1 1/4 Tsp ) and cooking soda. Mix the batter well.
• Heat a non-stick pan/dosa tawa and pour a laddle full of batter, drizzle oil. Do not spread the batter, cook it covered on a medium flame for 1 - 2 minutes.
• Super soft spongy dosa ready hey!!!!!!!
• Serve hot with spicy coconut chutney and sambar.

Notes

• No need to flip the dosa.
• If no holes are formed in the dosa, Do check the consistency of the batter, if its too think or too thin holes will not be formed.
• Or add a bit more of cooking soda.

Linking this to Healthy Breakfast of Nandoo's kitchen