Rava Dosa

Rava Dosa is a Indian crepe of south India. It is very easy to make this instant dosa. It does not require any fermentation. Rava dosa can be eaten with anything of your choice like sambhar, coconut chuntney, tomato onion chutney etc. For making rava masala dosa we can add same potato masala as we use in Masala dosa.

Ingredients:

1. Chiroti Rava --------------------- 1 tbsp
2. Maida ----------------------------- 1/4 tbsp
3. Rice Flour ------------------------ 1/2 tbsp
4. Cumin seeds / Jeera ------------- 1 tsp
5. Onion ----------------------------- 1 medium chopped
6. Corinander ----------------------- 1 tbsp finely chopped
7. Green chillies -------------------- 2 chopped
5. Salt -------------------------------- 3/4 tsp
6. Water ------------------------------ to make batter


Method:

1. In a big bowl take all dry ingredients. Mix water in it and make a very thin batter of pouring consistency. Rest it for 15 mintues.

 

 

 

2. Take a pan / tava and drill oil on it. Take a ladder full of the batter and pour on the tava. Drill oil on it. Cook for a minute on low flame then flip and cook other side until golden brown.

 

 

3. Serve hot with compliments of your choice.

 

Notes:

Chiroti Rava is a very fine variety of Suji rava.

 

Wheat Dosa / Godhuma dosa

Wheat dosa is a good option when you have a lack of time or are not in a mood to spend too much time in the kitchen :). Wheat Dosa can be eaten with sambhar and coconut chutney. Or without any accompaniment.
 

 

 

Ingredients:

 

Wheat Flour ----------------------------- 1/2 cup

Rice Flour ------------------------------- 1/2 cup

Jeera (Cumin seeds) -------------------- 1 tsp

Salt --------------------------------------- 3/4 tsp

Onion ------------------------------------ 1 small finely chopped

Green Chillies -------------------------- 2 finely chopped
Coriander ------------------------------- 2 tbsp chopped  

Water ------------------------------------ to make paste
Oil / Ghee ------------------------------- for greasing

 

Take wheat flour, rice flour in a bowl and make a paste by adding water. Do not add too much water at once as it may form lumps. Intially, add water just enough to make a thick paste, then add more for the desired consistency. Batter should be like thick buttermilk.

Heat a non-stick tava, low the flame and grease it. Take a ladle full of batter and pour evenly in the form of a stream on the tava in a circular motion. If there are big gaps, fill them with batter. Drizzle some oil on it. Cook for 2-3 minutes and then flip the dosa. Cook from the other side for 2-3 more minutes.

 

 

Serve hot with your choice of accompaniment. We are having it with Chutney podi.

 

 

 

Ragi(Finger Millet) Dosa

Ragi dosa is an instant recipe. Unlike masala dosa, it doesn't require any fermentation. Therefore no prior preparation is needed for making it.

 

Ragi (finger millet) is very nutritious; a very good source of protein, iron and calcium. It doesn't have any gluten (a protein found in wheat), and therefore can be consumed by people with wheat intolerance also. Overall, ragi dosa makes up for a very healthy and tasty option for breakfast and as an after school snack.  In my family, everyone loves to have this dosa with Tomato Onion Chutney.

 

 

Ingredients:

Ragi Flour ------------------------------------- 1 cup
Wheat Flour ----------------------------------- 1 tbsp
Rice Flour ------------------------------------- 1/4 cup
Salt --------------------------------------------- 1 tsp
Cumin seeds (Jeera) ------------------------- 1/2 tsp
Oil / Ghee ------------------------------------- for greasing


Method:

Take all the ingredients in a bowl.  Make a batter by adding water in it. Batter should be very thin like butter milk.

Heat a nonstick tava. Grease with oil. Tava should be hot. On low flame pour the batter on the tava to while making a round shape. Drizzle oil on it.

Cook on low flame for 1 minute. Than flip the side and cook for another 1 minute.

 

 

Your dosa is ready!  Serve hot with Tomato onion chutney. 

 

Masala Dosa

Masala Dosa is the most popular dish from south. Everyone enjoys dosa. When I was a kid, it was not easily available in the market. There was only one place in my city from where we could get it, and eat occasionaly. However, I was lucky :-) as my mother used to cook dosa at home too.  Nowadays dosa, idli and vada, the three most popular dishes from south are available in restaurants as well as at road side food stalls too.

 

 

Ingredients:

 

Dosa batter ------------------------- for making dosas

 

for Masala (stuffing)

 

Potatoes ---------------------------- 1/2 kg boiled and mashed

Onion ------------------------------- 2 sliced

Green/red chillies ----------------- 2-3 splited

Curry leaves ----------------------- 10

Mustard seeds --------------------- 1 tsp

Turmeric powder ----------------- 1/2 tsp

Channa dal ------------------------ 1 tsp dry

salt ---------------------------------- according to taste

Hing (Asafoetida) ---------------- a pinch

Oil ---------------------------------- 1 tbsp

 

 

Take a kadahi/pan. Add oil in it, heat the oil and then add mustard seeds, hing, curry leaves and channa dal to it.

 

 

 

When channa dal turns golden brown, add onions and stir for a while.

 

 

 

Add turmeric and green chillies. Saute on medium flame. I generally like to add some red fresh chillies with green to add colour.

 



 

  

Add boiled mashed potatoes and salt.  Fix all things well.  Cook for 4-5 minutes on low flame.

  

 

 

Now masala for masala dosa is ready. Make dosas and fill this masala in it. Enjoy with coconut chutney and sambhar.

 

 

Set Dosa Batter

Set dosa is a thick dosa. Smaller in size. Traditionaly served with saagu and coconut chutney. Set dosa batter needs to be fermented like the masala dosa batter.

Ingredients:
Thick Poha(Beaten rice flakes)---------------1cup
White Gram(Dhuli Urad) Dal-----------------1cup
Rice-----------------------------------------------1cup
Fenugreek seeds(methi)------------------------1/4tsp
Salt------------------------------------------------1tbsp


Method:
1. Wash and soak rice and all other ingredients except salt separatly for 6-7 hrs.
2. Grind separatly and mix with salt in a big container(as, a well fermented batter raises almost to double).
3. Keep the batter for atleast 6-7 hrs or as required for fermentation in a warm place.
4. Do not mix the batter after fermentation.

Some ideas:
1. Do not add too much water while grinding.
2. If possible, use a non-stick griddle(tawa).
3. If you like, can put gratting carrot and coriander as toppings on the dosa.