Rava Dosa – Recipe

Onion Rava Dosa with Coconut chutney

If you are craving for dosa and if you have forgotten to soak the rice and dal the previous day and keep the batter overnight then you are in for a disappointment. That is when instant dosa comes to your rescue. This is one of the instant dosas and a yummy one at that . Here are the ingredients you’ll need

• Rava/Semolina – 1 cup
• Rice Flour – 1 cup
• Maida/All purpose flour – 1/2 cup
• Green chillies(finely chopped) – 3 medium
• Onion(finely chopped) – 1 large
• Cumin seeds – 1 tsp
• Hing/ Asafoetida – a pinch
• Ginger(grated) – 1/2 tsp
• Salt – to taste
• Water – to make the batter
• Oil – for making the dosas

Method:

• In a mixing bowl, mix rava, rice flour, maida, chopped green chillies, cumin seeds, ginger, hing and salt.

Dry ingredients

• Then add water to this dry mixture. The consistency should be that of buttermilk. I tried getting a pic not sure if you can make out from the pic.

Batter consistency

• Keep it aside for 10 mins. Now heat the dosa-tawa, apply some oil and sprinkle a bit the finely shopped onion

Sprinkle Onion

• You cannot spread this dosa batter with a ladle like the other dosas because the batter is very thin. You need to pour the batter and swirl the tawa or sprinkle the batter starting from outside and finishing in the centre and filling the gaps later. In this pic I have sprinkled the dosa but the gaps need to be filled.

Sprinkle the dosa batter on the tawa

• Now put some more oil on the dosa. Keep the tawa on high heat and remember this one takes a little more time than your normal dosa. Once you see the dosa getting brown on the bottom side, flip it with a spatula.

Dosa on the tawa

• Don’t worry about the shape of the dosa when you sprinkle the batter like water you can’t expect it to take any shape that you can define unless it resembles a country map 🙂
• In case you cannot flip it, that means either you haven’t cooked it properly on the other side or that it is too thick. Don’t worry you can still cook and eat those dosa crumbles if browned properly 🙂
• Anyway if it doesn’t come out properly, don’t despair. For the next one pray to your favorite god and start again from cleaning your tawa, adding some oil and sprinkling some onions on it. Keep repeating the above steps till you get a nice, brown, crispy dosa. You will get it soon. It ain’t no rocket science!
• And once done, take it out on a plate and eat it hot with any of the dosa accompaniments.

Rava Dosa – ready to eat.
Awesomeness \m/

 

Avalakki/ Poha – recipe

Avalakki

ವಗ್ಗರಣೆ ಅವಲಕ್ಕಿ/Avalakki/Poha/beaten rice/flaked rice is a very popular breakfast in North-Karnataka and my all time favorite. I can eat poha all most everyday. It is light, healthy, quick and tasty.

Beaten rice is available in three types here. Thin,Medium and Thick. For this recipe, you will need the medium variety. In case you don’t find it then you can use the thick variety only you will have to wash the poha a little longer. This particular recipe is also called kanda poha(kanda=onions). You can also prepare it with potato which is called aloo poha. You can add fresh seasonal ingredients like green peas, fresh green chickpeas. You can also add tomatoes but we prefer it without them. What I have given is the way it is usually prepared at my home.

Ingredients:

Poha/ Beaten rice/ medium variety – 400 grams/ about 3 cups
Mustard seeds – 1 tsp
Asafoetida/hing – a pinch
Onions(chopped) – 2 small
Curry leaves – a few
Green chillies(chopped) – 2 medium
Peanuts(dry roasted) – 1 tbsp ( non roasted is ok too)
Turmeric powder – 1/2 tsp
Oil – 5 tbsp
Sugar – 1 tsp
Salt – to taste
Lime juice – 1 1/2 tsp
Fresh Coriander leaves/Cilantro – 2 tbsp

Chopped fresh ingredients

Method:

• Wash the poha in a colander. Make sure it is soft and not mushy. Which is why we don’t take the thin variety for this.

Washed Poha in colander

• To this add sugar, salt and lime juice and mix lightly.  Keep it aside.
• Heat oil in a pan and add mustard seeds.
• Once the mustard seeds splutter, add hing, curry leaves and sauté. If the peanuts are not roasted add them now.
• Add the onions and sauté for a minute.
• Now add green chillies and roasted peanuts, turmeric powder and sauté till the onions are done.

Poha vaggarane

• Add the poha that was kept aside and mix well. Garnish it with fresh coriander and serve it hot. You can also have it some sev or potato chips or South Indian style with some green coconut chutney.

Poha/ Avalakki

Happy Friday! 🙂

Spring/Green Onion Paratha – Recipe

One of the best things about paratha is the variety. One paratha place in my area has 99 different types on their menu. You can have it plain, stuff it with one of your favorite veggie, or two veggies or mix them all and call it a mix-veg paratha 🙂 Have also posted beetroot paratha previously. This is one of the many varieties you should try out some time. A spring onion or a green onion paratha.

Spring Onion Paratha

Ingredients required:

Finely chopped spring onion(green part) – 1 cup
Finely chopped Onion – 1/2 cup
Wheat atta – 1 and 1/2 cup
Besan/Chickpeas flour – 2 tbsp
Chilli powder – 1 tsp
Garam masala powder – 1 tsp
Cumin seeds – 1 tsp
Salt – to taste
Moong dal(soaked for about 2 hours) [optional] – 1/2 cup
oil – 1 tbsp to knead the dough
Ghee – to fry the parathas
water – to knead the dough

Ingredients for Spring paratha before kneading

Method
Mix all the above ingredients and knead it into a soft dough with the same consistency as Chapathi dough. And let it rest for about 30 mins.

Spring Paratha dough

Pinch out required quantity of the dough to make a small ball. Dust the pinched out ball in wheat flour and roll it out using a rolling-pin to a round shape(or at least nearly round as in my case 🙂 ) . Then sprinkle some flour on it and lightly coat it with ghee/oil.

Pinch some dough to make a small ball and dust it with wheat flour

Roll it out a little to a round shape( at least nearly round)

Fold it twice to make a triangle.

Spring paratha triangle

Now roll it out to make a nice paratha.

Paratha rolled out

Heat a tawa and when heated put the rolled out paratha on the tawa and add ghee on one side. When done flip and apply ghee to the other side as well.

Spring Paratha on the tava

Once it is done properly on both the sides take it out and serve it hot with curds or pickle or tomato ketch and some potato chips as I did.

Spring Paratha – ready to serve

Happy Eating! 🙂

Spring Onion and Tomatoes – Recipe

Only those who have patience to do simple things perfectly will acquire the skill to do difficult things easily – Friedrich Von Schiller 

Spring Onion and Tomato

It’s amazing how, at times, doing the simplest of the things well can salvage a bad day. One such story of mine happens to be associated with this healthy, tasty and simple recipe. Hoping it do the same for someone else too and sharing it here on my blog.

Ingredients required:

Tomato(chopped) – 3 medium size
Spring Onion(chopped) – 2 bunches
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – a few
Onion chopped – 1/2 cup
Turmeric powder – a pinch
Hing – a pinch
Red chilli powder – 1 tbsp ( you can reduce the quantity if you don’t like it spicy)
Garam masala powder – a pinch
Salt – to taste
Oil – for tadka
Fresh Coriander/Cilantro(finely chopped) – for garnishing

Fresh spring onion and tomatoes

Method:

In a deep pan heat oil and add mustard seeds, cumin seeds and urad dal. When the seeds splutter add a pinch of hing, curry leaves, onion.

Tadka with onion

Saute the onions till they turn translucent add turmeric powder, garam masala, red chilli powder and salt

Tadka with turmeric and chilli powder

Now add the tomato to the mixture

with tomatoes

After the tomatoes are slightly done, add the chopped spring onion. Cover it for about 8-10 mins and let it cook.

with spring onion

Add a little bit of water(about 2 tbsp) and let it cook for a minute. Now take it out in a serving bowl, garnish with fresh coriander and serve hot with any Indian bread or rice. This dish is usually prepared spicy but you can reduce the quantity of chilli powder if you don’t want it spicy.

Tasty, hot tomato and spring onion ready to be served

Hope you enjoy making it and eating it! 🙂