Rava Dosa & Coconut-Corriander Chutney

Rava Dosa is one yummy dosa & to get it nice & golden & crisp with those numerous holes is a hard thing. My initial trial at these were a big flop…. Tried all the zillion mixes we get in stores only to land up in a gooey dosa! What a disaster I thought & totally gave up until now.

I was all again geared up to try it out again, especially since this is my definet order for BF at any restaurant. My Dad told me he had it at his friend’s place & it was so great. He got the proportion & inspired me to try. I did & it turned out fantastic! We just loved it .

Ingredients:

Rava – 1 cup
Maida – 1 cup
Rice Flour – 1 cup
Curd – 1 tbspn
Water – 6 cups
Salt – 3 tsps
Jeera – 1 tsp
Pepper – few
G.chillies – 2 (finely chopped)
Curry leaves – few (finely chopped)
Corriander Leaves – few (finely chopped)

Method:

1. Measure & put all the Ingredients in a large bowl & mix well. Make sure there are no lumps.

2. Keep aside for 45mts to an hour. It wil be a watery batter, do not worry.

3. Heat a dosa pan to a high temp & pour with a ladle slowly. Put oil on side & cover & cook. Takes 3-4 mts…then turn & cook other side too.

Serve with chutney or sambhar .I served them with coconut-coriander chutney.

Yummy Rava dosas are ready… with a cup of filter coffee…a delicious BF is ready & what a way to start the day !!

COCONUT - CORRIANDER CHUTNEY:

Ingredients:

Coconut – 3 tbspns
Corriander Leaves – a hand full
G.Chillies – 3
Ginger – 1” piece
Salt – to taste.

Method:

1.Grind all the Ingredients to a smooth paste using little water.

2.Season with oil, mustard seeds, udad dhal & curry leaves.

A delicious chutney is ready to be served!

Pesarattu

Pesarattu is nothing but dosa made out of Moong (Whole). This is a typical Andhra preparation & very famous. Its also called MLA pesarattu is some places - No idea why??? Its traditionally served with some upma inside the dosa. I made it minus upma as thats how my family likes it!

Ingredients:

Moong(Whole) - 2 cups

G.Chillies - 7 no

Ginger - 2"piece

Rice flour - 2 cups

Salt - to taste

Oil - little

Method:

1. Soak moong for 5-6 hours & gringd to a fine paste along with G.chillies & Ginger.

2. Transfer to a vessel & add riceflour & salt & mix well. Theres no need to ferment this. You can make dosas rightaway.

3. Spread like regular dosas & smear oil & cook both sides. You can make it plain or add onions, like in Onion uthappam.

Serve with coconut chutney or even simple pickle.. goes well with anything! You can add onions inside dosa & make too.

Adai & Chutney

Adai is a healthy & whole some Breakfast. Made with rice & all pulses its high in protein. Good & filling Breakfast for all & a healthy way to start the day!

Ingredients:

Raw Rice - 2 cups

Tur Dhal- 1/4 cup

Channa Dhal- 1/4 cup

Horse Gram - 1/4 cup

Udad Dhal - 1/4 cup

Black eyed peas - 1/4 cup

Kabuli Channa - 1/4 cup

Black Channa -1/4 cup

Moong - 1/4 cup

Moong Dhal - 1/4 cup

Onion - 1

Red Chillies - 8

Curry leaves - few

Salt - to taste

Oil - little

Method:

1. Soak Rice & all dhals together for 4-5 hours.

2. Chop onion into big pieces & fry in little oil. Add in red chillies & curry leaves & saute for 2-3 mts.

3. Add the soaked ingredients along with the fried ingredients & grind to a coarse paste. Add required salt & mix well.

4. Spread as regular dosas & serve hot with Chutney.

Coconut Chutney

Ingredients:

Coconut - 1/2 cup

G.Chillies - 4

Garlic - 1 pod

Ginger - 1" piece

Hing - 1/4 tsp

Salt - To taste

To Season: Oil, Mustard seeds & Curry leaves.

Method:

1. Grind all the things in the Ingredients together to a fine paste. Add water as required.

2. Transfer to a bowl & season.

Enjoy hot adais & yummy Coconut Chutney with a steaming hot cup of Filter coffee!

Arusuvai Friendship Chain & The Secret Ingredient !!

The Arusuvai friendship chain has been going on for quite sometime now in India. It was started here, in the US, recently by The Yum Blog, Bhags & Bharathy. Thank you all, for starting this chain...... its fun watching people send & receive the "Secret Ingredient" & wait till a dish comes out of it!

So finally today i got my secret ingredient, sent by Deepa of Recipes N More.

It was a big chunk of Jaggery! I was excited on seeing it & quite a few dishes crossed my thoughts..... i wanted it to be something very different & i landed up making - Soornali. Its a kind of dosa - I made the salty & sweet version.. enjoy !!

Ingredients:

Raw Rice - 2 cups

Coconut - 3/4 cup

Poha - 1/2 cup

Butter milk (Sour) - 1 cup

Methi seeds - 1 tsp

Salt - to taste

Cucumber - 1 (If desired)

For Sweet Soornali : Jaggery - acc to taste.

Method:

1. Soak rice & methi seeds together for about 2 hours.

2. Grind it to a fine paste along with the coconut.

3. Wash the poha & set aside. Once it fluffs up, add to the ground mixture & grind well. Add the butter milk & salt.

Now transfer half the batter to a vessel & add in grated cucumber & mix it in well. This batter is for the "Salty Soornali". Cucumber can be omitted too if you dont want them, but it imparts a nice flavour & taste.

To the rest of batter i added about 1 cup of grated jaggery & ground well again. Check the batter for sweetness & accordingly adjust. This batter is for the "Sweet Soornali". You can add some elaichi powder if you like, but traditionally we dont add it.

You spread it like regular dosas, little thick & cover & cook only on one side. The sweet soornali, try taking with ghee.. it comes out real yum!

Soornali can be eaten with home made fresh butter or with any chutney of your choice. Ofcourse the sweet soornali - needs no accompianment! So heres the Soornali ready to be enjoyed!

The Secret Ingredient is now again on the move from my place to...

Maya of Konkan World.

Dhivya of Dhivyas Kitchen &

Red Chillies

Thank you Maya, Dhivya & RC for participating & continuing the chain. Good luck & awaiting the superb dishes you will come up with.

Udad Maida Dosa with Tomato Chutney

This is an easy dosa & requires no fermenting! Its very soft & fluffy too.

Ingredients:

Udad Dhal - 1 cup
Maida - 3 cups
Salt - 3tsp
Oil

Method:

1. Soak Udad dhal for 2 hours & grind to a fine paste.

2. Mix the maida in a big container with lots of water without lumps. Add salt to it. Cover it & put it in the refrigerator for 4-5 hours. The maida will settle & water will be on top after couple of hours. Throw away the water.

3. Now to the maida, add the ground udad & mix it in well. Spread as regular dosas & cover & cook only on one side.

Hot hot Udad Maida dosas are ready!

TOMATO CHUTNEY

Spicy Tomato chutney, goes very well, with these soft dosas.

Ingredients:

Tomato - 4
Oil - 2tsp
Mustard seeds - 1/2 tsp
Jeera - 1/4 tsp
Channa Dhal - 1tbspn
Curry leaves - few
Red Chillies - 5
Salt - to taste

Method:

1. In a pan add oil & once hot add the mustard seeds, jeera & curry leaves.

2.Then add the channa dhal & fry it till its slightly golden brown in colour. Add the red chillies & saute 2 minutes.

3. Finally add in chopped tomatoes & fry for 3-4 mts. Allow to cool before grinding. Add required salt to the chutney.

For a variation, i add cilantro instead of curry leaves for a different taste. Adding green chillies can also be done.

Poha Polo (Poha Dosa)

Poha or Avul (in Tamil) is used in this dosa preparation. It's a very fluffy, soft dosa & very different from the usual ones we normally make.

Ingredients:

Raw rice - 1 cup
Udad Dhal - 3 tbspns
Poha - 1 cup
Salt

Method:

1. Soak rice & udad dhal for 2-3 hours & grind to a fine paste.

2. Then wash Poha in little water & drain & set aside. It will get fluffy in 5 minutes.

3. Add this to ground batter & grind again till well done. Add salt.

4. Theres no need to ferment this batter, you can make dosas instantly.

5. Serve it with any chutney of your choice.

This dosa you cover & cook only on one side.. no need to flip & cook other side. You will see lots of tiny holes on dosa when its cooked .