Rava
Dosa
Time required:10 mins
A few curry leaves
2 green chillies
1 cm ginger 
Rawa 1/2 cup (75g)
Rice flour 3/4 tsp (4 g)
Salt 1/4 tsp (1 g)
Soda bicarb
20 pepper corns
1/4 tsp (4 g) Cummin seeds 2 tsp (30 ml) oil
METHOD
Chop the curry leaves , green chillies and ginger finely. Mix rawa,
rice flour salt, cooking soda, pepper corns and cummin seeds well.
Add enough water (about 2 cups) and mix to a thin watery batter. Heat
oil in a pan and add the chopped vegetables. Fry till they are light
brown in colour.
When cold mix in the batter. Take about 125 ml. of the the thin rawa
dosa batter and pour onto a pre-heated greased tawa in a circular
manner. Put four to five cashewnut pieces over it and cook till crisp
and golden in colour. Fold it in a triangular shape. Serve with coconut
chutney and sambhar.
Rice Idli Ingredients:
(Makes: 30-35 idlis)
3 cups parboiled rice (washed and soaked overnight)
1 cup urad dal (washed and soaked overnight)
1/2 tsp. Baking soda
Salt to taste
Preparation:
Having soaked both rice and dal separately overnight,
wash well with plenty of water.
Grind dal to a very fine paste.
Grind rice till fine grains are left (like very
fine semolina).
Mix both rice and dal with your hands after grinding.
Add cooking soda and salt and blend well.
The batter should be fairly thick (fall in lumps
when held over a dish).
Cover and keep aside for 7-8 hours, undisturbed.
Let it rise.
To make idlis, do not beat the batter again.
Spoon batter on to an idli stand.
Heat water in idli cooker, and place stand in
the cooker.
Steam for 5-7 minutes.
To check if Idlis are done, insert a skewer, it should come out
clean, if the idlis are done.
Cooking time:
Soaking Time: 7-8 hours (Overnight)
Fermenting: 7-8 hours
Steaming: 7-8 minutes per round.
Sada Dosa
Makes Four Dosas
Time Required: 10 minutes plus soaking time
Ingredients
150 gms: Raw (boiled) rice
50 gms: Urad Dal
15 gms: Cooked Rice
10 gms: Poha (pressed Rice)
5 to 7 methi seeds
Salt to taste METHOD
Wash the urad dal, raw rice and methi seeds. Soak them in a little
water along with poha and cooked rice for atleast an hour. Grind to
a smoth paste with a little water. Cover and keep aside for atleast
five hours. Add salt to taste and mix well. This batter can be
used as the basic batter for preparing masala dosa, sada dosa, onion
uttapam and Mysore masala dosa. The batter is enough to make about
four to six dosas. Use a stainless steel cup to pour the dosa batter
on to the tawa
The Dosa Pour about 75 ml dosa batter on the heated, greased dosa
tawa. Scrape off the upper layer if you want a crisp dosa.
Fold it into any desired shape and serve with coconut chutney and
sambhar. Similarly prepare the other three.
Hint: To help the dosa lift off easily from the tawa, sprinkle water
in between making each dosa.
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