Rava Dosa

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Rava dosa made into my favorite list the day I ate it opposite my college back in pune. The crispiness of the dosa along with the cashews spread on it made it so much more enjoyable. So when I saw my mom preparing it when I was in India in December and learnt that its so quick and simple, I had been meaning to make it like a long time. Today on Sunday I thought it would be a perfect way to make a tasty brunch that requires minimal efforts.


Ingredients
1 Cup Rava
1 Cup Rice Powder
1/4 Cup Maida
1/2 Spoon Jeera
1/4 Spoon Asafoetida
Finely chopped Roasted Cashews
2 Green Chillies
Salt to taste
Ghee

Method

• Mix rava, rice powder, maida, finely chopped green chillies, jeera, asafoetida with salt.
• Add in lots of water to make a thin batter.
• Keep aside for 20 minutes
• Add in more water so that it is thin consistency
• Heat tawa on medium flame
• Grease tawa with Ghee and pour the 1/2 cup batter at a time spreading it over the tawa.
• Let it cook till the dosa gets light brown color.
• Sprinkle couple of drops of ghee and flip the dosa and let the other side be cooked
• Sprinkle some cashews and fold on either side and serve.

Notes
When I tried making it I didnt let the batter sit for those 20 minutes, because of which the batter kept on thickening - blaming it to the Rava. It made first two dosas thick and soggy. So I strongly suggest letting the batter sit for 20-30 minutes.
To spread the batter on the tawa I dropped the batter on tawa from a bit of distance and slowly over areas that didnt have batter, letting it form the mesh and yet avoiding forming layers, hence keeping it thin.

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Set Dosa

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

My love for set dosa started the very first day i ate it in bangalore. I just love this fluffy thick dosa served in set of three medium sized ones. Finally I did some research for recipe. Most of them were using soda which i didnt want to use. Also found out that they use poha in it. So adapted those ingredients to the my dosa recipe. Outcome was awesome :) Infact I made it like 2 weeks back and before I could click photos, they were over :) And already been asked for repeat. So this week I prepared it again and first thing I did was click the snap :)


Ingredients
2 Cup Rice
1 Cup Idly Rawa
3/4 Cup Udid Daal
1 Cup Poha
1 Spoon Methi Seeds
Salt to taste
Oil

Method

• Soak Rice, Idly rawa, udid daal and methi seeds seperately in the morning.
• In the evening soak poha for an hour
• Grind the rice to fine paste.
• Mix udid daal and Methi seeds and grind it to fine paste.
• Grind the idly rawa to form fine paste
• Grind Poha as well to the paste.
• Mix all these pastes really well and keep in warm place overnight
• Next day morning, add salt and water enough to make free flowing consistency. Mix well.
• Heat tawa on low-medium flame.
• Sprinkle few drops of oil and pour a cup of batter.
• When the one side is one, sprinkle couple of drops on top of the dosa and flip it to cook the other side.
• When the other side too turns light brown, take it out and serve.

Notes
This dosa is normally served with mixed vegetable, but i dont like it at all so instead i served it with peanut-curd chutney without using optional items. It went well.

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Idli

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I have seen quite a few people buy the readymade dosa or idli batter. But I guess I dont like the taste. There is nothing as good as compared to home made stuff. And Idli is something very very easy to prepare. You just need to plan a day ahead thats all it takes. Rest is easy.


Ingredients
1 Cup Udid Daal
2 Cup Idli Rawa
Salt to taste
Oil

Method

• Soak Udid Daal and Idli Rawa for atleast 8 hours.
• Strain the water from the Udid Daal and grind it in the mixie to fine paste.
• Strain water from the idli rawa and grind it to fine paste too.
• Mix rawa paste and udid daal paste well and keep aside for atleast 8 hours
• In the morning, mix in salt really well
• Heat the water in a cooker - without lid
• Grease the idli pan and add the idli mixture in there.
• When the water in the cooker starts to boil put the idli stand into the cooker and cook for around 10-12 minutes on high flame with lid closed but no whistle.
• Open the cooker and let the idlis cool down a little. Separate idlis from the pan and serve with chutney/sambar

Notes
Here since everything is AC and we maintain low temperature, I did keep the mixture on top of hot water container at night. That works perfectly well.
Dont forget to remove the cooker lid immeidately after idli is done so that the vapour doesnt cool down inside the idli making it moist

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Medu Wada

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Medu wada is my all time favourite and if you know that guests are coming in the evening even by afternoon this is something you can try. This time I really managed to get real crisp and nice medu wada with little help from the book.


Ingredients
2 Cup Udid Daal
2 Green Chillies
4 Spoon Coconut Pieces
1 Onion
Salt to taste
Oil

Method

• Wash and soak the udid daal for around 5-6 hours.
• Once daal is soaked enough, remove the excess water and grind to fine paste.
• Add Salt, finely chopped green chillies, finely chopped onion and coconut pieces and mix well.
• Heat oil in a pan and fry the wadas on low flame.

Notes
Fry the wadas immediately after grinding the daal so that wadas are not oily.
When you put the wada in the hot oil it should float instantly, otherwise add little water to the mixture and loosen the mixture and mix really well.
One can also add little ginger but i prefer non gingery flavour for the wadas.

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