Rice Rava Dosa
Rice Rava Dosa
Ingredients
- 1 cup rice flour (chawal ka atta)
- 1 cup semolina (rava / sooji)
- 1/2 cup curds (dahi)
- 1 tsp crushed black peppercorns (kalimirch)
- salt to taste
- 1 tbsp ghee
- 1/2 tsp cumin seeds (jeera)
- 1 tbsp chopped curry leaves (kadi patta)
- 1/2 tsp chopped green chillies
- a pinch asafoetida (hing)
- 1/4 cup finely chopped onions
- 1 tbsp broken cashewnuts (kaju)
- 2 tbsp grated coconut
- 10 tsp oil for cooking
For Serving
- sambhar
- coconut chutney
Method
1. Combine the rice flour, semolina, curds, black pepper, salt and approx. 3¼ cups of water in a deep bowl, mix well using a whisk. Keep aside.
2. For the tempering, heat the ghee in a small non-stick pan, add the cumin seeds, curry leaves, green chillies, asafoetida, onions, cashewnuts and coconut and sauté on a medium flame for 5 minutes, while stirring occasionally.
3. Add this tempering over the rice-semolina mixture and mix well.
4. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.
5. Pour ½ cup batter evenly on the tava (griddle), smear 1 tsp of oil on the dosa and cook it on a medium flame till it turns golden brown in colour.
6. Fold over to make a semi-circle or a roll.
7. Repeat with the remaining batter to make 9 more rice rava dosas.
8. Serve immediately with sambhar and coconut chutney.
Ingredients
- 1 cup rice flour (chawal ka atta)
- 1 cup semolina (rava / sooji)
- 1/2 cup curds (dahi)
- 1 tsp crushed black peppercorns (kalimirch)
- salt to taste
- 1 tbsp ghee
- 1/2 tsp cumin seeds (jeera)
- 1 tbsp chopped curry leaves (kadi patta)
- 1/2 tsp chopped green chillies
- a pinch asafoetida (hing)
- 1/4 cup finely chopped onions
- 1 tbsp broken cashewnuts (kaju)
- 2 tbsp grated coconut
- 10 tsp oil for cooking
For Serving
- sambhar
- coconut chutney
Method
1. Combine the rice flour, semolina, curds, black pepper, salt and approx. 3¼ cups of water in a deep bowl, mix well using a whisk. Keep aside.
2. For the tempering, heat the ghee in a small non-stick pan, add the cumin seeds, curry leaves, green chillies, asafoetida, onions, cashewnuts and coconut and sauté on a medium flame for 5 minutes, while stirring occasionally.
3. Add this tempering over the rice-semolina mixture and mix well.
4. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.
5. Pour ½ cup batter evenly on the tava (griddle), smear 1 tsp of oil on the dosa and cook it on a medium flame till it turns golden brown in colour.
6. Fold over to make a semi-circle or a roll.
7. Repeat with the remaining batter to make 9 more rice rava dosas.
8. Serve immediately with sambhar and coconut chutney.
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