Rava dosae - Instant Batter

Rava Dosae is one the simplest dosas that can be whipped up in no time and instantly.
It is very tasty as well.
I learnt this from a friend of mine and was amazed at its simplicity.
So here goes the recipe for you...

Ingredients
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1) Rice Flour - 1 cup
2) Maida Flour - 1 cup
3) Rava (Chiroti/Peni Rava - Very small rava) - 1 cup
4) Green chillies
5) Jeera
6) Corainder
7) Pepper

Method
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Mix all the three flours in a bowl. Add in finely chopped green chillies, chopped coriander, jeera and pepper kernels (partially broken) to the flour mixture. Add in required amount of salt.
To this, add water and mix till a thin batter is achieved.
The batter should be slightly watery and runny.

Once the batter is ready, leave it for 10-15mins.

Now heat a non stick tawa, and add a little oil. Now pour the dosae mixture on the tawa, as thin as possible.
Start from the outer ring and move in. There is no need to rotate/spread the batter on the tawa like a normal dosae. Just pour in the batter and leave it.
The thinner you make it, the crispier it will be.
Turn and fry the dosae on both sides and serve with chutney.
Tasty, crispy rava doase is ready to be relished. It will be as good as or even better than in hotels.

Tips :: A small cup of curd also can be added to the batter.
          If finely chopped onions are added to the batter, then you will end up with Rava Onion Dosae.
          If you add in some aloo curry (like in masala dosae) inside the rava dosae, you will get a Rava Onion Masala Dosae.
Once the base recipe is known, many such variations can be tried (like in hotels).

Some pics attached...

Khara Dosae / Adai Dosae - No ferment

I was thinking of making some pulav yesterday night and so washed and soaked the rice. Later due to change in plan for dinner, forgot about the soaked rice and hence it paved the way for today's breakfast :)
Since there was rice already soaked, soaked some dal as well overnight and prepared Khara/Adai dosae for morning breakfast.

Recipe for the dosae is below,

Ingredients
-----------
1) 2 cups rice - soak overnight
2) 3/4 cup toor daal - soak over night
3) A little gram/channa dal - soak overnight (all 3 can be soaked together)

Method
--------
Grind the soaked rice and dals, along with green chilli, pudina, coriander, a little grated coconut, raw onion and salt in a mixie.
The mixture need not be very smooth.

Season mustard in a kadai and fry finely chop onions along with it.
Add this to the dosae batter.

Batter is ready for preparation.

Heat a pan on medium flame, and pour the batter on the pan.
And bake like a normal dosae.

The khara dosae is ready.

It can be served with chutney or tomato ketchup.
It tastes very good with allam pachhadi (a chutney made of ginger).

Mysore Pak

After completing the day's chores, found time to sit in front of computer now.
So, I prepared this dish the other day, called "Mysore Pak" - a very famous sweet dish in Karnataka.
It is a simple and yet very tasty dish. It is said, this was first prepared in Mysore by a palace cook and hence the name Mysore Pak.

Below is the recipe for the same.
I will try to capture some snaps when I prepare it next time.

Ingredients
------------
Gram flour (besan) - 1 cup
Sugar - 2 cups
Milk - about 1/2 a cup
Ghee - 2 cups
Cardamom powder

Method
--------
Step 1 :: In a thick bottom kadai, lightly fry the besan flour.  Do not over fry.
Once the flour is warm, remove into a plate.

Step 2 :: In the kadai, add sugar and enough milk to immerse the sugar. On a medium flame allow the sugar to completely melt in the milk. Ensure there are no granules of sugar present.

Step 3 :: Grease a plate with ghee and keep aside

Step 4:: Once sugar has completely melted, add the besan flour and 1 cup ghee.
Stir the mixture so that all the ingredients mix well.

Step 5 :: Keep stirring till the mixture begins to thicken. When the mixture begins to thicken, add the rest of the ghee (1 cup) and stir till the mixture starts to leave the sides of the kadai.

Step 6 :: Once the mixture starts leaving the pan, add elaichi powder and remove from flame. Transfer it into the greased plate and allow it to cool.

Step 7 :: Once it has cooled down, cut them into pieces of desired shape (traditionally mysore pak is cut into diamond shape).

Enjoy the mysore pak which is ready to melt in your mouth :)

Tips :: When the mixture starts to thicken, milk khoa (readily available in stores) can be added. It makes the mysore pak even more softer and tastier.

Special Coconut Burfi

Here goes my first post on the blog.
As said.. anything new should be started with something sweet, hence I am posting a simple and tasty sweet dish for my first post.
Try and let me know how it turns out :)

Ingredients

-----------

Milk - 4 cups

Sugar - 3 cups

Fresh grated coconut - 2 cups

Ghee - 1 cup

Method

---------

Mix all the above ingredients together in a thick bottomed kadai on a medium flame.

Allow the mixture to boil till it reaches a thick consistency.

Meanwhile, grease a plate with ghee and keep aside.

Once the mixture starts to thicken, start stirring continuously till the mixture leaves the kadai at the sides.

Add powdered cardomom to this and pour the mixture into the greased plate.

Allow it to cool for 10-15mins and cut into pieces.

Your delicious coconut burfi is ready to be enjoyed. :)

Tips :: Add powdered badam/cashew powder along with the cardamom powder, to enhance the taste further.