Rava dosai

A very simple dosa preparation. No need for soaking, grinding, mixing, fermenting etc. This is a slight variation of the usual rava dosai preparation. I have used eggs instead of maida. I learned this from one of my friend. They taste much better than the maida version. A healthy version too because we are substituting a simple carb with good quality protein. Try it for a wholesome breakfast.

Ingredients :

Rava- 1 cup

Rice flour- 1/2 cup

Egg- 1 no

Cashew kernels- 8 nos (broken into small pieces)

Ginger- a small piece (minced finely)

Curry leaves- 10 leaflets (minced finely)

Green chillies- 4 nos (minced finely)

Jeera seeds- 1/2 tspn

Salt to taste

Oil for frying (you can use ghee if you wish)

Method :

Mix all the items mentioned above except oil. Make a batter by diluting the mixture with water. The batter should be very thin. It must be several times thinner than dosa batter and if you take the batter in a laddle and pour it, it must fall freely like thick buttermilk. After preparing the batter wait for half-an-hour. Now heat a pan. When the pan is hot enough pour a laddle of batter. You normally get a net-like dosa as shown in picture. No need to spread it. Dribble oil  and fry both sides until it turns crispy and golden brown. Serve with coconut chutney.

Taste enhancing tips for this recipe : The most important thing is you need to have a good pan. Use a thick bottomed pan in which the heat spreads evenly and at the same time slowly. Simmer the flame. Do not keep on high flame. The above mentioned points will help in cooking the rava dosa evenly. They also remain intact and crispy. I have only a hot plate.  The pan I use becomes hot quickly and that too only in the center. I had hard time getting a properly shaped dosa. I think electric pan can do wonders, when preparing rava dosa.  Cashews and ginger impart a very nice taste to the dosa. Happy cooking !!!

Rava(i) paniyaram / semolina pancake

The most simple and delicious sweet!! You can prepare this in 15 minutes if you have all the ingredients in hand. This sweet was my dad's most favourite. During deepavali my mom would definitely prepare this for my dad. When you start frying the batter a wonderful aroma fills the entire place. Rajender said 'It smells too good' and rarely he gives such an open comment. My friends liked this sweet very much and I am happy too. When I tasted it I knew why my dad loved this. Such a satisfying taste it has............I couldn't explain it more. Just try it you will also know and your loved ones will love you more for preparing this dish.

Ingredients :

Rava- 11/2 cup

Maida/ All-purpose flour- 1 cup

Sugar- 1 cup

Egg- 1 no (optional)
Ripe banana- 1 no

Cardamom- 5 nos (powdered)

Oil for deep frying

Method :

Mix rava, maida, sugar, powdered cardamom, egg and ripe banana together. Mash the banana with your hand and mix everything to form a paste. Now add 1/2 cup of water and mix everything well. If you need more water add little by little. The final batter should be like thick dosa batter. Heat oil in a pan. When the oil is hot enough drop the batter into the hot oil little by little using a table spoon. Fry till they turn golden brown in colour. Very tasty paniyaram will be ready to be served.

Taste enhancing tips for this recipe : Take care to make the batter thick and not too watery.  Watery batter imbibes more oil. Use coarse variety semolina for better result. Fry the batter till they turn golden brown.  Do not forget to add cardomom that gives the zest to this recipe. That is all and happy cooking!!! 

I would love to send this entry to Priya's CWS cardamom event.