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 !!!
. Might be it's due to the difference in the rice flour. I used a store bougt one and my mom used to soak raw rice, dry it in shade and then grind it along with roasted urid dhal. Even the ground flour smelled too good. Rajender likes this snack. So I made it few days back. I wanted to post it on this special occassion of Ugadi. I should also mention about my mom-in-law in this post. She is very talented in preparing snacks and sweets. Even the neighbours seek her help for making snacks. When my mom-in-law prepares adhirasam / arisil there will be many of her friends present. It will be like a festival. They easily prepare hundreds of arisil a day. There will be lots of interesting chatting going on and at the same time their hands will be working very artistically. I really admire my mom-in-law. Once I tried making adhirasam myself. I thought being her daughter-in-law I should also be good in making snacks and sweets 
. So one fine day I told Rajender, I am going to prepare arisil. He looked at me and said Manju no need. Why do you want to trouble yourself? (the hidden meaning is please do not trouble me by dumping all the extra works on me!!! 
). I replied 'no, no I have seen athamma prepare it. Thats very easy. Get ready to eat wonderful arisil'. I worked on it very hard. Even the rice flour when mixed with jaggery syrup tasted superb. I am in an elated state of mind till I dropped the prepared dough in oil. All my happiness vanished in a second. The prepared dough broke into pieces (not even into big pieces
). And there ended my story of making adhirasam. But I am sure I will be as proficient as my mom-in-law in making adhirasam one day 
. So coming back to the muruku story, I prepared muruku using store bought rice flour. It tasted good but not as good as my mom's or mother-in-law's 
. So here comes the recipe for it: