Rava Dosai

Samayal :

Rava - 200 gms

Maida - 100 gms

Rice Flour - 100 gms

Mustard - 1 teaspoon

Black Pepper - 1 teaspoon

Green Chilli - 3

Jeeragam - 1 teaspoon

Curry Leaves, Salt as necessary

Seimurai [Method]:

* Fry Rava in a non-stick pan without oil and cool down

* Add Maida, Rice flour, salt, 4 Cups of water and mix the contents

* Make sure the mixed content is not thicken, add more water as necessary

* In a frying pan, add oil and fry mustard, black pepper, green chillis, Jeeragam and Curry leaves

* Add the Contents to the above Mix

* Allow the contents for 30 mins

* Rava Dosai mix is ready, Mix the contents again, add water whenever necessary

* With medium heat, Place the dosa mix, make sure you sprinkle the dosai mix around (not in center like dosa)

* Wait, Wait and Wait untill the dosa bottom becomes golden brown and turn it over and wait (it requires a lot of patience for a good rava dosai)

* Rava Dosai is ready. Serve with Chutney

Happy Cooking !! Happy Tasting !!

Plain Dosa

Dosa is one of the most popular south Indian breakfast. Made of rice and Urad Daal, making dosa is not difficult at all, however its preparation takes a little time as the batter for Dosa requires fermentation. It is an ideal breakfast item for every body. Dosa is served hot along with sambar and chutney.

Samayal :

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White gram dal 2 cups

Rice 4 cups

Fenugreek 1 tsp

Salt to taste

Seimurai [Method]:

* Grind the dal and rice separately with some water until it become a --fine paste.

* Add salt to it and mix well. keep it overnight for fermentation. [ The flour should be little dilute than the idli flour so that dosa is made thinner]

* In a flat frying pan the flour is poured and spread into a thin round.

* Pour little ghee on both sides of the dosas, when it turns golden brown it is ready to serve.

* Masala Dosa can be made by keeping potato masala inside the Dosa.

Tips & Tricks: Try topping with Idli podi / Egg / finely chopped onions / peas

Happy Cooking, Happy Tasting !!