Onion Rava Dosa

Rava Dosa is a good variation for all dosa lovers like me! Rava dosa can be made with ease & also without having the hassle of peeping into ur batter now & then to check if its fermenting!!
Most of all,there's no need for a blender to make this yummy dosa. It can be made in a jiffy when u have unexpected guests or simply when ur in short of time to cook. All it takes is just 1/2 an hour of ur time.
This recipe was given to my mom by a family friend whos the cook in a restaurant!
Rava dosa is only in the name, the proportion of rice flour is much more in the given recipe. Stick to the measurements & its guaranteed yumminess!!



Here goes the recipe:

Ingredients

Coarse Rava(Semolina) - 1/2 cup
Maida - 1/2 cup
Rice flour - 1 1/2 cups
Cumin - 1/2 tspn
Green chillies - 2 nos
Ginger - 3/4 inch piece
Curry leaves - 6 to 8 nos
Coriander leaves - 2 sprigs
Onion - 1/2 finely chopped
Curd - 1 1/2 tbspn
Salt - 1 tspn(approx.)
Oil or Ghee - to make dosas


Method:

- Finely chop curry leaves, coriander leaves & green chillies. Grate ginger.

- Add all ingredients except oil.

- Add roughly 5 cups of water & mix with ur hands really well. Rest for 1/2 an hr.

- Heat a Tava(gridle) & pour the batter from outer of the hot Tava to the center.

- Pour abt a tspn of oil/ghee around the dosa.

- Let it cook for abt 1 min. Flip it & cook for abt 1 min or until crisp.

- Serve hot with chutney & sambar.


Tip:

-Alternatively, u can grind ginger & chillies coarsely & add to the batter.
- U can saute the onions seperately & add to the batter.
-U might need more water after the rava soaks for 1/2 hr.

Rava Idli with Saagu & Chutney

Rava Idli is such a comfort food. No soaking grains for long hours, no grinding, no fermenting for hours & having to look up if its raising!! This recipe is an easy-deazy way to please your guests. And the best part - You could prepare the dry mixture & store it(airtight)in the freezer for up to 1 month long!! Cook this up once & u wouldn't spend bucks on the store-bought mix anymore!!
Here goes the recipe:

RAVA IDLI

Ingredients:
Upma sooji Rava - 1 1/2 cups
Ginger - 1 inch piece (peeled)
Green chillies - 3 to 5 nos.
Curry Leaves - 5 nos(torn to bits)
Oil - 2 tspn Ghee - 1 tspn
Cashew nuts(optional)- 6(broken to bits)
Curds - 1 cup water - 3/4 cup
Salt to taste(1 tspn approx)
Cooking Soda - 1 tspn
Fresh Coriander - 1/2 bunch(finely chopped)

Method:
-Grind ginger & chillies dry in a mixer.
-Heat oil & ghee in a Kadai in medium flame.
-Add the ginger-chilli paste & curry leaves for fry for 1 min.
-Add cashews & fry for 50 secs
-Add Rava & fry for approx. 7 mins or till aroma comes.
-Let the mixture cool completely.
-Mix curds, water, salt, cooking soda & chopped coriander & beat it well.
-Add the rava mixture & let it rest for 7 mins.
-Grease an idli plate & spoon the mixture to the depressions.
-Steam it & check if its done by piercing a knife.
-Flip it out of the Idli plate.
-Serve hot with Saagu & coconut-coriander chutney.

This measurement will make approximately 12 soft & spongy idlies! Relish it & u would say Delish!!

Tips:
1. The curd should neither be too fresh nor too sour.
2. You cud substitute 1 tbspn of soaked Chana Dal to cashew nut.
3. The batter consistency should be little more thicker than the regular Idli batter.
4. The key ingredient is the Cooking Soda that makes it so soft. So, make sure the soda's good!
5. When u wish to store for long, prepare the dry mixture, let it cool completely & store in an air-tight container in the freezer for up to 1 month!!

SAAGU

Ingredients
Onion - 1/2 medium size(cut into 1/2 & sliced thin)
Tomato - 1 medium
Green chillies - 2 slit
Curry leaves - 4 nos(torn)
Turmeric powder- 1/4 tspn
Besan flour- 1 tbspn
Water- 2 cups
Salt to taste(approx. 3/4 tspn)
Urad dal split- 1/2tspn
Mustard- 1/2 tspnOil- 1 tspn

Method:
-Heat oil in a kadai & add urad dal, mustard & curry leaves & let it splutter.
-Add Onion & green chillies & saute till onion is translucent.
-Add Tomatoes & cook for 2 mins, add turmeric powder & salt, add water & let it boil for 3 mins
-Blend besan flour in 2 tspn of water & add this to the kadai & let it simmer for abt 6 to 7 mins.
-Serve hot.

COCONUT-CORIANDER CHUTNEY

Ingredients
Sliced fresh coconut- 3/4 cup
Green Chillies- 2 nos
Roasted gram dal(chana Dalia)- 1 1/2 tspn
Fresh coriander- 1/4 cup
Salt to taste

Method:
Grind all the above to paste adding little water.
Optional:Season it with [3/4 tspn. of combined Split urad dal & Mustard, 1/8tspn of Asafoetida powder & 3 Curry leaves torn apart] in 1/4 tspn of oil.