Showing posts with label Dosa. Show all posts

Instant Mix Vegetable Uttappa Recipe | Rava Uttapam Recipe [Video]

Instant Mix Vegetable Uttappa is a quick savory South Indian pancake that is made from semolina and topped with finely chopped vegetables. It is popularly served as breakfast along with some fresh coconut chutney.

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instant mix vegetable uttappa dosa made from rava

I'm a complete breakfast lover! These days breakfast is served with a side of "Man with a Plan" playing on Amazon Prime. The show on the side changes, but the love for breakfast never does.

Right from childhood, I've always woken up hungry. It doesn't matter what time I wake up, it could even be a short afternoon nap, but I am hungry for the first 10 minutes after I wake up. It seems like I spend a lot of energy in sleeping and dreaming. But this also gives me the opportunity to actually enjoy my breakfast. I've heard of people forgetting to eat their breakfast (Gee!) and people not being hungry even an hour after waking up (Raj!), but not me, I was born to enjoy the first meal of the day.

Since this has always been my favorite meal, I keep searching for recipes and ideas to keep it interesting. And for me breakfast has to be instant, else it has to be made the previous night. I cannot wait for hours to prepare something. So instant recipes are always a hit with me, like this Instant Mix Veg Uttappa.

To tell you the truth, Uttappa is my favorite way to eat a dosa, even over a Masala Dosa. It's something about those charred onions on top that just makes me want it more than the others. I just went a little ahead with this Instant Uttappa, I topped it not just with onions but with a mixture of vegetables. You can keep it traditional and just use onions, or just use tomato. I love Tomato Uttappa too, with a little bit of spicy chutney pudi sprinkled on top of it.

This Instant Mix Veg Uttappa requires just a few ingredients. Rava or Semolina or Sooji forms the base along with some sour plain curd (yogurt). A pinch of baking soda or cooking soda is added to give it that slight fluffiness. You can also use fruit salt like Eno, but add just a pinch. These ingredients along with salt and water just form the dosa, the actual base of the Uttappa. As I mentioned earlier, you can now top this with vegetables of your choice - traditional choices are onions or tomatoes, I used a variety - onions, tomatoes, cabbage, capsicum and carrot along with some green chillies, curry leaves and coriander.

Instant Mix Veg Uttappa can be served for breakfast or as an early evening snack. You can also serve it for dinner (I'm a big "breakfast-for-dinner" person).

Serve the Uttappa with a fresh coconut chutney.

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Video Recipe

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Instant Mix Vegetable Uttappa Recipe

Ingredients:

1 cup Semolina (Rava)
0.75 cup Yogurt (Curd)
1 cup Water
0.25 tsp Baking Soda
1 Onion, finely chopped
0.5 Tomato, finely chopped
0.5 cup Cabbage, finely chopped
0.5 Carrot, grated
2 Tbsp Capsicum, finely chopped
1 Green Chilli, finely chopped
Curry leaves
Coriander leaves, finely chopped
Oil to make the dosa
Salt to taste

Method:

1. Mix together semolina, yogurt, 0.5 tsp salt and 0.25 cups of water until well combined and keep aside for 20 minutes.
2. After 20 minutes, add in the baking soda and mix.
3. Add a little water and mix until there are no lumps. Add more water as required, the batter has to be of the same consistency of a dosa or pancake batter.
4. If the batter is too thin, you can add in a little rice flour.
5. Mix together the onions, tomatoes, carrots, cabbage, capsicum, curry leaves, green chilli and coriander leaves in a separate bowl.
6. Add a little salt and mix well.
7. Grease a dosa tava or a flat frying pan.
8. Once the tava is hot, pour one spoonful of batter onto it.
9. Top it with the mix vegetables. Pour a teaspoon of oil on the top.
10. Allow the uttappa to cook for 1-2 minutes on one side or until slightly browned. Cook on low to medium heat.
11. Flip the uttappa and allow it to cook completely, approximately 2-3 minutes.
12. Remove from tava and serve hot along with some fresh coconut chutney.

If you liked this, you may also like:

Instant Ragi Dosa

savory wholewheat pancake goduma dosa godi dosai vegan indian breakfast

Instant Wheat Dosa

Rava Dosa

Beetroot Chickpea Pancake

I was so tired last night that I did not do any preparation for breakfast. I did not even give a thought on what I should be making. Not a good thing considering my mornings are like "hurry"-canes. I'm in a hurry to do everything, all because I keep snoozing my alarm. Every day when I'm running to catch my bus, I decide that tomorrow I'll wake up just 10 minutes early, so I can walk gracefully to my bus stop well before the bus arrives and the very next day I'm again running down the stairs and the road, hoping the bus hasn't left me and gone.

How to make vegan beetroot besan dosa beetroot paratha recipe at www.oneteaspoonoflife.com

Luckily for me, I did not snooze my alarm till eternity and I woke up with enough time to actually cook something for breakfast. I made my quick-fix yet delicious Beetroot Chickpea Pancake.

I love beets, have done so forever. What's not to love, it is so earthy and vibrant and sweet. Although they are sweet, I've rarely ever made desserts with beet root, I'm more for adding them in savory dishes. I make beetroot sambar - a spicy South Indian curry made with beets, coconut and lentils or I make a dry grated beetroot curry that goes really well with roti.

I started making this Beetroot Chickpea Pancake when I used to have leftover beetroot in the fridge by the end of the week with no idea what to do with something as little as one single beetroot. Now I sometimes buy an extra beetroot just so I can make these Beetroot Chickpea Pancakes.

I hate to say this, but this is such a Girly Breakfast... Nothing to do with the taste, the taste is nothing girly or boy-ey but look at that vibrant pink and tell me it does not make that little girl in you shout with joy. Pink was my favorite color as a kid, well, that's what I told others. Secretly, it was yellow. But Pink came a close second.

To make this vibrant quick breakfast, all you need is chickpea flour or besan, grated beetroot, chopped tomato, some greens like curry leaves and coriander, chilli flakes, cumin seeds, semolina, baking soda, salt and water. Mix everything well to remove any lumps. Spread on a greased hot griddle and flip when one side is cooked.

Serve it up with chutney, yogurt or plain butter. Tastes amazing when hot, but room temperature will do too.

If your heart beats for "beets", you'll love this one.

If you liked this, you may also like:

Tomato Omelet - Instant pancake made from chickpea flour or besan and tomatoes.
Instant Wheat Dosa - Instant savory dosa or pancake made with whole wheat flour.

Beetroot Chickpea Pancake

Beetroot Chickpea Pancake is an instant vegan breakfast made from grated beets and chickpea flour or besan.

Recipe Type: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: Makes 6

Ingredients:

6 Tbsp Chickpea Flour (Besan)
1/2 cup Semolina
1 Beetroot, grated
1 large Tomato
1 to 1.5 cup Water
1/4 tsp Baking Soda
1/2 tsp Chilli flakes
1/2 tsp Cumin seeds
5-6 Curry leaves
1 Tbsp Coriander, chopped
4-5 tsp Oil
Salt to taste

Method:

In a large bowl mix together the chickpea flour, semolina, grated beetroot, finely chopped tomato, chopped coriander, chilli flakes, cumin seeds, curry leaves, salt, baking soda and 1 cup of water. Mix well until there are no lumps.
Add more water if required. The consistency of the batter should be thin enough to spread.
Heat a griddle / tava or a flat frying pan and grease it.
Pour a spoonful of batter onto the griddle and spread it out into circles.
Cook on low to medium heat until one side is slightly browned. Do not allow it to char or burn.
Spoon a little oil on the top and flip it. Cook the other side for 45-60 seconds or until cooked.
Serve hot with chutney, yogurt or butter.

Instant Ragi Dosa

Continuing with my Instant recipes with this Instant Ragi Dosa. It is an instant dosa or crepe made with rava or semolina and ragi flour (finger millet flour).

As much as I love Bangalore, I also love getting out of Bangalore once in a while. There are but only a few roads that lead out. One of them is the Mysore road. I'm not too fond of the Bangalore-Mysore highway. Too many speed breakers and way too many vehicles. Barely feels like you have left Bangalore. But it has some silver lining, in the form of the various eating joints all along the way. There is this Kamat restaurant on the way where I first ate the Ragi Dosa. And it was love at first bite. Crispy dosa served with some coconut chutney. I'd never imagined Ragi could taste sooo good.

I'd had ragi in the form of Ragi Rotti or the Ragi Mudde, but never the Ragi Dosa. I simply loved it and when we came back, I was off to buy Ragi Flour to make it. Ragi Dosa is made exactly like the Rava Dosa, only the rice flour is replaced with ragi flour.

Ragi Dosa is perfect for those mornings when you haven't planned ahead for breakfast. All you do is mix stuff together and throw them on a hot griddle or tava. Yup no spreading it with love like the regular Dosa or pancake, you have to throw it on and let it take the shape it likes. No obsessing over the round shape.

It is also perfect for that 5pm hunger of mine. A great alternative to all that fried stuff around.

Making awesomely crispy Ragi Dosa requires patience, something I lack, so sometimes I'm just okay with soft ones. But I have the following tips to making a great Ragi Dosa. The same work for Rava Dosa as well.

Mix and make the dosa immediately. Do not leave it to soak. Soaking allows the rava or semolina to soak up all the water and it won't get crisp.
The batter needs to be thin. Make a few and try, you will know if you need to add more water. The consistency should be similar to that of buttermilk.
Pour the batter when the tava or the griddle is really hot and then lower the heat and leave it to crisp up.
Don't skimp on the oil. The dosa needs oil to crisp up, at least 1-2 tsp per Dosa. Oil-less Ragi Dosa is just not as tasty.
I add onions, curry leaves, cumin seeds, coriander leaves and chilli. A well seasoned Ragi Dosa does not even need any accompaniments, it tastes delicious on its own. All these are optional and you can leave them out to make a plain Ragi Dosa

Buttermilk consistency Batter

Spoon the mixture on a hot tava. Flip when browned.

Instant Ragi Dosa

Instant dosa made with Ragi flour and Semolina

Recipe Type: Breakfast
Cuisine: South Indian
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: 5-6 Dosas

Ingredients:

1/2 cup Semolina (Rava)
1/4 cup Ragi flour
1 Tbsp All purpose flour (Maida)
1 Tbsp Yogurt (Curd)
1 small Onion (finely chopped)
5-6 Curry leaves
2 Tbsp Coriander leaves (chopped)
1 tsp Red chilli powder
1 tsp Cumin seeds
1.5 cups Water
Salt
Oil for frying

Method:

Mix together all the ingredients except oil and whisk until free of lumps
Heat a tava and grease it
Pour spoonfuls of the batter on the tava
Allow it to cook on low flame
Spoon oil on the dosa
Once the dosa is cooked, it will leave the sides of the tava, else use a spatula to loosen the dosa from the tava
Flip and cook for 1 minute
Serve hot with chutney

Mysore Masala Dosa

Mysore Masala Dosa is a rice and lentil pancake that has a chilli and garlic chutney spread on the inside and stuffed with a potato bhaji and served with a simple coconut chutney.

Weekends are meant to be slept in. Aren't they? But sometimes, waking up early on a weekend has it's own excitement - that slight chill in the air, the sky all grey and cloudy, birds chirping away from their hiding places and an occasional car or bus on the road. At times like this, all I need is a steaming hot cup of coffee and a blanket to wrap myself as I sit in the balcony watching the world go by. And you know what's better than that? Having a plate of absolutely delicious homemade Mysore Masala Dosa to eat.

There is absolutely nothing like a Mysore Masala Dosa for breakfast. The good thing about Bangalore is you can eat a Masala Dosa morning, evening or night and for as little as Rs.20 and for as much as Rs.200. But this homemade Masala Dosa is sooo much better than the restaurant ones. I swear you won't like those once you have tasted one that YOU made at home.

A Mysore Masala Dosa is crisp and golden brown on the outside and soft and fluffy on the inside. It has a spicy red chilli and garlic chutney spread on the inside and is always stuffed with a potato bhaji. Served with a simple coconut chutney, it actually makes one of the most delicious breakfast. Sometimes, dinner too. Skip the red chilli chutney, to get a regular Masala Dosa.

In the age of fast food, a Dosa is a mix of both food movements - slow and fast. It needs to go through the slow process of fermentation but after that, it is a matter of minutes to cook it.

Points to keep in mind:

There are many recipes out there that replace the rice with rice flour or with all purpose flour, but a Dosa tastes authentic only when it is made with with rice grains as opposed to flour.
I ALWAYS use an age old cast iron griddle or tava to make Dosa. It gives it that amazing color and crispness, but my sister swears by her non stick tava or griddle. Either way, a Dosa tava is meant to be absolutely flat, non stick or cast iron. You can also use a flat frying pan.
In winters or if the day is cold, you may need more time to ferment the batter. Keeping it near a warm stove or oven helps. If you live in a hot region or it is summer, you may need only 6-8 hours for the batter to ferment.
You will know that the batter is fermented when it has risen and tastes sour.
If you do not plan to use the entire batter at one go, remove the excess and only add salt to the batter you plan to use immediately.

Mysore Masala Dosa

Mysore Masala Dosa is a rice and lentil pancake that has a chilli and garlic chutney spread on the inside and stuffed with a potato bhaji.

Recipe Type: Breakfast
Cuisine: South Indian
Prep Time: 24 Hours (Including soaking and fermenting)
Cook time: 5 minutes per Masala Dosa
Yield: Makes 12-15

Ingredients:

For the Dosa:

1.5 cups Dosa Rice (Use regular rice if you don't have dosa rice)
0.5 cup Urad Dal or Split Black Gram
1 tsp Fenugreek seeds or Methi seeds
Water to grind
1-2 tsp Salt
1.5-2 tsp Oil per Dosa

For the Red Chilli Chutney:

8-10 dry Red Chillies
1-2 Garlic cloves
1-2 Tbsp Water
1/2-1 tsp Salt

For the Potato Bhaji:

3-4 medium sized Potatoes (Boiled and Peeled)
1 large Onion
3-4 Green Chillies
1 sprig Curry Leaves
1 tsp Mustard Seeds
1 tsp Turmeric Powder
3-4 tsp Oil
Salt to taste
2 Tbsp finely chopped Coriander Leaves

Method:

To make the Dosa Batter:

Soak the rice, urad dal and methi seeds for 8-10 hours. To make Dosa for breakfast, soak the grains the previous morning. So you can grind the batter at night.
Drain the water and grind the soaked rice and dal into a fine batter. Use as little water as possible while grinding. Adding too much of water will not allow the batter to become fine. Start with 1/4-1/2 cups of water and then add more if required.
Pour the batter into a deep vessel. Mix well if you ground the batter in batches.
Cover and keep in a warm place to ferment overnight.
When the batter has risen and become sour, it has fermented enough and can be used to make Dosa.
The batter keeps well in the fridge for almost a week. See "Points to keep in mind" above for more information on storage.

To make the Red Chilli Chutney:

Remove the seeds from the dry red chillies and soak them in warm water for 30 minutes.
Grind them into a fine paste along with the garlic, salt and a little water.
Store in an airtight box in the fridge. It keeps well for 2 weeks in the fridge.

To make the Potato Bhaji:

Mash the potatoes into rough cubes.
Slice the onions and chop green chillies.
Heat oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves, onions and the green chillies.
Fry the onions until they are translucent.
Add the potato and mix well.
Now add the salt and turmeric powder. Mix well.
Fry for 1-2 minutes.
Garnish with the chopped coriander leaves.

To make the Mysore Masala Dosa:

dosa mysore masala chutney pancake red chilli rice urad dal

Grease a cast iron or non stick griddle and heat it.
Once the griddle is hot (not smoking), pour one ladle full of batter on the griddle and spread it from the inside out into a thin circle.
Drizzle a spoonful of oil on it and allow it to cook on medium heat.
When the side touching the griddle turns golden brown and crisp and the side facing you is cooked and there is no raw batter there, spread 1/2-1 tsp of the red chilli chutney on the dosa.
Place a spoonful of potato bhaji on the dosa and fold the dosa into half.
Serve it hot with coconut chutney.

Adai | Bele dose | Mixed Dal Dosa | Lentil Crepes

How to make adai or bele dosa or lentil crepes or dal dosa at www.oneteaspoonoflife.com

I'd heard the name adai but never tasted it. So when a local Tamil eatery chain in Bangalore started serving these, I went and ordered for one adai avial. It was sooo heavy, I could not even finish the one adai they served me. I thought I'd never like these until my sister's mother in law fed me her version of adai. Light and fluffy and flavoured with cumin seeds and ginger, I loved it. This is a quicker fix than the regular dosa and a variance to the regular breakfast. Full of proteins and low in calories.

Adai | Bele dose | Mixed Dal Dosa | Lentil crepes

Dosa / Crepe made from mixed lentil or mixed dal batter.

Recipe Type: Breakfast
Cuisine: South Indian
Prep Time: 8 Hours (Includes lentil soaking time)
Cook time: 30 minutes
Yield: 15-20

Ingredients:

1 cup Moong Dal
¼ cup Toor Dal
¼ cup Rice
¼ cup Chana Dal
¼ cup Urad Dal
2-3 Green Chillies
8-10 Curry Leaves
½” piece Ginger
1 tsp Cumin Seeds / Jeera
1-2 Tbsp Curd / Yoghurt
A handful of Coriander Leaves
Salt
Water
Oil for frying

Method:

Soak all the dals and for 8-9 hours
Grind into a fine paste along with salt, green chilies, curd, coriander leaves and a little water
Grate the ginger into the batter
Add curry leaves and jeera into the batter
Add more water if needed. The consistency should be like regular dosa batter.
Heat a tava and grease it
Pour a spoonful of batter and spread it like a regular dosa
Spoon 1 tsp of oil on it and allow it to cook on one side.
After it browns slightly on one side, flip it and allow it to cook on the other side
Serve it hot with chutney or avial

Instant Wheat Dosa | Savory Whole Wheat Pancake

Have you had hunger pangs at say about 4.30 - 5 pm? I believe I'm hungriest at that time in the evening. And the worst part is, I'm sitting in a bus on my way back from office at that time. All I can think about is food and I cannot reach out to any food. I tell you that is the WORST situation to be in.

Then what do I do? I obsess about food. I start browsing Pinterest. Isn't it like the most AWESOME app for all us food lovers? So much beautiful food out there. Click here to follow me on Pinterest. Then I realise I'm getting hungrier, and I really really cannot sleep when I am hungry, so on days I have a good book with me, I read, or on other days I look out those large bus windows and keep spotting street food vendor..

And as soon as I get down from the bus, I run to the nearest bakery or street stall for may some crisp Puff or the spicy Samosa. Later on at night, I obsess about having eaten all that fried food or fatty food. Guilt definitely weighs heavy on my heart and my tummy.

To avoid all that I wrote about, I keep a few quick to make yet absolutely HEALTHY recipes up my sleeve. And this Wheat Dosa fits it to a T. Everyone I know knows that Whole wheat is healthy. Protein, good Carbs, Filling, need I go on? No sugar, no frying, no butter - This is perfect for evenings as much as for mornings. Effort required - chop tomatoes, onions (and these are optional) and add to some whole wheat flour. Add water, salt and spices if you love them as much as me. And then just spread on a pan and cook with barely 1 tsp of oil. That's IT!!!

Mix all the ingredients to get a dosa consistency batter

Spread the batter on the tava and spoon oil

Flip when one side browns

Instant Wheat Dosa | Savory Whole Wheat Pancake

Instant savory dosa or pancake made with whole wheat flour.

Recipe Type: Breakfast / Snacks
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 20 minutes
Yield: 6 small pancakes

Ingredients:

1 cup Whole wheat flour or Atta
1 small Onion
1 Tomato
8-10 Curry leaves
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
1/2 tsp Cumin Seeds
2 cups Water
A handful Coriander Leaves
Salt to taste
Oil to fry

Method:

Chop the onion, tomato and coriander finely
Mix all the ingredients except oil and make a dosa / pancake consistency batter
Heat a tava or a griddle and grease it
Spoon the batter on the tava and spread it
Spoon oil onto it
Flip it when one side browns
Cook it until both sides brown
Enjoy it hot with chutney

Neer dose ( a thin rice pancake)

This is literally translated from kannada into english by many restaurants these days giving us a hilarious translation of "Water dose". Although "Neer" does mean water in kannada, it actually is a dosa made with a very watery batter. As a kid, neer dose was a breakfast I simply hated. I used to wonder how people enjoy eating it. My perspective totally changed when I had this with the local Mangalorean midigai pickle (it is small raw mangoes pickled whole) at a distant relatives place once. I don't even remember the relative, but I do remember how it felt to eat the neer dose with that pickle. I still think that is probably the most wonderful combination. I knew only one type of neer dose my mom used to make before I came to Bangalore. Bangalore serves this simple dish in various styles. Some add coconut to it, while some cook it differently, some serve it with freshly grated coconut and jaggery, some with regular chutney. Although, each of these does taste nice, I think what we eat as kids is always considered the best by us. So here goes the recipe for the simplest neer dose...

Ingredients:

Rice - 1 cup
Water - 5 cups
Salt
Oil for frying

Method:

Wash and soak the rice in 2-3 cups water overnight.
In the morning, drain out the water and grind the rice finely with very little water in a mixer/grinder.
Add salt and 1.5 cups of water to the rice batter.
The consistency of the batter should be around that of buttermilk.
Add more water if needed.
Heat a dosa tava/griddle. Grease the tava.
Once tha tava is hot, pour a spoonful of the batter on the tava.
Cover and cook until done. It should be done in 1-2 mins.
Generally, neer dose is cooked only on one side and isn't flipped on the tava.
If you feel it isn't cooking all the way through to the top, you may flip it and cook it.
Serve hot with coconut chutney or pickle

Paddu | Appe | Gundpangla

It's been super hot today. I wish the someone could just turn down the Sun a bit. I feeling all icky and sweaty. Definitely not in a mood to slog in the kitchen. All I want to do is slump on my bean bag and sit under the fan and not move a muscle. I would love to have some Cold Coffee or Lassi to complete my mid summer's day dream.

No matter what I eat for dinner or what time I go to sleep, I have this quirk that at around 7 ish in the morning I get very hungry, even in my sleep. And while I can have a liquid diet, an absolute essential in this heat, for all other meals of the day, I need carbs for breakfast.

These Paddu or Appe or Gundpangla as they are called in many languages are perfect for days like today, when I want something filling but not something that leaves me feeling full and bogged down the whole morning. Paddu is light yet it fills you up. It gives you energy to power through the morning.

Paddu is a South Indian dumpling made from leftover Dosa Batter. You can either buy Dosa batter from the supermarket or make your own.

How to make paddu appe gundpangla gundapangala recipe at www.oneteaspoonoflife.com

Making your own Dosa Batter:

To make your own dosa batter, you need planning. It takes at least 24 hours before dosa batter is ready from start to finish. A lot of it is just resting time, but it needs that time for the flavor to develop.

Dosa batter measurements vary from state to state in South India, I use the 3:1 ratio i.e. 3 cups of rice for every 1 cup of urad dal.
Wash the rice and urad dal and soak them along with 1/2 tsp of methi or fenugreek seeds for at least 8 hours.
Then drain out the water and grind into a smooth batter using very little water.
Cover and let it ferment overnight or for 10-12 hours.
The batter is ready when it rises and taste sour.
Add salt and water as required and you can now use this batter to make fluffy dosas or to make Paddu.
If you are only planning to make paddu, I suggest halving the above recipe for dosa batter.
The batter stays well in the fridge for almost a week if you don't add salt to it. So my tip is to remove how much batter you need into a different vessel and adding salt only to that.

To make Paddu, you need a special Tava - Paddu Tava. A paddu tava has little depressions where you pour in the batter. You get them easily in any steel shop. There are nonstick ones as well as the old fashioned cast iron ones.

You can make plain paddus that have nothing added to them or you can make them like I do with finely chopped onions, green chillis, coriander and curry leaves. Paddu tastes best with spicy coconut chutney.

If you liked this, you may also like:

Idli - Another popular South Indian breakfast of steamed rice and lentil cakes.
Mysore Masala Dosa - Rice and lentil pancake smeared with spicy red chutney and stuffed with potato sabzi
Battalu Kadabu - Steamed bowls made using rice semolina or rava.
Rava Idli - Steamed cake made with an instant batter of semoline or rava and yogurt. No fermenting required.

Paddu - Dumpling made with fermented rice and urad dal

Paddu | Appe | Gundpangla

Paddu / Appe / Gundpangla is a dumpling made from fermented rice and urad dal batter or leftover dosa batter. Popular South Indian breakfast or snacks

Recipe Type: Breakfast
Cuisine: South Indian
Prep Time: 10 minutes
Cook time: 20 minutes
Yield: 15-18

Ingredients:

2 cups Dosa Batter (See recipe for dosa batter above)
1 Onion, finely chopped (optional)
1 Green Chilli, finely chopped (optional)
1 Tbsp Coriander Leaves, finely chopped (optional)
1 sprig Curry Leaves
Salt to taste
Oil

Method:

Add the onion, chilli, coriander and curry leaves to the dosa batter. Make sure the dosa batter is salted, else add salt as per taste. Remember the chutney will have salt, so do not add too much salt the batter.
In case you wish to have it plain, do not add anything to the dosa batter except salt.
Grease the paddu tava the first time. After that you can spoon in about 1/4-1/2 tsp oil before pouring in the paddu batter.
Spoon in the batter in all the cups.
Cover with a domed lid so that the lid does not touch the paddus.
Once the paddus are cooked on the bottom, flip them using a small spoon or a fork.
Poke a knife or a fork through them, if it comes out clean then it is cooked.
Remove from tava and serve hot with chutney.

Rava Dosa

Rava Dosa is like my favorite INSTANT food. It is instant in the real sense. It is truly an example of Indian fast food.

I have it for breakfast, or as a snack in the evenings or as a light dinner at times.

I've personally struggled to get the right texture. It took a fair number of attempts to nail down the ratio of the ingredients. But once that was achieved, this is a winner every single time.

Rava Dosa is a crispy crepe made using very humble ingredients - rava or fine semolina, Rice flour, All purpose flour, yogurt or curd, salt and lots of water. All the other mentioned ingredients are optional, but I recommend adding them as they enhance the flavour.

Coconut chutney usually accompanies a Rava Dosa. Sometimes, it is accompanied by Potato Bhaji. Frankly, I can have it just plain. I don't need accompaniments, it tastes awesome just as is.

Some pointers to get it perfect:

Use a good tava or griddle. By good, I mean it should be even and flat, not bulging or concave. Non stick works the best.
Don't skimp on the oil. Rava Dosa needs sufficient oil to become crisp and not stick to the tava / griddle. Oil the tava and spread it well so the whole thing is coated in oil.
The tava / griddle should be very hot while pouring the batter on to it to get those nice holes on the Rava Dosa. Lower the heat thereafter and continue to cook until it crisps up. I usually crank up the heat after one Rava Dosa is ready and removed to the plate and wait for 30 secs for the tava to heat up again before pouring on the batter for the next one.

Batter should be the consistency of buttermilk

Throw spoonfuls of batter on the tava

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Rava Dosa

Rava Dosa is an instant crisp crepe made with fine semolina and rice flour. It is a popular breakfast in South India.

Recipe Type: Breakfast
Cuisine: South Indian
Prep Time: 10 minutes
Cook time: 20 minutes
Yield: 5-6 Dosa

Ingredients

1 cup Semolina / Chiroti Rava / Bombay Rava / Sooji
0.5 cup Rice Flour
0.25 cup All Purpose Flour / Maida
1-2 Tbsp Yogurt / Curd
3 cups Water
2 tbsp chopped Green Chillis
2 tbsp chopped Coriander Leaves
2 tbsp chopped Onion (Optional)
5-6 Peppercorns
1 tsp Cumin Seeds / Jeera
6-8 Curry Leaves
Salt to taste
Oil to fry

Method:

Mix rava, rice flour, flour, curd and water. The consistency of the batter must be like thin buttermilk. In case the batter is thick add more water and if it is too thin, add a little more rava.
Add salt to taste. Add the onion, chillis, coriander, peppercorns, cumin seeds and curry leaves. These are optional and can be skipped.
Allow to rest for half an hour.
Grease and heat the tava (girdle)
Mix the batter once again as all the ingredients would have settled at the bottom.
Pour on the tava using a ladle. It is more like throw. Do not try to pour batter to cover the tiny holes in the dosa, the dosa is supposed to have holes.
Do not try to spread the dosa like regular dosa.
Keep the stove on a low-medium flame.
Spoon oil on the dosa. Be a little generous if you want it crispy.
Rava dosa isn't flipped generally, so let it remain on the tava until it cooks completely.
Generally once it is cooked, the dosa will rise slightly at the edges making it easier to remove from the tava.
Serve hot with chutney.