Rava Dosa

An old recipe for Rava Dosa which I got from a mami and I am following this recipe till now. Everytime it gives me perfect Rava Dosai.

best chutney that go with it is hotel style Onion Chutney- recipe is here : https://youtu.be/bCeLCzyuA4o 1. The batter should be watery. 2. The tawa should be on low flame after pouring the batter. 3. After pouring batter on tawa, wait for few seconds then pour oil around. that helps giving crispy Dosa.

Video recipe is here:-

Murungai ilai dosai / Drumstick tree leaves dosa

My Hobby Lounge's 4th century! ... to make it special made it a nutritious one.

I very much missed the green leafy veggies which I used to savour everyday at mayeka. Yesterday my visit to the Friday Market brought me so much happiness when I found the horseradish leaves (drumstick tree leaves) which is not so easily available here. Bought a nutritious bunch for Rs.5/- On my way back, was planning to do few dishes and here is today's Breakfast recipe ... A dosa (dosai) using the leaves........

Botanical Name : Moringa Oleifera

Horseradish tree (english) / Murungai (Tamizh) / Muranka (hindi) / Muranka (or) munga saudha (Hindi) / Moringi (Kannada) / Shevga (Marathi)

It is a very delicate tree. The leaves is tender hence gets cooked quickly. The leaves, the flower, the fruit are used for cooking. Bark has medicinal purpose. It helps releive the body pain. The bark is used to cure swelling etc.

It is a source of iron, Vitamin A, B, C, Magnesium, Beta carotene, high in calcium. It is very safe to give to children and nursing mothers. If included regularly, helps fight malnutrition.

There are many yummy recipes that can be prepared using the leaves, flower and the fruit (it resembles a drum stick hence the name drumstick) viz., kootu, proiyal, dosai, sambar, etc

Here is a easy dosa recipe using the leaves :-

Drumstick / Horseraddish / murungai Leaves

Ingredients :-

1. Rice - 1 cup
2. Sabudana -  tbsp (javvarisi / tapioca grain)
3. Methi seeds - 1/2 tsp
4. whole urad - 2 tbsp
5. Salt to taste
6. Drumstick leaves - 1 cup

Procedure :-

• Soak all the above together for 2 hours. 

• Grind to nice paste.

•  Batter is ready. Let it ferment for 6 hours or overnight.

• Clean the leaves (discard stem), wash and drain (the leaf will float in water and will stick to fingers so do it patiently)

•  To the fermented batter, add the clean drumstick leaves, mix well. 

• Add water and keep the batter in pouring consistency 

• Heat a tava, grease it with oil, pour it around from outer edges to the centre

•  apply few drops of oil around

•  keep it covered with a lid

•  when the bottom side turns golden in colour, flip and cook the other side keeping it covered. 

• When the other side is also done, take it from the tava.

•  Yummy nutritious drumstick leaves dosa is ready 

• Just relax and relish it with sambar / chutney / gunpowder (idli milagai podi)

Sweet Wheat Dosai

Sharing with you a different variety of dosa which has no grinding or fermenting work.

Whole Wheat Flour - A Nutritious flour. Good source of calcium, iron, fiber and other minerals.

Jaggery - Also known as medicinal sugar has numerous health benefits. It is rich in minerals, vitamin. The magnesium in jaggery helps relaxing muscles, nerves. Iron helps to improve anaemic conditions.

Wheat dosai are made in two ways. One by soaking whole wheat & grinding it second method is the easiest way using wheat flour.

Just let the batter stand for 15 minutes or more and go ahead preparing it.

Ingredients :-

1. Wheat Flour - 2.5 cups
2. Rice flour - 1 cup
3. Semolina (rava) - 1/4 cup
4. Jaggery - 1 cup

Procedure :-

• Mix all the ingredinets except jaggery.
• Dissolve jaggery over medium flame adding a glass of water.
• Strain the impurities and add it to the mixed flour. Mix well.
• Add water little by little & prepare the batter without lumps
• If you find lumps, don't worry, take the big mixer jar, pour the prepared batter, blend well.
• Add salt to taste (lesser than normal consumption)
• The batter should not be too watery or too thick.
• Heat the dosa tawa, grease it, pour a laddle of the prepared batter & immediately & very very gently spread it to circular dosa shape.
• Pour few drops of oil around it 
• When one side is done, flip and cook the other side too till it turns golden in colour.

Note : If you are not able to spread it properly, then don't worry just add little more rice flour, required water & check the consistency. I use the traditional iron dosa tava into which the above ratio comes out well for me. You can use a non-stick tava too.

Flavouring :- By making some variations in the ingredients you can bring a twist in taste.

1. You can add some cardamom powder to the batter to bring in a nice flavour to your sweet dosa. 
2. Use ghee instead of oil.

Variation : - With the given ingredient minus Jaggery you can make the normal salt wheat dosa.

Enjoy the yummy sweet wheat dosa along with chutney / gun powder / pulikachal (puli inji).

Colourful Oothappam

Oothappam is a thick dosa. Many varities can be created viz., Plain, Onion, Mix Veg, carrot, spinach, etc.

Prepare the batter like you do for idli / dosai.

Here I am sharing the carrot + Onion ootappam.

Ingredients :-

1. Dosa / idli Batter - 1 litre
2. Onion - 1 No. Big
3. Carrot - 2 Nos.
4. Green Chillies - 2 Nos (optional)
5. Coriander Leaves - 3 tbsp
6. Ginger - 1 tbsp

Procedure :-

• Grate the carrots
• Finely chop Onion, green chillies (optional), ginger, coriander leaves
• The ootappa should be thick, so pour one and half laddle of batter into the dosa tawa and spread it in round shape. the layer should be thick.
• Pour 1/4 tsp oil all around it.
• Sprinkle the chopped veggies and grated carrot on top, cover and cook on low flame.
• When one side turns golden brown, (here you can flip & cook if you like, but the veg will get roasted and lose its attractive colour), serve it hot with chutney or sambar.

Masala Dosai / Masala Dosa / மசாலா தோசை

It is a filling item compared to Ordinary dosa. Mashed potato cooked in spices is spread on the dosa and the aroma will make one drool and the taste linger in the mouth. Taste best when served hot along with crispy dosa.

Ingridients(serves 4-5 dosas)

1. Potato (medium) - 4 nos
2. Onion (medium) - 1no.
3. Ginger  finely chopped - 1 tbsp
4. Green chilli finely chopped - 1 tbsp
5. curry leaves - 1 sprig
6. coriander leaves - 1 tbsp
7. Hing powder - 1 pinch
8. Turmeric Powder - less than 1/4 tsp
9. Salt to taste
10. water
11. Oil, mustard seeds for seasoning
12. Dosa batter (prepare the batter previous day as given in the link & let it ferment)

Procedure :

• Boil and mash potatoes
• Heat little oil in a wok, add hing powder,  mustard seeds.
• After the seeds splutter add chopped ginger, green chilli and curry leaves, saute for 30 seconds
• Add Chopped Onion and saute till it becomes translucent

• Add mashed potato, salt, turmeric powder and little water.
• Cover and cook till water evaporates and the aroma of spices blend with the potatoes.
• Sprinkle the chopped coriander leaves over it and mix.
• Masala is ready

• Now heat the dosa tawa, grease it with oil, pour a laddle of dosa batter, spread it in round shape, pour little oil around the dosa.
• When the edges turn golden colour & the top portion is also cooked, spread little masala on one half of the dosa 

• fold the other half over it and serve hot.

Barley Dosai / Dosa

Barley helps in weight loss but as it generates body heat, it is advisable to have it only twice or thrice a week. My friend gave me the recipe for this Barley Dosai and it came out very well.

Ingredients :

1. Barley - 2 tea cups
2. Urad - 1/2 tea cup
3. Methi seeds - 1 tsp
4. salt to taste

Procedure :-

• Soak Barley, Urad and methi seeds together for 5 to 6 hrs.
• Grind to nice paste. The batter will only give a coarse texture, but if you touch it, will be smooth & soft.
• Mix in required salt and let it ferment till it rise.
• Heat a Dosa Tawa, grease it
• Pour a laddle of batter and spread it
• apply few drops of oil on the sides
• cook it on low flame so that you get a crispy dosa of right colour
• When one side is done (golden brown), flip it and cook till the other side is also done
• Serve hot with chutney/sambar

Adai Dosai

Adai, the lentil dosa is crispy, yummy & healthy one. The rice & lentils along with chilli & pepper is soaked together. A nice flavourful dosa variety. Easy to prepare & delicious to eat.

The texture varies as some grind it to nice paste and some leave it look little coarse. So you can try the one which you taste the best.




  Ingredients :- 

1. Boiled Rice - 2 tea cups
2. Tuvar Dhal + Gram Dhal + Urad dhal - 1/2 tea cup (together)
3. Groundnut - 2 tbsp (optional)
4. Peppercorn - 1 tsp
5. Red Chilli - 6 nos. (or as per taste)
6. Salt to taste
7. Curry leaves
8. Hing Powder - 1/4 tsp
9. Methi seeds - 1 tsp

Procedure :-

• Soak rice, groundnut & dhals together for 2 hrs. 
• Grind it little coarse along with curry leaves, peppercorn, redchilli, salt and hing powder. Mix well
• You can ferment the batter for 6 hours & use or just let it stand for 30 min and go ahead preparing the adai dosai.
• Heat a Tawa, pour a laddle of batter and spread it like dosai. 
• When one side is done, flip and cook the other side too. 

 

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Accompaniment : Adai tastes best with the traditional Butter & Jaggery. Some makes avial and have adai avial.You can have chutney too as a side dish.

Rava Dosai / dosa

An easy to make dosa recipe which needs no fermentation. Just 10 minutes standing time for the rava to get soft. This type of dosai turns out so crisp & paper thin.

Rava Dosai

Ingredients :-

1. Rava (Semolina)    - 1 tea cup
2. Rice Flour             -  1 tea cup
3. Maida                   - 1/2 tbsp
   Gram flour (besan)- 1/2 tsbp
4. Green Chilli chopped - 1 tsp
5. Coarsely ground pepper - 1 tsp
6. finely chopped curry leaves - 1 tsp
7. finely chopped ginger - 1 tsp
8. Hing - less than 1/4 tsp
9. water to make batter
10. Oil as required
11. Salt to taste

Procedure :-

• In a vessel mix all the above ingredients and prepare a watery batter of pouring consistency. Let it stand for 10 minutes or more.
• Heat the tawa (dosai kal), apply oil on surface. 
• Pour the batter around towards the edge which will flow towards centre. 
• pour 1/2 tsp oil around. 
• when one side is done, flip and cook the other side too till they turn gold & crisp.

Accompaniment : Onion Chutney / Sambar

Variation : for Onion Rava Dosai, just add chopped onion along with above ingridients.