09.9.11

Rawa Dosa Recipe

Ingredients

2 cups Semolina (Rawa / Sooji)
2 cups Butter Milk (Mattha)
1 cup Rice Flour
2 green chilies (chopped)
1 Onion (chopped)
10-12 Curry Leaves (chopped)
¼ cup Coconut (Scraped)
8-10 Cashew Nuts (Kaju)
A pinch of Asafoetida (Hing)
4 tablespoon Oil
¼ tablespoon Sodium-bi-carbonate
Salt to taste

How to make Rava Dosa

  • Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and salt in a vessel.
  • Add buttermilk to the above and make a batter of medium consistency.
  • Now add finely chopped coconut and cashew nut to the batter.
  • Leave the batter for at least 1 hour.
  • Grease a non-stick griddle with oil. Pour a large spoon of batter over it. Spread the batter by swirling the griddle.
  • Pour 1 tbsp of oil on and around the dosa.
  • Cook till it gets crisp and golden in color.
  • Roll it in a cylindrical form and remove it from the flame.
  • Rava Dosa is ready to eat. Serve it with coconut chutney.

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09.9.11

Paneer Dosa Recipe

Ingredients

3 cup rice (chawal)
1 ½  teaspoon salt (namak)
150 gram cottage cheese (paneer)
1 teaspoon fenugreek seeds (dana methi)
400 gram potato(alu)
2 large sized onion (pyaj)
1 cup split black gram lentil (urad ki dhuli dal)
¼  teaspoon turmeric powder (haldi)
3 green chilly (hari mirch)
1 teaspoon mustard seeds (rai)
10-12 curry leaves (kadi patta)
Oil as required

How to make Paneer Dosa

  • First of all soak rice, dal and Dana methi for 6 hours.
  • Then grind them to a fine thin batter by adding little water.
  • Then add salt to it and leave it covered for 12 hours for fermentation.
  • Now peel potato and cut into small pieces.
  • Then chop onion also into long pieces.
  • On the other hand grate paneer.
  • Then finely chop hari mirch also.
  • Then heat 2 tbsp oil in a pan and crackle rai and curry leaves.
  • Then fry onion in it until it turns light brown.Now put alu, hari mirch and paneer and mix well.
  • Now put 1/2 tsp salt, lal mirch and haldi in it.
  • Then fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
  • Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
  • Now when cooked spread paneer mixture on it.
  • Then grease all the corners with oil.
  • Then roll and remove it from the gas.
  • Now put little water on the tawa and wipe it with a clean cloth before making each dosa.
  • Finally serve them hot with hot sambhar and chutney.

09.9.11

Onion Dosa Recipe

Ingredients

2 cups Rice
1 cup Urad Dal
5 Green Chillies (chopped)
¼ teaspoon Jeera Powder
4 twigs Coriander Leaves (chopped)
2 large Onions (chopped)
1 tablespoon Cooking Oil

How to make Onion Dosa

  • Soak urad dal and rice in cold water separately, preferably overnight.
  • Grind the soaked dal and rice to make a smooth paste. Add salt to this paste and mix well until it becomes a batter of semi-liquid consistency. Allow it to ferment for at least 3 hours.
  • In the meanwhile, mix the chopped onions, green chilies and coriander leaves with salt and cumin powder in a bowl. Keep it aside.
  • Now heat a flat pan on high flame. Apply little oil to the heated pan and then carefully pour a tbsp of batter onto the pan and immediately spread it evenly in a circular shape.
  • Add a little oil to it and spread about 2 tsp of the onions-chilli-coriander-cumin and salt mixture on the uncooked side and wait for a few seconds.
  • Turn over the dosa and again apply some oil to cook the other side.
  • Onion Dosa is ready to eat. Serve hot with coconut chutney.