Tomato Rava Dosa

-


INGREDIENTS:

 1/2 cup rice flour
1/4 cup fine rava / semolina
2 tblsp besan / gram flour
1 tsp jeera/ cumin seeds
2 tblsp chopped coriander leaves
1 tomato
2 red chillies
Salt to taste
1.5 cups water (approximately)
Oil for cooking dosa

 PROCEDURE:
  • Wash and chop tomato and grind with red chillies into a fine paste
  • Transfer it in a bowl, add rice flour,besan,rava,salt,jeera,chopped coriander leaves
  • Add water and mix well and keep aside for 15 mins
  • The consistency of batter should be like neer dosa batter
  • Heat tava and spread a laddle full of batter ,like you make rava dosa
  • Cook on a medium flame adding 2 tsp of oil
  • Serve hot with coconut chutney or sambar.

Comments

Post a Comment

Popular posts from this blog

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round ti...
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad ...
Read more

Lemon Coriander Soup

-
Image
  INGREDIENTS: 2 tsp oil 2 tsp finely chopped garlic 2 tsp finely chopped green chilies 1/4 cup finely chopped onion 1/4 cup finely chopped cabbage 1/4 cup finely chopped carrot 1 tbsp lemon juice Salt to taste 1/2 tsp crushed pepper 3 cups vegetable stock or water 2 tsp cornflour dissolved in 2 tbsp water PROCEDURE: To make the soup. heat oil in a pan, add chopped garlic and green chillies . saute on a medium flame for a few seconds. Add the chopped onions and saute for 2 minutes. Add chopped carrot, cabbage and saute on a medium flame for 2-3 minutes Add vegetable stock or water, salt to taste, and cornflour slurry. Stir continuously and cook on a medium flame for 3-4 minutes stirring occasionally. Add lemon juice, crushed pepper, and chopped coriander leaves. Turn off the flame and serve hot soup immediately.
Read more