Ingredients:
- Bombay Rava (Sooji) - 1 cup
- Rice flour - 1/2 cup
- Maida - 1/2 cup
- Buttermilk -1 cup
- Water - 2 1/2 cups
- Jeera - 1 tbsp
- Green Chillies - 4
- Ginger - small piece
- Onion - 1 medium
- Salt to taste
Method:
- Mix Rice flour, Maida, Bombay Rava, Butter milk, salt and water to make batter and keep it aside for about 2 hours
- Grind ginger and green chillies and add it to batter
- Nicely chop the onions and keep aside
- Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one laddleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Dont fill all the holes, they are a sign of perfect rava dosa
- Sprinkle cut onions and few cumin seeds over the dosa.
- Spread 1 teaspoon oil on the dosa. When it becomes golden brown turn it over.
- Serve hot with Chutney or powder
Tip:
- Before making each dosa make sure you stir the batter and pour otherwise all the rava (sooji ) would sink to the bottom.
Ingredients:
- Vermicelli - 1 cup
- Chopped Vegetables - 1/2 cup(Carrots,Beans, peas,potato,cauliflower)
- Green chillies - 2
- Ginger - small
- Mustard seeds -1 tsp
- Urad dal - 1tsp
- Channa dal -1 tsp
- Jeera - 1 tsp
- Peanuts - 10
- Cashews - 10
- Water -2 cup
- Oil -2 tbsp
- Ghee - 2 tbsp
- Curry leaves
- Salt to taste
Method:
- Take ghee in a fry pan and fry peanuts, cashews seperately keep aside
- In the same ghee fry Vermicelli on low heat till light golden colour and keep a side
- Heat oil in a kadai add urad dal, channa dal,mustard seeds,jeera When they start to crackle, add green chilies,chopped ginger,curry leaves, chopped vegetables and fry 5 minutes
- Add salt and water, cover with a lid
- when the water comes to boil add vermicelli and cook for few minutes till the water is absorbed
- Garnish with fry peanuts and cashews
Ingredients:
- Moong dal - 1/2 cup
- Rice flour - 1/4 cup
- Ridge gourd skin - 2 cups
- Ridge gourd pieces - 1 cup
- Green chillies - 3
- Ginger - small
- Onion - 1
- Jeera - 1 tbsp
- Salt
- Oil
Method:
- Wash and soak moong dal for 2 hours
- Grind moong dal, Ridge gourd skin, Ridge gourd pieces, Salt, Ginger, Chillies and Rice flour into smooth batter.
- Slice onions into small pieces
- Place Dosa pan on a stove at medium heat
- Pour a laddle full of batter and quickly spread it around in circular motion till you get slightly thick Dosa.
- Sprinkle cut onion and jeera on Dosa and pour some oil around it. Flip it after bubbling spots appear.
- Serve hot with ginger chutney
Ingredients:
- Rice - 3 cups
- Urad Dal -1 cup
- Methi seeds -1 tsp
- Salt
Toppings:
- Jam - 1 tsp
- Ketchup - 1 tsp
- Chutney powder- 1 tsp
- Potato curry - 1 tbsp
- Ginger pickle- 1 tsp
- Tomato chutney- 1 tsp
- Corriander chutney- 1 tsp
- Sambar - 1 cup
Method:
- Wash rice, dal seperately and soak overnight.
- Grind them into a smooth batter, add salt and leave to ferment in a warm place for 8-10 hours.
- Make 7 small Utappams on Dosa pan and arrange them on a plate in a circular shape. Place one topping each on the 7 Utappams.
