Rava Dosa

Rava dosa is one of my favorite recipes. When ever we go to restaurant I like to eat rava dosa.But after trying this recipe at home, believe me I stopped ordering rava dosa. Try this recipe and bring the restaurant to home. This is my 25th recipe. Thanks for your   support which makes to post more recipe.

Ingredients:

• Rava - 1cup
• Riceflour -1cup
• Maida - 1/4cup
• Cumin seeds -1tsp
• Finely chopped ginger - 1tsp
• Chopped green chillies - 3
• Chopped onion – 1/2 cup
• Chopped Cashewnuts - 2tbsp(optional)
• Asafoetida – 2pinches
• Water - 3cups(as required)
• Clintro for garnish
• Salt to taste
• Ghee or oil 

Method:

1.     Take a bowl add all above mentioned ingridents. Make the batter as butter milk consistency, by adding required water.

2.     Heat a nonstick tava( should be very hot 350^o).

3.     Sprinkle the batter very think on the tava and spray ghee or oil on top of it.

4.     Now garnish with clintro.

5.     Cook the dosa till it get a nice golden brown color.

6.     Serve with chutney, sambar.

Onion rava:

On the tava spread some onion evenly and then sprinkle the batter on it.

Note: This dosa takes little longer to cook.

Beetroot greens Poriyal

Ingredients:

•  Beetroot Greens -1bunch
•  Coconut (grated) -3 tsp
• Green chilly -2
•  Onion –medium size chopped
• Turmeric -1/2 tbsp
•  Oil – 2tbsp
• Mustard seeds – ¼ tbsp
• Urad dal – 1 tbsp
•  Salt to taste.

Method:

1.     Clean and wash the beetroot leaves; cut  in julienne style along with the stem.

2.     Heat oil in a kadai, add mustard seeds.

3.     When the mustard seeds pops,add urad dal, chopped onion and the green chilly.

4.     Sautee till the onin is tender and adds the leaves, turmeric, salt and mix evenly.

5.     Then add a cup of water or less and cook for 5 to 10 minutes or until the leaves are fully done.

6.     Finally add the grated coconut and saute it for another minute or two. Now remove from stove.

7.     Serve hot with rice.