Most of the days I’m up enthusiastically trying many recipes and modifying it to suit my family’s taste palate. Today for some reason I preferred a simple yet tasty meal and without any doubt dosa was the answer to it. After seeing so many dosa varieties in the BM as well as many other sites, I couldn’t resist myself from trying a dosa recipe with brown rice flour for my Day 4, whole grain dishes theme for Blogging Marathon #14. I simply substituted the white rice flour in the recipe with brown rice flour and the resulting rava dosa was very tasty and crunchy. I also tried doing a process called “kurukku”, I guess its famous in Kerala cuisine and I suppose they cook 2 Tbsp of rava (semolina) or rice flour in to thick paste to give some texture to aapam or dosa. That did give some texture to the dosa and everyone at home liked it. I served it with grated coconut sambar and the combination was just divine.
Rava (Semolina) — 1 cup
Brown rice flour — 1/4 cup
Maida (All purpose flour) — 1/4 cup
Jeera –1 tsp
Kefir (Sour butter milk) –1/8 cup
Green Chillies –2 (finely chopped)
Ginger — 1/4″ piece (finely shredded)
Coriander leaves — 3 Tbsp (finely chopped)
Salt — to taste
Oil/ghee –1 tsp / dosa
1. Heat a tbsp of water and add 2 tablespoon of brown rice flour and stir constantly and make a thick paste. This is called kurukku. You can choose to make this kurukku with either brown rice flour or rava. Mix rava, brown rice flour, maida, jeera, kefir, green chillies, ginger, coriander leaves, salt, and the prepared kurukku in a big bowl along with water to make a thin batter with out any lumps. Leave it aside for at least 30 minutes.
2. Heat a tava/flat griddle and let it become very hot. Now spread oil evenly on the tava and in a round motion spread the rava dosa batter on the tava. Spread about a tablespoon of oil/ghee on the rava dosa and let it become brown.
3. When the rava dosa becomes crisp, flip and cook the other side. Remove and serve immediately with your choice of chutney or sambar. Enjoy!!!
Mix rava, brown rice flour, maida, green chillies, ginger, coriander leaves, kefir, jeera, kurukku, and salt.
Add water and make it in to thin batter. Pour the batter in a round motion in hot griddle/tava.
Cook till both sides are brown and enjoy with sambar and chutney.
Recipe for Coconut Sambar
Pearl onions — about 10 (remove skin)
Tamarind –a small lemon size (take the pulp from the tamarind with about 2 to 3 cups of water and keep aside)
Mustard seeds –1 tsp
Fenugreek seeds –4 nos
Red chillies — 3
Channa dal — 3 Tbsp
Urad dal –1 Tbsp
Dhania (Coriander seeds) — 1 1/2 Tbsp
Jeera (cumin seeds) — 1 tsp
Coconut (finely shredded) — 1/4 cup
Toor Dal (cooked) –1/2 cup
Asafetida (hing) — a pinch
Salt — to taste
Turmeric powder — 1/4 tsp
Coriander leaves and curry leaves — few for garnishing
1. In a kadai, add a tsp of cooking oil, and fry red chillies, channa dal, urad dal, coriander seeds, cumin seeds, coconut till the dals turn brown. Grind them with little water in to a fine paste.
2. In a vessel, add oil, splutter mustard seeds, add fenugreek seeds, pearl onions and fry the onions till they turn golden brown. Now add the tamarind pulp, salt and water. Cover the lid and cook till the raw smell of the tamarind goes away.
3. Add ground paste and cooked dal. Adjust the consistency of the sambar with water. Adjust salt to taste. Let the sambar boil till it froths up. Add hing, curry leaves and coriander leaves. Enjoy!!!
To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14 click here
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