Mar 262012
 

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.

Ingredients:

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

Procedure:

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!!!

IMG 0972

IMG 0960IMG 0961

Mix rava, brown rice flour, maida, green chillies, ginger, coriander leaves, kefir, jeera, kurukku, and salt.

IMG 0963IMG 0964

Add water and make it in to thin batter. Pour the batter in a round motion in hot griddle/tava.

IMG 0969IMG 0971

Cook till both sides are brown and enjoy with sambar and chutney.

 

Recipe for Coconut Sambar

Ingredients:

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

Procedure:

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

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

Share and Enjoy

You might also like:

  20 Responses to “Brown Rice Flour Rava Dosa”

  1. never heard of this sambar before…n the dosa too is really different..looks grt!

  2. Thanks Vaishali…

  3. You are so creative, Jayanthi. So many healthy recipes! Inspiring.

  4. Thanks Akila.

  5. The dosa looks crisp and delish.

  6. Very nice and crispy dosas! Wish I could have one right now..

  7. Crispy n Healthy Crepes!!!!

  8. Looks crispy and yummy.

  9. Such a healthy dosa..looks very inviting!

  10. I should also try using brown rice flour. Love rava dosas in any form :)

  11. No need to say..completely healthy dosa!!Looks yum!

  12. this is a healthy twist.. dosa in any form i am game! :) is that ur new avatar??

    Ongoing Event : I’m The Star

  13. ha ha i love mind :).. i am pinky monster is it ;)

  14. Very healthy and nutritious one .. with a diff sambhar ofcourse

  15. Lovely healthy dosa.

  16. Thanks CL.

  17. Rawa dosa is always favorite you made it more healthy and interesting coconut sambar have to try that.

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>