It is a popular and tasty breakfast choice in almost all South Indian households. There are various variants of this crunchy delight with certain ones using soaked dal. The one I am mentioning here is an instant one, which is easy to put together as it needs little planning. Add carrots, onions, green chillies, or any other spices of your choice for a twist.
Ingredients:
Bansi Rawa – ¾ cup
Rice flour – ¾ cup
Whole wheat flour – 2 tbsp
Green chillies – 3 or more
Salt – to taste
Buttermilk – ½ cup
Water – as required
Method
- Dry roast rava on a preheated kadai until just warm to touch.
- Soak rava in buttermilk and keep aside for 20 minutes.
- Grind the soaked rava with buttermilk and green chillies to a smooth batter.
- Mix in whole wheat flour, rice flour and salt. Give a quick mix.
- Heat the kadai with oil.
- Add cumin seeds and allow to splutter.
- Add curry leaves and give a quick stir.
- Add onions and fry until golden brown.
- Turn off the heat, add asafetida, and give a quick mix. Then add to the dosa batter.
- Adjust salt to taste.
- Preheat a mildly-greased non-stick tawa on medium heat.
- Lower the heat to minimum and add a ladle full of batter to the tawa.
- Slowly spread out into a thin large circle. [Be careful as it is not an easy task].
- Drizzle a few drops of oil and cook until the bottom turns golden brown.
- Flip over and cook for 2 more minutes.
- Serve hot with spicy tomato chutney.
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