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Making South Indian Rava Dosa that too Instant Rava Dosa is super easy and simple. No need of soaking, grinding and fermentation. Interesting isn't it? Just mix all below mentioned ingredients, the consistency should be much thinner than regular dosa batter. You can use green chilies instead of mor milagai/marinated chili.
Follow this recipe and discover how good the dosa tastes, and yes, don’t blame me if you get addicted to it. :)
Ingredients:
- Rava/Semolina/Coarse wheat flour - 2 Cups
- Rice Flour - 1 cup
- Wheat Flour 1 cup
- Onion finely chopped - 1 big no.
- Fresh Coriander leaves finely chopped - 1/2 cup
- Curd - 1 cup
- Salt to taste
Seasoning:
- Mustard Seeds /Mourie - 1 tsp
- Urud Dal / White Gram Split - 1 tsp
- Mor Milagai/ Dried Chilly - 3 to 4 nos.
* Mor Milagai - Green chilies are marinated in sour curd and salt then dried) You will get in Indian store)
Method:
Step 01) In a large bowl add rava, rice flour, wheat flour, chopped onion, coriander leaves, salt and add the seasoning
Step 02) Heat the tawa/griddle and add 1 tsp of oil and shallow fry the mor molga/dried chilies. (this dried chilies gives an authentic taste to dosa) Allow them to cool a bit and then crush them and add it the flour mixture, add curd and mix it well then lastly add water whisk until lumps are gone and prepare as thin batter. (Let the batter sit for 15 mins. This helps the batter to marinate with the all the ingredients)
Step 03) Heat the flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one side
Step 04) Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying.
Serving: Serve with Coconut Chutney and Sambar or any other Chutney Recipes of your choice.
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ONE IDLI MANY TASTES :) -- Whenever the Idli gets leftover not to worry.... you can prepare next day breakfast dish as Idli usili/Idli upma. This upma is very easy and quick to prepare. Keep the leftover idlis in refrigerator for easy crumbling. If you have more in quantity, use the blender for crumbling. Just one churn is enough otherwise it will be soggy. You can prepare Idli usili in many flavors like Lemon, Coconut, Plain, Molagapodi and for Tamarind taste add pulikachal mix (Pullikachal is made using Tamarind, red chili and peanuts)
Here is Molagapodi (It is spicy powder - mostly prepared in southern part of India) To do other versions simply add the preferred flavor in step 2. Enjoy the varieties tastes of Idli.
Check the below quick and easy breakfast Upma Varieties:
Ingredients:
- 2 cups Idli crumbled
- 1 onion chopped
- Tumeric powder - 1/2 tsp
- 2 tbsp oil
- salt to taste
For Seasoning:
- 1 tsp each urud dal / White Lentils (grown in Indian subcontinent- Available in
Indian Store)
- 1/2 mustard seeds.
- 3-4 green chilies
- Few Curry leaves
For Garnishing:
- Fresh Coriander Leaves
- Molagapodi Powder - 2 to 3 tsp (Mixture of many Indian Spices) Available in Indian store
Method:
Step 01) Crumble the leftover idli and keep it aside
Step 02) In a saucepan, heat oil, add seeds allow them to crackle, add chillies and curry leaves and saute for 1 minute then add onion, turmeric powder and salt stir fry till onions turns tender
Step 03) Add crumbled idli powder and mix well
Step 04) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and molagapodi powder
Serving: Enjoy the upma/usili with hot brewed coffee or tea :)
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Upma is served as a
breakfast dish, in south India commonly called as Upma / Uppuma/Uppittu. Upma usually cooked as a thick
porridge using various main ingredients and vegetables.
This is one of the Quick and easy breakfast dish!
Check the below quick and easy breakfast Upma Varieties:
Ingredients:
1 cup Oats
1 onion chopped
1 Carrot chopped (optional)
1/2 tsp sugar
2 tbsp oil
salt to taste
For Seasoning:
11 tsp each urud dal / White lentil(grown in Indian subcontinent- Available in
Indian Store)
1/2 tsp mustard seeds
3-4 green chilies
Few Curry leaves
For Garnishing:
Lemon- 1 small piece
Fresh Coriander leaves
Method:
1) Wash oats drain water sprinkle a handful of clear water and keep aside.
2) In a saucepan, heat oil, add seeds allow them to crackle, add green chilies and curry leaves and saute for 1 minute then add onion, carrot, stir fry till onions turns tender.
3) Add oats, sugar and lemon juice and mix well
4) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and piece of lemon for extra sour taste
5) Serve hot with freshly brewed coffee. :)
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This recipe I usually prepare it for Shivratri festival. As this is for fasting recipe, here I did't use the onion.
In regular day breakfast we could use onion to taste more.
Ingredients
- Poha / Avil/ Flattened Rice- 2 Cups
- Imli Juice / Tamarind Juice - 1 Cup
- Turmeric Powder- 1 tsp
- salt as per taste
- Jaggary - 1 tbsp (Indian Sweetener made
from sugar cane juice - available in Indian store)
For Grinding
- Coconut grated - 1/2 cup
- Jeera /Cumin Seeds - 1 tsp
- Mustard Seeds - 1 tsp
- Whole Dry Red Chili - 5 to 6 Nos.
For Seasoning:
- Mustard Seeds - 1 tsp
- Urud Dal /White Lentils- tsp
- Dry Whole Red Chili - 3 nos.
- Curry Leaves Few
Time Required : 20 mins
Method:
1) Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
2) Grind the above mentioned ingredients smoothly without adding water
3) In the tamarind juice add the above blended mixture, salt, turmeric powder and jaggary. Make sure jaggary is nicely dissolved with tamarind juice. Use your fingers to do so. Or keep this mixture for 5 mins.
4) Add poha to this mixture and loosen the poha gently, and break lumps with fingers. This turns white poha into red
5) In a heavy saucepan, heat oil, add seeds, red chili, curry leaves and stir for 2-3 minutes
6) Add poha mixture, mix it well with seasonings. Adjust salt if needed.
7) Return to low flame stir gently every now and then.
Variations: To tweak a taste a bit , in grinding you could also ingredients like pottu kadalai/Roasted gram, Dhaniya/coriander seeds and garlic.
In southern part of India commonly called as Upma /Uppuma/Uppittu. Upma usually cooked as a thick porridge using vegetables with various main ingredients like Rava(semolina), semiya(vermicelli), rice , Moong Dal(Yellow split peas/mung bean) and Oats. This poha upma is the super quick dish.
Check the below quick and easy breakfast Upma Varieties:
Ingredients:
- 1 cup flattened rice (Poha)
- 2 onions chopped
- 1 small potato (boiled & chopped)
- 1 Carrot chopped (optional)
- 5-6 green chilies
- Few Curry leaves
- 1/2 tsp each cumin & mustard seeds.
- 1/4 cup crushed pea nuts
- 1/4 tsp sugar
- salt to taste
- 1/4 cup grated coconut for garnishing(optional)
- Fresh coriander leaves / Cilantro
- 1 tsp Lemon juice
- 2 tbsp oil
Method:
1) Wash the poha twice and drain water fully and sprinkle a handful of clear water and keep aside.
2) After 15 minutes loosen the poha gently, and break lumps with fingers.
3) In a heavy saucepan, heat oil, add seasoning seeds allow them to crackle, add crushed peanuts, followed by potatoes. Stir for 2-3 minutes.
4) Add chopped onion, carrot, chilies and curry leaves. Stir and fry onion till it urns to pink
5) Add poha, sugar and lemon juice and mix well
6) Return to low flame. Stir gently every now and then. Transfer to serving dish and garnish with coriander leaves and coconut.
7) Serve hot with freshly brewed coffee. :)
