“Spiced Wheat-Rice- Rava Dosa” … A simple- delicious- spiced soft tetured instant dosa that can be served with any side dish of your choice … though it tastes best with chutney or butter/loni as it already includes spices … I served with raw mango pickle and vali bhendi along with strong ginger tea … tummy filling bf. today ... Yummilicious …
** I have been preparing simple dishes as the work load at home somehow never seems to end. Home bound is something that makes one work more as you tend up doing more cleaning, washing, preparing dishes, serving etc. etc. and not to mention time spent online either chatting, talking over phone or browsing. Well, I do catch up on reading novels at night as I have a small collection of that which is left untouched for over a decade now, so thought of reading it, but somehow, I just go to sleep at midnight, body tired from the work through day and mind just snoozing off to sleep. Well, to cut short preparing dosas with just addition of instant flour powders etc. is easy and turns out great at times and has now become and obsession with me today's dosa is a take off on Rava Dosa the difference being in texture and quantity of the addition of ingredients. Try this simple dosa, remove the same slightly thicker fried on both sides and serve with any dish like chutney, pickle or any gravy dish for breakfast and you are bang on ready for the day.
** Here is my simple recipe for “Spiced Wheat-Rice- Rava Dosa” …. My Style ….
** To be ground into a coarse paste : In a mixer grinder add ½ cup of Coriander Leaves (Kottambari Pallo/ Dhania), do not add the stem portion only leaves, 5-6 Green Chillies (Tarni Mirsanga/ Hirvi Mirchi), 1 inch pieces of Ginger (Adrak/ Alle’) and grind to a coarse paste without water.
** In a wide stainless steel bowl add in 1 cup of Wheat Flour (Atta/ Gonva peeta), ½ cup of Rice Flour (Tandla Pitta/ Tandul ka Atta), ¼ cup of Rava (Bombai Rulavu) and mix it loosely. Now add in the ground coriander paste, Salt to Taste (Namak swad anusar), 2-3 tblsp of beaten Curds (Dahi) and 2-3 cups of water and mix well.
** Heat 1 tsp of Coconut Oil (any edible oil), when hot add in ½ tsp of Cumin Seeds (Jeera), 1 tsp of Mustard Seeds (Rai/ Sasam), 5-6 Curry leaves cut into pieces (Kadipatta/ Karbevu), stir for a second and remove from fire, let cool a bit and then add to the prepared mixture/ batter kept ready above and mix well so that there are no lumps.
** Check consistency of the batter and add water if necessary as the mixture tends to soak up some water and may dry out on resting. Also keep in mind that the batter should be thick like that of dosa batters as the dosa is thicker in consistency and not the thin textured one. In fact if you try to remove this dosa thinner in the given quantity ingredient it tear out.
** To Prepare Dosa : Mix the dosa batter well once again for equal distribution of all ingredients, see to it that there are no lumps whatsoever. Heat a Dosa/ Non-stick pan to smoking point, lower the heat to minimum, add a teaspoon of oil and spread well with brush or evenly with tissue paper with a light press.
** Note : Do not press the tissue too hard, as the tava is hot, your hands may be burnt, and you may remove all the applied oil in the pan. I use this method of spreading with tissue to ensure there is no excess oil, as well as there is a thin layer / film of oil on the Tava.
** Now, add in about a cupful (approx) of batter with a rounded spatula in the center of the tava and spread into a thick evenly round circle of about 8 inch diameter, just like how you prepare any dosa. Use light motion, do not press the spatula too much lest the dosa will tear.
** Sprinkle some ghee + oil or either of the two, on sides and top of the dosa. Let the dosa cook on medium heat till the bottom side of the dosa gets cooked. With the help of the flat dosa spatula, gently loosen the dosa and then flip it over to cook on the top side too till well done.
** “Spiced Wheat-Rice- Rava Dosa” is done and ready to be served. Always serve dosas hot directly from the tava with any accompaniment of your choice. As this dosa is already a spiced one there is no need for side dishes as such but as I had pickle and the curry ready at home, I served it with the same along with strong ginger tea and it was simple awesome.
** Repeat the above procedure similarly as the first one to get the required number of dosa you would like to serve. Once the dosas are done, put the remaining batter in airtight container and store it in the fridge immediately and remove dosas as required. The batter remains good for a few hours in the fridge only.
** Do try out this easy to prepare dosa and enjoy with your family and friends. Do use the search option for other variations of Dosas and dishes posted in the Blog and try them out too. They are all tried and tested in my kitchen and vouched for taste by my family and friends.
** For “Raw Mango Pickle/ Ambuli Nonche” Recipe, Please follow the link given below …
** For “Vali Bhendi/ Koddel (Malabar Spinach Garlic Curry)” Recipe, Please follow the link given below …..
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th link given below …
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