DOSA VARIETIES - Moong Dal Dosa - Rava Dosa - Vegetable Dosa
DOSA or crepe or pancakes - popular breakfast food in Southern India and there are different varieties and versions of preparing them including masala dosa, neer dosa, paper dosa, vegetable dosa, rava dosa, ragi dosa, onion or vegetable uttappam, adai dosa, pesarattu, and the list goes on... These pancakes can be served with a variety of side dishes such as sambars, chutneys, vegetable stew (saagu), malagaipudi, chutneypudi, pickles and so on…
RAVA DOSA (Semolina Dosa)
Ingredients: 1/2
cup rava, 1/4 cup maida flour, salt to taste, chopped green chilies to
taste, 1/2 tsp. jeera seeds, chopped coriander leaves, 1/4 cup grated
carrot, 1 finely chopped onion.
Method: Mix everything together into batter form. Heat
pan and pour batter by slowly spreading, with little bit of oil around
the edges of dosa. Allow it to cook in a medium flame and cook them on
both sides. Serve hot with saagu, chutney or sambar of your choice.
Ingredients
- 1 cup maida flour, 1 cup semolina, 1 cup curd or plain yogurt,
cooked veggies of your choice, green chili and salt to taste, 1/2 tsp
grated ginger, few curry leaves and coriander leaves for garnishing.
Method - Mix all the ingredients and form a thin batter. Follow
same procedure for making dosas like other dosa varieties. No need for
fermentation and can be prepared straight away as soon as your batter
is ready. Serve hot with any chutney, sambar or palya of your choice.