Rawa Dosai Ingredients 1/2 cup cream of wheat 1 cup rice flour Method Indian Recipes

Rawa Dosai


dosai
Rawa Dosai


Ingredients
1/2 cup cream of wheat
1 cup rice flour
2 tablespoons white flour (maida)
1 teaspoon salt or as per taste
2 tablespoons yogurt
1 1/2 teaspoons oil for making each Rawa Dosai

For Seasoning
2 teaspoons oil
1 teaspoon black, mustard seeds
1/2 teaspoon cumin seeds
2 teaspoons white split gram beans
2 green chilies, chopped
1 dry red chilies (optional)
4 curry leaves
1 tablespoon coriander leaves, chopped (optional)

Method




Steam the cream of wheat or dry roast it. Mix yogurt with cream of wheat and keep for 15 minutes. Add rice flour, white flour, salt and enough water to the cream of wheat, and make a thin batter and set aside.
Heat the oil and when oil is hot, add the mustard seeds. When the mustard seeds are about to crackle, add the cumin seeds, white split gram beans and chilies. When the cumin seeds sizzle and the mixture is brown, pour everything into the batter. This batter should be a little more watery than the regular Dosai batter.
Heat a dosai pan over medium heat and rub a little oil, all around the surface. When the pan is hot, pour a serving spoon of the batter, in a circular motion, all around the edge of the pan, about 1/4 inch away from the rim of the pan. Allow the batter to flow down to the centre. Take more batter if required, and fill up the parts that are without batter. Pour 1 tsp. oil all around the edge of the Dosai and also inside. When the bottom-side is crisp and brown, turn over, pour 1/2 tsp. oil, and cook the other side, but need not be brown. Remove from heat, and serve with Chutney, Sambaar or Dosamolakapodi.
 Rawa Masal Dosai can be made, by making the stuffing of cooked potatoes and onions like in Masal Dosai, and stuffing the Rawa Dosai.
 Left over batter can be refrigerated and Rawa Dosai can be made on another day. Follow the same procedure as of the refrigerated batter of Dosai.

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