Rava Dosa ~ Instant breakfast

When I chose the theme Indian Breads for Blogging Marathon, I  had few different kind of rotis in my drafts to be posted. Later while I was checking the different varieties that fall under this category, I found dosas, pooris and bhaturas also fall under this. Though the first thing that comes to our mind is the roti. So here I am sharing one of my favorite dosa recipe. I mostly order Rava Dosa in restaurants when to comes to South Indian food. I never get bored of this. Rava dosa recipe is very simple. But spreading the batter to get crisp dosa is an art. There are many recipes with various ratios of rava, rice flour and maida. This is the recipe I have been following for many years. Initially my dosas would be very thick and not crisp. But with practise, I got it perfect. When it comes to rava dosa, you cannot compromise much on the usage of oil.

You need

•  Rava/Semolina - 1 cup
• Rice flour - 1 cup
• Maida /All purpose flour - 1/4 cup
• Salt

To season

• Oil - 1 tspn
• Jeera/Cumin seeds - 1 tspn
• Crushed pepper corn-1/2 tspn
• Green chilly - 2 nos, chopped
• Ginger - a small wedge, finely chopped.
• Curry leaves - 1 sprig

Method

Soak rava in water for around 45 minutes. Add water so that its 1/2 inch above the rava. On soaking, rava will absorb water. Meanwhile, heat oil in a ladle and do the seasoning.  Mix in maida, rice flour, salt and the seasonings to the soaked rava. Add water to make a loose batter. The batter should be slightly thicker than water. The batter consistency is very important to get crisp dosa.

  

Heat the dosa tawa. When it is very hot, use a katori/cup to spread the batter on the tawa. Pour the batter using the cup to the tawa in quick motion. Don't try to fill all the gaps. Few holes here and there is fine. Drizzle oil.

When the downside is cooked flip and cook the other side too till crisp.

Serve hot with coconut chutney

 

Notes:

Iron tawa gives better results than non-stick tawa

I usually use gingelly oil/nallenai for my dosa. With rava dosa, I find refined oil give more crispy dosas

The tawa should be very hot

Use a cup to pour the batter.  Hold your hand little above the tawa while you pour the batter. So when the batter falls on the hot tawa, small pores will be formed.

 

I'm sending this dosa to Breakfast Mela organised by Srivalli in celebration of her blog birthday.

Check out my Blogging Marathoners doing Group 3 BM#4 along with me

Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)

Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu

Eggless Almond and Cherry Cake - Day 3, Blogging Marathon #4

Today's recipe is from Jyoti's Pages : Eggless Almond and Cherry Cake. I found  this recipe in Champa's Bake-off Event Round up.  My Hubby's loves Cherries, so thought of making it for him. I have halved the original recipe. The Cake was super yummy and moist. For the Original recipe please follow the link.

Ingredients:
1/2 cup All Purpose Flour.
2 tbsp ground almond powder.
1/4 cup glace cherries.
1/2 tsp baking powder.
1/4 tsp baking soda.
3 tbsp butter.
1/4 cup + 1 tbsp condensed milk.
1 tbsp flaked almonds for garnishing.
1/4 cup milk (little less)


Method

Sift flour, almond powder, baking powder and baking soda 2-3 times so that the mixture is uniform. Wash the glace cherries and wash off any syrup sticking to it. Pat them dry. Cut them into two and mix them with a tsp of white flour. In a another bowl cream the butter and condensed milk, till it is well mixed and the mixture is light and creamy. you can use your spatuala to do this.  

Add the flour mixture to the creamed butter and condensed milk mixture, mixing all the time. Add the milk little by little to get a dropping consistency batter. So, you will not be needing the mentioned amount fully, may be a tbsp or 2 less than 1/4 cup. Fold in the floured glace cherries and spoon the mixture into the prepared mould/tin. Sprinkle the flaked almonds over it.

The Original recipe yields one 8" inch round cake. I have halved the recipe and got one small palm-sized, rabbit shaped silicon mould cake and one Pyrex Glass Ramekin round cake.

Bake it at 180 C for 15 minutes and then lower the tempreture to 170 C and bake for another for 8 minutes, till the top is light golden and a skewer inserted in the middle comes out clean. The baking temperature according the type of Oven, Type Mould/tin and the quantity you are baking. 

Check out my Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Birthday cupcake for Papa ( Mela, Setiabudi - Kuningan )

Ini orderannya Neng Mela caemm..Repeat order yang ke 3. Mela mah kayanya ngefans berat deh ama g . wakakakakka kaburrrr..


Minta 4 cupcake untuk bday cake papa nya. Minta nya ada Mama, Mela, Ade Mela ( Ce ) ama Bram ( yg wkt itu aku buatin cupcake bday nya jg ), pengennya seolah ber4 lagi megang spanduk yang ngucapin 
" Happy 56 th Papa "

Comment : " Lucuuuuuuuuuuuuuuuu, Ce seriusan ini gemesin. Sesuai kok ama yang dipengenin ga kebayang segedaaa ini figurine nya, Thanks a bunch ceceee. Kalo soal rasa mah gausa comment lagi ya ce."


Makasih jg Melooooooo .. Muaaahhh


Happy Bday , Ommmm. GBU