INSTANT RAVA & ATTA DOSA

 INSTANT RAVA & ATTA DOSA

Dosas form an integral part of our South Indian cuisine. In my house we have them for breakfast quite often. Thankfully, there are ever so many types of dosas that we simply don't tire of having dosas for breakfast! 

Elsewhere in the blog, you will find recipes for some types of dosas such as:-

• Dosa
• Masoor Dal Dosa
• Moong Dal Dosa
• Paper Dosa 

These days with time being at a premium, we are always looking for dishes which can be made quite fast and save us some valuable time. I came across one such dish recently and tried it out.

For making dosas, usually we would make the batter and let it ferment overnight etc. In this recipe for Instant Rava and Atta Dosa, we can make the dosa quickly as the batter need not be fermented. 

Another advantage is that this dosa can be easily made on days when we want to avoid rice. It is also  convenient for those who wish to avoid rice in their diets. 

I have adapted from Instant Rava Wheatflour Dosa by Nisha Madhulika, the well-known cookery expert,We had this for our breakfast today and enjoyed it with chutney.

Since different types of rava/sooji are available, for today's recipe you should use the fine variety of rava.  In case you have a thicker variety, you can run it once in the mixer to make it more fine. 

Ingredients:-

• Fine Rava /Sooji (Semolina), 1 cup
• Atta (Wheat Flour), 1/4 cup
• Fresh Curds, 1 cup
• Salt, to taste
• Baking Soda, 1/4 tsp or Eno1 tsp
• Oil, to make the dosas

Method:- 

In a bowl, mix together fine rava, atta, fresh curds, salt to taste, and water as required to make a batter which is free of lumps.We need the batter to be of the consistency used for the regular dosa. Cover and keep aside for about 15 minutes. 

After 15 minutes, you will find the batter has become thick by absorbing the water so add more water if required.

Now add the baking soda OR Eno fruit salt and mix well. The batter is ready to make dosas.

Heat a non-stick tawa,  and lightly grease it. Sprinkle a little water and wipe it off the tawa.

On medium heat, pour a ladle of the prepared batter and spread it in a circular motion to form a dosa 

Drizzle oil on top of and around the dosa and then cook on high flame till one side of the dosa gets done

Likewise, flip and cook the other side

Transfer the prepared dosas to serving plate and serve hot with chutney of your choice

Tips

* When making dosas, it is a good idea to spread the batter on low flame and then increase the flame to cook the dosa. It gets difficult to spread the batter of the tawa is overheated.  

* After making each dosa, sprinkle a little water on the tawa and wipe it off. This helps to make sure the tawa does not get overheated 

INSTANT SOOJI POHA DOSA

INSTANT SOOJI POHA DOSA

On some days, when you have been busy and forget to soak and grind for the dosa batter, recipes like these come in handy as the Sooji Poha Dosa can be made almost instantly.

It is also useful for those who wish to avoid rice in the dosa for different reasons like health, fasting on some days etc.

Elsewhere in this blog you will find some other dishes like this which can be made quite fast such as:-

• Instant Rava Appo
• Oats Appos

Today's recipe doesn't require any fermentation of the batter and can be made fast when you need to rustle up a quick breakfast or a healthy snack. It is made with sooji /rava( semolina), beaten rice ( poha) and curds.

For making this dosa, I have used the thin/patla poha and preferred Eno Fruit Salt over baking soda. The quantities mentioned in the Ingredients yielded 8 dosas.

You can serve with a chutney of your choice or with Tomato Kurma.


I have adapted this from Semolina Rava Breakfast by Bhusanur Cooking.

We tried it out recently and loved the dosa, served with tomato kurma.

Ingredients:-

• Sooji/ Rava, (Semolina), 1 cup
• Poha, (Beaten Rice), 1/2 cup
• Dahi, (Curds) 1/2 cup
• Eno Fruit Salt, 1/2 tsp 
• Oil, as required to make dosas
• Salt, to taste

Method:-

Soak sooji and poha separately for about 10 minutes in just the required amount of water
The quantity of water used should be enough for the sooji and poha to absorb it fully and become soft

In a mixer jar, grind together the soaked sooji and poha, along with the curds, to a smooth paste without adding any water

Transfer this ground batter to a bowl 

The batter should be like the regular dosa batter of pourable consistency
To this add salt, Eno Fruit Salt, and mix well
Prepare the tawa for making dosa by lightly greasing it with oil and wiping it off with a tissue
Sprinkle a few drops of water on the tawa
When it sizzles it shows the tawa is hot enough to start making dosas
On medium heat pour a ladleful of batter to make a dosa
Cover and cook on medium heat for 1 minute till the pores appear 

Drizzle 1 tsp of oil on and around each dosa

Flip and cook the other side of the dosa till it gets done
Serve with chutney or other accompaniment of your choice

RICE RAVA DOSA

RICE RAVA DOSA

Most people who are not familiar with South Indian cuisine are astonished at the wide variety of dosas that we make in our homes. The ingredients vary and consequently the texture. Most require the batter to be fermented while some do not. Elsewhere in this blog you will find recipes for a few types of dosas such as the basic "plain" Dosa, Masoor Dal Dosa, Poha Dosa, and Pancharatna Dosa.

This recipe is adapted from Rice Rava Dosa shared by my friend, Archana Vinay in a cooking group in which we are members. The dosas turned out to be soft, fluffy and porous. We enjoyed them with Raw Mango Thokku.

Ingredients:

• Dosa Rice/Raw Rice, 2 cups
• Sooji Rava ( Semolina), 1/2 cup
• Cooked Rice, 1 tbsp
• Yeast, 1/2 tsp
• Sugar, 1 tsp
• Salt, taste
• Oil, for making dosas

Method:

Wash and soak the raw rice for 3-4 hours. Drain the excess water.

In a mixer, grind this soaked raw rice, along with the cooked rice, to a smooth paste adding just the required amount of water. Keep aside

Boil the sooji rava in 1 and 1/2 cups of water to form a paste and allow it to cool to room temperature. However, it should not get so cooled that it cakes/forms into lumps.

Soak yeast in a little warm water along with 1 tsp of sugar and stir till the yeast fully dissolves

Next, in a large vessel, mix the ground paste of rice, the cooked and cooled sooji rava paste, salt, and the yeast

Mix well such that there are no lumps of sooji rava in the batter
Adjust the consistency of the batter by adding water only if required to get a consistency which is not too thick or too runny

Set aside this batter for fermenting for about 6-8 hours or overnight

When the batter is fermented, you will find that it has increased in volume 

Heat a tawa, lightly grease it with oil  and when it gets hot pour a ladle of the batter

Lightly spread the batter (though not as much as you would for the regular dosa) 

Cook covered on medium flame for a few minutes. You will notice holes appearing in the dosa

Drizzle oil around the dosa and fry till the bottom of the dosa gets done

There is no need to flip them on the other side

Serve the soft and fluffy dosas hot with thokku or chutney of your choice