Sunday, 11 November 2012

Rawa dosa

This south-indian breakfast is made as follows

Ingredients required

  • 2 tsp maida
  • 2 tsp cornflour(optional)
  • 1/4 cup rice flour
  • 1/2 cup rawa/sooji
  • 1 cup sour curd/sour dosa batter (Fermented batter)
  • 1 tsp whole jeera
  • 1 tsp crushed peppercorn
  • 2 green chillies, finely chopped
  • salt, to taste
To temper
  • 3 tsp oil
  • 1/2 tsp rai/mustard seeds
  • few curry leaves
  • 2 broken red chillies


In a large bowl, mix maida, cornflour, riceflour, sooji/rawa and 1 tsp salt, mix well
Pour in sour curd/ sour dosa batter and mix well, add water and form slightly watery dosa batter consistency without forming any lumps.

Add in jeera, peppercorn, chopped green chilly and let this rest for some hours

Temper if you wish.  Now pour this batter in heated tawa in circular motion.  Then twist the tawa in orderto fill in the gap. 

Cook on both sides, serve with chutney of your choice

Beautiful, isnt it? it was tasty tooo.

Bombay chutney (Besan chutney)

This chutney goes good for dosa and chapathi

Ingredients required

To temper
  • 3 tsp oil
  • 1/2 tsp rai or mustard seeds
  • few curry leaves
  • 3-4 slit green chillies
Other ingredients
  • 1/2 cup of finely chopped onions
  • 1/2 cup of finely chopped tomatos
  • 1 tsp  ginger-garlic paste
  • 1/2 tsp haldi
  • 1/4 cup besan/kadalai maavu
  • One cup water
  • Salt, to taste


In a kadaai, add ingredients for temper one by one.  Add onions and slit green chillies.
Cook till onions turn soft or transculent, add ginger-garlic paste.  This is followed by adding tomatos

Add haldi/turmeric.  Add besan and quickly add one cup water and stirr in to dissolve besan without forming any lumps

Stir in and cook in simmer flame for 5-10 minutes.  Add salt to taste.  Serve garnished with coriander leaves

This goes great with dosa.  You can also powder putane ki dal (pottukadalai) instead for using besan.

Prawn Balchao

This spicy, sweet and tangy gravy is from goa.

Ingredients required

For the masala
  • 1 tsp jeera
  • 1 tsp peppercorn
  • 8-10 red chillies
  • 1/2 tsp dhanya
  • 1 tsp vinegar/lime juice
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 2-inch piece of ginger
  • 8 garlic cloves
Other ingredients
  • 1/2 kg prawns, deshelled, deveined and cleaned
  • 4 tsp oil
  • 2 medium-sized onions chopped finely
  • 2 medium-sized tomatos chopped finely
  • few curry leaves
  • 1 tsp ginger-garlic paste
  • 1 tsp saunf (sombu)
  • 1 green chilli slit or chopped into fine pieces


Finely grind all ingredients under masala
Marinate cleaned prawns with this masala for half an hour, then cook slowly in kadaai.

In an alternate pan, temper with oil, saunf, curry leaves and green chilli finely chopped.  When done, add onions and cook till they turn soft and transculent.  Add ginger-garlic paste

Add tomatos and cook till they turn soft or mushy

Now, add this masala into pan where prawns and masala are getting cooked.  Cook till prawns are done and serve garnished with coriander leaves

Prawn balchao goes great with rice or roti

nRelate Posts Only