Tutti- fruitti cookies

      I am so delighted to find Savaadhjevana FB page hitting more than hundred likes.  To dedicate this success, I made tutti-fruitti cookies.

  Initially I wanted to make them with wheat flour, but realized that these tutti-fruiti would be better with a white background than with a brown one.  That is with wheat flour, they can be hardly seen giving an less appetising look.  So,  I opted for tutti-fruiti with white or much lighter background.  As soon as I decided on white, the first three things that crossed my mind was Regular flour (of course, maida!), Cornflour and Rawa or semolina.  Hence with a mixture of abovesaid, I continued with addition of butter,  sugar and finally blended with delecious, colourful tutti-fruitti cookies.  After baking them, they were so crisp, light-coloured (though I browned a few  in my first batch!) and fell very less on stomach too!!

Rawa pongal

Ingredients required

To temper

• 5-6 tsp of ghee
• 2 tsp finely chopped ginger pieces
• 1/2 tsp perungayam
• 1 tsp whole peppercorn
• 1 tsp whole cumin seeds
• Few curry leaves
• Few cashewnuts, broken

others

• 1/4 cup moong dal, boiled
• 1 cup sooji rawa (roasted in kadaai till light brown colour)
• Salt, per taste

Rava Dosa Recipe | Crispy Instant South Indian Breakfast

Rava Dosa is a crispy and delicious South Indian breakfast made with semolina (sooji), rice flour, and a hint of spices. Its lacy texture and crunchy edges make it a favorite when served with coconut chutney, tomato chutney, or sambar.

Ingredients

For the Batter

• 2 tsp maida (all-purpose flour)
• 2 tsp cornflour (optional)
• ¼ cup rice flour
• ½ cup rava/sooji (semolina)
• 1 cup sour curd or fermented dosa batter
• 1 tsp whole cumin seeds (jeera)
• 1 tsp crushed peppercorns
• 2 green chilies, finely chopped
• Salt, to taste
• Water, as required

For Tempering (Optional)

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• Few curry leaves
• 2 dried red chilies, broken

Method

1. In a large mixing bowl, combine maida, cornflour, rice flour, rava, and salt. Mix well.
2. Add the sour curd or fermented dosa batter and whisk until combined.
3. Gradually add water to form a thin, flowing batter. The consistency should be much thinner than regular dosa batter.
4. Add cumin seeds, crushed peppercorns, and finely chopped green chilies. Mix well.
5. Let the batter rest for 30 minutes to 2 hours.
6. If using tempering, heat oil in a small pan. Add mustard seeds, curry leaves, and broken red chilies. Once aromatic, add the tempering to the batter and mix.
7. Heat a dosa tawa well and lightly grease it.
8. Stir the batter before each dosa, as the rava tends to settle at the bottom.
9. Pour the batter from the outer edge towards the center in a circular motion. Do not spread with a ladle.
10. Fill any large gaps by drizzling a little extra batter.
11. Drizzle a few drops of oil around the edges and cook until golden brown and crisp.
12. Flip and cook the other side for a minute if desired.
13. Serve hot with chutney or sambar.