Quick and Easy Onion Rava Dosa

     Rava dosa is a quick and easy to make version of South Indian delicacy dosa. It can be had as a breakfast or as a light food for the evening and is a good option to serve the sudden guests.

Ingredients:

• Rava / sooji - 1 cup
• Rice flour - 1 cup
• Maida / all purpose flour - 1/4 cup
• Cumin seeds - 3tsp
• Onion - 1, chopped
• Green chillies - 2-3, finely chopped
• Ginger - 1 inch, finely chopped or grated
• Curry leaves - 2 strands, chopped.
• Pepper powder - 1/2 tsp, or you can add required amount of whole pepper corns (optional).
• Salt- to taste
• Oil - as required.

Method:

• In a bowl add rava, rice flour, maida, cumin seeds, green chillies, ginger, curry leaves, whole pepper corns or pepper powder, salt and mix well.

• Add enough water so that the batter has runny consistency, I have tried to show that in the following pictures.

• Heat tawa and sprinkle some chopped onions on it. 

• Start pouring the dosa batter from the outer corner of the tawa to the centre. No need to spread the batter as it will be thin. It spreads on its own and forms net-like structure, fill the gaps if any. Mix the batter nicely each time you fill the laddle to pour on tawa, as the rava tends to settle at the bottom of the batter mixture.

• Drizzle some oil on the dosa and also dot some oil around it. As the sides of the dosa turns golden brown, flip its side and allow it to cook for one more minute.

• Take the dosa off from the tawa and repeat the process for rest of the batter.
• Enjoy the crispy rava dosa with any kind of chutney, gun powder chutney - also called as chutney pudi, and pickle.

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Akki Rotti / Rice Flour Roti

          Akki rotti / rice flour roti is one of the most popular dishes in Karnataka. This simple yet delicious dish can be customized according to our taste and requirement. Here I am posting the recipe comprising of fresh greens, which can be substituted by vegetable gratings like carrot, cabbage, bottle gaurd, finely chopped onion, grated coconut etc..

          Akki rotti can be prepared either by gently patting and spreading the dough over the kadai and cooking, in which case it is called as "bandle rotti". It can also be prepared by spreading the dough on a plantain leaf and transfering it on hot tawa. In the unavailability of plantain leaf, aluminium foil can be made use of.

Ingredients:

• Rice flour - 1 1/2 cup
• Wheat flour - 1 tb spoon (optional), make the process of spreading the dough much easier.
• Water - Around 1 cup
• Methi / fenugreek leaves, sabseege soppu / dil leaves, corriander leaves - washed and finely chopped - 1 cup
• Cumin seeds - 1 tsp
• Green chillies - 2 no
• Salt - to taste
• Oil - as required

Method:

• Take rice flour in a bowl, add wheat flour, salt, cumin seeds and give a good mix.

• Add chopped green leaves, green chillies, mix well and make a dough by adding water little by little. The dough should be less firm than that of a chapati dough.

•  Drizzle few drops of oil over the dough ball and cover with a damp cloth, set aside for 10-15 minutes.
• Cut aluminum foil into required sized piece. smear oil over it, put the desired sized dough ball and start patting over to make rount roti.

• Transfer this over hot tawa, after few seconds remove the foil carefully and cover the roti with a lid. After some time, remove the lid and flip the side of the roti. Allow it to cook evenly and Remove the roti from the heat. Repeat the process with the rest of the dough.

• Enjoy akki rotti with coconut or peanut chutney.

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