Rawa Dosa

Rawa Dosa is something that satiates your appetite when you want to have dosa but do not have the ground & fermented batter ready. Well there is a solution to that too, ready made batter!! but then there aren't many who have that kind of 'luxury' ;-(

In Matunga one step out of the house and you would have a hard time deciding from amongst the EXCEPTIONAL restaurants in the area. Oh boy! what a place!!!!! But lets not get carried away ;-)

In case you do not want to step out of your home but still enjoy a crisp dosa, Rawa Dosa is the way to go!! It is quick to make and tastes awesome, if I might say so myself ;-). Enjoy it with Onion sambar and Potato masala.

.

Rawa Dosa: There are many variations to the ratio of the three flours used in this dosa. This is the one I use successfully.

.

1 cup rawa

1/2 cup rice flour

1/4 cup maida

2 tbsp chopped onion (optional)

2 green chili chopped

1 tbsp oil

rai(mustard), jeera, curry leaves, coriander leaves

.

Mix rawa, rice flour & maida with water to make a watery batter.

this batter is supposed to be on the runny side, do not make it thick. Add salt. Heat oil, add jeera, curry leaves & green chili. After a few seconds add chopped onion and saute till onions turn translucent. Add to the batter. Heat the tava well, spray some oil and pour the batter. This batter should not be spread on the tava, it should be just poured and should form a lace for the best texture. Once this side is cooked, flip the dosa and cook the other side. Repeat for the remaining batter.

.

.

Onion Sambar

.

1/2 cup toor dal

1/2 onion sliced

1 tsp tamarind paste

1 tbsp sambar pwd

1/2 tsp chili pwd

1 tbsp oil

rai(mustard), jeera, hing, 1/4 tsp methi seeds, curry leaves, 2 dry red chili

coriander leaves

.

Pressure cook the toor dal. In the absence of a pressure cooker, the dal can be boiled in a wide saucepan, just that it takes longer to cook by this method.

Heat oil, add rai, jeera, methi seeds, red chili, hing & curry leaves. Add sliced onion and saute till onion turns translucent.

Add tamarind paste and a cup of water. Let it cook till the raw taste of tamarind disappears. Add sambar powder & red chili powder(if using). Add whisked boiled toor dal and water as per required consistency. Bring to a boil and simmer for about 10 minutes. Garnish with coriander leaves.

One of my friends adds a tsp of ghee just before switching off the stove and it adds a great taste, it is purely optional though!

.

.

Potato Masala

.

4 potatoes boiled

1 onion sliced

2 green chili finely chopped

1.5 tbsp oil

rai(mustard), hing, curry leaves, turmeric powder, salt

1/2 tbsp lemon/lime juice

.

Mash the potatoes roughly. Heat oil, add rai, hing, curry leaves & green chili. Add sliced onion & fry till it turns translucent. Add turmeric powder, salt & fry a bit.

Add mashed potatoes and mix well. Cook till done. Can add a tbsp water if it gets too dry. Add the lemon juice and switch off the gas. Garnish with coriander leaves.

Variation: You can add cashew nuts for a crunch.

.

.

Enjoy Rawa Dosa with onion sambar and potato masala.

This is my contribution to RCI-Tamil started by Lakshmi. Thanks for the event, Lakshmi.