RAWA MASALA DOSAI


Rawa/Semolina dosai is the easiest dosa anyone

could make.Crispy,lightly spiced,and no

fermentation required.

If you are making plain rawa dosai,you can add

chopped onions,green chillies,grated carrot,and

the needed aromatic curry leaf.

The specialty in making this dosai,is that it

should look porous.

In order to get this look,the batter is made thin

and watery.

You should have a wide dosa skillet,as rawa

dosa is normally poured into big crepes,and

served folded.

Today,my recipe is for Masala dosa with rawa

dosa.

Usually, we make the yellow potato masala,

served with poori and masala- dosa .

https://calinskitchen.com/2014/12/04/masala-dosai/ check this link for the yellow potato

masala.

Today’s recipe will be one with garam masala,

and spices .Trust me,it was very,very tasty.

So,do try this as a filling for dosa or poori and

post in your comments.

INGREDIENTS

For the rawa dosa

1 cup rawa ( semolina )

1/2 cup rice flour

1/4 cup gram flour

2-3 tbsp all purpose flour

4-5 cups water

1 tsp sugar

1/2 tsp coarsely ground pepper

1/2 tsp chilli powder ( optional )

3/4 tsp coarsely ground cumin seeds

Onions, green chillies,curry leaves,cashewnuts

( this has to be added when you are making

plain rawa dosa)

1 tsp salt

Oil/ghee/butter ( to drizzle while cooking )

Method

•Mix all the ingredients,and set aside for half

an hour.

•After the set time , heat the dosa pan .

•Add a tsp of oil ,and pour a ladles of the batter,

to look like a perforated crepe .

• Drizzle oil or ghee, and cook on a low flame

till crisp and golden . Cooking,one side is more

than enough .

•Place two tbsp of the potato mixture,and fold

into any shape you like .

•Serve with coconut chutney.

For the potato masala

4-5 boiled and mashed potatoes

1 tomato

2 onions chopped fine

2 green chillies chopped

A small piece ginger chopped

Curry leaves

1/2 tsp mustard seeds

1 tbsp gram dal ( kadala parippu)

2 tbsp oil / ghee

A pinch asafoetida

For the garam masala

3-4 dry red chillies

1 tbsp coriander seeds

10 peppercorns

1 tsp cumin seeds

1 tsp white khus khus seeds( poppy seeds)

1/2 tsp saunf

5-6 cashews

2 cardamons

3 cloves

1 inch piece cinnamon

Dry roast for 5 minutes ,powder and use whole

quantity .

Method

•Heat oil ,add mustard,curry leaves,asafoetida.

• Next add the onions,ginger,green

chillies,gram dal and cook till onion is

translucent.

•Add tomato, and sauté for 2-3 minutes.

•Add mashed ( not fine )potato and the ground

masala and mix well

•Mix till the spices are well blended with

potatoes.

•Use as a filling for dosa.

This potato mixture can be served with poori

also .

4 RECIPES WITH IDDLI+HOPPER BATTER


The recipes i’m going to post now are made with remaining iddli and hopper batter.Even

if the batter is less you can turn it into a serving .

I shall begin with hopper batter ,which was my childhood favourite,and my mom’s

speciality.

I reminisce the days when we woke up to the floating aroma from the kitchen,and

mom’s touch ( which all experience) on these pancakes with perfection still make me

drool.

So let me start with that recipe first…

1. BANANA APPAM / PANCAKES

INGREDIENTS

1 -2 cups left over hopper batter

2 eggs

2-3 bananas mashed

2 tblsp ghee

Jaggery or Sugar to taste

1/2 tsp cardamon powder

METHOD

Mix all the ingredients into the batter .You can make this in the hopper pan itself or use

pancake griddles to make .Pour a little ghee or oil in the pan you are using.Cook on both

sides and serve.

2. Nutty Jaggery Paniyaram

INGREDIENTS

1 cup hopper batter

1/2 cup nuts of your choice

1/2 tsp cinnamon powder

1 tsp ghee

Jaggery powder to taste

1 egg

Ghee or oil for frying

METHOD

Mix all the ingredients into the batter ,and pour into paniyaram moulds or make

pancakes.

Moving on to Iddli batter

1. SAVOURY VEGETABLE PANIYARAM

INGREDIENTS

1 cup batter

1 carrot grated

1 onion cut fine( spring onions/leeks could be used)

1-2 green chillies cut fine

1/2 tsp ginger garlic paste

1/2 tsp cummin

1/2 tsp pepper coarsely ground

1 tsp ghee

1 egg (optional)

Oil to fry

METHOD

Mix all the ingredients into the batter.

Heat the mould,add a tsp of oil in each mould,and pour batter to fill.Once it is cooked on

one side,turn over and cook till golden brown.

Serve with coconut chutney.

This is a quick and easy breakfast.

Suited for lunch boxes and snack time.

2.SPINACH ‘N’ CHEESE PANIYARAM

INGREDIENTS

1 cup iddli batter

Handful of spinach leaves

2 pips garlic

1 tsp cummin seeds

1 small tomato chopped

2-3 green chillies chopped fine

1 onion chopped fine

1 tsp oil or ghee

3-4 tblsp grated cheese.

Oil for frying

METHOD

First grind the spinach, cummin seeds,garlic to a fine paste and mix in with the rest of

the ingredients.

Use the paniyaram mould to make like for savoury paniyaram.

This does not need any chutney or dip to be served with.

Variation: You can add 1/2 cup rawa (sooji,rulang) to 1 cup dosa batter.Add water to

make a thin batter.Add few cut onions and green chillies with coarsely ground pepper

and cummin and make rawa dosas.

Note:I have not added salt in the above recipes.As the batter will have salt,please do

check for salt when you make the savoury ones.