Monday, March 23, 2009
Methi Rava Dosa - breakfast special recipe
My blog has had a makeover. The change in colors, fonts and an overall change has been one that I have been thinking of for a while now. Liked the new look. How about you, what do you feel about the new template and the look? Is this better than the old one? Your feedback would definitely help me.
Today's special is a breakfast delight, a rich nutritious and healthy rava dosa. This is one that is made regularly at my sister's in-laws place and is her mom-in-law's recipe. I learnt to make this from my sister and love this with the tomato chutney. This is a little more time consuming than the regular dosas and you need to start making them a little in advance before everyone sits down. However, every bit of effort is worth it for this yummy dosa.
Rava/sooji/semolina - 2 cups
Methi/Fenugreek (fresh leaves) - 1 to 1 1/2 cups(leaves seperated from the stalk and chopped finely)
Cashew and raisins - 1/2 cup
Salt to taste
1- Soak the rawa for 8-10 hours. Do not add too much water or your batter would be too watery (just enough to soak the rawa). You can adjust the amount of water in the end depending on the consistency of your batter.
2- After 8-10 hours of soaking the semolina, you can now add in the methi/fenugreek leaves and salt. Mix well.
3- Fry the cashewnuts and raisins in 1/2 a spoon of butter and add in to the semolina batter. Mix well.
4- Now the batter is ready for making delicious dosas. Make the dosas or pancakes on a hot griddle and sprinkle little oil while cooking. Cook on low flame till one side is done then turn over and cook the other side too till done. These are not thin crisp dosas but slightly thick and soft dosas.
Accompaniment: Tomato Chutney