Rawa Dosa - The best I have ever tasted

The best and most satisfying Rawa Dosa I had was prepared actually by my Dad using his self-devised Recipe which he came up with after lot of trials. The Rawa dosa was not only out of the world, but also easy to make on a Tawa. I'll let me dad share this unique and divine recipe of the best Rawa Dosa I have ever eaten ! Watch out for more on this post.

Rawa Dosa comes up easily

Rawa Dosa and Chutney on a Banana Leaf was a delight (Taken at Mysore)

Mirchi Bajji

Typical Mirchi's

Mirchi Bajji's done and ready to serve.

Ingredients

• Bajji Mirchi – 1/2 kg (20 pcs)
• Besan Flour – 1/4 kg
• Maida Flour – 50 gms
• Huri Gadale (Daliya Dal/Roasted Bengal Gram) – 50 grams
• Ajwain – 1 tsp
• Aamchur – 2 tsp
• Tamarind Juice – 100 ml
• Peanuts – 50 gms
• Jeera – 1 tsp
• Lal Mirch Power – 2 tsp
• Salt to taste
• Oil for frying

Method of Preparation
1) Wash and dry the Mirchi’s, there are several varieties available in the market. But you must specifically ask for Bajji Mirchi’s. They are widely available Hyderabad and are dark green in color. Light green & big varieties are also quite common.

2) Make a thin list along the length of the Mirchi ensuring that you don’t cut it into deep or into two halves. Using a spoon remove the seeds from the Mirchi as they can be extremely hot and unpalatable for most. Ensure that you retain the stem.

3) Drop the slit into water and give it a good wash again so that all the seeds drain out and the hotness of the chilly if any reduces significantly. Keep them now aside.

4) Roast the peanuts and grind it into a fine power along with Hri Gadale (Daliya Dal) and Aamchur.

5) Add Ajwain, 1 tsp Lal Mirch and Salt to this mixture. Slowly add tamarind water and make this into a thick dough (Similar to Chappati dough).

6) Take small amounts of this mixture and roll it to about the thickness of a pencil and about 1 inch long.

7) Insert the rolled mix into the Mirchi as fillings and keep them aside.

8) Prepare Besan batter with Besan Flour, Maida Flour, Water, Salt to taste, Mirchi Power and Jeera (optional). It should have the consistency of Dosa Batter.

9) Dip the filled Mirchi into the batter and deep fry on medium until golden brown.

10) Sprinkle with some Chat masala (optional) and serve with Chutney.

Nanjangud Rasabaale – A unique variety of Banana from Nanjangud and unfortunately endangered

Apart from the famous Najundeshwara (Shiva) temple, the famous five Brindavanas of Swamiji’s of Sri Raghavendra Swami Mutt lineage and the river Kapila, Nanajangud, a small town about 21 kms from Mysore is rather famous for its unique variety of Banana called the “Nanajangud Rasabale”, “Rasabale” itself is a unique variety of Banana and is known for its sweetness and flavor. Unlike the Plantain types, which we get normally, Rasabale is sweeter and has a smoother texture. Nanjangud Rasabale is a variety of Rasabale that has a very unique taste and slightly grainy to smooth texture. This banana is grown only in the areas surrounding Nanjangud. These bananas are rarely available in the market but are picked up immediately once they arrive in the famous Devaraja Market at Mysore. It could be quite expensive and cost anywhere between 5-10 rupees each.

I heard from a local person that the area under cultivation for Nanjangud Rasabale has dwindled over the years due to the difficulty in nurturing and growing the Banana plants which is prone to diseases. Also, the farmer indicated that due to government apathy and lack of price support, incentives and crop protection, the chances of the famous Nanjangud Rasabale surviving the next few decades are rather slim.