The unique Crispy Rawa Dosa - the recipe is here!

Ingredients and method of preparation is now available for the Greatest Rawa Dosa I have ever tasted. It's extremely simple to prepare. 

Ingredients (serves 2 - about 4 dosa's each)

• Fine Rawa - 100 gms
• Rice Flour - 200 gms
• Maida - 50 gms
• Wheat Flour - 75 gms
• Hing Power - a pinch
• Pepper Kernels - 15-20 nos. (without crushing) 
• Jeera - 1 tsp 
• Coriender Leaves (finely chopped) - a small bunch 
• Curry Leaves (finely chopped) - 10 leaves 
• Ginger 1 inch - grated
• Sour Curds - 2-3 tbsp
• Finely chopped Coconut (optional)
• Salt to taste 

Method of Preparation

• Mix all the ingredients well in a large bowl. 
• Ensure that the mixture is watery enough (not like normal dosa, but much watery) 
• Keep the batter aside for 1-2 hours for marination 
• Heat the tawa to high heat. 
• Pour the batter from the edges of the tawa towards the center and pouring additional batter within the gaps so formed. Do not smear/spread the dosa on the hot tawa with ladel unlike the preparation of other Dosa's. Pour little Ghee/Oil on the edges as necessary (max 1 tsp).
• Your crisp and tasty dosa is now ready - serve with coconut chutney !

Thanks to my dad (Ramamurthy) for this fantastic recipe.

Ganesh Chaturthi 2010 Spead

We had a great Ganesha Chaturthi; obviously it all ended with a sumptuous lunch prepared by my wife Sirisha and my sister Lavanya. The ladies, typical of our culture are excellent cooks and cooking somehow comes all but naturally to them !

• (1) Uppu (Salt)
• (2) Hesaru Bele Kosambri (Split Green Gram Salad)
• (3) Kadle Bele Kosambri (Split Bengal Gram Salad)
• (4) Ambode (Fried like bonda/vada, made from Bengal Dal, Toor Dal, Coriender Leaves and Red/Green Chilies)
• (5) Modhaka (Steamed Sweet Rice dumpling filled with Hurna - a mix of coconut and jaggery simmered into a thick paste over an hour)
• (6) Bendekai Palya(Bhindi Fry)
• (7) Aloo Palya/Masiyal (Potato Curry)
• (8) Plain Rice
• (9) Nimbehannu Chitranna (Prepared rice of Lemon, Peanuts & Cashews)
• (10) Panchambrutha - A holy offering to the lord (containing Jaggery, Sugar, Ghee, Honey, Milk & Banana)
  
• (11) Appi Paysa (Milk Based kheer with Soaked broken Papads made from Rawa mix)
• (12) Ghenasu Raitha (Sweet Potato Raitha)

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.

Avalakki Vaggarne

Ingredients

• Gatti Avalakki (Hard Beaten rice) - 250 grams
• Raw Mango - 1 (finely chopped or grated)
• Green Chili - 2 nos (finely chopped)
• Groundnuts - a handful
• Cashew - a few
• Hing (asafetida) - a pinch
• Haldi (turmeric) - a pinch
• Salt to taste
• Lemon Juice - 1 lemon
• Kotambri (Dhaniya, Cilantro) – finely chopped
• Karibevu (Curry leaves) – a few
• Mustard Seeds – 1 tsp
• Urad Dal (Black Gram) – 1 tsp
• Channa Dal (Chickpea split) - 1 tsp
• Oil – 1 tsp

Method

• Soak Gatti Avalakki in water for about 3 minutes or after a clean wash.
• Take a wok and heat oil
• Add Mustard and Hing until it splutters.
• Add Urad & Channa Dal till light brown, add Haldi
• Add Karibevu, Groundnuts and Cashew at this stage and fry; ensure that Groundnuts are well done.
• Add chopped Green Chili and Raw Mango (grated) and sauté.
• Add the soaked Avalakki after completely draining out the water.
• Toss with Lemon Juice and Kotambri.

Your excellent breakfast is now ready. This is called Poha too, but has a strong south touch and known by various names like Avalakki Vaggarne, Avalakki Uppit, etc. I generally add extra hing for the unique flavor.