Rawa dosas are crispy semolina crepes, a must dish on South Indian menu cards. These crepes are tasty and can be prepared instantly [doesnot require fermentation]. Today the recipe is of this lacey dosa, a famous one from South India. My attempts of trying rawa dosa have been successful in past but the recipe that I picked up has maida in it. So when I read a NO MAIDA rawa dosa recipe on this blog I was happy and tried it immediately. Below recipe has been adapted from her blog with minimal modifications as per family preferences. Thanks Sushma for sharing your recipe.
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A tasty and crispy dosa here, an instant version which requires no fermentation. Though a breakfast item, they can be prepared for lunch or dinner.
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After a gap for few months I am back with my guest series. Today's guest is Anusha Joshi.
When Anusha wrote a feedback for the first time on F and C's FB page, it was heartwarming to read her comment "had tried making them so many times but never came up with good results... this time they have come really nice spongy and soft... I think your recipes are lucky for me :) " ... This was about the rasgullas, she had tried preparing following the recipe here. Since the inception of Flavors and Colors, she has been supportive trying different recipes and providing me with her genuine feedback.
Though initially it was virtual acquaintance, later I got to know that she knew me even before Flavors and Colors ! It was actually a friend of my hubby who is related to Anusha and there we got connected. I am happy to have found a friend in her who is a mom to an infant now. What I appreciate in her is her enthusiasm and her own creative touch to different recipes. Check the below photo [chocolate cake with ganache prepared by her] and you will be left drooling, thinking how you can grab that plate.
Over to my guest today,
Hello foodies, I am Anusha and love cooking ! My cooking hobby started after I got married and my cooking inspiration is none other than Aparna akka. Her clicks made me crazy about cooking and photography. Getting to share the below recipe in her blog is like an honor for me and I would like to thank her for giving me this opportunity.
The recipe is for a sweet dosa [my favourite ;)], which you can have at breakfast or can be a great idea to pack in lunch box.
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Surnalis are cottony soft, dimpled dosas with a texture similar to pancakes. Traditionally served with butter or ghee, it tastes heavenly and a favourite of kids in most of the GSB families. Addition of jaggery to the batter and the dosa prepared from this batter is called as Godda Surnali [sweet dosa]. If jaggery is excluded, then the dosas are known as Cheppi Surnalis [bland dosas]. Presenting to you here today are the sweet ones.
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The inspiration to make these dosas has been KSC cookbook, where the recipe is shared by Asha aunty. This time instead of trying the same proportions as mentioned in the book, I dared to try it with altered quantity as well as ratio of ingredients. Actual recipe mentioned about split urad dal where as I had whole white urad dal that too less quantity. I decided to go ahead using them [from my previous attempt at making idlis using whole white urad dal here]. Keeping the quantity of rice same as mentioned in recipe, I reduced the quantity for rest of the ingredients i.e whole white urad dal, poha and sabudana. All the time kept thinking what if the dosa batter failed to ferment and my heart would miss a beat imagining about flop dosas. After enough soaking time and grinding, I anxiously waited, keeping a watch for the batter to rise. Next day the batter fermented very nicely and I saw it had touched the the brim of the vessel, mann hi mann I was euphoric. I started making dosas one by one and they turned out soft like cotton. Every time I poured a ladle full of batter, the sizzling noise of batter on hot griddle and kids would be excited to see so many holes appearing on the dosa surface. They preferred to stand behind me trying to find out what magic I was doing to get such porous texture [with holes] for these dosas [innocent minds you see]. I continued making the dosas and my family thoroughly enjoyed eating it with dal.
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The need to send variety tiffin snacks in school lunch boxes makes me go hunting for variety recipes. It kind of stresses me sometimes but then I take it as an opportunity to learn more recipes. I have been trying out recipes for different dosa these days and today sharing the recipe of a variety dosa, Chanya dali Polo. This dosa is prepared from dals~ chana dal and urad dal only. It doesn't have rice in it so those who have diet restrictions or intentionally want to reduce their rice intake, this recipe is perfect and it can go on your list of meal options. Recipe below has been adapted from my cookbook based on Konkani cuisine authored by Sandhya Pai.
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I have shared the recipe for panpolo few months back which you can check here. The recipe below is without using any coconut. Yes, this is version 2 of panpolos, with NO COCONUT which was shared by my friend VNS on a food group. A preferred option for people who would look or are advised for no coconut consumption in their diet.
I have read about crispier neer dosas been made by tuluvers and kannadigas without the use of coconut, so my understanding was that we need to include coconut to bring in that softness while preparing these dosas. It was when VNS posted a photo titled "panpolo with a twist" that caught my attention. After checking her post realized she had prepared them with rice, poha and NO COCONUT. The dosas looked perfect, so I immediately bookmarked her recipe and decided to give it a try. Her recipe has been adapted to prepare COLORFUL PANPOLOS as you see in method and photos below.
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Wheat flour dosa or jaggery pancakes is yet another instant dosa recipe where the batter need not be fermented. The name itself tells you the flour that is used to prepare them. This had been my favourite during my childhood and is now favourite of my kids too.
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After green gram dhokla, I am posting the recipe of green gram dosa. A very nutritious dish here which I prepare more often from whole green gram for the nutrition they provide, yummy and filling by itself and especially in winter months when fermentation suddenly turns out to be difficult. The below recipe doesn't require any fermentation. You can also prepare them using split green gram or sprouted ones. North Indian prepare similar type of dosa which they call as "cheelas"
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In amchi cuisine, we have varieties of dosa like panpolo, chanmbure polo, layi polo, pejje polo, mushti polo, etc. I have already posted the recipe of panpolo. Today will post the recipe of mushti polo.
"Mushti" in konkani means fist and "polo" means dosa, so the name itself gives you an idea that this dosa is traditionally made measuring the ingredients with our fist in certain ratio with the quantity of rice. This is a soft, spongy, porous dosa with loads of holes resembling a honeycomb. The most commonest recipe to prepare them includes use of rice, urad dal, methi seeds, poha and grated coconut. But for the healthier option we can exclude grated coconut and prepare similar soft porous dosas. It is the grinding of the batter to an easy pour consistency and the fermentation process that will make these dosas perfect.
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"Panpolo" is a popular breakfast item in Konkani household. "Polo" is konkani word for dosa and "Pan" describes these dosas to be thin as leaf made from watery batter. These dosas are thin, snowy white color, soft and lacy texture. Kannadigas and Tuluvers too prepare this dosa, called as "Neerdosa" where they grind the batter without any coconut which makes it crispier as compared to panpolos.
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Recipe adapted from here Archana's Kitchen
Ingredients
Yellow moongdal ½ cup
Split green moongdal ½ cup
Urad dal ¼ cup
Palak ½ cup finely chopped
Onion ½ cup finely chopped
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Coriander leaves 1 tbsp finely chopped
Green chillies 2 finely chopped
Ginger ½ tsp finely grated
Haldi ½ tsp
Salt to taste
Method:
Rinse and soak ½ cup yellow mung dal, ½ cup split green moong dal and ¼ cup
urad dal for 2-3 hrs. After the soaking time use 1 to 1 ½ cup soaked water
itself to grind the dals into smooth paste of pouring consistency.
In a pan heat some oil, add 1 tsp cumin seeds, when it splutters add 1 tsp fennel seeds/badishep/ saunf and 1 chopped onion. Sauté the onions, later add 1 cup of chopped palak and switch off the gas. Cover the pan for a minute and half.
Add this sautéd mixture to the batter, plus chopped coriander leaves, chopped green chillies [ depends on your need for spiciness] grated ginger, haldi and salt. Now heat the tawa/griddle and spread one laddle of batter on it. Put little oil around the spread batter and allow it to cook under medium heat on both sides till it becomes crispy. Serve it with chutney/ tomato sauce.
As a healthy variation you can add tomatoes, grated carrot, spring onions, mint leaves, methi leaves, shredded cabbage according to your choice and availability of the ingredients.
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