Idli and Dosa with Idli Rawa

I love Idli and Dosa and can eat them anytime, even without the accompanying sambar and chutney.

Getting the batter right is crucial to a good crispy dosa and soft idlis. I came across Idli Rawa /Idli Sooji/rice semolia some time back at the the super market and was curious and picked up a pack. With no clue how to use it, I hollered for help and my friend Priya Arun gave me this superb no-fail recipe. It gives me very soft idlis and crunchy oil-free dosas every time.
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Recipe for Idli and Dosa batter with Idli Rawa

Ingredients

Idli Rawa/Idli Sooji/Rice Semolina- 3 cups
Whole Urad dal- 1 cup
Methi/fenugreek seeds- 1 tsp
Salt- 1 tsp

Soak 1 cup urad dal with a few methi/fenugreek seeds for about 3 hours.
Soak 3 cups of idli rawa in water just above the level of the rawa , for an hour. Idli rawa will absorb the water.
Grind urad dal and idli rawa separately. Mix both batters, add salt and leave to ferment for 6 to 8 hours.
You can use the batter to make idlis right after it is well fermented.
Keep it in the refrigerator for two days and thin down the batter a little to make dosas.You can use the batter to make the dosas along with the idlis too but it gives much better results after the 2 days stay in the refrigerator.

Killer idlis and crispy crisp dosas!!

Thanks Priya!

Oil Free Dosa with an Italian Twist

A nice crisp dosa is something that can be enjoyed for any meal, with or without an accompaniment. I do make it with the traditional potato filling once in a while, but it is way more fun to play with the fillings and make it go places. Also, it is a sneaky way to get the boys to eat more vegetables, rather than potato, which gets eaten a lot anyways.

Last evening my dosa took a little trip to Italy, and was received very enthusiastically by my variety- seeking boys. This one’s good to have as a meal with some pesto sauce on the side or even on its own as a snack with a steaming cuppa.IMG_20140626_085329_wm unnamed (2)

NO-OIL DOSA WITH AN ITALIAN TWIST

For the dosa batter

This reliable, well tried and tested idli/dosa batter recipe is from my friend Sujatha Arun’s blog here.

Ingredients

Idli rice/ponni rice – 3 cups
Whole urad dal (washed)- 1 cup
Fenugreek seeds(methi daana)- 1 tsp
Salt- 1 ½ tsp (adjust as per taste)

  1. Soak the rice and urad separately for 5-7 hours. Add fenugreek seeds to the urad  dal when soaking.
  2. Place in the refrigerator for an hour and grind them separately in the mixer, using chilled water to grind
  3. Mix both the ground mixtures very well  and add salt (I use my hand to give it a nice whip and mix)
  4. Leave to ferment overnight or 7-8 hours till the mixture doubles up
  5. Before making add a little water to the batter (Do this very carefully, we don’t want the batter very thin)
  6. To make dosas-  Heat a non-stick pan/griddle, sprinkle water and wipe and then spread a ladle full of batter. The dosa will leave the pan on its own. It needs NO oil at all. Cook till browned.*
  7. Spread the desired filling and serve hot.

For the filling

Ingredients

Mixed vegetables, chopped fine- ½ a cup each of chopped green peppers(capsicum), carrots, beans
Onions, chopped fine- 2 medium
Garlic, minced-  1 Tbsp
Paneer/cottage cheese, crumbled- ¼ cup
Mozarella cheese,grated- ½ cup
Salt- to taste
Black pepper crushed- ½ tsp
Mixed Italian herbs (optional, I didn’t add any)- ½ tsp
Oil- 1 ½ tsp

Heat the oil and add the garlic and onion. Cook till onions become transparent. Add in the chopped mixed vegetables and cook till done. Season with salt, pepper and mixed herbs (if using).

Add the crumbled paneer and grated mozzarella. Spread over the dosa, fold the dosa and serve.

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* Any filling can be used with the dosa
* The griddle has to be very hot and then cooled by sprinkling water and the batter has to be spread quickly for an even finish.