Rawa Dosa

Dosa is a must have in my weekly breakfast or dinner menu and i am a die-hard fan of it. Dosa batter is usually there in the fridge and i always make a huge batch of batter…..same goes with my daughter, even she loves dosa’s and onion dosa is her current favorite. This is an instant dosa where in no soaking and grinding is required and it is my go to recipe. You  will get  thin crispy and lacey dosas with this batter. 

Rawa Dosa

Ingredients

1 cup Rawa

1 cup Rice atta

1/4 cup Maida

1/4 cup curds

Salt to taste

1 tsp jeera

2 G.chilli finely chopped

Coriander leaves chopped

Oil as required

Water – close to 3 cups

Method

Combine all the ing. except oil. Add water and prepare a very thin batter . The batter should resemble a thin chaas or buttermilk consistency.

If you have time , rest for 15 mins or proceed further.

Heat a Non stick tawa and take a laddlefull of batter and start poring from the outside i,e from the edge of the pan to the inside. Dont spread the batter with the ladle it will spread by itself.

Add a tsp of oil all over the dosa and let cook on a medium flame till nicely browned .

Serve hot with coconut chutney .

Pinks Notes:

In the same way you can prepare onion rawa dosa as well, for that finely chop onion and spread it on the dosa tawa, then only start pouring the batter, proceed as mentioned above and crisp onion wara dosa is ready.

 

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Mysorepak\Besan Burfi

Mysore is my home city, i have lived my entire life here and love this city, obvious it is that no city can be perfect and even i miss some things in Mysore. I am a foodie and would love to have a wide range of culinary cuisine…..it has improved a lot in the last half decade or so but still a long way to go. Mysore got its 1st mall only recently, even the 1st multiplex and shoppers stop . May be a day will come when i will love the old Mysore but now happy with the way things are improving.

Cuisine wise Mysore is famous for its Masala Dosa and Mysorepak. all the locals will swear for the churmuri we get here ( A diff cousin of Bhelpuri) and also masala puri. If you walk by any snack street here you will find stalls of idli dosas,  churmuri, pani puri, Chinese, ice cream. The options is limited to these. Even the restaurants have improved a lot with the introduction of various cuisines…so overall Mysore is going towards a mega city.

The recipe i am sharing with you all is mysorepak, It is a specialty here and no tourist will leave this city without a box or two. I am not a fan of sweets but had tried this some time back.

Mysorepak

Recipe Source: Sharmis Passion

Ingredients

Besan 1 cup

Ghee 1 cup

Sugar 1 cup

Water 1/4 cup

Sliced Almonds for Garnishing.

Method

Heat 1 tsp ghee in a thick bottom kadai and roast besan on a slow flame for 4-5 mins till you a get a nice aroma from it.

Add 3/4 cup ghee to the roasted besan and mix well, it will be like a thin batter.Keep aside.

Heat sugar and water in the same kadai till you get a one sting consistency. This can take upto 10 -15 mins.

Add the besan ghee mixture to the sugar syrup and mix constantly.

Add the remaining 1/4 cup ghee to the besan mixture and keep stirring continioulsy for 10 mins till the mixture doesnt stick to the pan and can be balled on one side of the pan.

Pour this mixture in a greased thali and garnish with almonds.

After 1/2 hr cut into desired shape and start hogging. 🙂

Pinks Notes:

Next time adding a bit of saffron will give it a nice color.

The taste was very nice and not too overly sweet.

Hop over to Sharmis Passion for the complete step by step pics.