Quickie Breakfast : Rava Dosa

As a child I remember having competition with my elder brother as to who would eat more rava dosas. I just love rava dosas and relive those days each time I make rava dosa for breakfast.

This time my hubby topped it up with making a heart shaped dosa for me making this dish even more special.

Rawa Dosa is very simple to make and with a simple spicy coconut chutney, can transport you to seventh heaven.

Preparation Time : 10 minutes
Cooking time : 5 minutes or less

Ingredient (Serves 4) :

1. Rawa - 1/2 cup
2. Maida - 1/2 cup
3. Rice flour - 1/2 cup
4. 1 medium onion chopped
5. jeera/cumin seeds - 2 tbsp
6. black pepper corns - 1 tbsp
7. cashew bits or halves - 3-4 tbsp
8. Coriander leaves - chopped optional
9. Oil - 1 tbsp
10. Salt to taste
11. Water

How I made it:

1. Mix the rawa, maida and rice flour with sufficient water such that the water is about 1 inch above the solids. Don't worry you don't need to get this right at first go. You will see as you read through.
2. Leave that aside for an hour or so. The solids would settle at the bottom. Ensure now that the water level is at least 1 inch above that of the solids. This adjusts the thickness of the dosa. More water makes it a paper thin roast.
3. Add the chopped onions, green chillies, chopped coriander, pepper corns. If the cashew bits are roasted, add them as is, else add them in the next step.
4. Heat oil in a takda pan
5. Put the jeera and cashew bits. 
6. Once the jeera is crachling and cashew bits are light brown, add to the dosa batter mix. 
7. Adjust the salt.
8. Now, heat a flat pan or tawa.
9. Pour a ladleful of the dosa mix and swirl it around on the pan, taking care not to let it drop off the sides of the pan/tawa.
10. Cook on high heat till it starts to brown. 
11. Flip it over and cook for about 30 seconds.
12. Serve hot.

Make sure you serve these with a spicy chutney.

Tips :

• If the dosas are sticky, could be that the maida is more so reduce the maida and replace the reduced quantity with rice flour. 

My take on the nippattu

My good friend gave me a sample of her baked nippattu one morning and I flipped. It was just so god damned good. I knew I had to give it a try.
Those of you who do know me very well, I am a sindhi who loves her koki. This dish reminded me so much of the koki. Koki is an onion and green chilli mixed paratha. It is a very famous breakfast across all Sindhi households, eaten with curds, pickle or white butter and sugar.
Now, the nippattu is similarly flavoured and hence the instant liking. The original recipe is here but I added my own twist to it. Instead of 2 cups of plain maida, I used just 1. To substitute the remaining 1 cup, I added 1/4 cup makki atta (cornmeal), 1/4 cup rava, 1/4 cup rice flour and 1/4 cup whole wheat flour. I also skipped the baking soda. I never buy baking soda cause it can be quite harmful for the body I hear. However, I also hear that it is a fabulous household cleaner.

I did follow this recipe and tried baking the nippattu. There were two things that went wrong
1. I lost patience as I was able to bake only two at a time in my oven.
2. Mine were quite crumbly in nature cause of the rava that I had added to the dough.

I left half of the dough back in the fridge and today on this cold rainy afternoon, I fried them as small vadas instead and they were yummy and gone in minutes.

Ingredients :
1 cup maida
1/4 cup makki atta - cornmeal
1/4 cup rice flour
1/4 cup rava/semolina
1/4 cup whole wheat flour
1 large onion finely chopped
4 tsp white sesame seeds
1/3 cup oil
2 tsp sugar
Freshly chopped coriander leaves - as much as you like
1 tsp salt
4 tbsp melted butter - I used salted
3 finely chopped green chillies
1/4 cup warm water

How I made it :

1. Mix all the flours together. Add the salt, white sesame seeds, onion, green chillies, sugar and coriander leaves.
2. Make a well in the center. 
3. Pour in the melted butter and oil. Mix till the mix resembles coarse bread crumbs.
4. Now add the water cautiously. Add little by little until the dough comes together. You may not need to add the entire quantity. As the author of the original recipe suggests, the little water you use, the easier it is to roll out in the baked version.
5. Cover this with a damp cloth or cling film and keep aside for 30 minutes. 
6. Heat oil in a fry pan. 
7. Make small rounds out of the dough and when the oil is hot, drop these rounds in and fry till golden brown on both sides.

Serve hot.