Posts Tagged ‘breakfast’

Rava idli

I am not a big fan of idli. But this version of idli, I like because it is loaded with veggies and the best thing is it is instant. No soaking, grinding, fermenting.

Rava Idli

Rava Idli


Roasted upma rava 1 cup
Carrots(finely diced) 1/2 cup
Beans(finely diced) 1/2 cup
Green Chillies(finely chopped( 2
Yogurt 1/2 cup
Salt as required
Cilantro(finely chopped) 2 tsp
Baking soda 2 pinches


Oil/Ghee 2 tsp
Cashews 6
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves 5


I used roasted upma rava. If using regular sooji, just roast the rava in a pan for few seconds without oil.

Add the chopped carrots,beans and green chillies to the roasted upma rava. Mix with yogurt. Add salt.

Make in to a thick paste. Add water if required. The batter should be thicker than regular idli batter. Now let it soak for 10-15 minutes.

Now, if the batter is too hard, add more water.

For tempering, add oil the pan, add the seasoning ingredients in order and when the seeds start spluttering, add it to the rava-yogurt mix.

Add the chopped cilantro leaves.

With a spoon add the batter to the idli plates and steam cook them in am idli cooker for 10-12 minutes and the idlis are done.

Serve with coconut chutney or sweet allam pachadi.


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Besan dosa

Besan Dosa

Besan Dosa



Besan(Chickpea flour) 1/2 cup
Rice flour 1 cup
Green Chilli paste 1 tsp
Ajwain seeds 1 tsp
Curry leaves 5
Water 3.5- 4  cups
Salt as required
Oil 2 tbsp


Mix the rice flour and besan in the water and add all the remaining ingredients and mix well. 

Set it aside for 10 – 15 minutes. 

Heat the dosa tava/pan on high flame and when the pan is heated enough pour the dosa batter with ladle on the pan. 

Now reduce the heat and pour oil with a spoon around the dosa and let it cook. 

Turn the dosa to the other side and cook for few more seconds. 

repeat the process with the remaining batter. Serve with coconut chutney. 

Tip: Make sure the dosa pan is on high flame when pouring the batter and then reduce it to medium while the dosa is cooking.

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Rava dosa by Prash

Rava dosa is my favorite dosa. Not only because it tastes good but also it can be made instantly.

This is one of my instant foods.


Rice flour – 1 cup

Sooji( upma rava) – 1/2 cup

Maida – 1/4 cup

Green chillies – 4

Jheera – 1 tsp

Carrot grated -1

Coconut grated – 1tsp

Ginger – finely chopped

Curry leaves






To make the batter, mix rice flour, sooji, maida with water and add salt. Add enough water to make it dilute. Batter should be very dilute compared to normal dosa. Add jheera, grated coconut, grated carrot, green chillies, finely chopped ginger, curry leaves and kothmeera.

Heat the tava on high and sprinkle some water to make sure it is heated well. Once the tava is heated well, pour the batter on the tava to cover the whole tava. Add oil around the dosa, reduce the flame  to medium and let it cook.

Rava dosa

Once the dosa becomes lil dry, turn it and let the other side cook. The trick to get good rava dosa is make sure the pan is hot when you add the batter and then reduce the flame to medium.

Once the other side is cooked well, fold the dosa and serve with coconut chutney.

rava dosa

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