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Tuesday, August 19, 2008

Rava Dosa

1.5 cups White Rice(Preferred: Sona Masuri)
3/4 cup Bombay Rava / Semolina / Sajjige
2 tsp All Purpose flour / Maida hudi
1/4 cup grated Coconut
8 - 10 Curry leaves
Small piece of Ginger
12 - 15 Coriander leaves
2 - 3 Green Chillies
1 large Onion
15 - 20 Cumin seeds
Salt to taste

Soak white rice in water for about 5-6 hrs. Wash the soaked rice 2-3 times and keep it aside.
Grind soaked rice into smooth paste by adding sufficient amount of water. Pour this ground rice batter to a vessel. Add bombay rava, all purpose flour and mix well by adding sufficient amount of water.(Consistency of the batter should be like that of milk)
Finely chop the coriander leaves and onion as shown in the picture below.

Put grated coconut, curry leaves, green chillies and ginger in a mixer and crush. Add this mixture, chopped coriander leaves, onion, cumin seeds, salt to the vessel containing prepared batter and mix well.

Heat the Tava(Iron Tava preferred). Stir the batter and take a spoonful of batter and splash it over the tava as shown in the picture below.

Add 1-2 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa for about 2-3 mins in medium/low flame. Serve hot along with any chutney or sambar. The ingredients mentioned above will serve 12-14 rava dosas.

Masala Mandakki


4 cups Puffed Rice / Mandakki

4-5 Garlic flakes / Bellulli

5-6 tsp Dalia Split / Putani / Hurigadale

3-4 tsp Peanuts / Groundnuts / Kadlekai / Shenga

1/4 tsp Mustard seeds

1/2 tsp Blackgram seeds

1-2 Red Chilly

4-5 tsp Oil

1 tsp Garam Masala powder

Pinch of Turmeric powder

Pinch of Salt


Take 4 cups of puffed rice and keep it aside.

Remove the outer cover of garlic flakes and smash it. Add 4-5 tsp oil and smashed garlic to a thick bottomed vessel/pan. Fry them for about 2-3 mins, untill garlic turns golden in color. Add mustard seeds, blackgram seeds, peanuts, dalia split, red chilly turmeric powder, pinch of salt and garam masala powder. Fry them for about 3-4 mins in medium flame. Once all the ingredients turns golden in color, add curry leaves and fry for few seconds.

Add puffed rice and fry them for about 2-3 mins in low flame.

When it is cooled to room temperature, keep it in an airtight container. Serve along with coffee or tea.

Mavina Midi Tambli

2 - 3 medium sized Mango pickle / Mavina Midi
3/4 cup Grated Coconut
3/4 -1 cup fresh Buttermilk / Yogurt /Curd
1 Green Chilly
Salt to taste
1/2 tsp Mustard Seeds
4 - 5 Curry Leaves
1 tsp Oil

Take 2-3 mango pickle and wash it. Cut each mango(mavina midi), remove the seed and keep it aside.
Grind grated coconut and mangoes into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and mix it well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to tambli. It goes well with rice.