- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Rava Dosa
Rava dosa
is one of the popular South Indian Dosa. This dosa is thin and crispy and
perfect for a quick and easy breakfast but it can be served for lunch and as a snack. Rava
dosa batter is prepared by mixing rava (sooji, cream of wheat), maida (all-
purpose flour), and rice flour with water. Then batter is tempered with mustard
seeds and asafetida tadka, to enhance the flavor chopped onion, chopped green chilies,
herb and spices are added to it. Rave dosa could be prepared plain or you can
add other vegetables and spices. Rava dosa is much quicker to make then
traditional rice and lentil dosa because it needs no grinding or fermenting.
You can serve this dosa with coconut chutney or with potatoes and sambhar. Rava
dosa look quite simple to prepare but it require little practice, may be few
times you may not get it perfect but don’t worry after few attempts you will
get it perfect to your liking. Try to
make them and experiment with the toppings and stuffing’s.
Ingredients:
½ Cup fine Rava (sooji, cream of wheat)
¼ Cup rice flour
¼ All purpose flour (Maida)
1 Tablespoon plain yogurt (optional)
2 Tablespoon chopped onions
1 Medium green chili – Fine chopped
½ Tablespoon coriander leaves- Fine chopped
½ Teaspoon mustard seeds (Rai)
1 Pinch of Asafetida (Hing)
½ Teaspoon salt or to your taste
1½ to 2 cups of water
Vegetable oil for making Dosa
Makes about 6 Rava dosas
½ Cup fine Rava (sooji, cream of wheat)
¼ Cup rice flour
¼ All purpose flour (Maida)
1 Tablespoon plain yogurt (optional)
2 Tablespoon chopped onions
1 Medium green chili – Fine chopped
½ Tablespoon coriander leaves- Fine chopped
½ Teaspoon mustard seeds (Rai)
1 Pinch of Asafetida (Hing)
½ Teaspoon salt or to your taste
1½ to 2 cups of water
Vegetable oil for making Dosa
Makes about 6 Rava dosas
Directions for batter:
1. In a bowl combine Rava (cream of wheat, rice flour, all purpose flour and mix.
1. In a bowl combine Rava (cream of wheat, rice flour, all purpose flour and mix.
2. Add salt and yogurt and mix. Yogurt gives the golden color to Dosa but it can
be skipped.
be skipped.
3. Add 1½ cup of water little at a time and mix with flour to make a thin and
smooth batter and making sure there are no lumps. Batter should be thin and
have pouring consistency. If the batter is thin and when you pour it on the hot
griddle it produces the holes in dosa and makes it crisp.
smooth batter and making sure there are no lumps. Batter should be thin and
have pouring consistency. If the batter is thin and when you pour it on the hot
griddle it produces the holes in dosa and makes it crisp.
4. Batter should be thin and have pouring consistency. If the batter is thin and
when you pour it on the hot griddle it produces the holes in Dosa and makes it
crisp.
when you pour it on the hot griddle it produces the holes in Dosa and makes it
crisp.
5. Cover the bowl with the lid or a plastic wrap and set it aside for at least ½ hour
to 45 minutes at room temperature.
to 45 minutes at room temperature.
Directions for making the Rava Dosa:
1. After batter is rested water comes up. Rava tends to settle in the bottom.
1. After batter is rested water comes up. Rava tends to settle in the bottom.
2. After resting Dosa batter becomes thick because Rave observe water. Add half
cup of water or as needed. The consistency of water is more likely watery.
3. In the batter add chopped onions, chopped green chilies and chopped coriander
leaves and mix.
cup of water or as needed. The consistency of water is more likely watery.
3. In the batter add chopped onions, chopped green chilies and chopped coriander
leaves and mix.
4. Add Mustard seeds and Asafetida Tadka in batter. (See below how to make
tadka.
tadka.
5. Heat the flat cast iron griddle on medium high heat. Grease the griddle
with 2 teaspoon of oil.
with 2 teaspoon of oil.
6. Once the griddle become hot, test it by sprinkling drops of water on the
surface, when they sizzle and dance it means the griddle is ready. Make
sure the griddle is very hot.
7.Stir the batter very well every time before you pour it to make Rava Dosa. Fill
the ladle with batter and ensure the pan is very hot then pour the Dosa batter on
the hot griddle from about 3 to 4” height. First in circular motion form an outer
circle and then fill in the center. Pour the batter all over evenly. Do not drop
batter like a thick lump or spread the batter with spatula, otherwise the
characteristic and appearance of Rava dosa will not come.
8. Once you pour the batter in circular shape then fill the gaps with batter.
9. Once done with pouring batter reduce the flame to low because you do not
want to burn the Dosa.
surface, when they sizzle and dance it means the griddle is ready. Make
sure the griddle is very hot.
7.Stir the batter very well every time before you pour it to make Rava Dosa. Fill
the ladle with batter and ensure the pan is very hot then pour the Dosa batter on
the hot griddle from about 3 to 4” height. First in circular motion form an outer
circle and then fill in the center. Pour the batter all over evenly. Do not drop
batter like a thick lump or spread the batter with spatula, otherwise the
characteristic and appearance of Rava dosa will not come.
8. Once you pour the batter in circular shape then fill the gaps with batter.
9. Once done with pouring batter reduce the flame to low because you do not
want to burn the Dosa.
10. Once the top surface or Dosa looks dry up sprinkle 1 to 2 teaspoons of oil all
over the Dosa, and through the holes, with the spatula gently spread the oil all over the surface of the Dosa. Keep the heat to medium low. The slower it cooks, the crispier it gets. 11. In about 1 to 2 minutes the edges will start to brown.
12 Once the upper surface of Dosa looks cook and no longer runny and bottom of Dosa start looking brown then insert the spatula under the edges of the Dosa to loosen and gently flip it to other side and cook for a 1 or 2 minutes. 13. Let the bottom side of the Dosa cook.
14. At this stage the Dosa will be thin and crisp, with one side golden brown in color and other side with onion and other ingredients on it. 15.Let the other side cook for 1 to 2 minutes then turn it back. 16. Once you have the desired color and crispiness then with the spatula fold
the Dosa into the desired form, take it off the griddle and serve it hot with the Dosa potato masala, coconut chutney and sambhar or just eat it itself like a snack. 17. Before you start making next dosa, griddle should be clean. Take a paper
towel and rub all over the surface of the griddle to clean it. Raise the heat to make the griddle hot. 18. Grease the griddle and mix the batter completely before making each dosa as it tends to settle in the bottom. Batter may get thicker, add little water and mix. Now proceed to make another dosa and repeat the procedure to make next dosa. How to make Tadka:
1. Heat 1 teaspoon of oil in a small pan and add, mustard seeds and asafetida and fry for 2 minutes, once mustard seeds start popping turn the heat off and add this to the rava dosa batter and mix it well. Tips:
1. The most important factor in the making of Rava Dosa is adjusting the heat. At first when pouring the batter on the griddle it should be very hot and after pouring the batter heat should be turn down to low. 2. You can customize these crispy Dosas by adding different toppings or make it plain without topping. 3. Make sure the batter is very thin. If the batter becomes thick after making few Dosas add little water to it as rava absorbs the water. 4. Cast iron griddle work better than non stick frying pan for making rava dosa 5. Do not flip the Dosa to other side until the bottom of dosa completely become brown otherwise dosa will break. 6. Once the griddle is at the right temperature and seasoned and the batter is right consistency it does not take long to Cook Rava Dosa. 7. The Batter can be kept in fridge for next day usage. Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you Geeta Seth |