Ingredients with Measurements:
- 1 cup semolina (rava)
- 1/2 cup grated carrots
- 1/2 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped green chillies
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 2 tablespoons oil
- Salt to taste
Special Equipment Needed:
- Non-stick pan
- Spatula
Step-by-Step Instructions:
1. In a bowl, mix together the semolina, grated carrots, chopped onions, coriander leaves, green chillies, cumin seeds, black mustard seeds, and salt.
2. Heat oil in a non-stick pan over medium heat.
3. Add the semolina mixture to the pan and spread it evenly.
4. Cook for about 5 minutes, or until the bottom is golden brown.
5. Flip the dosa and cook for another 5 minutes.
6. Serve hot with chutney or sambar.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 7g
Carbohydrates: 28g
Protein: 5g
Substitutions for Ingredients:
- Semolina: can be substituted with coarsely ground rice flour
- Carrots: can be substituted with grated beetroot
- Onions: can be substituted with chopped shallots
- Coriander leaves: can be substituted with chopped mint leaves
- Green chillies: can be substituted with red chilli powder
Variations:
- Add grated coconut to the mixture for added flavor
- Add chopped capsicum for a crunchy texture
Tips and Tricks:
- Make sure to spread the mixture evenly in the pan for even cooking.
- Add a little water to the mixture if it is too dry.
Storage Instructions:
The dosa can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The dosa can be reheated in a non-stick pan over medium heat for a few minutes.
Presentation Ideas:
The dosa can be served with chutney or sambar in a plate with a side of pickle and papad.
Garnishes:
The dosa can be garnished with chopped coriander leaves and grated coconut.
Pairings:
The dosa can be served with chutney, sambar, pickle, and papad.
Suggested Side Dishes:
The dosa can be served with a side of curd rice or coconut chutney.
Troubleshooting Advice:
- If the dosa is not cooked properly, reduce the heat and cook for a few more minutes.
- If the dosa is too dry, add a little water to the mixture.
Food Safety Advice:
- Make sure to use fresh ingredients for the best results.
- Store the dosa in an airtight container in the refrigerator for up to 3 days.
Food History:
Rava dosa is a popular South Indian dish that is believed to have originated in the state of Karnataka. It is made with semolina, vegetables, and spices and is usually served with chutney or sambar.
Flavor Profiles:
The dosa has a savory and slightly spicy flavor, with hints of cumin and mustard seeds.
Serving Suggestions:
The dosa can be served as a breakfast or snack dish with chutney or sambar.
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Region: Indian