Saturday, July 25, 2015

Ragi Rava Dosa

1 cup fine semolina
1 cup ragi flour
1/2 cup urad dal (black lentil) soaked for 1/2 an hour

1) Grind the urad dal into a fine paste.
2) Add rava, ragi, 2 cups of water and mix. Add more water to thin the batter - consistency should be like butter milk. Check for salt
3) Heat a frying pan on medium heat. Once hot, pour a ladleful of batter at the centre and spread it into a circle. Add a few drops of oil. Fry for a minute.
4) Flip to the other side and fry for 10 seconds.

Serve with chutney.

Congress kadlekai


3 cups roasted peanuts (deskinned)
1 tsp red chili powder
1/2 tsp pepper powder
1/4 tsp amchur powder
1/4 tsp asafoetida
1 tsp salt
3 sprigs of curry leaves - finely chopped
2 tsp oil

1) Heat oil on low heat. Add curry leaves and fry for a minute.
2) Add all the powders, salt and mix. Add peanuts and mix.
3) Increase heat to medium and fry for a minute.
4) Remove from heat, wait for it to cool. Once cool, store it in an airtight container

Tip: I used deskinned roasted peanuts to save on time. If you want to do it the traditional way, dry roast the peanuts, allow it to cool and rub it to separate the skin.