Ragi Rava Dosa

Ingredients:

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

Method:
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.
DONE!!!

Serve with chutney.

Oats Rava Idli

Ingredients (Makes 16 idlis):

1/2 cup rolled oats
1 cup coarse semolina
1 cup yogurt
1 tsp yeast
1/2 tsp baking soda
1/2 cup finely chopped coriander leaves
1 sprig curry leaves finely chopped
2 green chili - finely chopped
2 tbsp chana dal
2 tbsp urad dal
1 tbsp mustard seeds
1/2 tsp cumin seeds
Water
Salt
Oil

Method:
1) Dry roast rolled oats until the colour starts to change. Keep aside to cool.
2) Dry roast semolina until an aroma wafts out.
3) Grind oats and yogurt into a fine paste. Add semolina and mix into a thick batter. Add more water if needed. Mix in the yeast. Cover and wait for it to raise for 30 mins.
4) After 30 minutes, heat 3 tbsp oil in a skillet. After a minute, once sufficiently hot add urad dal, chana dal and mustard seeds. Wait for it to splutter. Add cumin seeds, curry leaves and fry for 5-10 seconds. Mix this to the batter with coriander leaves and green chili.
5) Grease idli moulds with oil. Heat 2 cups of water in the steamer. Add baking soda to the batter and spoon the batter into the moulds. Place the moulds in the steamer. Cover and cook on medium heat for 10-15 minutes.
6) Once done, scoop out the idlis using a spoon.
DONE!!!

Serve with coconut chutney

Tip 1: You can make these idlis more healthy by adding 1 grated carrot and more herbs like dill or spinach to the batter.
Tip 2: Pressure cooker can be used to steam as well. Steps remain the same except do not place the weight on top.

Spinach dhokla

Ingredients:

1/2 bunch spinach
2/3 cup semolina
2/3 cup chickpea flour/besan
1 green chilli
1 tsp grated ginger
1 tbsp sugar
1/2 cup yogurt
1 packet dry yeast
1 tbsp milk
1 tsp fruit salt/baking soda
Water
Salt

Method:
1) Bring about 4-6glasses of water to boil. Remove it from heat and add spinach. Allow it to blanch for 2 minutes. Remove the spinach and cool.
2) Mix milk with 2 tbsp water and warm it up. Add yeast and wait for it to activate - will take 10-15 mins
3) Dry roast semolina until it starts to change colour and a beautiful aroma wafts out.
4) Grind the spinach with green chilli, ginger, sugar, yogurt.
5) Mix this with semolina, chickpea flour, yeast. Set aside for 30 mins.
6) Add fruit salt/baking soda. Add water if the consistency is too thick. Check for salt.
7) Line a plate with cling wrap or grease it. Pour the batter and place it in a steamer. Steam it for 15 mins.
8) Allow it to cool. Cut it into squares.
Done!
Garnish with mustard seeds, curry leaves, sesame seeds fried in oil. I had some left over chutney that I used as a topping. :)

Tip:
I do not

Rava (Semolina) guliyappa

Ingredients (Serves 2):

1 cup fine semolina - dry roasted
1/4 cup rice flour
1/2 cup thick yogurt
3/4 cup onion - finely chopped
1/2 cup grated carrot
1/4 cup coriander - finely chopped
1 sprig of curry leaves - finely chopped
1/4 tsp baking soda
1/2 tsp cumin seeds
1 green chili - finely chopped
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
Water
Oil (Optional)
Ghee (Optional)
Salt

Method:
1) Mix all of the above (except oil, ghee and salt) with sufficient water to make a thick batter. Check for salt.
2) Heat  up a guliappa pan on medium heat. Apply a drop of oil to each of the mould. Pour in the batter and fill the moulds. Cover and cook for 3 minutes.
3) Add a drop of ghee on top of each guliyappa and flip it over. Cover and cook for 2 minutes.
DONE!!

Serve with chutney pudi or coconut chutney. Yummmmm :)

Tip:
1) I used fine semolina, I guess coarse would do as well.
2) In order to dry roast semolina, heat up a pan on medium heat, roast semolina until a delightful aroma wafts out :) Make sure to keep stirring so that the semolina does not get burnt.

Karigadubu/Karjikai

Ingredients:

3/4 cup fine semolina (chiroti rava)
1/2 cup all purpose flour (maida)
1 cup grated desiccated coconut
1/2-1 cup powdered jaggery/sugar
1/2 tsp cardamom powder
Water
Salt
Oil

Method:
1) Mix semolina, maida, pinch of salt with sufficient water. Dough should be thicker than that for roti. Smear with a tbsp of oil. Cover and keep aside
2) For the filling, mix desiccated coconut with jaggery/sugar and cardamom powder. As I prefer a less sweet version, I used 1/2 cup of jaggery. Keep aside.
3) Take a small ball of dough and roll it into a thin circle. Cut it into a 7-8 cm circle(I used lid of a jar).
4) Place a Tbsp of filling slightly left of centre, fold over the right side onto the left to make a semicircle, with the filling inside.
5) Seal the sides. With a fork, crease the edges.
6) Do this for the rest of the dough. Keep aside.
7) Heat oil in a frying pan for deep frying (medium heat). Add the karigadabu and fry until golden brown.

DONE!!!

Baghrir - Moroccan pancakes

Ingredients:

1 1/2 cup semolina
3/4 cup all purpose flour
3 cups water
1 Tbsp sugar
1/2 tsp salt
1 tsp baking soda
1 sachet dry yeast
1/4 tsp turmeric - optional
Olive Oil - optional

Method:
1) Warm 3-4 Tbsp of water, add yeast and wait until it is frothy (10-15 mins). Mix this with remaining ingredients. Either mix with hand to remove any lumps. or use a blender - easier this way.
3) Put the batter in a large container (The batter will raise at least 3 folds) - cover with plastic cling wrap and keep it in a warm place for an hour.
4) Remove the plastic wrap, and mix the batter with a ladle.
5) Heat a pan (medium heat), pour a ladle-ful of batter and ease it into a circle. Add 3-4 drops of olive oil on the top.
6) Flip to the other side once the underside is done (2-3 minutes). Remove within 5-10 seconds.
DONE!!!

Tip 1: Traditionally, it is served with a syrup of honey and butter.
But if you are troubled by a lack of sweet tooth like me - serve with chutney/saagu ( as it is quite similar to set dosa) ;-)
Tip 2: Pancakes usually use eggs - the flour here serves as a vegan substitute :)

Maddur vada

Ingredients:
1 cup finely chopped onion
3/4 cup Maida or all purpose flour
1/2 cup fine semolina
1/4 cup rice flour
1/4 cup oil
10 curry leaves finely chopped
2 sprigs of coriander finely chopped
2-3 green chilli
2 tsp cumin seeds
2 Tbsp grated coconut
Oil for frying
Salt
Water

Method:
1) Grind chilli, cumin seeds and coconut into fine paste. Mix with all the ingredients listed above - except oil, water and salt
2) Heat up oil, add it to the paste above and keep it aside for 5 minutes. Mix it all up once the oil has cooled. Check for salt. Keep it aside for 15 minutes
3) If the dough is dry - add not more than 1/4 cup of water. If it becomes too soggy - it will be tough to fry it.
4) Heat oil for deep frying. Reduce it to medium heat.
5) Cut baking paper into a square - big enough for a maddur vada. Oil it. Take a fistful of dough and pat it into a circle. Dont make it too thin else it will be crispy like a nippat :)
6) Place the maddur vada carefully and deep fry it until it is golden brown on both sides
DONE!!!

Serve with corainder mint chutney

Pineapple kesaribath

Ingredients:
1/2 cup semolina
1 cup pineapple juice
1/2 cup water
3 pineapple slices - diced
7-8 strands of saffron - soaked in 2 tbsp water
1/4 cup sugar (adjust based on pineapple juice sweetness)
Pinch of salt
10 cashew nuts
5 raisins
4 cardamom pods - seeds crushed
Ghee

Method:
1) Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
2) Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
3) Add semolina and stir. Make sure no lumps are formed. Keep stirring until semolina completely absorbs the water. Check for sugar.
4) In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change colour. Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.
DONE!!!

Dhokla

Ingredients (Serves two):
1 cup semolina - coarse
3/4 cup thick yoghurt
3 green chilli - minced
1 Tbsp coriander leaves - minced
1 tsp ginger - grated
2 tsp yeast
1/2 tsp turmeric powder
2 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp pepper powder
2 sprigs of curry leaves - chopped
1/2 tsp asofoetida
Water
Oil

Method:
1) In a pan, dry roast semolina until its characteristic aroma wafts out. Allow it to cool and mix it with yoghurt, turmeric powder, coriander leaves, ginger paste, pepper powder, green chilli, yeast. Add water to get a thick batter like consistency. Check for salt. Cover and let it ferment for an hour.
2) Take a pan and oil its insides. Pour the batter into it and place it in a steamer. Cover and steam for 10-15 minutes on medium heat
3) Once done, heat 2 tbsp oil in a skillet. Add mustard seeds and wait for it to splutter. Add cumin seeds, asofoetida, curry leaves. Spread it over the dhokla. Cut it into squares.
Serve with coriander-mint chutney and date-tamarind chutney
DONE!!!

Rava dosa

Ingredients:
1 cup semolina - fine
2 Tbsp maida
3 Tbsp rice flour
2 sprigs of curry leaves - minced
4 sprigs of coriander leaves - minced
2 green chilli - minced
1/2 small sized onion - minced
1 tsp grated ginger
2 tsp cumin seeds
Salt to taste
Water
Oil

Method:
1) Mix all the ingredients above except oil - Consistency should be like that of milk. Leave aside for 15-20 mins, add more water if semolina soaks up water
2) Heat a frying pan. Take a ladleful of batter and spread it. It's not possible to spread it like a normal dosa batter - I tilt the pan a bit and work from top to bottom, allowing the batter to flow downwards.
3) Sprinkle few drops of oil, after a minute or two flip to the other side and heat it for a minute.
DONE!!!

Serve with sambar/chutney pudi/chutney :)