I had never entered the kitchen before i got married. My mom tried her best to get me to learn some cooking before i got married and my grandma and my dad used to promptly nip it in the bud by saying 'anyway she has to cook after she gets married, let her be carefree and enjoy till then' to which i used to think 'Ha! that's what u think...i will make my husband cook or buy me all 3 meals from some fancy restaurents' :-)
After my engagement, my mom tried (read as threatened!) to get me to learn some cooking which usually ended up in a Mahabarath war between me and my mom. I was really frustrated because i couldn't even close the pressure cooker properly :-O One day, i asked my husband if he knew that i can't cook. He said he knew and he didn't care as he had a cook there. He asked me not to bother about learning how to cook and said he will ask the cook to come even after our wedding. I went to my mom all excited and said 'Good bye to your cooking lessons..i have a cook'..I enjoyed the first 3 months of my married life to the fullest extent... then we moved to U.S and the reality hit me hard...GRR :-S Actually it hit my husband harder, as he had to go thro' the torture of tasting whatever i cooked and still say it was good. Poor dude! I knew he secretly wished they had given dependant visa for the cook too ;-)
One fine day, i came across this recipe in Bawarchi and even i could not mess this one up ;-) When few people took this recipe from me, my excitement had no bounds. I told my dad, ‘See, I have become an expert now and people are taking recipes from me’ and he replied ‘Oh if they are taking recipes from you, imagine how bad their cooking must be’. It was always fun to chat with my dad. We both always pulled each other’s leg. I miss him soooo much now :-(
I made this once when he was here and he really liked it.
I think it’s time for me to stop rambling…
Here’s the recipe -
Rava / Coarse Sooji - 2 cups
Rice flour - 1 cup
Buttermilk - 2 cups
Salt to taste
Cumin seeds - 1 spoon
Green chillies - 4 - finely chopped
Cilantro - a handful - finely chopped.
Hing - a pinch
Mix all the ingredients and add some more water. The consistency of the batter should be thinner than regular dosa batter.Let it soak for a one hour minimum.Heat non stick tawa. Keep the stove between med high and high. Stir the batter and start spreading the batter from outside. (Opposite to how you make regular dosa).Since it's a bit watery, the batter will start running towards the center forming polka dot holes. If this does not happen, your batter is thick.Spread little oil on the dosa and wait till the wet batter look disappear.
Flip the dosa and cook it for one more minute.After 3 or 4 dosas you may start getting dark dosas. Reduce the heat at that point. Keep stirring the batter before spreading each dosa. Rava Dosa goes well with Chutney , Chilli powder (idli podi) and/or Sambar.
Hi after a long time.
7 years ago