We all have eaten crunchy, paper like rava dosa. There are several posts on the web for Rava dosa. I changed the recipe for rava dosa quite a bit. Tried this twice at home and each time it was a super hit. So, here comes the recipe for Rava dosa. I was and am tired of eating Oats for breakfast every single day. So, this Sunday, it was Rava Dosa for a change. I see all recipes using All purpose Flour or Maida. I didn’t use it as you see in the ingredients list. It was crispy, it was delicious. This is a recipe for ages now.
Just a quick note, we don’t get super fine Rava here at least at my Indian grocery stores. I had brought a kilo of this from my last trip to India. Since there was some leftover batter, I made 2 dosas in the night also. It was still perfect.
- 1 cup super fine Rava
- 1/4 cup rice flour –
- 4 tsp urad dal flour
- 1/4 cup yogurt
- salt to taste
- 1 tsp baking powder
- Sieve Rava, rice flour and urad dal flour
- Add it to a bowl, mix salt and yogurt.
- Now add water and make sure it is of running consistency.
- Just before preparing dosa, I added baking powder. For the millionth time, I have no idea when to use baking soda vs powder. I always use them interchangeably.
- Now heat a Griddle or Tava and make dosa. Don’t spread the batter like you do for normal dosa. The thinner the batter, the crisp the dosa gets.
- We ate with Chatni Powder. Plain and simple.
Quick and easy Red Beans Salad with colorful red and yellow peppers. No Onion. You can eat it raw, but I like it cooked for a few minutes. The pepper still has its crunch.
- 1 Can washed and rinsed Red Kidney beans
- 1/2 large red bell pepper chopped
- 1/2 Large yellow bell pepper chopped
- 1/2 large green bell pepper (optional)
- 2-3 green chillies
- 1 tsp oil, mustard seeds, Jeera and Hing
- Salt to taste
- In a pan, add oil and when hot mustard seeds, jeera and hing
- Add bell peppers and green chillies
- Fry until translucent
- Once done, add red kidney beans and cook covered until soft
- Add salt, cilantro if you wish and lemon juice.
A simple day 4 lunch which includes lots of proteins and really colorful vegetables. Colorful, delicious and completely healthy. This was prepared on a Thursday, so no onion was included.
So, the plate has Red Kidney beans Salad with lots of colorful bell peppers, Carrot and Cucumber Kosambari, and Cucumber Raita.
You can find recipes for a variety of Kosambaris using both Channa Dal and Moong Dal here:
- Channa Dal Kosambari
- Carrot Kosambari
- Cucumber Kosambari
You can find several recipes for Raita variations other than the plain cucumber ones here:
- Badnekayi Mosaru Bajji or Roasted Eggplant Raita
- Carrot and Tomato Raita
I will post the recipe for Red Kidney Beans Salad soon!
It is very tough to be on a low carb diet and eat any Indian breakfast. Especially if you are working since you have no time to do all the grinding for any healthy options of Idli or Dosa where you can completely eliminate rice, use just dals.
It has been 2 and 1/2 weeks, yes it is 2 and 1/2 weeks since I started this low carb diet and I have lost close to 10 lbs. I feel really better, my clothes fit a little better, way more energized.
SO, everyday in the morning it is my Husband who makes a bowl of Oat meal. The first few days I added a tsp of honey, low fat milk, and slowly and steadily moved away and now not using either milk or honey.
- Steel cut Oats
- 5 Walnuts
- 5 Dates
- Almond Milk
- 5-7 any other nuts you have
- Finely chopped fruits
- Cook Oats as per instructions using 1/2 water and 1/2 milk or just Almond milk
- Add chopped walnuts and dates
- Eat immediately
- Add any other nuts or raisins you have in hand
- You can also add strawberries, blue berries, red berries, apples
When you are on a low carb diet you do need some snacks to eat in between meals. I read at a few places about Roasted Chickpeas. Since we started the diet, we brought a big tin of chickpeas from Costco.
Half of the tin I made chickpeas usli. The remaining I decided to make this crunchy yummy roasted chickpeas.
- Drained and washed chickpeas – 2 cups
- 2 tsp olive oil
- Salt to taste
- Red chili Powder to taste
- Drain and wash the chickpeas. I brought the canned ones.
- Place it on a paper towel for 1/2 day so all water is evaporated
- In a bowl add Olive oil and coat the chickpeas.
- Transfer to a baking sheet.
- Bake for 30 minutes in 400 degree F.
- Take out and once cooled, add salt and red chilli powder.
- Stays crunchy for weeks.
- Store in an airtight container.
- 1 cup Cracked Wheat Thick Variety
- 4-5 green chillies
- 1/4 cup frozen peas
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 4-5 curry leaves finely chopped
- 3 tsp finely chopped cilantro
- Salt to taste
- sugar to taste
- 2 tsp lemon juice
- 1 tsp mustard seeds, 1 tsp channa dal, 1 tsp urad dal, 1/2 tsp turmeric, pinch of hing for seasoning
- First, in a non stick pan or any deep vessel fry the cracked wheat continuously until it turns golden brown. Make sure it doesn’t burn out. Transfer this onto a plate.
- Next, add 2 tsp oil. When it is hot enough add all the seasoning ingredients one after another.
- Add green chillies and curry leaves also.
- Add the peas and bell peppers and 2 cups of water and cover.
- Let this boil until the peppers are cooked.
- Now add salt.
- Once this boils as well, slowly add the cracked wheat.
- While you are adding cracked wheat, make sure there are no lumps, so keep stirring continuously.
- It should look watery when you have added all the cracked wheat. See right side of the picture.
- Now, cover the vessel, and cook on slow fire for another 15-20 minutes, once the wheat is cooked, add finely chopped cilantro and lemon juice.
- Serve with chatnipudi and yogurt.
P.S: Use any vegetables you wish, no potatoes.
Shrikhand is a very popular Maharashtrian sweet dish. It is a very easy sweet dish made out of strained or hung yogurt. As you might have seen, it is very rare that I make any sweet dish. Today when I saw we had 1 box of plain yogurt and 1 box of Greek yogurt, I decided immediately to make this. I wanted to use Mangoes, but since we didn’t have it, and instead had pineapple decided to use that.
No cooking, no baking, no heating, just 4 simple and easy steps.
- 1 cup Greek yogurt or strained yogurt
- 3/4 cup finely granulated sugar – to your taste
- 3-4 rings of pineapple
- Cardamom for taste
- Pinch of saffron
- Beat the Greek yogurt
- Add sugar, and keep mixing
- When it is soft and fluffy, add pineapple slices, saffron, and cardamom
- Chill and serve
- Goes very well with Poori and so I made pooris with Shrikhand.
Here is the pictorial steps.