Break fast recipes

Rawa dosa

Rawa dosa or Rawe Dose , also called Ravvattu, is an Indian crepe of South India. It is a derivative of the popular Dosa.

Ingredients:

• Semolina - 1 & 1/2 cup

• Rice - 1& 1/2 cup

• split black gram lentil - 1/2 cup

• Sour curd - 1 cup

•  Potato - 4

• Onion- 2 large sized

• Mustard seeds - 1 tsp

• Turmeric powder - 1/4 tsp

• Red chilly powder - 1/2 tsp

• Curry leaves 10-12

• oil as required

• Salt- to taste

Method:

• Soak rice and  dal for 2 hours.
• Then grind them to a fine thin batter by adding little water.
• Soak semolina in curd and keep it for half an hour.
• Then mix it well with chawal batter and keep for 2 hours.
• Add salt to it and leave it covered for 12 hours for fermentation.
• Peel potato and cut into small pieces.
• Chop onion also into long pieces.
• Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
• Then fry onion in it until it turns light brown.
• Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
• Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
• Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
• When cooked spread alu mixture on it.
• Grease all the corners with oil.
• Put little water on the tawa and wipe it with a clean cloth before making each dosa.
• Serve them hot with hot sambhar and chutney.

THEPLA:

Methi Thepla is favorite Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food.

Ingredients:

• 1 cup Wheat Flour

• 2 crushed Green Chillies

• 1 tsp Red Chilli Powder

• 1/2 tsp Haldi 

• 1 tbsp Ginger & Garlic paste

• 1 tsp Ajwain 
• 1 pinch Hing

• 1/2 bunch Methi Leaves

• 1 tsp Coriander powder

• 1 tsp Cumin Seeds powder

• Salt to taste

• Oil as needed 

Method:

• Put wheat flour in a bowl 
• Mix all the ingredient in it.
• Add 1 tsp oil and knead a dough and let it stay for 15-20 mins.
• Make even size balls from the dough and roll it .
• Heat tawa and put this theplas and cook it, it will change its colour put oil and grease. Do it on both the sides.
• Serve this with curd or chutney