andhra breakfast · breakfast · dosa · rava dosa

Rava and Oats Dosa

I realise that in spite of spending all my life in North, I remain a South Indian at heart. I love all things South Indian, silk sarees, food etc. Even though I eat everything, my comfort food will always be idli, dosa, rice 🙂 

So today I am sharing the recipe of my favourite dosa, rava dosa and I think its safe to assume that rava dosa is your favourite dosa too? Well this one has a twist! It has a secret ingredient and that is Oats!! There.. I can not keep a secret for too long, can I! This I can say is one of those rare recipes which are healthy and tasty at the same time. With the goodness of oats and rava and the spice of ginger and green chilli it makes for a satisfactory breakfast or evening snack.

Onion, oats and rava dosa



So lets check out the recipe.

Ingredients (Serves 2)

1 cup Sooji rava (Upma rava)
1 cup Oats
1/2 cup Rice flour
1 tbsp sour curd (2-3 days old curd)
2 green Chillies
1 finely Chopped Onion
1/2 cup Chopped Coriander
1/2 tsp finely Chopped Ginger
1/2 tsp Jeera (Cumin Seeds)
Salt to taste

Heat 4 cups of water and switch off just before it reaches boiling point.
Add rava, oats and rice flour to water. Mix well and leave it for 20 minutes.
When the water is at room temperature, add rest of the ingredients and mix well.

Why hot water? Usually you need to soak rava for at least 40 minutes before it gets ready. I was running out of time so used hot water to speed up the process and it did help!


Now comes the tricky part, frying rava dosa.

If you are wondering why tricky, it is because the consistency of this batter is nothing like regular dosa batter. This is more watery and you can not use a spoon to spread the batter on pan.

Heat the pan until smoke appears. Turn the gas to medium heat, pour few drops of oil and wipe the pan clean using a tissue paper. 

Increase the flame, now take spoonful of batter and start pouring gradually from the outside and move inside, just the opposite of normal dosa. Also, pour without touching the pan. Turn the pan around to spread the batter evenly. Pour drops of oil around dosa and in the center and when it has turned brown, carefully turn it upside down. Continue to fry on high heat. 

It is done when it has slightly browned on other side too. 

Don’t start with huge portions of batter in the beginning. Check out this picture to see how tiny my first dosa was. When you get a hang of it, you can aim for bigger and bigger dosas.



You can have these oats and rava dosas as is or pair them with coconut chutney.

Have fun! 


Look at the beautiful texture..



































Update (30 June 2016): This can be a yummy baby food too. If your baby (less than 1 year) is okay with tiny bits and pieces then go for this dosa. You may skip chillies.

andhra breakfast · breakfast · snack · vegetarian

South Indian Pizza – Uttapam with spicy beetroot topping

I have tried most cuisines across India but South Indian is my favourite. I can have idli, dosa, uttapam for breakfast, lunch, dinner forever and not to forget, rice!! A die hard South Indian eh?! 😀































Okay, so I love to try different Uttapams. One such Uttapam turned out to be a huge hit in my family. Traditionally Uttapams are made up of chopped onions, tomatoes, green chillies and some ginger in dosa/idli batter. Here is another recipe to make Uttapams more interesting



Ingredients [There is no fixed quantity for any of the ingredients. You can use as much or as less as possible depending on your taste]

Idli batter [or Dosa batter ]
Finely chopped onions
Finely chopped beetroot
Finely chopped green chillies
1 heaped tsp Jeera
Salt to taste
Oil for frying






























Add some salt to the batter. If it is idli batter you are using then you need to add some extra water.
Mix onions, beetroot, green chillies, jeera and salt. 
Heat a frying pan, use a tissue paper and wipe its surface with oil.






























Pour a ladle of batter and spread it to make a round shape of half inch thickness. 
Add the beetroot mix on top, spread it evenly, do not press. 































Pour some oil around the corners and on top, simmer the flame and let it cook for 2 minutes.
Flip and cook for another 2 minutes. Flip again, increase the flame and let the bottom turn brown by cooking for another minute.

Thats it! Uttapam is ready!! Enjoy it with your favourite chutney. Few chutney recipes can be found here.. Plain Coconut chutneyTomato chutney, Coconut chutney, Turai chutney (Beerakaya pachadi)







andhra breakfast · dosa · moong dal dosa · pesarattu

Pesarattu – Moong dal dosa

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Pesarattu is a very easy and convenient breakfast recipe.
Takes very little preparation time and promises great health!

Ingredients
2 cups Chilke waali moong dal
1/2 inch long piece of ginger
1 tsp Jeera
3 green chillies
1 medium sized potato (optional)
2 onions chopped 
Oil or ghee for frying
Salt to taste

Wash thoroughly and soak moong dal in water overnight. Water should be just enough to cover dal.
Grind the soaked dal, ginger, chillies, potato(optional) with the same water. Add as much less water as possible.
Batter should not be dripping at all. Make it soft enough so you could spread it on a pan to make dosa.

Add salt and red chilli powder (optional).

Heat flat non stick (dosa) pan, once its hot, lower the flame, add few drops of oil.
Spread a thin layer of batter on the pan just like you would while making dosa. Pour drops of oil around the corners of dosa. Add chopped onions on top.
When it gets cooked on one side, carefully flip the side so that the onions don’t fall off the pan.

Flip it again after few seconds and remove from pan. Pesarattu is ready!

ps :if you like ginger, you may add tiny cut pieces of ginger along with onions while frying the dosa.