Wheat Rava Dosa (Godhuma pindi-rava Dosa)

Blogging Marathon# 34: Week 2/ Day 3
Theme: Instant Idlis/ Dosas
Dish: Wheat Rava Dosa (Godhuma pindi-rava Dosa)

For Day 3 of BM# 34, as promised yesterday I have the healthier version of Rawa dosa . I saw this recipe on one of the Telugu cooking channels and really loved the idea of using whole-wheat flour (atta) and wheat rawa to make dosas. These dosas have been on our meal rotation for a while now and get made at least once every 2 weeks.

Keeping with the Instant idlis/ dosas theme, these dosas need a soaking time of 30 minutes. Soaking is important when working with whole grain flours and rawas because soaking gives them a chance to absorb the water and cook evenly. Grated carrots or finely chopped onions can also be added to make colorful and nutritious dosas. 

Potato curry can be used as a filling similar to masala dosas. But to make it a little more interesting and colorful, I made a quick carrot and green beans curry for the filling. This is a super filling and delicious meal when served with chutney on the side.

Ingredients:

For the Dosas: Makes about 8~10 medium dosas

Whole-wheat flour/ Atta - 1cup

Wheat Rawa - 1 cup (You can also whole-grain Cream of wheat available in the cereal aisle of the grocery store)

Rice flour - ½cup (preferably brown rice flour)
Cumin Seeds - 1tsp
Salt - to taste

Method:

• Combine all the ingredients in a mixing bowl. Add 3cups of water and mix well to form a smooth batter. Set aside for at least 30 minutes.
• When ready to cook, heat a tawa or griddle on medium-high flame. Pour batter using a ladle and spread it around using the back of the ladle into a round dosa. Sprinkle 1~2tsp oil on the dosa and cook until golden brown on both sides, about 2~3 minutes per side.
• Serve hot with chutney and/or curry.

Carrot-Green Beans Curry:

This curry can be made while the batter is soaking. Veggies are not cooked until mushy, they are cooked only until fork tender. Also curry is lightly spiced with just green chilies.

Ingredients:

Carrots - 3 medium, peeled and diced

Green beans - 1 cup, chopped

Green chilies - 1 or 2, finely chopped (adjust as per taste)

Cumin seeds - 1tsp

Curry leaves - 8~10

Salt - to taste

Method:

• Heat 2tsp oil in a pan, add cumin seeds and once the seeds start to splutter add green chilies, curry leaves and the chopped veggies.
• Cover the pan and cook until the veggies are just fork tender. Season with salt and set aside until ready to use.

Lets check out what my fellow marathoners have cooked today for BM# 34.