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For kinnera
by bw Tue Nov 27, 2012 8:42 am
For your breakfast...
rava dosa(i)s with arachuvitta sambar and coriander coconut chutney.
rava dosa(i)s with arachuvitta sambar and coriander coconut chutney.
bw- Posts : 2922
Join date : 2012-11-15
Re: For kinnera
by Guest Tue Nov 27, 2012 8:53 am
bw can i get the recipe for the arachuvitta sambar, the coriander coconut chutney, and also for the rava dosa(i)? Thank you.
Your fan,
Rashmun
Your fan,
Rashmun
Guest- Guest
Re: For kinnera
by garam_kuta Tue Nov 27, 2012 8:58 am
bw wrote:For your breakfast...
rava dosa(i)s with arachuvitta sambar and coriander coconut chutney.
mmm..yummy.. dosai like brunei, floating in oil/ghee..
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: For kinnera
by bw Tue Nov 27, 2012 9:02 am
garam_kuta wrote:bw wrote:For your breakfast...
rava dosa(i)s with arachuvitta sambar and coriander coconut chutney.
mmm..yummy.. dosai like brunei, floating in oil/ghee..
no ghee - a little oil, that's all. surprisingly, it required very little oil to make it crispy. a good pan helps, i guess. also, the batter should be very watery and poured very thin to get the lacy, crispy output.
Last edited by bw on Tue Nov 27, 2012 9:04 am; edited 1 time in total
bw- Posts : 2922
Join date : 2012-11-15
Re: For kinnera
by bw Tue Nov 27, 2012 9:06 am
Rashmun wrote:bw are you using a cast iron skillet?
yes. ( i think) - it is some pan my MIL gave me saying it works great for dosais and it seems so.
bw- Posts : 2922
Join date : 2012-11-15
Re: For kinnera
by bw Tue Nov 27, 2012 9:09 am
Rashmun wrote:bw can i get the recipe for the arachuvitta sambar, the coriander coconut chutney, and also for the rava dosa(i)? Thank you.
Your fan,
Rashmun
shall post soon - logging off here now.
bw- Posts : 2922
Join date : 2012-11-15
Re: For kinnera
by garam_kuta Tue Nov 27, 2012 9:29 am
bw wrote:garam_kuta wrote:bw wrote:For your breakfast...
rava dosa(i)s with arachuvitta sambar and coriander coconut chutney.
mmm..yummy.. dosai like brunei, floating in oil/ghee..
no ghee - a little oil, that's all. surprisingly, it required very little oil to make it crispy. a good pan helps, i guess. also, the batter should be very watery and poured very thin to get the lacy, crispy output.
seriously ..very impressive. yeah I think he pan is critical, perhaps flatter for rava dosais..in the usual ones, even when you pour the batter from outside to inside, the center is not this great looking.. salute to you.
garam_kuta- Posts : 3768
Join date : 2011-05-18
Re: For kinnera
by Guest Tue Nov 27, 2012 10:20 am
bw wrote:Rashmun wrote:bw are you using a cast iron skillet?
yes. ( i think) - it is some pan my MIL gave me saying it works great for dosais and it seems so.
Your ni mil! Ahem.
Guest- Guest
Re: For kinnera
by Impedimenta Tue Nov 27, 2012 10:22 am
BW,
Awesome! i cannot see pics from work. but still, adopt me pls:-)
Awesome! i cannot see pics from work. but still, adopt me pls:-)
Impedimenta- Posts : 2791
Join date : 2011-04-29
artood2- Posts : 1321
Join date : 2011-04-30
Re: For kinnera
by Guest Tue Nov 27, 2012 2:35 pm
Oh wow! Awesome! It looks so thin and crispy! Great job, bw. I'm going to try it too, sometime this week. Thanks for the pix and of course, the inspiration.
Guest- Guest
Re: For kinnera
by bw Wed Nov 28, 2012 2:55 am
rashmun,
here are the recipes. most of my creations these days are adapted from various videos off the web.
rava dosas:
https://www.youtube.com/watch?v=tRNAe4PwX_U
i didn't add green chillies to the batter. i sprinkled some chopped onions and green chillies on the pan and then poured the batter on top of it. the key to the whole thing is the consistency of the batter and how one "pours" it. no spreading in circle like the regular dosas but instead, you just pour it in interlacing patches, as thin as possible. traditionally, one sprinkles the batter by hand (vahrehvah dude demonstrates that - https://www.youtube.com/watch?v=7FDbSvQ8wGo ). i did try a couple by that method too but since my kids would have gone "ewwww, that's gross!" and refused to touch the dosas, i went back to using a ladle. also, the pan must be totally flat so that when you start pouring from the outer rim, the batter doesn't run towards the centre.
i don't like the dosas crumbling, pricking-the-mouth crisp and so i took it out at a stage where it was nicely browned and crispy but still foldable without breaking.
arachuvitta sambar:
try the following recipe. very similar to what i did - i used sliced onions instead of sambar onions and also, added aubergines in addition. you may use any other vegetable like drumstick, ash gourd etc. i suppose.
http://www.kamalascorner.com/2009/10/araithuvitta-sambar.html
coriander-coconut chutney:
this one is from a book i have - nothing much to it. dump a cup of grated coconut, some cilantro, 2-3 tbsps of roasted gram dal, salt, 2-3 green chillies into a blender and grind to a fine paste. add some whipped yoghurt to this for sourness (i skipped that). splutter some mustard, black gram dal, curry leaves in oil and add to the chutney.
here are the recipes. most of my creations these days are adapted from various videos off the web.
rava dosas:
https://www.youtube.com/watch?v=tRNAe4PwX_U
i didn't add green chillies to the batter. i sprinkled some chopped onions and green chillies on the pan and then poured the batter on top of it. the key to the whole thing is the consistency of the batter and how one "pours" it. no spreading in circle like the regular dosas but instead, you just pour it in interlacing patches, as thin as possible. traditionally, one sprinkles the batter by hand (vahrehvah dude demonstrates that - https://www.youtube.com/watch?v=7FDbSvQ8wGo ). i did try a couple by that method too but since my kids would have gone "ewwww, that's gross!" and refused to touch the dosas, i went back to using a ladle. also, the pan must be totally flat so that when you start pouring from the outer rim, the batter doesn't run towards the centre.
i don't like the dosas crumbling, pricking-the-mouth crisp and so i took it out at a stage where it was nicely browned and crispy but still foldable without breaking.
arachuvitta sambar:
try the following recipe. very similar to what i did - i used sliced onions instead of sambar onions and also, added aubergines in addition. you may use any other vegetable like drumstick, ash gourd etc. i suppose.
http://www.kamalascorner.com/2009/10/araithuvitta-sambar.html
coriander-coconut chutney:
this one is from a book i have - nothing much to it. dump a cup of grated coconut, some cilantro, 2-3 tbsps of roasted gram dal, salt, 2-3 green chillies into a blender and grind to a fine paste. add some whipped yoghurt to this for sourness (i skipped that). splutter some mustard, black gram dal, curry leaves in oil and add to the chutney.
bw- Posts : 2922
Join date : 2012-11-15
Re: For kinnera
by Merlot Daruwala Wed Nov 28, 2012 4:33 am
bw wrote:i didn't add green chillies to the batter. i sprinkled some chopped onions and green chillies on the pan and then poured the batter on top of it.
Thanks for that tip on onions/chili. The dosas look absolutely delicious.
bw wrote:.....i don't like the dosas crumbling, pricking-the-mouth crisp and so i took it out at a stage where it was nicely browned and crispy but still foldable without breaking.
+1
Merlot Daruwala- Posts : 5005
Join date : 2011-04-29
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