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PrintRAVA ADAI
Serves :
10
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all the ingredients except the semolina and oil in a large bowl.
- Add sufficient water and mix well. Finally add the semolina and mix well to make a batter of thick dropping consistency.
- Heat the Griddle or tawa and pour a ladle of batter and spread like a dosai. Make a hole in the centre.
- Pour a teaspoon of oil in the centre and around the edges of the batter. Cook till golden brown at the base.
- Flip over carefully and fry till golden and crisp.
- Coconut Chutney : Grind the coconut, fried gram dal, green chillies, coriander leaves, shredded ginger, tamarind and salt to a fine paste with sufficient water.
- Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
- Serve hot with coconut chutney.
INGREDIENTS
- 225 grams semolina, roasted
- ½ fresh coconut, grated
- ½ teaspoon sugar
- 1 teaspoon cumin seeds
- 1 tablespoon curd, whisked
- 4 green chillies, chopped fine
- ½ " piece ginger, grated fine
- Salt to taste
- Cooking Oil for shallow frying
Coconut Chutney
- 100 grams grated fresh coconut
- 5 tablespoon fried gram dal
- 6 green chillies
- A small bunch of coriander leaves
- ½ " piece ginger, shredded fine
- A marble-sized tamarind ball
- Salt to taste
For Tempering
- 2 teaspoon Cooking oil
- 1 dry red chilli, halved
- ½ teaspoon asafoetida powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black gram dal
- A few curry leaves
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