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Sunday, April 5, 2009

Egg Rava Dosa

Cooking is a not a rocket science, its all about right proportions. Everyone can be a expert cook if they understand this simple concept. Since I have started cooking I have bumped into new recipes and added lot of variations to the recipes i already knew or learnt from other sources. This experiments has helped me to come with new dishes that are tasty and healthy. One such variation or innovation is egg rava dosa. Rava dosa is one of the easiest and quickest dish that anyone can make. I have added my variation to the rava dosa recipe by adding egg and replacing rice flour with raagi flour which makes this a healthy dish. My mom will be surprised if she knows that I have started eating raagi. I usally don't eat any form of raagi, but I love this dosa. Its really yummy....... I hope you like it too.
Makes 2 egg rava dosas
  • Rava/Sooji - 2 tbsp
  • Raagi flour - 2 tbsp
  • Maida - 1 tbsp
  • Egg (medium) - 1
  • Green Chili (chopped) - 1
  • Pepper Powder - 1 tsp
  • Cumin Seeds - 1 tsp
  • Ginger (chopped) - 1 tsp
  • Coriander leaves/Cilantro (chopped) - 1 tsp
  • Curry leaves (chopped) - 1 tsp
  • Hing / Asafetida - sprinkle
  • Salt to taste
  • Water - 1/2 cup
  • Onion (chopped) - 2 tbsp
  • Paneer (chopped) - 2 tsp [optional]
  • Oil - for frying
Heat the tawa on a medium flame. In a bowl add rava, raagi, maida flour and salt. Mix it well. Then add the remaining ingredients like cumin seeds, ginger, hing, green chili, pepper powder, cilantro and curry leaves. Mix them with the flour. Beat the egg and add it to the flour. Then add water. Mix it well in to dosa batter consistency(on the little watery side). Add chopped onions to batter. Mix it
When the tawa is ready, take a ladle full of batter and spread it on the tawa (Just like how you would prepare dosa). Pour 1/2 tsp of oil. Flip it once the bottom of the dosa is cooked this usually take 20-30 seconds. Leave the dosa for another 20-30 seconds and remove it from tawa.
Serving Suggestions:
Serve it with hot sambar or chutney of your choice.
1) You can add 1 tsp of paneer to make egg paneer rava dosa. Sprinkle paneer as soon as you spread the batter on tawa. It will help paneer to stick to your dosa, when you flip the paneer gets cooked with the dosa.
2) You can also use rice flour instead of raagi.
I would like to submit this recipe for Sudeeshna's first blog birthday event on eggs