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RICE RAVA DOSA
1 cupsemolina (rava) 1 cuprice flour a few broken cashewnuts a few dry coconut pieces 1/4 tspbaking soda salt to taste ghee for cooking For The Tempering1/2 tspcumin seeds (jeera) 2green chillies , chopped a pinch asafoetida (hing) a few curry leaves (kadi patta) , chopped 3 tspoil To Servecoconut chutney
Mix together the semolina, rice flour, soda bi-carb and salt and add enough water (approximately 4 cups) to make a very thin batter.
To prepare the tempering, heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida and curry leaves and fry for a few seconds. Add this to the batter.
Add the cashewnut and coconut and mix well.
Heat a large non-stick pan on a high flame and grease it lightly with ghee. Pour 1/2 cup of the batter in a circular manner.
Pour a little ghee in the holes of the dosa, fold into a triangular shape and cook until crisp.