WoYP Day #19 Instant Spinach Onion Dosa

This dosa batter does not require soaking or grinding and is instant which means you can have crispy, healthy dosas ready in under 30 minutes. We all need such recipes in our arsenal for busy times. 

You will need:

2 cups Rice flour

1 tsp Cumin seeds

2 tsp Salt

2 tbsp Semolina (Sooji/Rava)

3 1/2 - 4 cups Water

Oil

1/2 cup chopped onion

To grind:

1 large bunch Spinach, washed

4 green chilies

1/2” piece Ginger 

Blanch spinach in hot water, cool and grind to a smooth paste with green chilies and ginger.

In a large bowl, combine rice flour, semolina, cumin seeds, salt and the prepared puree. Add 2 cups water and whisk to make a thin batter with no lumps. Add more water if needed. The consistency should be thin. if batter is thick you will not get lacy,crisp dosas. Set aside for 20 minutes.

Heat a large dosa (crepe) pan. Apply oil generously using a pastry brush. When hot, sprinkle a tablespoon or two of chopped onions on the pan. Pour 1/2 cup - 3/4 cup batter evenly over the onions. Spread a teaspoon of oil on top. Cover and cook on high heat for 3 minutes. Remove lid and continue to cook until the dosa is crisp  and browning on the edges. 

Remove gently and serve with chutney. Repeat the process to make more dosas.

These are best eaten hot and right after they are made. 

Easy Coconut chutney: 

1/4 cup split Dalia (Roasted Bengal gram - pappu)

1/2 cup fresh grated coconut

3 green chillies

A handful fresh cilantro

3-4 large mint leaves

1 tsp Tamarind pulp/paste

1 tsp Jaggery 

Salt to taste

Seasoning:

Heat 1 tsp oil in small pan. Add 1/2 tsp Mustard seeds and few curry leaves. Add a pinch of hing (asafoetida). 

Grind above ingredients into a smooth paste using water as needed. Transfer to a bowl. Top with prepared seasoning, stir to combine and serve.

What's on Your Plate? Day #16 - Instant Rava Dhokla

A friend shared this recipe many years ago and ever since this has been my go to recipe for Dhoklas.

Dhokla is a Gujarati dish made in the state of Gujarat in India. It is typically made out of split chickpeas flour or Besan, where the paste is fermented for a few hours and in some cases for a few days before it is steamed to make Dhoklas.

This Instant Rava Dhokla is soft and spongy just like the fermented version and makes for a quick snack or appetizer. 

You will need:

1 cup Rava (Semolina)

1 cup plain Yoghurt 

1/2 - 3/4 cup Water

1-2 tsp Fruit salt

2 chillies,finely chopped (adjust to taste)

1 tsp Ginger, finely chopped

Few curry leaves, finely chopped

1/2 tsp Turmeric

Salt to taste

To drizzle:

2 tbsp Water

2 tsp Lemon juice

1 tsp sugar

Seasoning:

Chopped Cilantro

1 tbsp Oil

1/2 tsp Mustard seeds

In a bowl, combine rava, yoghurt, salt, turmeric. Add water as required to make a thick batter but pourable consistency. Now add fruit salt and whisk briskly so that the batter becomes light and frothy. If the batter feels dense then you need to add more fruit salt. The lighter the batter the lighter the Dhokla.

Grease two deep pans generously with oil. Divide batter equally between pans. Place one above the other and steam in a pressure cooker or steamer. When the pressures rises in the cooker, place weight, lower heat and steam for 8-9 minutes.  

Turn off heat and allow the cooker to cool for 10 minutes. Remove pans and set aside for few mins before unmolding the Dhokla. Run a knife around edges of Dhokla, then flip the pan onto a plate. Cut into pieces using a sharp knife. Combine the lemon juice, water and sugar. Drizzle over the Dhokla. 

Heat oil in a pan. Add the mustard seeds, chopped chillies, curry leaves and chopped ginger.Saute for few seconds and top the Dhokla with this seasoning. Garnish with chopped Cilantro. 

Serve with Mint chutney & Tamarind chutney while still warm.