The easiest recipe for breakfast which comes to my rescue is rava rotti ..... No need for prior preparations. They are different versions of making this rotti some add grated carrot or cucumber...
This recipe my mom used to prepare was with over ripe banana, onion & green chilies...
When it comes to making dosa's or rava rotti's i prefer using the cast iron tava, every household will have a iron pan that they don't use it anymore i prefer using the cast iron tava, properly seasoned it lasts a lifetime...It's durable.... I always keep it greased with oil even if i'm not using it & it's better then non-stick pan 👍
Rava /Semolina Rotti tastes delicious with ghee & sugar or you can have it with tomato chutney..
Tomato chutney recipe click here → Sesame seed & Tomato chutney
Ingredients:
Serves:3
This recipe my mom used to prepare was with over ripe banana, onion & green chilies...
When it comes to making dosa's or rava rotti's i prefer using the cast iron tava, every household will have a iron pan that they don't use it anymore i prefer using the cast iron tava, properly seasoned it lasts a lifetime...It's durable.... I always keep it greased with oil even if i'm not using it & it's better then non-stick pan 👍
Rava /Semolina Rotti tastes delicious with ghee & sugar or you can have it with tomato chutney..
Tomato chutney recipe click here → Sesame seed & Tomato chutney
Serves:3
- 200 gm or 1 cup rava /semolina.
- 1.5 cup water.
- 2 or 150 gm minced onions.
- 100 gm or 2 ripe mashed bananas.
- 4 minced green chilies.
- 1/2 tsp ginger paste / grated ginger.
- 1/4 cup finely chopped coriander leaves.
- 1 tsp salt or according to your taste.
- Oil to apply over the rotti.
- Take a bowl & add all the ingredients mix well & squeeze well with your hands,add the water mix & soak it for 1/2 an hr. The rava will absorb the liquids & it will be soft.
- Batter should be of pouring consistency (a little thicker then the idli batter) if you feel the batter is a bit thick add little more water & bring it to desired consistency.
- Heat a dosa non-stick or iron tava / skillet on medium flame, rub a little oil on the surface & pour a ladle full of batter on the skillet & spread like a dosa to give a circular shape( don't make it very thin) with a back of the spoon, drizzle oil or ghee over it & cover with a lid for a while...
- Once it's done spread a little oil & turn over on the other side let it cook...
- When frying the rotti slightly keep pressing the rotti with a spatula or with a potato masher on both sides & apply ghee or oil over it ( i press using the potato masher) The rotti will be more thinner & crisp..
- Cook until slightly brown on both sides till crisp on medium flame.
- Cut in four pieces & serve hot with Sesame seed & Tomato chutney 😋
- Or serve hot with → Coconut Mango Chutney 😋
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