Tuesday, April 21, 2009

Onion Rawa Dosa (Onion Semolina Dosa) & Strawberry Lassi: Double Treat

My discussion with my hubby’s aunt (R aunti) goes endless. We talk about weather conditions to lifestyle to cosmetics to children to home remedies to…., what not. We both are complete chatterbox material. I speak to her as if I know her from ages & so does she. These days, she asks me more about the latest recipes I have tried. She also gives some tips on cooking vegetables like radish, Malabar spinach etc. She is an excellent chef & I admire her for the eagerness to try new dishes. I always call her “Annapoorneshwari”, she can create magic in minutes. Not only that, you visit her home any time of the day, she prepares something yummilicious & treats you very well. I always wish, she could have been blessed with a daughter to graciously take over her recipes. But, her sons, on the contrary, have never ventured into kitchen!! She gives such accurate measurements that one can blindly follow without even thinking twice. One such tried & tested recipe that she passed me very long back is this onion rawa dosa. She gave such exact measurements that I have never tried to experiment with other measurements till now. It always turns out good.

Here are the ingredients given by her.
Chiroti Rawa or Fine rawa: 2 cups
All purpose flour: 1/2 cup
Rice flour: 3/4th cup
Grated coconut: 3-4 tbsp
Pepper powder: ½ tsp
Sour curd/yogurt: ½ cup
Water: For mixing
Finely chopped onion: 1 medium sized
Salt: According to taste
Sugar: ½ tsp
Other ingredients:
Oil : ½ - 1 tsp oil for each dosa.

  • Mix all the above mentioned ingredients (except salt & sugar) well. Ensure no lumps are formed.
  • Slowly add water to this mixture & keep stirring until the batter becomes a little thinner than the normal dosa batter.
  • Keep the batter aside for 30minutes. Add salt, sugar just before preparing dosas. Mix well.
  • Pour the batter onto the hot dosa pan & spread the batter immediately in circular motion to get thinner dosa. Cook on low to medium flame on one side only without covering the pan with a lid.
  • Remove the dosa from pan, serve it with a chutney of your choice. I served the dosa with mint chutney.

  • Small rawa gets cooked very fast making the batter to stick to the pan. Hence, it is important to make the batter thinner than the normal dosa batter for easy spreading of dosa.
  • Always cook the rawa dosa on slow flame for crispier dosa.
  • Addition of sugar to batter gives a nice golden brown color to the dosa.

Strawberry Lassi
I tried strawberry lassi recipe from foodieshope. It was lip smacking. Thanks a lot for the wonderful recipe Ashakka.

Strawberry: 8-10nos (I used fresh strawberry)
Yogurt/Curd: 2 cups (home made yogurt)
Milk: 1 cup
Sugar: 4-6 tbsp
Ice cubes: 2-4

Blend all the above mentioned ingredients, it should become like a thick milkshake. Cool it for an hour & serve it.
Donot over-chill it or on the contrary it should not be at room temperature too. Cool strawberry lassi tastes great ;)

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