Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency.
Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel.
Pour 1/4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7” inches in diameter thin circle.
When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown.
Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa.
Curd/ Yogurt – 2 Cups thick curd + 1/2 Cup water liquid from curds
Rice (Sona masuri, washed) – 1 Cup
Fenugreek Seeds – 3/4 tsp
Salt – to taste
Water – to adjust the consistency of the batter
Oil – 1/4 tsp for frying each dosa.
Soak washed rice, fenugreek seeds in 1 Cup of curd/ Yogurt and 1/2 Cup of watery liquid from yogurt for 3 hrs.
Grind the soaked ingredients without using any additional water to a smooth paste.
Cover and leave it to ferments in a warm place for 7 hrs.
Add salt, rest of the yogurt/ curd to the fermented batter and adjust the consistency of the batter using some water. Mix well until combined. Do not try to break the tiny lumps of yogurt that you see here and there.
Now the batter is ready, let’s start making dosa.
Heat a dosa tawa on medium, to check if the pan is enough hot, sprinkle some water, it should sizzle and evaporate in few secs.
Rub the dosa tawa with a onion slice to give a non stick finish to the tawa, you need not do this when using non stick dosa tawa.
Add 1 and 1/2 ladlefuls of prepared dosa batter and spread in circular motion with very light hands until you get 8 inch diameter circle.
Add 1/4 tsp of oil on top of the dosa, cover and cook till it gets golden color underneath.
Loosen the edges of the dosa and fold at the center. serve hot or cold with chutney of your choice.
Follow the ratio of Yogurt, rice and fenugreek seeds.
Fermentation of the batter shouldn’t be more than 7 hrs.
Adding yogurt in two different times gives a unique texture and taste to these dosas, so follow the recipe carefully.
Adjusting the consistency of the batter is important, don’t make it too thin or thick.
Spreading the batter with light hands ensure dosas not to stick to the pan.
Cook the dosas only on one side with the lid on, otherwise they become dry.
This batter doesn’t rise like regular dosa batter, but after fermentation it gives out a nice fermented flavor.
Directions for Classic South Indian Rava Idli Recipe
To begin making the Classic South indian Rava Idli Recipe, prep all the ingredients and keep them ready.
Heat a teaspoon of oil in a pan, add mustard seeds and allow it to crackle. Add the torn curry leaves, the grated ginger, green chilies and cashewnuts. Roast them for a few minutes. Add the Semolina/Rava and roast until you get a good aroma. Set aside to cool.
Set aside the roasted rava idli mixture to cool. Add the yogurt, along with just enough water to make a thick batter and keep aside to rest for 10 to 15 minutes.
After the resting period, you will have to add a little more more as the rava idli batter would have thickened. Add the grated carrots and enos fruit salt and whisk the rava idli batter.
If the batter is too dry, add water to make a thick batter. Stir well for a couple of minutes
Grease the idli mold with oil and spoon the Rava Idli mixture into the cavities. Place it in a preheated steamer and steam for 10 minutes until done.
When you test, the rava idli should be cooked and the tester should come out clean.
This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great.
350 grams of penne pasta (durum wheat pasta)
200 grams of spinach, finely chopped
1/2 cup sweet corn kernels, steamed
1 tablespoon olive oil
dried red chili flakes and dried oregano for serving
Ingredients to make the sauce
1 tablespoon olive oil
1 medium size onion, roughly chopped
4 cloves of garlic, finely chopped
2 cups milk
2 tablespoons whole wheat flour
1 teaspoon black pepper powder
salt, as per taste
Directions for Spinach Corn Pasta in Whole Wheat White Sauce
To make Spinach Corn Pasta, we will first cook the pasta and make the sauce.
Heat water a large pan on high heat. Once the water comes to a boil, add the pasta and salt. Cook until the pasta is al dente. Once cooked, drain the water and rinse under cold water to stop the cooking process.
To make pasta sauce; whisk the milk, wheat flour, black pepper powder, and salt. Stir until there are no lumps. Next, heat a tablespoon olive oil in a pan over medium heat. Add chopped onion, garlic and saute for few minutes, until you smell the aromas coming through and the onions have softened. Pour the milk mixture into the onion mixture and keep stirring continuously to cook the sauce. Keep stirring until the sauce thickens and has cooked through. Cook the sauce on medium heat, so the sauce thickens gradually with no lumps. If the sauce is a little too thick, you can add water, milk or cream to lighten the sauce. Once done, turn off the heat, check the salt and spice levels and keep aside.
Our next step is to cook the spinach. Heat a tablespoon of oil in a wok on medium heat. Add the spinach and corn and cook until the spinach has wilted down. This will take about a minute. Add the pasta to the cooked spinach and give it a stir.
When you are ready to serve, combine the sauce along with the spinach pasta and give it a toss in the wok. Check the salt and spice levels and adjust to suit your taste.
It is important to mix the sauce to the pasta only when you are ready to serve, so the pasta tastes fresh and does not become sticky and gooey.
Sprinkle chili flakes and oregano before serving.
Serve the Spinach Corn Pasta in Whole Wheat White Sauce along with warm garlic bread for a weeknight dinner.