How to make Instant Rawa Dosa Waffle - SK Khazana -
Traditional rawa dosa batter made into a waffle and served.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Salt (नमक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Instant Rawa Dosa Waffle - SK Khazana checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Chicken Lazone Paneer Koliwada Chicken Stuffed Chilli Chilli Mushroom Pakora
Instant Rawa Dosa Waffle - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Instant Rawa Dosa Waffle - SK Khazana Recipe
Semolina (rawa/suji) 1 1/2 cups
Salt to taste
Milk 1 cup
Carrot peeled 1 small
Red pumpkin (bhopla/kaddu) peeled 100 grams
Oil 2 tablespoons + for grilling
Mustard seeds 1/2 teaspoon
Sesame seeds (til) 1/2 teaspoon
Split Bengal gram (chana dal) 1/2 teaspoon
Green chillies chopped 2-3
coriander leaves chopped 2 tablespoons
Green peas 1/4 cup
Sambhar powder 1 tablespoon
Yogurt 1 cup
Baking soda 1/2 teaspoon
Coconut Chutney to serve
Molagapodi (gun powder) to serve
Method
Step 1
Mix together semolina, salt, milk and 1 cup water and mix well. Set aside for 15-20 minutes. Grate carrot and pumpkin, set aside.
Step 2
For the tempering, heat oil in a non-stick pan, add mustard seeds and let them splutter. Add sesame seeds, split skinless Bengal gram, carrot and sauté for 1 minute.
Step 3
Add green chillies, coriander, green peas and mix well. Add salt, sambhar masala and sauté for 1-2 minutes.
Step 4
Add yogurt in the semolina mixture and mix well. Add the tempering into the semolina-yogurt mixture and mix well.
Step 5
Preheat a waffle machine, grease with oil using curry leaves and pour a portion of the prepared batter. Close the lid and cook till golden brown and crisp. Transfer on to a worktop and cut into 4 parts.
Step 6
Serve hot with coconut chutney and gun powder.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
