How to make Rawa Dosa-SK Khazana -
Thin and crisp, you can wallop quite a few of them at a time
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa), Rice flour (चावल का आटा)
Cuisine : South Indian
Course : Snacks and Starters
For more recipes related to Rawa Dosa-SK Khazana checkout Rawa Appe - SK Khazana. You can also find more Snacks and Starters recipes like Sago Chivda, Paneer Bhurji Samosa, Cheese And Pineapple Sandwich, Cream Scones.
Rawa Dosa-SK Khazana Recipe Card
India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture.
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Rawa Dosa-SK Khazana Recipe
Semolina (rawa) 1 cup
Rice flour 1/2 cup
Refined flour (maida) 1/4 cup
Cashewnuts crushed 6
Salt to taste
Black peppercorns crushed to taste
Ginger chopped 1/2 inch
Green chillies chopped 2
Fresh coriander leaves chopped 1 tablespoon
Ghee to shallow fry
Green coconut chutney to serve
Sambhar to serve
Method
Step 1
Mix together semolina, rice flour, refined flour, cashewnuts, salt, crushed black pepper, ginger, green chillies and coriander leaves in a deep bowl, add 3 cups water and whisk to make a smooth and thin batter. Set aside for 15 minutes.
Step 2
Heat a non-stick tawa and pour some batter on it, drizzle ghee on top and cook till it turns brown and crisp.
Step 3
Fold the dosa and serve hot with coconut chutney and sambhar.
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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.
