Ingredients (measuring cup used, 1 cup = 250 ml)

1 cup idli dosa rice or parboiled rice, 200 grams
1 cup thick poha, 80 grams
3 tbsp whole urad dal, 40 grams (you can also use husked split urad dal)
¼ tsp fenugreek seeds/methi seeds
2.5 cups water for soaking
1 cup water for grinding
½ tsp sugar (optional)
½ tsp rock salt
⅛ to ¼ tsp baking soda (optional)
oil for greasing the idli moulds

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make poha idli :


. In a bowl or pan, take the following ingredients – idli dosa rice or parboiled rice, whole urad dal, and ¼ tsp fenugreek seeds.
. Rinse them for a couple of times and then soak in 2.5 cups water.
. In a separate bowl or pan, take the thick poha .
. Rinse the poha once or twice with water.
. Drain and add the poha to the bowl containing rice, urad dal, methi seeds and water.
. Mix well. cover the pan and soak these four ingredients in water for 5 to 6 hours.

Grinding Batter:

. Later strain and reserve the strained water.
. Now add half of the soaked ingredients in a wet grinder jar. depending on the size of the jar, you can add half or full. i ground in two batches.
. Add ½ cup water and grind very well. the rice grains can have a consistency of that like idli rawa.
. Now pour the batter in a large bowl.
. I ground the batter in two batches and overall 1 cup water. if the grinder becomes hot, then wait for it to cool down and then continue with the grinder.
. Then add ½ tsp rock salt and ½ tsp sugar. don’t worry the taste of sugar is not felt in the idlis. if you live in a hot or warm tropical climate, then no need to add sugar. mix very well.


. Cover the bowl with a lid and keep the bowl for 8 to 9 hours or more depending on the temperature conditions in your city.
. Add ⅛ tsp to ¼ tsp baking soda and mix very well. this is optional. you can add baking soda if you want more softer idlis or if the batter has not fermented well.


. Grease the idli moulds with oil. pour the batter in the moulds.
. Before placing the idli stand, add 2 to 2.5 cups water in an electric cooker or steamer or pressure cooker. bring this water to a boil. then place the idli stand in the hot water. for an electric cooker and steamer cover with its lid and steam. for pressure cooker, remove the vent weight/whistle from the cooker and secure the lid tightly on the cooker.
. Steam for 12 to 15 minutes. depending on the equipment you have used, it may takes less or more time. a tooth pick inserted in the center of the idlis should come out clean and not be sticky. allow a standing time of 1 to 2 minutes.
. Dip a spoon or butter knife in water and slid them through the idlis. remove and place the idlis in a warm container like a casserole.
. Serve poha idlis with coconut chutney and  sambar .



Potato (Medium size) – 2
Maida – 2 tablespoons
Green Chillies – 2 small size
Coriander leaves – few
Oil – 2 to 3 teaspoons
Salt – 1/2 teaspoon or as per taste

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How to make Potato Dosa

. Wash, peel and grate the potatoes finely. Put it in a bowl.
. Add maida and salt. Mix it well. Add little water and make a thick batter like idli batter.
. Chop green chillies and coriander leaves and add it to the batter.
. Heat a tawa and grease it with little oil. Pour a laddle of the batter and spread it like dosa. Pour little oil around the dosa and cook it on medium flame. When one side is cooked to light brown, flip it over and cook another side also.
Serve with tomato sauce/ketchup.


Ingredients (measuring cup used, 1 cup = 250 ml)

½ cup fine variety of rava or sooji, 100 grams
½ cup water
3 tsp lemon juice
¼ tsp baking soda or ⅛ tsp eno (fruit salt)
salt as per taste
oil or ghee for greasing the pan & drizzling
1 small onion, chopped or 5 to 6 pearl onions, thinly sliced
1 small tomato, chopped
1 green chili, finely chopped

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make rava uttapam :

. Mix the rava and water in a bowl.
. Keep the batter to rest for 30 minutes.
. Meanwhile when the batter is resting, you can slice or chop the onions, tomatoes and green chilies.
. Mix the chopped veggies and keep aside.
. After 30 minutes, stir the batter again.
. Then add 3 tsp lemon juice, salt and ¼ tsp baking soda or ⅛ tsp eno (fruit salt).
. Stir and mix very well.
. Heat a tawa or griddle and spread some oil. you can also use a non stick pan.
. Take the batter in a large serving spoon.
. Pour the batter and spread it gently. don’t spread too much.
. When the batter is still raw from the top, add the onions-tomatoes-green chilies mix. gently press the onions-tomatoes with the spatula, so that they stick to the batter.
. Drizzle some oil on the sides and the top.
. When the base is cooked and lightly browned, flip gently.
. Cook till the onions and tomatoes are light golden or golden.
. Flip and serve hot. if you want you can flip a couple of times too for even cooking.
. For making plain rava uttapam, cook the uttapams without any toppings.
. Serve rava uttapam with coconut chutney or coriander chutney.



Dosa batter – 2 cups
Chilli flakes – 1/2 teaspoon
Chopped onion – 2 tablespoon
Chopped coriander leaves – 2 tablespoon

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Coriander Dosa:

. Add chopped coriander leaves, onion and chilli flakes to the dosa batter. The dosa batter should slightly thinner than the ordinary dosa batter.

. Heat tawa and grease it. Pour a big laddle of batter circle wise (like rawa dosai). Pour one teaspoon of oil around the dosai. When one side is cooked, flip it over and cook other side also.
. Since the coriander dosa will give slight bitter taste, you can serve it with spicy onion chutney.

Note: If you do not have dosa batter, then just mix one cup rice flour, half cup maida and half cup rawa and make a thin batter.
Chilli flakes are readily available in stores. Or just put two to three long red chillies in a blender and grind it to a coarse powder.



Rice flour – 1 cup
Rawa – 1 cup
Maida – 1 cup
Tomatoes – 2 medium
Red Chilli powder – ½ teaspoon
Asafotida Powder – a pinch
Salt – 1 teaspoon or as per taste
Oil as required

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Tomato Dosa:

. Cut the tomatos into medium pieces and grind to a paste.

. Mix rice flour, rawa, maida, tomato paste, chilli powder, asafotida and salt. Add sufficient water make a thin batter. Keep it closed for 20 to 30 minutes.

.Heat tawa and grease with oil. Pour a big ladle of the batter and make a thin dosa. Pour a teaspoon of oil around the dosa and after it cooked one side, flip it over and cook other side also. Remove it.



Oats – 100 grams/approx 1 cup
Rice flour – 2 tbsp
Rava/Sooji – 2 tbsp
Buttermilk – 1/4 cup
Green Chilli – 1 finely chopped
Coriander leaves – 1 tbsp finely chopped
Cumin/jeera seeds – 1 tsp
Pepper powder – 1/4 tsp
Salt as required
Sesame seed oil for making dosa

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Oats Dosa:

. Dry grind the oats just for a few seconds.

.Mix all the above ingredients except oil, to a dosa batter consistency adding needed water. Let it sit for 15 minutes.

.Heat a non stick tawa, pour a ladle of batter and spread it lightly in a circular motion as you do for normal dosa.

.Drizzle a tsp of oil around the dosa. Make small dosas otherwise, you will not be able to flip over the dosa. Keep it on medium flame and cook the dosa. Do not be in a hurry to flip over the dosa. Let it get cooked well.



Semolina (Rava) – 1 cup
Rice Flour – 1/2 cup
All Purpose Flour (Maida)- 2 tblsp
Yogurt/ Buttermilk – 1 cup
Onion – 1 (finely chopped)
Cumin seeds – 1/4 tsp
Crushed peppercorns – 1/4 tsp
Green Chilly – 1 (finely chopped)
Ginger – 1 ” (grated)
Cilantro – 2-3 strands (finely chopped)
Curry leaves – 1 strand (finely chopped)
Salt – as needed
Oil – for making dosas

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Rava Dosa
. Mix the rava, rice flour, maida and required salt.
. Add finely chopped onions, green chilly, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to that.
. Add the yogurt/buttermilk and required water to make a batter thinner than normal dosa batter. Let the batter rest for 10-15 minutes.
. Heat a non stick dosa pan on medium high heat.
. Take a spoon ful of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)
. Pour few drops of oil on top and let it cook for a couple of minutes on one side.
. Gently flip the dosa and cook until both the sides are golden brown.
. Serve with coconut chutney and sambhar.
rava dosai M


2 (1 cup = 250 ml) cups regular rice – i used basmati rice
1 cup thick poha-flattened rice/parched rice
1 tbsp urad dal
1 cup curd whisked with 2 cups water
¼ tsp baking soda
1 tsp salt
oil for frying the dosa


How to make Poha Dosa :

. Wash the rice, poha and urad dal.
. In a bowl or pan, soak the rice, poha and urad dal in the buttermilk mixture for 2-3 hours.
. Drain and reserve the liquid.
. Grind to a smooth batter adding about 1.5 to 2 cups of the reserved liquid.
. Add soda and salt. mix well. ferment for 4-5 hours.
. Heat a tava or griddle.
. Take a ladle of batter and make a ¼ inch thick dosa.
. Drizzle oil around the edges.
. Cover the dosa with a lid and cook for 1-2 minutes till the base is cooked and crisp and the top is soft and spongy.
. You can cook the other side if you want.
. Serve poha dosa hot with coconut chutney.



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