BENNE DOSA

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

For dosa:
1 cup idli dosa rice or parboiled rice, 200 grams
1.5 cups puffed rice/murmura/pori, 50 grams
cup urad dal, 50 grams
1 tbsp maida or all purpose flour
tsp sugar
3 to 3.5 cups water for soaking
cup water for grinding or add as required
tsp baking soda
salt as per taste
oil and butter (white or yellow) as required
INSTRUCTIONS
Preparing dosa batter and fermenting:
1. pick and then take idli dosa rice or parboiled rice, urad dal, methi seeds in a bowl.
2. rinse all of them together for a couple of times. drain and keep aside.
3. take 1.5 cups puffed rice (50 grams) in a bowl. if you want you can rinse them too
once. or add them directly to soak. do note that rinsing makes the puffed rice a bit
sticky to handle.
4. strain and add the rinsed puffed rice to the bowl containing the rinsed urad dal,
rice and methi seeds.
5. pour 3 to 3.5 cups water. stir well, cover and allow all the ingredients to soak for
5 to 6 hours.
6. strain very well and add the soaked ingredients in a grinder jar. strain really well
as the puffed rice holds quite some water. also when adding water for grinding be
careful.

7. add 1 tbsp all purpose flour (maida).

8. add water in parts and grind to a smooth batter. a rava like grainy consistency of
the rice is also fine. i ground in two parts. in the first part i added cup water and
in the second part, i added cup water. so overall used cup water for grinding.
9. take the ground batter in a bowl.
10.

add tsp sugar.

11.

mix very well.

12.
cover and keep the batter to ferment for 8 to 9 hours or more depending on
the temperature conditions in your city.
13.
before making the dosas, add tsp baking soda and salt as per taste. mix
very well.

RAVA UTTAPPAM
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Main ingredients:
cup fine variety of rava or sooji, 100 grams
cup water
3 tsp lemon juice
tsp baking soda or tsp eno (fruit salt)
salt as per taste
oil or ghee for greasing the pan & drizzling
Optional ingredients:
1 small onion, chopped or 5 to 6 pearl onions, thinly sliced
1 small tomato, chopped
1 green chili, finely chopped
INSTRUCTIONS
1. mix the rava and water in a bowl.
2. keep the batter to rest for 30 minutes.
3. meanwhile when the batter is resting, you can slice or chop the onions,
tomatoes and green chilies.
4. mix the chopped veggies and keep aside.
5. after 30 minutes, stir the batter again.then
6. add 3 tsp lemon juice, salt and tsp baking soda or tsp eno (fruit salt).stir
and mix very well.
7. heat a tawa or griddle and spread some oil. you can also use a non stick pan.
8. take the batter in a large serving spoon.pour the batter and spread it gently.
don't spread too much.
9. 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.
10. 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.

11. flip and serve hot. if you want you can flip a couple of times too for even
cooking..

MINT PARATHA
INSTRUCTIONS
1. in a mixing bowl or pan, take 2 cups whole wheat flour (240 grams), 2
tsp oil or ghee or butter and to 1 tsp salt or add as per taste..
2. then add cup tightly packed fresh mint leaves (finely chopped). mix
very well.
3. now add water mix and begin to knead the dough..
4. cover the dough and keep aside for 30 minutes.
Preparing the spice mix:
1. in a pan, add cup tightly packed fresh mint leaves and roast them till
they turn crisp. then remove and keep aside.
2. in the same pan, add cumin seeds, fennel seeds and roast for half a
minute on a low flame.
3. next add 1 dry red chili, broken and seeds removed. .
4. when the cumin and fennel seeds become warm or cool down, add the
dried mint leaves.
5. grind to a semi fine mix or a fine powder.
6. remove in a plate. also add 1 tbsp chaat masala..
preparing parathas:
1. after 30 minutes, make medium sized balls of the dough.
2. take the dough ball on the rolling board and sprinkle some flour on both
sides.
3. roll the ball to a large thin chapati of about 9 to 10 inches.
4. spread or brush some oil all over. sprinkle some flour evenly.
5. now sprinkle the spice mixture that we had prepared.
6. begin to fold from the edges like a fan with pleats.

7. fold towards the end and then roll tightly to a circle. press the loose end
at the center downwards.
8. prepare the pleated roll balls like these and keep aside covered to rest for
12 to 15 minutes.
9. now take one pleated ball and dust some flour on both sides.
10.

roll to a paratha and place the paratha on a hot tawa.

MISSI ROTI
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2 cups whole wheat flour/atta, 240 grams
1 cup besan/gram flour, 100 grams
1 tsp carom seeds/ajwain
1 to 2 green chilies, finely chopped
50 grams onion, finely chopped or cup finely chopped onion
a pinch of asafoetida/hing
1 tsp salt
3 tsp oil
to cup water or add as required
oil as required while roasting
INSTRUCTIONS
1. take the wheat flour, besan and ajwain in a mixing bowl or a pan.
2. add finely chopped onion, green chilies, a pinch of asafoetida and oil.
3. then add cup water. begin to mix and knead the dough.
4. allow the dough to rest for 10 minutes and then make medium sized
balls from the dough.
5. take the dough ball on the rolling board. dust some dry wheat flour on
both sides of the ball.
6. roll to a circle of about 5 to 6 inches. sprinkle some more flour if
required while rolling. roll to medium thick rotis.
7. place the roti on a hot tawa. the tava should be hot and not at a low
temperature.

8. when the base is partially cooked, flip the roti.

9. spread some ghee or oil on the partly cooked part.
10.
when the second side is cooked and brown spots can be seen, then
flip again. spread some ghee or oil on this side too. flip again.
11.

press the edges with a spatula so that the sides are also cooked well.

12.
serve missi roti hot or warm with a sabzi, dal or with a pickle or
curd or butter.