Rawa dosa and palya Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine semolina, rice flour, all-purpose flour, cumin seeds, chopped onions, green chilies, ginger, curry leaves, and salt. Add water gradually to make a thin batter.
• STEP 2.Heat a non-stick pan and pour a ladleful of the batter. Spread it in a circular motion to make a thin dosa. Drizzle oil around the edges and cook until golden brown and crispy.
• STEP 3.For the palya, heat oil in a pan and add mustard seeds. Once they splutter, add chopped vegetables like carrots, beans, peas, and potatoes. Saute for a few minutes.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the vegetables are tender. Finally, add grated coconut and mix.
• STEP 5.Serve the crispy rawa dosa hot with the flavorful palya on the side. Enjoy!

Cooking Tips

• Make sure the batter for the dosa is thin and runny to get a crispy texture.
• You can add chopped coriander leaves to the dosa batter for added flavor.
• Feel free to customize the palya by adding your favorite vegetables or spices.
• Serve the dosa immediately after cooking to retain its crispiness.

Storage and Serving

• Rawa dosa is best served hot and fresh.
• If you have leftover dosa batter, refrigerate it in an airtight container for up to 2 days.
• Reheat the dosa in a pan or microwave before serving.
• The palya can be stored in the refrigerator for up to 3 days. Reheat it before serving.