Ingredients

• 1 cup, rava/ sooji/ semolina
• 1 cup, maida
• 2 cups, rice flour
• 1 cup curd or buttermilk
• 1 cup onion, finely chopped
• 2-3 green chillies, finely chopped
• 1/2 inch finely grated ginger
• 2 tsp fresh coriander leaves, finely chopped
• 2 tsp jeera(cumin seeds)
• Water as required
• Salt to taste
• Oil/Butter/Ghee to make dosa

Instructions

• Add rava, rice flour, maida, ginger, green chillies, buttermilk and coriander leaves in a wide bowl.
  
  
  
• Add jeera.
  
• Add chopped onions.
  
• Add salt.
  
• Also add water and stir well into a nice watery batter without any lumps. Rava dosa batter is thinner than the normal dosa batter.
• Allow the batter to rest for about 10 minutes.
• Heat a non-stick girdle/tava.
• Now sprinkle the batter with a spoon in round shape.
• Fill in more batter where there are gaps. Although allow the dosa to have a few holes.
• Turn the heat to medium, if you want a nice crisp dosa. The slower it cooks, the crispier it gets.
  
• Sprinkle about 1 teaspoon of oil or ghee or butter around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp.
  
  
  
• It doesn’t cook fast like normal dosa, it takes 3 to 4 minutes to get color & crispy texture.
• Once it is done, remove from girdle.
• The crispy rava dosa is ready to serve.
• You can have them hot with coconut chutney and sambhar.

Sending this to Black and White Wednesday. 

Sending this to Black and White Wednesday. 

Ingredients

• 2-3 carrots, grated 
• 2 cup wheat flour (1 more cup to use dry while rolling parathas)
• 1 tsp red chilli powder
• 1 tsp dhaniya powder
• 1 tsp amchur  powder
• 1 tsp ajwain
• Water as required
• Salt to taste
• Butter/Ghee for paratha as required

Instructions

• Peel carrots and grate them using a fine grater. Squeeze grated carrots to drain out the liquid inside it.
  
  
• Take a large bowl and add grated squeezed carrots to it. Add all the ingredients ie. dhaniya powder, red chilli powder and ajwain.
  
• Add salt.
  
• Add wheat and amchur powder to it.
  
• Mix grated carrots properly with all the ingredients.
• Mix grated carrots, wheat flour and 2 table-spoons of ghee(optional) and knead it well. Add little water at a time to get soft smooth dough. Please note that as time passes, carrots loose there water and the dough can become too soft or sticky to roll.
  
• Divide the dough into small balls.
• Use dry flour to dust your hand, rolling board and the rolling pin.
• Now, take small balls of dough and roll it into a small chapati.
  
• On a preheated tava, roast carrot paratha from both sides by turning it many times and spreading butter or ghee to its surface.
  
• Roast it on medium heat till both the sides gets brown patches and the paratha gets properly cooked from inside.
• Take it off from the tava and crispy hot carrot parathas are ready to serve.
  
• You can have them hot with green chutney, curd or pickle of your choice.

Ingredients

• For the dough :
• 1 Cup Of Plain Flour ( Atta)
• 1 Tbsp. Oil
• Water as required for kneading
• For filling :
• 1/2 cup tomato finely chopped
• 1 cup onions finely chopped
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• Salt according to taste
• Oil / Ghee / Butter for making the parantha

Instructions

• Knead the flour
• Mix onion and tomato with all the other dry ingredients together.
  
  
  
• Take a lump of dough.
• Divide into 2 lumps.
• Roll both separately into thin chappatis.
  
• Drain excess water from the mixture every now and then.
• Spread some filling on the chappati, moisten the rim with water.
  
  
  
  
• Press the other chappati over it, seal the rims together.
  
  
  
  
• Now cook both the sides on a tava with ghee (oil or butter) until light brown and serve hot.
• You can have them hot and crisp with butter or chutney of your choice.
  
  
  
  

Ingredients

• Pavs (square shaped soft buns about 4" x 5" size)
• 2 tomatoes, finely chopped
• 1 cup capsicum , finely chopped
• 1 cup cauliflower, boiled
• 1 big potato, boiled
• Ginger 2 tsp, finely chopped
• Garlic 2 tsp, finely chopped
• 2 green chillies, chopped
• 1 tsp red chilli powder
• 1 tsp pav-bhaji masala powder
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp fresh coriander leaves, chopped
• 2 lemons, cut into wedges
• Salted Butter to taste
• Water as required
• Salt to taste
• 3 tsp Oil

Instructions

• Boil cauliflower and potato till soft, drain and set aside.
  
  
• Heat oil in a pan and onions. Saute till light brown.
• Add green chilies and ginger-garlic paste.
• Stir-fry for half a minute.
• Add tomatoes and cook on medium heat for three to four minutes, stirring continuously.
  

• Add salt, red chili powder, turmeric powder.
  
  
  
  
• Add coriander powder.
  
• Add capsicum
  
• Add boiled cauliflower and potatoes
  
• Add pav bhaji masala powder.
  
• Add garam masala powder.
  
• Add one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
  
• Cook on medium heat for few minutes, stirring continuously.
• Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges. 

For the pavs:

• Heat butter in a thick-bottomed pan or tawa.
• Slit open the pavs from the middle.
• Apply butter on both the sides of pav & place them on a pre-heated frying pan.
• When they get golden brown from both the sides take them off.
• Garnish the bhaji with chopped coriander leaves, butter and serve hot with pav accompanied with chopped onion along with coriander leaves and lemon wedges. 
  
  

Ingredients

• 1 cup Dosa batter
• 1 cup grated beetroot
• 1 cup finely chopped tomatoes
• 1 cup finely chopped onion
• 1 cup finely grated carrot
• 1 tsp chaat masala powder
• 1 cup coconut chutney
• Water as required
• Salt to taste
• Oil or Ghee or butter as required

Instructions

• The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
• Heat oil in a non-stick pan and pour one ladleful of batter.
• Immediately spread the batter with the back of the spoon in circular motion to a thin round and cook for 40-50 seconds.
• Place grated carrots.

• Pour 1 tsp coconut chutney on it.

• Add onions.

• Add tomatoes.

• Add chaat masala.

• And later beetroot.

• Pour a tsp. of butter, ghee or oil over it.

• Mash them gently.

• Remove with spatula when crisp.
• You can have them hot with chutney of your choice.