Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a
semi-soft paste (do not
make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds
powder, nutmeg powder,
onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly
half the size of a golf ball)
and keep aside.
In a deep skillet warm oil and deep fry the balls on low heat until brown.
181. Ravva Dosa
Preparation Time: 15 minutes
Serves: 3-4
Required Ingredients:
Yoghurt (preferably sour) -- 1 cup
Rice flour -- 1/2 cup
Moida -- 1/4 cup
Semolina (Bombay Ravva) -- 1 cup
Chopped Ginger -- 1 inch piece
Chopped Coriander -- fistful
Crushed Cashew nuts -- 15
Finely Chopped Green Chilies -- 2 (about 1.5 tsp)
Chopped Fresh Coconut -- 2 tbsp (very small pieces)
Cumin Seeds -- 1 tsp
Oil for cooking