Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and
spread on it(it should be thick than a normal dosa). When it is cokked on one side, turn over, add a tsp of oil
all over its edge and remove when fully cooked.
Side dish -Error! Bookmark not defined., curd.
285. Maida dosai
Mix maida:rice four in the ratio 2:1. Add about 2 tsp of rava.Add water and mix. Let it be more thin than
normal dosai.To this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add ome
splattered mustard seeds. Make dosas as described in Error! Bookmark not defined., but make the dosas
more thick.
The same procedure can be followed with wheat flour instead of maida
286. Rava dosai
Slightly roast rawa in a dry pan. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin
consistency. Add chopped green chillies, chopped onions, curry leaves, cumin seeds and make dosas as
described in Error! Bookmark not defined..
287. Laddu
Prepare Error! Bookmark not defined..Make sugar syrup by boiling 1:1 Sugar and water for about 5
minutes. Drop the boondis into the sugar syrup and mix well.Roast some cashews and raisins in ghee and add
it to the mix. Also add a feww cardomoms and kalkandu and mix well. Wait until the mixture cools down to a
temperature where the hand can withstand the heat. Now make into even balls by pressing lightly with hand.
Allow to cool.
Rava laddu (Ravaalaadu)
white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the
cashews in ghee and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make
into even sized balls with this flour.
288. Rava laddu (Ravaalaadu)
white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the
cashews in ghee and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make
into even sized balls with this flour.
289. Sakkarai Pongal
Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure cooker.Take vellam (amount
should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it
separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashewnuts,
raisins, grated coconut in ghee and add this to the mixture and stir well.Add some extra ghee while serving.
290. Jilebi
Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.
Soak urud dal for 1/2 hour and grind it into a thin soft paste. Pour this paste in a thick plastic cover and make a
small hole at its bottom corner.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and
fry until fully cooked.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.