Rawa Dosa And Red Chutney Majha Kitchen Sanjeev Kapoor Khazana
Watch this video to learn how to get this to recipe. Click a subscription for additional recipe. RAWA DOSA Ingredients 1 cup fine semolina (rawa/suji) cup grain four cup refined flour (maida) 1-2 eco-friendly chillies, finely chopped 1 " ginger root, finely chopped Crushed black peppercorns to taste 5-6 cashewnuts, chopped two tablespoons chopped fresh coriander leaves Salt to taste Melted ghee for drizzling Method 1. Combine semolina, grain flour and delicate flour inside a bowl. Then add water and whisk well to create a thick batter. Put aside for 10-fifteen minutes. 2. Then add water and whisk well to create a thin batter. Add eco-friendly chillies, ginger root, crushed peppercorns, cashewnuts, coriander leaves and salt and blend well. Put aside for five minutes. 3. Heat a non-stick tawa. Pour a ladleful of batter, drizzle some ghee around the edges and on the top and prepare on low heat till golden brown and crisp in the bottom. 4. Fold, put on an amount platter lined having a blueberry leaf and serve hot with red chutney. RED CHUTNEY Ingredients 3-4 dried red chillies, deseeded and drenched in tepid to warm water for half an hour 1 cup crawled fresh coconut Salt to taste 1 tablespoon oil 1 teaspoon mustard seeds A pinch asafoetida (hing) 6-8 curry leaves Method 1. Grind together coconut, drained dried red chillies and salt alongwith water right into a smooth paste. Transfer inside a bowl. 2. To organize tempering, heat oil in a tiny non-stick pan. Add mustard seeds and allow them to splutter. Add asafoetida and curry leaves and let curry leaves splutter. 3. Add some tempering down paste and blend well. 4. Serve with rawa dosa. Click a subscription: bit.ly/1h0pGXf world wide web.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor