Onion Rava Dosa.

There are so many methods to make a rava dosa. Hope most of us depend on the store bought ready made mix, as it is a quick to fix menu.
Here I am explaining two more ways to do it from scratch.

I prefer sour batter here. Sour batter will produce very thin crepes. But if you are ok with the less sour taste , then use water instead of the sour buttermilk / sour dosa batter. But the fermented batter will give us the color and crispiness of that of the restaurant made onion rava dosa.




Mixture 1:
Sooji / rava - 1 cup
Left over dosa batter (sour) - 1 cup
water - to get thin consistency

(OR)

Mixture 2:
Sooji / rava - 1 1/2 cup
All purpose flour - 1/4 cup
Buttermilk (Sour) - 1 cup
water - to get thin consistency

Ingredients:
Sesame Oil - 1 tsp + 3 tbsp
Cumin seed - 1/2 tsp
mustard seed - 1/4 tsp
channa dhal - 1 tbsp
onion (chopped finely) - 4 tbsp
green chilly (chopped finely) - 1 tsp
curry leaf - 1 sprig
cilantro / coriander leaf - a handful
salt - to taste

Directions:

Mix the rava with dosa batter (or) sour buttermilk + AP flour and add enough salt.
Let it set for 2-3 hours. We can use it immediately also.

After that soaking time, heat 1 tsp oil in a wok. Splutter the mustard seeds, add channa dhal, chopped onion and fry till the onion gets cooked (not red).
Pour the mixture over the prepared batter.
Add cumin seed, chopped cilantro, curry leaf, green chilly and salt.
Mix thoroughly.

The batter should be thinner than that of the dosa batter, just like a thick buttermilk in consistency.

Heat a Dosa pan to maximum. Coat a layer of sesame oil all over the pan using a cloth / spoon.

If we have left the batter for soaking / fermentation then add a handful of sooji / rava to get the restaurant texture, otherwise use as it is.
Mix the batter well.
Now using one laddle, pour the dosa batter starting from outermost circumference and fill the circle with that laddle of batter alone. Just smudge the uncovered portions or leave as it is.

Make a very thin crepe.

Drizzle some oil over the dosa. Flip once it get red on the bottom.

Take out as soon as the other side is also cooked .

Onion rava dosa is ready!

Serving suggestions:
Serve hot with coconut chutney or sugar.
Serve before it gets cold, as it may loose the crispiness after some time.
Makes 8-10 large onion rava dosa.

Goat liver masala.

In my hometown serving non vegetarian curries along with Idly for breakfast (especially on holidays) is a very common culture. The most preferred combination are Idly with meen kuzhambu (Fish curry), Soft dosa with kothu curry (minced goat curry), Idiyappam with paya (goat leg stew), Aappam with Duck curry:) etc. One among them is the goat liver masala / Eeral masala , which won't require pressure cooking or longer cooking methods. So it is preferred by those who can spare lesser cooking time.

Health benefits:
Any liver especially the Goat's is always considered a good source of Vitamin A and a good remedy for nightblindness. Those who have cholesterol complaints should reduce the liver consumption. Click to see the nutrient fact.

Goat liver curry / Aattu eeral masala:



Ingredients:
Goat liver - 1/2 lb (1/4 kg)
sesame oil - 2 tbsp
Red onion / shallot (chopped) - 1 cup
fennel seeds (sombu)- 1 tsp
Curry leaves - 1 sprig
coriander powder - 2 tsp
red chilli powder - 1 tsp
turmeric powder - a pinch
tomato - 1 (chopped)
salt - to taste
ginger garlic paste - 1 tbsp

To grind:
Shallot onion - 6
(or) Small size Red onion - 1/2
Black pepper - 1 tbsp
Shredded coconut - 1/2 cup
cumin seeds - 1 tsp

How to choose a good liver?
Buy dark brown colored liver. Don't buy the ones with white spot or holes in the outer layer. While chopping look carefully for affected portion inside and remove.

Procedure:
Wash and clean the liver.
Cut it into 1 inch size cubes.

Grind the shallot or red onion , coconut , pepper and cumin seeds together to a coarse paste.
Heat 1 tsp oil in a pan. Add the fennel seeds and let it become red. Then goes the curry leaves. Put the chopped onion and fry till it becomes transparent.
Now goes the ginger garlic paste followed by chopped tomato.
Fry till the oil oozes.

Add the cubed liver and cook covered with a cup of water.

After 10 minutes add the ground masala, coriander powder, red chilli powder, turmeric powder and salt.

Cover and cook till the raw smell vanishes. keep stirring occasionally, till the koottu / curry becomes a gravy.

Eeral (liver) curry is ready.

Serving suggestions:
Serve hot with Idly , dosa or hot rice.