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| 9. Rava Dosa |
| Ingredients |
Amount |
| Semolina |
½ katori (60 g) |
| Rice flour |
1 tsp (5 g) |
| Oil |
2 tsp (10 ml) |
| Butter milk |
1 tea cup (150 ml) |
| Curry leaves |
A little |
| Coriander leaves |
A little |
| Mustard |
¼ tsp |
| Water |
As required. |
|
 |
|
| |
| Method |
| |
Seasoning is prepared by heating mustard, curry leaves in 1 tsp (5 ml) oil. Cool it. |
| |
Semolina is mixed with butter milk, water, rice flour and salt (salt permitted amount by doctor). Kept it for 3-4 hours. |
| |
Ladlefuls of the thin dough to be poured over a hot iron plate smeared with oil, spread evenly and cook dosa on both the sides. |
| |
It can be served hot with phutana (Chana) chutney, mix vegetable or potato vegetable. |
| |
| Variation |
| |
To prepared idli, the dough is poured in the idli-moulds and cooked by steaming till it sets. |
| |
You can prepared rava dhokla with same dough by setting it in dhokla mould (after steaming cut with knife in to diamond shaped pieces). |
| |
| Serving No of Dosa - 3 |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 dosa |
118 |
3 |
17 |
5 |
4.4 |
17.4 |
46 |
0.4 |
24.4 |
|
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Suitable for patient with renal failure / hypertensive / diabetes. |
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