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Crispy veg cutlet recipe | Cook with Budgett

 Crispy Veg Cutlet Recipe  Cook with Budgett - Simply best yet tasty recipes is all set to again amaze you with outstanding recipes quoted as Crispy Vegetable Cutlet also called as veg cutlet is a crisp, tender patty made with the help of a mixture of hearty veggies made out of fresh herbs and breadcrumbs.  This crispy veg cutlet recipe stands as a popular snack in Indian cuisine and there are plenty of ways to make them and enjoy them. These vegan vegetable cutlets are basically pan-fried to keep it healthy and fully nourished, but as you prefer you can shallow it fry. While there are many words to quote what a cutlet is, but let's stick to the Indian and our version of the cutlet. There are both non-vegetarian versions and vegan as well plant-based versions of cutlets in Indian cuisine. In either way, the cutlet is always still found to be breaded and fried. Cook with Budgett recipe is a veggie cutlet that is suitable for both vegetarians and vegans as well. A crispy veg cutlet i

Rawa Dosa Recipe without maida | Sooji Dosa | Cook with Budgett

 Rawa Dosa Recipe Without Maida

Cook with Budgett - Simply best yet tasty recipes brings another South Indian Breakfast Recipe called as Rava dosa this is a quick and most lovable variant of dosa from the South Indian cuisine. 

These are crispy, netted and almost thin crepes made with semolina (rava), rice flour, all purpose flour and with some spices. These are incredibly easy and tasty to make and require no grinding or fermenting process, unlike the traditional Dosa Recipe available of all. Make a truly crispy rava dosa recipe with Cook with Budgett – which will make you go for it again and again when the craving of quick breakfast or snack will arise.




Rava stands for suji or semolina. Hence this dosa is named after one of its key main ingredients. While preparing this, the type of rava used is the fine variety of rava called as Bombay rava.

Rava is coarsely or finely ground husked wheat available. Depending on the type of dish, the type of rava is used accordingly to that. For other examples to quote fine rava is used in making Rava Idli, Upma, sooji halwa, sheera etc.

In western and southern parts of India, mainly ‘rava’ word is used. In northern parts of India the word ‘sooji’ or ‘suji’ are used. Thus another  name of rava dosa are ‘suji ka dosa’ or ‘suji dosa and you all know that Cook with Budgett - simply best yet tasty recipes believes in healthy recipes and this rava dosa recipe without "maida" will prove it.





Ingredients

▢Half cup unroasted fine rava (suji or fine semolina)

▢Half cup rice flour

▢Quarter cup all-purpose flour

▢1 to 2 teaspoon finely chopped green chillies or Serrano peppers or 1 to 2 green chillies

▢⅓ cup finely chopped onions or 1 medium-sized

▢1 teaspoon finely chopped ginger or ½ inch ginger

▢1-2 tablespoon chopped curry leaves or 8 to 10 curry leaves, chopped

▢1 to 2 tablespoons chopped coriander leaves (cilantro) – optional

▢Half teaspoon crushed black pepper

▢Half teaspoon cumin seeds

▢2.25 to 2.5 cups water or add as required

▢salt as per it's required

▢oil or ghee or butter for cooking, if required


Instructions

Making Batter

  • Take unroasted fine rava, rice flour and maida in a single bowl.
  • Add some of the chopped onions, chopped green chilies with some ginger.
  • Also add crushed black pepper, cumin seeds and chopped curry leaves, add salt as required.
  • Add water. Depending on the quality and making of rava and rice flour, you can add or subtract water – from 1 to 2.5 cups water. I particularly added 2.25 cups water.
  • Whisk till it gets smooth without any lumps visible in it. The batter has to be flowing and in thin consistency. 
  • If the batter seems to be thick or has a medium consistency to look into, then add more water accordingly to it. If the batter looks very thin and runny, then add some rice flour to it.
  • Cover and let the suji dosa batter rest for 10 to 20 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.


Making Rava Dosa recipe without maida


  • Now before preparing dosa, mix the batter very finely. Spread some oil on the top of tawa. Do make sure that the tawa is properly heat up.
  • With a ladle, now pour the dosa batter. Start from the edges and move it towards the center.
  • If there are big or small gaps in it, then fill them lightly inside the batter.
  • On a medium-low flame, cook the suji ka dosa.
  • When the top side looks to be cooked, then sprinkle Half to 1 teaspoon oil on the top and sides of it.
  • Spread the oil all over dosa with a spoon.
  • Rava dosa making can take a little longer time to cook in comparison of regular dosa.
  • Cook till the base gets completely golden and crisp. The edges will also start separating from the pan.
  • The more you will cook the rava dosa and the more golden in color it becomes, the more crisp it will be. Flip and cook the 2nd side for 1 to 2 minute.
  • Fold and then serve suji ka dosa with hot coconut chutney and with sambar. 
  • The flours used to settle down at the bottom of the batter. So you have to stir and mix the batter very well each and every minute you make dosa. In case the batter becomes thick after making a dosa, then add some water and stir again.
  • Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney or onion chutney.
  • For best taste and texture I recommend to serve these as soon as they are made. This recipe can be easily scaled to make a small or a big batch.
  • Store any leftover batter for a couple of hours in the refrigerator.




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