Indian meals especially breakfast has a lot of usage of semolina in various form. Semolina is nothing but cream of wheat. Incase you are on a glutenfree diet, semolina might not be the right choice as it definitely has a lot of gluten but you can choose replace this with glutenfree oats or millets which are inherently glutenfree. I have share several glutenfree options as well, do browse through those recipes for a quick Indian bite.
Here we have Onion Rawa Dosa (Onion and Semolina Indian Crepe) with Chana Daal (Garbanzo) – Coconut Chutney and Curry Leaves Podi (a dry chutney made for indian dosa or idli). I got this Podi during my visit once to Visakhapatnam and the local shop owner insisted that I buy this. I use this for my idlis/dosas or anything random, because I simply love the fragrance and taste of this podi. I have this with little ghee always.
Rawa Dosa needs no prep honestly as it is an instant variety of dosa. The recipe below is for making 4 dosas mostly for 2 individuals.
- 2 cups of dry roasted rawa/sooji/semolina
- Half cup of rice powder
- 1 cup of yoghurt (fat-free for weight watchers)
- 1 cup of water
- Salt for taste
- 1 small red onion
- Pinch of cumin seeds
- Small bunch of coriander leaves
- 2 medium green chillies
- 1.5 tablespoon of oil
- I mixed semolina, rice powder, salt and yoghurt with water and let this sit for 10 mins
- Meanwhile in a non-stick pan in 1 teaspoon of oil/ghee temper the cumin seeds, onion, chopped chilli.
- Mix the onion and cumin seeds from the pan to the semolina mixture and garnish it with some coriander leaves.
- In a dosa pan/non-stick pan, spread some of this batter evenly without any lumps little from the top to get those amazing serrations in your rawa dosa. I like mine little crispier thus keep it for little extra on each side.\
- Serve this hot with chutney/podi/sambar. I made chutney by grinding freshly grated coconut with some garbanzo and ginger. I will soon share the detailed recipe for this chutney too.