Rava Dosa

This dish is an excellent post-dialysis
lunch/dinner as it is high in protein and makes a complete meal when served with raitha.

Ingredients:

Wash and soak rice for 15 minutes

Heat oil in a cooker, add green chilies, and fry for 2 minutes

Add sliced onions and fry until golden brown

Add green peas, sauté for 2 minutes

Add pepper, garam masala, and salt, mix well

Drain the soaked rice and add it to the cooker, mix well

Heat water and add it to the cooker

Cook for 1 whistle on moderate flame

Serve hot with dal tadka or plain jeera raita

Soya Chunks – 1 cup/60g

Thick Curd – 1 cup

Turmeric powder – ¼ tsp

Red chilli powder – 1 tsp

Garam masala/Biryani masala – 1 tsp

Potato – 1 small cut into pieces and leached

Green peas – 50 g

Onion – 50 g sliced and fried crisp

Ginger Garlic Paste – ½ tsp

Soak the rice for 6-8 hours and grind it into a fine paste by adding water.
Add the suji, maida, jeera, salt and the chopped curry leaves, green chilli and onions.
Add sufficient amount of water and make it into watery consistency and mix well. Unlike the usual dosa batter, this batter should be very runny.
Heat a greased non-stick pan, take a ladle of the runny batter and pour it on the pan. The batter should not be spread with the ladle. Just rotate the pan and add little oil.
Cook on high flame till golden brown, fold and serve hot with roasted Bengal gram chutney.