Parupu poli at home

Ingredients:

=========

• kadalai paruppu - 200 grams
• Maida Flour - 400 grams
• turmeric powder - a pinch
• Gingelly oil/nalennai - 4 table spoon
• Sugar - 300 grams

Method:

======

• Soak the chana dal/kadalai parupu in warm water till it becomes soft enough so that you can make it into half with your hand(killu prayam).
• Drain the excess water in a strainer and keep aside.

Make a semi soft dough(neither too hard nor too soft) with maida and water.Add water little by little to get the below consistency and set aside.

Grind the soaked chana dal in a mixer and make it into a coarse mixture as show below. Dont make it in to a paste.

• Powder the sugar finely in a mixie.
• Add the powdered sugar to the above ground chana dal and keep stirring it on a medium flame in a hard bottomed vessel.Do not stop stirring.
• The sugar will melt and at one point you will see that the mixture does not stick to the tava on stirring.It will be as shown below.At that point switch off the flame.
• The filling for the poli is ready.

• Do not make balls of the dough initialy itself as we do for roti .Do it as and when needed.
• Make a big lemon sized ball out of the dough and slightly smaller size out of the filling.
• Roll the dough on little maida flour and spread it to a circle of diameter say 10 to 15 cm.
• Keep the filling inside it and cover with the dough hence making a round shape again.(As we do for the paratha).

• Roll it over maida flour and and spread it again like a roti.Sprinke maida flour as and when needed so that it does not stick to the roller.
• Make sure your tava is sufficiently hot(not super hot) before putting your poli.
• Put the poli over tava and when you see small bubbles turn it upside down.Similarly topple it when you see bubbles on other side too.Remove it fron the tava,when you see brown spots on either side.

Apply half a tsp of ghee on either sides and spread it across the poli.

Yummy polis are ready.Serve hot.

Rava Dosa

Ingredients:

=========

Rava/Sooji - 1 cup

Maida - 1/4 cup

Rice flour - 1/2 cup

Ginger - a small piece

Green chillies - 3 to 4

Coriander leaves - a small bunch

onion - 1 large

cumin seeds - 2 tsp

crushed pepper - 1 tsp

shredded coconut - 3 tsp

salt - to taste

water - to make the batter

curd - 2 cups

Method:

• Mix rava,rice flour and maida with curd and add enough water to it and mix until no lumps are formed.
• The batter should be thin enough to pour it over the pan,it should not have spreading consistency.
• keep this aside for 10-15 mins.
• Add finely chopped onion,ginger chopped,coconut,salt,green chilli paste,coriander,chopped curry leaves,jeera and slightly crushed pepper corns to it and give a proper mix.
• Now check the consistency of batter as the rava absorbs water,check it and add enough water if required to get the pouring consistency.
• Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
  
• Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan).
• Let it initially cook on medium flame for 1-2 mins and remove the lid and increase the flame later and cook for another 2 mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.
  
• Remove it from the pan and fold it in any of the three ways I have shown or into a regular half fold.Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
  
• Reduce the flame for one minute and start prepare the next dosa.Do not pour the batter on high flame.Always stir the batter before preparing the next dosas.
  

Serve it hot right from the pan and on to the plate with coconut chutney.

Other serving suggestions:

• You can make it Rava masala dosa by placing potato mixture(the way we prepare for masala dosa) and fold it and serve with coconut chutney.
• You can add finely chopped dry fruits like cashews,raisins and badam to the batter and make Dry fruit rava dosa which tastes very nice where you get to taste in every bite of the dosa.
• you can add finely chopped Tomato and little haldi to the batter and make to get a tangy twist to the rava dosa.It will be more colorful and flavorful.

Note: The Batter can be kept in fridge for next day usage.