Rava Kesari

Ingredients:
Rava - 1 cup
Sugar - 1¾ cup
Water - 3 cups (you may replace part or whole of it with milk)
Cashews - 10 to 15
Ghee - 1/2 cup
Cardamom Powder - 1/2 tsp
A pinch of food color (optional)

Method:
Roast the rava in a tablespoon of ghee until it has a light golden color and set aside. Fry the cashews in ghee and set aside. Bring 3 cups of water (or milk) to boil, then reduce the flame and add the roasted rava in a steady stream while constantly stirring with a wooden spoon. Stir until the mixture begins to thicken, then add the sugar, cardamom powder, food color and ghee, and mix very well. Add ghee little by little until the kesari leaves the sides of the pan. Stir in cardamom powder and fried cashews. Spread on a greased plate and cut into small pieces or serve warm in a bowl.

Rava Dosa

Ingredients:

1 cup rava
1/2 cup Rice flour
1/4 cup Maida
1 cup slightly diluted curd
2 medium onions finely chopped (optional)
1" ginger,grated or finely chopped
3 tbsp coriander finely chopped
1 tbsp finely chopped curry leaves (optional)
1 tsp finely chopped green chillies
2-3 tbsp grated fresh coconut
1 tbsp cumin seeds
1 tsp slightly crushed pepper corns
salt to taste
1 1/2 to 2 cups water approximately

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 over the pan, but not so thin that it disperses
Keep this aside for 10-15 minutes
Add finely chopped onion, ginger chopped, coconut, salt, green chilli paste, coriander, chopped curry leaves, jeera and slightly crushed pepper corns to it and mix well.
Now check the consistency of the batter as rava absorbs water, add enough water to get it back to pouring consistency

Heat tawa till just smoking hot
Pour a ladle full of dosa batter from the outer edge of the tawa in a circular motion to the centre, fill all major gaps. But do not try to fill the small gaps, those gaps help in making the dosa crispier.This is a very important step in making rava dosa.The crispiness depends on the way you pour the batter on the tava and also on managing the flame (heat of the tawa) while cooking the dosa.



Pour oil over the dosa and cover with a lid. Let it cook initially on medium flame for 1-2 minutes, then remove the lid and increase the flame, and cook for another 2 minutes until you see brown/red patches. (No need to turn the dosa).
Remove it from the pan and serve immediately
Reduce the flame for one minute and start to prepare the next dosa. Do not pour the batter on high flame. Always stir the batter before preparing the next dosa.
Serve it hot right from the pan and on to the plate with chutney or sambar.