Ingredients:

For the Dosa Batter:

• 1 cup Mughni Gold Rawa
• 1/2 cup rice flour
• 1/4 cup yogurt (curd)
• Water (as needed)
• Salt to taste

For the Masala Filling:

• 2 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Oil for cooking

For the Dosa Topping:

• Finely chopped coriander leaves
• Grated coconut (optional)

Instructions:

1. Prepare the Dosa Batter:

   • In a mixing bowl, combine Mughni Gold Rawa, rice flour, yogurt, and enough water to make a smooth batter. The consistency should be similar to regular dosa batter. Add salt and mix well. Allow the batter to rest for about 30 minutes.

2. Prepare the Masala Filling:

   • In a pan, heat oil. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves.
   • Add chopped onions and green chili. Sauté until the onions turn translucent.
   • Add turmeric powder, red chili powder, and salt. Mix well.
   • Add the boiled and mashed potatoes. Mix everything together to create the masala filling. Cook for a few minutes and then turn off the heat. Keep the filling aside.

3. Cooking the Dosa:

   • Heat a non-stick or cast iron dosa pan. Spread a ladleful of the dosa batter on the hot pan in a circular motion to form a thin layer.
   • Drizzle a little oil around the edges of the dosa and over the top.
   • Once the edges start to lift and the dosa turns golden brown, place a portion of the prepared masala filling in the center of the dosa.
   • Fold the dosa from both sides to cover the filling and create a roll or semi-circle shape.
   • Cook for a minute until the dosa becomes crispy and golden. Flip the dosa if needed and cook the other side.

4. Serve:

   • Carefully remove the Rawa Masala Dosa from the pan and place it on a serving plate.
   • Garnish with finely chopped coriander leaves and grated coconut if desired.
   • Serve hot with coconut chutney, tomato chutney, or sambar.

Enjoy the delightful flavors and textures of this Rawa Masala Dosa made with Mughni Gold Rawa. It’s a perfect dish to enjoy for breakfast, brunch, or even as a light dinner option.

Ingredients:

For the Idli Batter:

• 1 cup Mughni Gold Rawa
• 1/2 cup yogurt (curd)
• 1/2 cup water (adjust as needed)
• 1/2 teaspoon baking soda
• Salt to taste

For the Tempering:

• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Few curry leaves, chopped
• 1 green chili, finely chopped (adjust to taste)
• 1/2 inch ginger, grated

For Garnishing:

• Finely chopped coriander leaves
• Grated coconut (optional)

Instructions:

1. Prepare the Batter:

   • In a bowl, combine Mughni Gold Rawa, yogurt, and water. Mix well to form a thick batter. Allow the batter to rest for about 30 minutes, allowing the rawa to absorb the moisture and swell.
   • After 30 minutes, check the batter consistency. It should be thick yet pourable. If needed, adjust the consistency by adding a little more water. Add salt and mix well.

2. Prepare the Tempering:

   • In a small pan, heat oil. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves.
   • Add chopped green chili and grated ginger. Sauté for a minute until the flavors are infused into the oil. Turn off the heat and allow the tempering to cool slightly.

3. Combine Batter and Tempering:

   • Add the tempering to the idli batter and mix well. The tempering adds a delightful flavor to the idlis.
   • Just before steaming, add baking soda to the batter and mix gently. The baking soda helps in making the idlis soft and fluffy.

4. Steam the Idlis:

   • Grease the idli molds with a little oil. Pour the batter into the molds, filling each mold about 3/4 full.
   • Steam the idlis in an idli steamer or a regular steamer for about 10-12 minutes or until a toothpick inserted into the center of an idli comes out clean.
   • Allow the idlis to cool slightly before removing them from the molds.

5. Serve:

   • Carefully remove the soft Rawa idlis from the molds using a spoon.
   • Garnish with chopped coriander leaves and grated coconut if desired.
   • Serve the idlis hot with coconut chutney, tomato chutney, sambar, or any preferred accompaniment.

Enjoy the light and fluffy texture of these Soft Rawa Idlis, made with Mughni Gold Rawa. These idlis are a wonderful addition to your breakfast or snack menu, offering a wholesome and satisfying meal.