How to make Instant Rawa Dosa Waffle - SK Khazana -

Traditional rawa dosa batter made into a waffle and served.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Salt (नमक)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Instant Rawa Dosa Waffle - SK Khazana checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Sesame Corn Toast Apple Cinnamon Toast, SK Khazana Tadka Bread Paneer Rolls

Instant Rawa Dosa Waffle - SK Khazana

Instant Rawa Dosa Waffle - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Instant Rawa Dosa Waffle - SK Khazana Recipe

  • Semolina (rawa/suji) 1 1/2 cups

  • Salt to taste

  • Milk 1 cup

  • Carrot peeled 1 small

  • Red pumpkin (bhopla/kaddu) peeled 100 grams

  • Oil 2 tablespoons + for grilling

  • Mustard seeds 1/2 teaspoon

  • Sesame seeds (til) 1/2 teaspoon

  • Split Bengal gram (chana dal) 1/2 teaspoon

  • Green chillies chopped 2-3

  • coriander leaves chopped 2 tablespoons

  • Green peas 1/4 cup

  • Sambhar powder 1 tablespoon

  • Yogurt 1 cup

  • Baking soda 1/2 teaspoon

  • Coconut Chutney to serve

  • Molagapodi (gun powder) to serve

Method

Step 1

Mix together semolina, salt, milk and 1 cup water and mix well. Set aside for 15-20 minutes. Grate carrot and pumpkin, set aside.

Step 2

For the tempering, heat oil in a non-stick pan, add mustard seeds and let them splutter. Add sesame seeds, split skinless Bengal gram, carrot and sauté for 1 minute.

Step 3

Add green chillies, coriander, green peas and mix well. Add salt, sambhar masala and sauté for 1-2 minutes.

Step 4

Add yogurt in the semolina mixture and mix well. Add the tempering into the semolina-yogurt mixture and mix well.

Step 5

Preheat a waffle machine, grease with oil using curry leaves and pour a portion of the prepared batter. Close the lid and cook till golden brown and crisp. Transfer on to a worktop and cut into 4 parts.

Step 6

Serve hot with coconut chutney and gun powder.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.