Wheat Rava Roast

Extremely crispy and thin dosa, this can stay soft even on packing for hours to consume. Idli batter is not in stock! Time is short to make any dish! no worries… this recipe will help you. I have used to prepare Rava roast with plain flour and Rava, but this is another fabulous dosa variety to have with any side dishes mostly, Tomato Therakkal or Red chili garlic chutney suits more, even Coconut chutney serves the same.

Always I like to try some different recipes by simple ingredient change which does not make any major difference in the taste of the original flavor if I feel it is good for health and yummy when compared, then it will be added as my regular ingredients of the preparation.

This is one can be considered in that case of my regular method of preparation,

Wheat Rava Roast

Ingredients to prepare:

Wheat flour-1 cup

Rava White(Sooji)-3/4 cup

Rice flour-1/4 cup or 3 tbsp

Salt-1/2 tsp

Turmeric powder-2 pinches

Pepper corns and cumin coarsely crushed-1/2 tsp

Ginger finely chopped-1 tsp

Coriander leaves and curry leaves-3 tbsp

Butter milk-1/2 cup

For Preparation:

Mix all and set for 15 minutes. Stir well add water to the pouring consistency use a cup to pour the batter on a hot pan, not Laddle.

Heat Iron Tawa, pour the batter from the outer circle of the pan to inner, so the batter will not flow on top of the filled layer.

sprinkle some oil, actually, it does not consume more oil it is up to your preference of adding oil.

When it gets roasted around, flip and cook the other side.

It will be very thin and delicious hope you will enjoy it. serve with any desired side dish. Even with grated jaggery will be good children will enjoy it.


Turmeric powder is optional, you can add chili powder if preferred.

Should mix very diluted to get thin roast. Do not use laddle for spreading

Chopped onion and cashews can be sprinkled on top immediately on the batter is poured.

Wheat Ragi Mini Bread

Wheat+Ragi Mini Bread:

Rich in Iron, Calcium, fibre and gluten-free. It’s packed with calcium, good carbs, amino acids and Vitamin D. Easy to prepare, healthy to have as breakfast. Tomato chutney and the combination of coconut chutney will enhance the taste to enjoy the breakfast, simply awesome with powdered sugar cane jaggery. (Nattu chakarai)

A whole grain is one which contains all three parts of the kernel – the bran, germ and endosperm while refined grains are processed to retain only the endosperm. This makes whole grains healthier as they contain the fibre-dense bran and along with other essential nutrients that are not lost due to processing.

Wheat Ragi roti
Wheat Ragi roti


Wheat flour -1 cup

Ragi flour-1 cup

Rice flour-1/4 cup

Buttermilk 1/4 cup

Water-2 cups

Salt-1 tsp

Cumin seeds-1/2 tsp crushed


Green Chilli-1

Curry leaves+ coriander leaves


  1. Chop onion, green chilli, Curry leaves and coriander leaves.
  2. Add above mention flour items in a wide bowl add buttermilk and water mix well without any lumps.
  3. Add chopped veggies, salt and crushed cumin.
  4. let it sit for 5 minutes, Heat mini uthappam pan, pour on it and cook both the sides, sprinkle some oil or butter while making.

    Wheat Ragi roti
    Wheat Ragi roti

    Serve hot with the desired combination as mentioned above.

Tomato Dosa / Thakkali Dosai

Tomato dosa / Thakkali Dosai:

Dosa varieties are really interesting breakfast to all age people. An appealing look and delicious taste of this Tomato dosa will please us to have more numbers. Simple and flavourful tomato dosa can be served with pudhina chutney or it will be tasty by itself on adding chilli and aromatic garlic or ginger while grinding.



Idli rice -1 cup

Urad dal-1/4 cup flat top

Methi seeds-1/2 tsp

Tomato, red ripen- 3 or 1/4 kg

Garlic or Ginger up to your desire

Cumin seeds-1/2 tsp

Red chilli or chilli powder-1 tsp

Method to prepare:

1.Soak rice, Urad dal and methi seeds for 2 to 3 hours, cut tomatoes roughly.

2. Add Ginger or Garlic, tomatoes, cumin seeds, chilli powder, soaked rice and dal, grind to a smooth batter.


3. No need  to fermentation add some chopped coriander leaves and salt mix well.

4.Heat dosa pan, take a ladle full of batter and spread it to a thin dosa.


5.Cook on both the sides by turning it.


6. Hot red tomato dosa is ready, serve it with coriander or pudhina chutney.

Tomato dosai / Thakkali Dosai
 Tomato dosa / Thakkali Dosai


Roast Variety / Dosai Variety

Roast Variety / Dosai Variety:

1.Ragi Roast:



2. Mixed Millet Roast:


Multigrains roast

3. Types of Dosa ideas for kids:


Cheese Roast

4. Multi Grain Roast:



5. Mini Uthappam:

http://wp.me/p1o34t-KyMini uthappam


6. Rava Roast:


Rava Roast

7. Chettinad special Appam:



Republic day Breakfast:


Republic day specia

9. Mudakathan Dosai:


Mudakathan keerai Dosai

10. Ilan Dosai:

http://wp.me/p1o34t-4EIlan Dosai11. Red Rice Roast:


Red Rice Roast

12. Set Dosai:


Set dosai

13. Roast varieties:


Podi Roast

14. Maravalli Kizhangu (Tapioca Dosai):


மரவள்ளி கிழங்கு தோசை / Tapioca Roast


15. Kodo millet 

16. Pearl millet roast:

17.Wheat Dosa:



Roast varieties

Roast Varieties:

Varieties of roast mouth watering by its title. Everybody likes to have roast, it is an incomparable and flavorsome dish. No need to make side dish is another advantage of this roast. Crispy and crunchy Onion roast and Podi roast, Crispy, creamy Cheese roast, Crispy and caramelized sugar and nuts roast, Crispy and aromatic Ghee roast, awesome breakfast.


1.  Dosa batter should not be more watery or too thick like idly batter.

2.  Add a teaspoon of methi seeds along with urad while soaking for dosa batter, this helps to make more crispy roast and golden brown in colour,

3. Grind smoothly to make thin dosa.

Do not ferment for a long time.

Method to prepare:

Cheese – 1 1/2 tbsp (mozerella)

Oil -1 tsp to smear around the roast

Chopped onion and coriander leaves can be mixed with cheese, to make it more flavourful.

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle cheese  on the thin dosa , smear some oil around the dosa, cook until it gets slightly golden brown around fold it to a semi circle gently.

Toast it on both the sides by pressing on it. Cheese roast is ready.

Cheese Roast
Cheese Roast

Onion Roast:

Finely chopped Onion 2 tbsp

Oil 1 1/2 tsp

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle chopped Onion on the thin dosa press it slightly and gently, such that onion sticks on the dosa well, smear some oil around, cook until it gets slightly golden brown around, fold it to a semi-circle gently.

Toast it on both the sides by pressing on it. Onion roast is ready.

Onion Roast
Onion Roast

Podi Roast:

Idly Podi 1 tbsp

Oil to smear around 2 tsp

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle Podi on the thin dosa as soon as you made dosa on the pan , smear some oil around, cook until it gets slightly golden brown around, fold it to a semi-circle gently.

Toast it on both the sides by pressing on it. Podi roast is ready.

Podi Roast
 Podi Roast

Ghee Roast:

Ghee 1 tbsp

Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Smear some ghee around, cook until it gets slightly golden brown around.

Toast it on both the sides by adding rest of the ghee. Ghee roast is ready.

Ghee roast
Ghee roast

Sugar Roast:

Ghee 2 tsp

Sugar-2 1/2 tsp

Chopped nuts 2 tsp


Heat pan, take a ladle full of dosa batter pour it in the center of the hot pan and spread it into a circular motion as much thin as you can.

Sprinkle sugar and nuts on it such that it spreads evenly on the thin dosa, smear some oil around, cook until it gets slightly golden brown around, fold it to a semi-circle gently.

Toast it on both the sides by pressing on it. Sugar and nuts roast is ready.

Sugar roast gets brown fast so be carefull do not heat pan in high flame.







Protein rich Adai  is a highly nutritional dish served  for breakfast as a heavy meal. Crispy, mild spicy and toothsome adai with healthy dals and spices. Great combination with powdered jaggery or any chutney from your repertoire.

Dals are very commonly used in the Indian cuisine. It is hard to find an Indian household that does not stock up different types dals. As dals have to prepared on a daily basis, we need to have a lot of dals on board to maintain the variety. Besides dals are types of pulses that have many nutritional values. The health benefits of dals in general is that they are very rich in proteins. As many Indians are vegetarians, these different types of pulses provide them with main source of vegan proteins. That is why, all the different types of dals are very important for the typical Indian diet. Apart from the general health benefits of dals, each type of dal has its own set of nutritional values. So it is advisable to have a mix of all these dals in your diet. Some types of dals are healthier when compared to others. For example, the black gram dal and moong dal are hailed has the healthiest among the dals. Others like masoor dal have health benefits too but they also have some side effects. Read more at: http://www.boldsky.com/health/nutrition/2013/ten-types-of-dals-their-health-benefits-035300.html


Ingredients: yield 14 to 16 Adai medium size

Toor dals-100 gms

Moong dal-100 gms

Raw rice-100 gms

Channa dal -100 gms

Dry red chili-4 nos

Urad dal-50gms

Fennel seeds-1 tsp

Cumin seeds-1 tsp

Garlic – 4 pods or Ginger -1 inch as you prefer

Sago-1 tbsp

Ingredients to mix in batter:

Onion-1 big

Curry leaves-2 twig

Coriander stalks-3

Coconut grated-2 tbsp

Turmeric powder-1/4 tsp

Salt-1 tsp


1. Wash and soak all above mentioned Ingredients-1 for 2 hours.


2. Coarse grind to a thick batter,add sago finally for a second or 2.



3.Chop all the above-mentioned Ingredients -2 and mix turmeric,coconut and salt.



4.Heat tawa greas with little oil ,take ladle full of adai batter and make little thick dosa.


5. When it is cooked turn otherside and pour oil around cook in medium flame, till golden yellow.







Set dosai

Set dosa:

We are never bored with dosa varieties. Thick and mini dosa is served in two as set, so it is named as set dosa it will be soft and yummy when compared to normal dosa.The spongy feel which melts in the mouth will make you  crave for more. In hotels they mix all rest over batter and make it to thick mini dosa topping with colourful veggies, at the same time when you prepare at home we make it with specific ingredients of set dosa and proper fermentation which gives you wonderful spongy and puffy, delicious set dosa.

Set dosai
Set dosa


Raw rice-1 cup

Par boiled rice-1 cup

urad dal-1/2 cup

Methi seeds-1 tsp

Poha (rice flakes) -1 cup


Carrot grated-2 tbsp

Onion finely chopped-2 tbsp

Coriander leaves-2 tbsp

Idly podi 2 tbsp

Oil-2 tbsp

Method to prepare:

1. Wash and soak both rice, urad dal and methi seeds for about 2 hours, Soak poha (Aval)separately.

2. Grind  soaked poha first for 2 to 3 minutes then add other ingredients, grind all together to a  smooth batter,collect batter in a vessel, add salt and beat well with your hand to get mixed well, close and keep aside to get fermented for 6 hours or overnight.

3.The next day batter will be raised up and ready to make set dosa.

4. Heat dosa pan grease pan with oil, take ladle full of dosa batter and pour to the middle of the hot pan as shown in the picture.


5, Sprinkle some carrot, coriander leaves and onion on top pour 1/2 tsp of oil on its edges around allow it to cook at the edges,turn other side and cook for a minute,Toppings can be done up to your interest.



11749837_929598730415071_1198694734_n6. Serve set dosa with pudina chutney or coconut chutney.

set dosai
set dosa


Multi grain roast

Multigrain roast:

Multi grains are becoming famous among sweet and Karam recipes. Versatile recipes can be prepared with these multi millets. Dosa is a very easy, simple and delicious dish liked by all age categories, healthy grains are mixed together to gain the balanced nutrients from grains. Actually, all leftover grains (1 cup ) was leftover, so I planned to prepare this roast without wasting it.

The same batter made for dosa can be used to prepare Kuzhi paniyaram also, by some chopped onions, green chilli, and curry leaves, heat oil season it and saute for a while, then mix the sauteed ingredients in the batter, mix well and prepare kuzhi paniyaram.

Multigrains roast
Multi grains roast


Pearl millet flour(Kambu)-1 heap cup

Red millet flour (Ragi)-1 heap cup

Wheat flour (Gothumai mavu)-1 heap cup

Red rice (sivapparisi)-1 flat cup

Urad-1/4 cup

Methi seeds-1 tsp

Salt 1 heap tsp


Method to prepare:

Wash and soak red rice, urad dal and methi seeds, soak for 2 hours and grind to a smooth batter.

In a wide vessel, add pearl, red millet, and wheat flour to the ground batter, add salt along with it, mix well without any lumps.


The mixed batter should be at dosa batter consistency, allow it to ferment for 6 to 8 hours.

Heat Tawa, take a ladle full of batter, from center spread to a thin dosa, sprinkle some finely chopped onion if you prefer, drizzle some oil or ghee around, turn and cook the other side to make it crispy roast.

Serve this roast with mixed vegetable sambar and red chutney.



Rava Roast

Rava Roast:

Tawa special Rava Roast is loved by all, its crispiness and wonderful taste tempt us to eat more in numbers.It is appreciated with sambar and coconut chutney or any chutney from our repertoire will be accompanied with this Rava Roast and great to enjoy.

We have many Dosa and Roast varieties to enjoy, but the wonderful crispiness can be enjoyed only in Rava roast, simple and easy with few steps,easy to make at home in few minutes of effort,no need to rush to the hotel for this tasty, crispy Rava roast. It is an wonderful choice in case of no Idly or  dosa batter available at home.

Measurement of Rava roast varies from person to person according to their interest,like Rice flour -3 cups and Rava 1 cup,or equal measurement.

Rava Roast
Rava Roast

Ingredients: 8 to 10 roast approximately

Rava (Semolina)fine variety-1 cup

Rice flour-1 cup

Maida flour-1/4 cup used as a blending agent

Curd-1/2 cup (optional)

Onion-1 finely chopped

Ginger-2 tsp grated

Pepper corns-1 tsp

Cumin seeds-1 tsp

Curry leaves-2 tsp chopped

Coriander leaves-2 tsp Chopped

Green chilli-2 nos chopped

Mixed nuts like Cashew and Badam chopped-1 tbsp

Method to prepare:

1.In a deep vessel add fine semolina(Rava) ,Rice flour and Maida(plain flour) mix all together with one cup of water and curd,add salt and stir it well set aside for 30 minutes.

2.Heat pan with one teaspoon of oil splutter cumin seeds and pepper corns,add chopped Onion,Grated Ginger,Green chilli, Curry leaves and Coriander leaves.Saute well for one minute and add this mixture to the diluted batter,sprinkle some freshly crushed pepper.

11069833_861846283856983_1758254986_o (1)

3.The Rava Roast batter should be very thin and diluted because that it helps to make more holes in it,which is the secret to make crispy roast.

Batter consistency as rasam we make.


4.Heat Tawa in high flame once done pour couple of ladle full of batter from a height outward to the middle in circular motion, so that it forms small holes. Don’t Spread the batter.Just pour it thinly here and there connectedly.

Note:Stir it well in between, before making every dosa.

5.Drizzle some oil and let it close and cook for couple of minutes or till it turn golden. Flip over and cook for a minute.

Remove and Serve with any chutney from your repertoire.Tasty Crispy Rava roast is ready.



Red Rice Roast

Red Rice Roast:

(Sigaparisi Dosai)

Everyone likes roast or Dosa and it is common, but,What is so special in this “Red Rice Roast”? Its completely nutritious and tasty,Brown rice is rich in fiber, more nutritious and is always a better choice over white rice when it comes to health. It helps lower cholesterol and prevents weight gain.

Red Rice Roast
Red Rice Roast


Red rice-2 cups

Boiled rice-1 cup

Urad dal-1/2 cup,heaped top measurement

Methi seeds-1 tsp

Method to follow:

1.Soak and grind all to a smooth batter(as we do for normal Dosa batter).

2.Allow it to Ferment at least for 5 to 6 hours.


Heat Dosa pan,take a ladle full of batter and pour it in to the centre of the pan,spread in circular motion to a thin Dosa,Drizzle some oil around.

Red rice dosa
Red rice dosa


When the sides leave the pan and forms reddish brown turn, flip off and cook to get crispy roast.

Serve with red chutney,Tiffin sambar or any Thovayal

Note :Add finely chopped onion ,ginger,coriander and curry leaves for more taste.