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Homemade plain Rava Dosa- Crispy and Tasty

Homemade Plain Rava Dosa Close-up

Mumbai street cafe chef making 'Dosa'

 

Dosa is a fermented crepe or pancake made from rice batter and black lentils.

 

It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as major metros such as Mumbai and Dehli. Its also being popular in Sri Lanka.

 

Dosa is also popular in Singapore where the name Thosai is more common and in Myanmar as Toshay.

 

A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1.

 

The batter is allowed to sit overnight and ferment. Sometimes a few fenugreek seeds are added to the rice-dal mixture. The rice can be uncooked or parboiled.

 

The mixture of urad dal (black lentils) and rice can be replaced with highly refined wheat flour to make a maida dosa, or semolina for a rava dosa.

 

A thin layer of the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake.

 

A dosa is served hot, either folded in half or rolled like a wrap.

How to make rava dosa is a very simple recipe with minimal ingredients but a nightmare to most of us, as we don’t get the lacy and porous texture like restaurant ones. There is no such hidden secrecy in the recipe, the only tricky part that has to be noted here is the batter consistency and the tawa should be extra hot before making the dosa. I had been hooked to this recipe for the past 3 to 4 years, and whenever I run out of idli batter, I immediately prepare this Instant Onion rava dosa recipe as it doesn’t require soaking, grinding or fermenting process. Undoubtedly, it goes very well with hotel sambar, coconut chutney, kara chutney etc.

 

asmallbite.com/category/sidedish/dosa/

India, Heritage Food, Rava Dosa or Rawa Dosa; thin like a crêpe but crispy, made from semolina batter instead of rice & not fermented, especially the Mumbai/Bombay Rava. The batter can be spiced-up with ginger paste, chopped green chilies, cumin seeds, crushed black pepper & curry leaves. A thin layer of the batter is spread onto a hot pan, by pouring it over the pan, unlike other Dosas where a ladle is used, baked until it becomes really crispy on one side. Dosa is served hot, folded & with chutneys. Rava Dosa is usually considered a snack or fast food & not stuffed.

Basically from Udipi, Karnataka, Dosas spreaded all over south India & each region created its particular style.

Other popular variations are the traditional Masala Dosa, stuffed with a kind of spiced potato stew, served with onion & coconut Chutney or Kal Dosa, backed thick like a spongy pancake.

Masala Dosa was quoted in the top ten tasty foods of the world in 2012.

 

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As far as standard breakfast eats are concerned, you can choose from the popular uppittu (roasted semolina laced with chillies, coriander leaves, mustard and cumin seed,) idli-sambar (steamed rice cake and curry,) thatte idlis (flat idlis,) masala dosa (pancake with curried potato filling,) set dosa, rava dosa, puri palya, uthapam, vada sambar or kesari bhath (a sweet made of semolina and sugar laced with saffron,) and lots more.

the filling is Potato Chickpea Masala.

Blogged @At Home In The Kitchen.

Lovely ambiance, Excellent service, Exceptional Food.

 

To eat at an Indian Restaurant and not to have at least four of their various breads is close to a gustatory sacrilege! Here are some of the breads that *may* be available:

 

Indian breads

 

Luchi is a deep fried flatbread

 

Parotta is a layered flatbread

 

A stack of pathiri – pancakes prepared with rice flour

 

Pesarattu is prepared with batter of green gram (moong dal)

 

Appam – a type of South Indian pancake made with fermented rice batter and coconut milk

 

Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh

 

Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.

 

Bhatoora – fluffy deep-fried leavened bread from North India

Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan.[2] It is a common staple food in South Asia

Cheela – see Pesarattu

 

Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharastra.

 

Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder

 

Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)

 

Dosa – a fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.

 

Benne dose — type of dosa which traces its origin from the city of Davangere in Karnataka

 

Rava dosa – crêpe of South India

 

Neer dosa – crêpe prepared from rice batter. It is light type of dosa.

 

Idli – rice and fermented black lentil batter that is steamed

 

Kachori – unleavened deep-fried bread with lentils filling

 

Khakhra – thin crackers made from mat bean, wheat flour and oil

 

Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)

 

Luchi – deep-fried flatbread

 

Naan – an oven-baked leavened flatbread

 

Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat

 

Paratha – flatbread that originated in the Indian subcontinent

Aloo paratha

Gobhi paratha

 

Parotta – layered flat bread of Kerala[3] and some parts of Southern India, notably in Tamil Nadu made from maida flour

 

Pashti – flatbread prepared with rice flour and pan fried in ghee

 

Pathiri – pancake made of rice flour

 

Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[4]

 

Pesarattu – crepe-like bread that is similar to dosa

 

Phulka – see chapati

Pitha – a type of cake, dim sum or bread common in Bangladesh and India,

 

Manda Pitha – steamed Pitha

 

Puran Poli – traditional type of sweet flatbread

 

Puri – unleavened deep-fried bread

 

Roti – flat bread originating from South Asia

Akki rotti

Jolada rotti

Makki di roti

Ragi rotti

Rumali Roti

 

Sheermal – saffron-flavored flatbread

 

Taftan – a leavened bread from Uttar Pradesh

 

Tandoor bread – baked in a clay oven called a tandoor

 

Thalipeeth – savoury multi-grain pancake popular in Western India

 

Uttapam – dosa-like dish made by cooking ingredients in a batter

 

((Sanna))- Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweetners

 

((Kori Rotti))-A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.

 

Thanks Wikipedia

Rava Dosa (Semolina) with accompaniments

Lovely ambiance, Excellent service, Exceptional Food. The thin bread above is papadum.

 

To eat at an Indian Restaurant and not to have at least four of their various breads is close to a gustatory sacrilege! Here are some of the breads that *may* be available:

 

Indian breads

 

Luchi is a deep fried flatbread

 

Parotta is a layered flatbread

 

A stack of pathiri – pancakes prepared with rice flour

 

Pesarattu is prepared with batter of green gram (moong dal)

 

Appam – a type of South Indian pancake made with fermented rice batter and coconut milk

 

Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh

 

Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.

 

Bhatoora – fluffy deep-fried leavened bread from North India

Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan.[2] It is a common staple food in South Asia

Cheela – see Pesarattu

 

Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharastra.

 

Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder

 

Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)

 

Dosa – a fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.

 

Benne dose — type of dosa which traces its origin from the city of Davangere in Karnataka

 

Rava dosa – crêpe of South India

 

Neer dosa – crêpe prepared from rice batter. It is light type of dosa.

 

Idli – rice and fermented black lentil batter that is steamed

 

Kachori – unleavened deep-fried bread with lentils filling

 

Khakhra – thin crackers made from mat bean, wheat flour and oil

 

Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)

 

Luchi – deep-fried flatbread

 

Naan – an oven-baked leavened flatbread

 

Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat

 

Paratha – flatbread that originated in the Indian subcontinent

Aloo paratha

Gobhi paratha

 

Parotta – layered flat bread of Kerala[3] and some parts of Southern India, notably in Tamil Nadu made from maida flour

 

Pashti – flatbread prepared with rice flour and pan fried in ghee

 

Pathiri – pancake made of rice flour

 

Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[4]

 

Pesarattu – crepe-like bread that is similar to dosa

 

Phulka – see chapati

Pitha – a type of cake, dim sum or bread common in Bangladesh and India,

 

Manda Pitha – steamed Pitha

 

Puran Poli – traditional type of sweet flatbread

 

Puri – unleavened deep-fried bread

 

Roti – flat bread originating from South Asia

Akki rotti

Jolada rotti

Makki di roti

Ragi rotti

Rumali Roti

 

Sheermal – saffron-flavored flatbread

 

Taftan – a leavened bread from Uttar Pradesh

 

Tandoor bread – baked in a clay oven called a tandoor

 

Thalipeeth – savoury multi-grain pancake popular in Western India

 

Uttapam – dosa-like dish made by cooking ingredients in a batter

 

((Sanna))- Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweetners

 

((Kori Rotti))-A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.

 

Thanks Wikipedia

Lovely ambiance, Excellent service, Exceptional Food.

 

To eat at an Indian Restaurant and not to have at least four of their various breads is close to a gustatory sacrilege! Here are some of the breads that *may* be available:

 

Indian breads

 

Luchi is a deep fried flatbread

 

Parotta is a layered flatbread

 

A stack of pathiri – pancakes prepared with rice flour

 

Pesarattu is prepared with batter of green gram (moong dal)

 

Appam – a type of South Indian pancake made with fermented rice batter and coconut milk

 

Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh

 

Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.

 

Bhatoora – fluffy deep-fried leavened bread from North India

Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan.[2] It is a common staple food in South Asia

Cheela – see Pesarattu

 

Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharastra.

 

Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder

 

Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)

 

Dosa – a fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.

 

Benne dose — type of dosa which traces its origin from the city of Davangere in Karnataka

 

Rava dosa – crêpe of South India

 

Neer dosa – crêpe prepared from rice batter. It is light type of dosa.

 

Idli – rice and fermented black lentil batter that is steamed

 

Kachori – unleavened deep-fried bread with lentils filling

 

Khakhra – thin crackers made from mat bean, wheat flour and oil

 

Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)

 

Luchi – deep-fried flatbread

 

Naan – an oven-baked leavened flatbread

 

Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat

 

Paratha – flatbread that originated in the Indian subcontinent

Aloo paratha

Gobhi paratha

 

Parotta – layered flat bread of Kerala[3] and some parts of Southern India, notably in Tamil Nadu made from maida flour

 

Pashti – flatbread prepared with rice flour and pan fried in ghee

 

Pathiri – pancake made of rice flour

 

Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[4]

 

Pesarattu – crepe-like bread that is similar to dosa

 

Phulka – see chapati

Pitha – a type of cake, dim sum or bread common in Bangladesh and India,

 

Manda Pitha – steamed Pitha

 

Puran Poli – traditional type of sweet flatbread

 

Puri – unleavened deep-fried bread

 

Roti – flat bread originating from South Asia

Akki rotti

Jolada rotti

Makki di roti

Ragi rotti

Rumali Roti

 

Sheermal – saffron-flavored flatbread

 

Taftan – a leavened bread from Uttar Pradesh

 

Tandoor bread – baked in a clay oven called a tandoor

 

Thalipeeth – savoury multi-grain pancake popular in Western India

 

Uttapam – dosa-like dish made by cooking ingredients in a batter

 

((Sanna))- Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweetners

 

((Kori Rotti))-A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.

 

Thanks Wikipedia

Lovely ambiance, Excellent service, Exceptional Food. What you see above is the Indian bread called Puri.

 

To eat at an Indian Restaurant and not to have at least four of their various breads is close to a gustatory sacrilege! Here are some of the breads that *may* be available:

 

Indian breads

 

Luchi is a deep fried flatbread

 

Parotta is a layered flatbread

 

A stack of pathiri – pancakes prepared with rice flour

 

Pesarattu is prepared with batter of green gram (moong dal)

 

Appam – a type of South Indian pancake made with fermented rice batter and coconut milk

 

Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh

 

Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.

 

Bhatoora – fluffy deep-fried leavened bread from North India

Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan.[2] It is a common staple food in South Asia

Cheela – see Pesarattu

 

Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharastra.

 

Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder

 

Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)

 

Dosa – a fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.

 

Benne dose — type of dosa which traces its origin from the city of Davangere in Karnataka

 

Rava dosa – crêpe of South India

 

Neer dosa – crêpe prepared from rice batter. It is light type of dosa.

 

Idli – rice and fermented black lentil batter that is steamed

 

Kachori – unleavened deep-fried bread with lentils filling

 

Khakhra – thin crackers made from mat bean, wheat flour and oil

 

Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)

 

Luchi – deep-fried flatbread

 

Naan – an oven-baked leavened flatbread

 

Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat

 

Paratha – flatbread that originated in the Indian subcontinent

Aloo paratha

Gobhi paratha

 

Parotta – layered flat bread of Kerala[3] and some parts of Southern India, notably in Tamil Nadu made from maida flour

 

Pashti – flatbread prepared with rice flour and pan fried in ghee

 

Pathiri – pancake made of rice flour

 

Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[4]

 

Pesarattu – crepe-like bread that is similar to dosa

 

Phulka – see chapati

Pitha – a type of cake, dim sum or bread common in Bangladesh and India,

 

Manda Pitha – steamed Pitha

 

Puran Poli – traditional type of sweet flatbread

 

Puri – unleavened deep-fried bread

 

Roti – flat bread originating from South Asia

Akki rotti

Jolada rotti

Makki di roti

Ragi rotti

Rumali Roti

 

Sheermal – saffron-flavored flatbread

 

Taftan – a leavened bread from Uttar Pradesh

 

Tandoor bread – baked in a clay oven called a tandoor

 

Thalipeeth – savoury multi-grain pancake popular in Western India

 

Uttapam – dosa-like dish made by cooking ingredients in a batter

 

((Sanna))- Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweetners

 

((Kori Rotti))-A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.

 

Thanks Wikipedia

Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Malaysia and Singapore.

 

HISTORY

Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, the earliest mention of dosa (as dosai) can be found in the Tamil literature of 6th century CE. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.

 

In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka.

 

NAMES

Dosa is known by several names:

dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey and thozay.

 

NUTRITION

Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.

 

PREPARATION

A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.

 

SERVING

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:

 

- Sambar

- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)

- Dry chutney (podi): a powder of spices and desiccated coconut

- Indian pickles

 

VARIATIONS

Though dosa typically refers to the version made with rice and lentils, many other versions exist.

 

Onion dosa: chopped and sautéed onions

Masala dosa: spiced potatoes

Rava dosa: rava or sooji

Ghee dosa: ghee

Wheat dosa: wheat flour

Moong dosa: Moong dal

Podi dosa: dry spices powder

Benne Dosa: butter

Roast: rice batter spread thinly and fried until crisp

Paper/Family/70MM roast: rice batter variants of roast

Vegetable dosa: steamed vegetables

Egg/Muttai dosa: egg

Ragi dosa: millet flour or ragi

Cauliflower/Gobi dosa: cauliflower

Mushroom dosa: mushroom

Paneer dosa: paneer

Greens/Keerai dosa: greens

Chow Chow dosa: chow chow

Vendhaya dosa: fenugreek

Babycorn dosa: baby corn

Cabbage dosa: cabbage

Noodles dosa: noodles

Set dosa: cooked only on one side and served in a set of three

Neer dosa: watery rice batter

Uppu Huli dosa: salt, tamarind paste

Kari dosa: Dosa topped with mutton. A specialty in Madurai.

 

MASALA DOSA

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala. Masala dosa was listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.

 

RELATED FOOD

- Pesarattu: a dosa-like preparation prepared from mung bean, which is typically served with a ginger and tamarind chutney

- Adai: a dosa-like dish prepared from a combination of lentils, namely urad, kadalai and moong paruppu.

- Appam/aappam/hopper : a pancake prepared from a combination of patted rice batter.The center is thicker and the outer rim is very thin. Served with sweet coconut milk.

- Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and crepe-like, it is a thick pancake. Uttapam is sometimes characterized as an Indian pizza.

- Chakuli pitha: batter contains more black gram and less rice flour

 

Is Rava Dosa, the most photographed South Indian delicacy? Its most famous for sure :)

Rava Dosa (Semolina) with accompaniments

  

It has been quite a while since I blogged - the last post is from the 24th of April. In yet another, but slightly different, attempt to resume blogging, I decided to revisit the archives from late April and here I present to you "Reflections - Central Business District - Singapore".

 

The Story:

 

Shot many moons ago - 22nd April 2012.

 

This one has a distinct story to it - as it is usual with most of my shots. However, it doesn't involve any adventures of sorts. However, there is a funny part to it though.

 

I very clearly remember the day that I made this shot. Unlike other Sunday Mornings when I sleep through without noticing daybreak, I had plans to attend a PhotoWalk conducted by the folks at ClubSnap (local discussion forum) who were celebrating their Anniversary. It was a street photography meetup - so I left my 24-105 L at home and packed only my 50mm and the 85mm 1.8 lenes. Also, I left my tripod at home, since I thought it was an overkill to lug around when doing street photography.

 

So my buddy @Jay Soni and I arrived at the venue that was proposed in the organizers - The Singapore Arts Museum about 10 minutes before the start of the walk (20 minutes late than the reporting time agreed before, but let us skip that part here!). Oddly enough, we didn't find a single photographer at the spot.

 

After a few minutes of curoiusly questioning passers by and quizzing anyone that remotely appeared to be a photographer, we came to realize the obvious mistake that we had made - We were at the Singapore ArtScience Museum and not the Singapore Arts Museum (SAM). What's even more funny is the fact that both of us came to the wrong spot, right on time!

 

@Jay left his camera at home because the organizers had promised that they had a few Fuji mirrorless cameras available for tests during the photowalk! So going our own ways was out of luck.

 

I shot this - a reflection of the CBD skyline on the lotus pool outside the ArtScience Museum - by putting my camera on the edge of the pool. It was so low and so close to the water to get the maximum reflection that one point some water touched the front element and ruined a couple of shots.

 

Anyway, after a few minutes, we packed up and took a taxi to SAM, albeit with little hope of catching up with the main group only to realize that they had already started the walk. We took to the street ourselves and strolled along the Bugis Area before briefly bumping into some people from the ClubSnap forum. By then, we were hungry and no mood to shoot and hence we parted our ways and headed up for to indulge in a few helpings of some awesome Pongal/Vada and Rava dosas at one of Little India's very many restaurants.

 

The Shot:

 

3 exposures, lined up and hand-blended in Photoshop. No tripod, camera rested on the edge of pool. 50mm. f/8. ISO 200. Canon 5D Mark 2.

  

TL;DR : My friend and I ended up at the wrong place with little and no camera equipment respectively. I happily snapped away for sometime and did one thing that we were meant to that day - eat a heavy brunch!

  

Lovely ambiance, Excellent service, Exceptional Food.

 

To eat at an Indian Restaurant and not to have at least four of their various breads is close to a gustatory sacrilege! Here are some of the breads that *may* be available:

 

Indian breads

 

Luchi is a deep fried flatbread

 

Parotta is a layered flatbread

 

A stack of pathiri – pancakes prepared with rice flour

 

Pesarattu is prepared with batter of green gram (moong dal)

 

Appam – a type of South Indian pancake made with fermented rice batter and coconut milk

 

Baati – hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh

 

Bhakri – round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka.

 

Bhatoora – fluffy deep-fried leavened bread from North India

Chapati – unleavened flatbread (also known as roti) from India, Nepal, Bangladesh and Pakistan.[2] It is a common staple food in South Asia

Cheela – see Pesarattu

 

Chikkolee – spicy wheat dish common in southern Andhra Pradesh and parts of Maharastra.

 

Chili parotha – essentially a plain paratha shredded into small, bite-sized pieces mixed with sauteed onions, tomatoes, and chili powder

 

Dhebra – made with pearl millet (bajra) flour, often flavoured with fenugreek leaf (methi)

 

Dosa – a fermented crêpe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Andhra Pradesh and Kerala.

 

Benne dose — type of dosa which traces its origin from the city of Davangere in Karnataka

 

Rava dosa – crêpe of South India

 

Neer dosa – crêpe prepared from rice batter. It is light type of dosa.

 

Idli – rice and fermented black lentil batter that is steamed

 

Kachori – unleavened deep-fried bread with lentils filling

 

Khakhra – thin crackers made from mat bean, wheat flour and oil

 

Kulcha – leavened bread eaten in India and Pakistan, made from maida flour (wheat flour)

 

Luchi – deep-fried flatbread

 

Naan – an oven-baked leavened flatbread

 

Papadum – thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat

 

Paratha – flatbread that originated in the Indian subcontinent

Aloo paratha

Gobhi paratha

 

Parotta – layered flat bread of Kerala[3] and some parts of Southern India, notably in Tamil Nadu made from maida flour

 

Pashti – flatbread prepared with rice flour and pan fried in ghee

 

Pathiri – pancake made of rice flour

 

Pesaha Appam – unleavened Passover bread made by the Saint Thomas Christians (also known as Syrian Christians or Nasrani) of Kerala, India to be served on Passover night.[4]

 

Pesarattu – crepe-like bread that is similar to dosa

 

Phulka – see chapati

Pitha – a type of cake, dim sum or bread common in Bangladesh and India,

 

Manda Pitha – steamed Pitha

 

Puran Poli – traditional type of sweet flatbread

 

Puri – unleavened deep-fried bread

 

Roti – flat bread originating from South Asia

Akki rotti

Jolada rotti

Makki di roti

Ragi rotti

Rumali Roti

 

Sheermal – saffron-flavored flatbread

 

Taftan – a leavened bread from Uttar Pradesh

 

Tandoor bread – baked in a clay oven called a tandoor

 

Thalipeeth – savoury multi-grain pancake popular in Western India

 

Uttapam – dosa-like dish made by cooking ingredients in a batter

 

((Sanna))- Spongy rice cake available at Coastal Karnataka and Goa, made from fermented or unfermented Rice batter with or without sweetners

 

((Kori Rotti))-A crisp dry wafers (about 1mm thick) made from boiled rice and served along with spicy Chicken curry. Usually available in A4 size packs and very popular bread in Coastal Karnataka.

 

Thanks Wikipedia

Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Malaysia and Singapore.

 

HISTORY

Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, the earliest mention of dosa (as dosai) can be found in the Tamil literature of 6th century CE. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.

 

In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka.

 

NAMES

Dosa is known by several names:

dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey and thozay.

 

NUTRITION

Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.

 

PREPARATION

A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.

 

SERVING

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:

 

- Sambar

- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)

- Dry chutney (podi): a powder of spices and desiccated coconut

- Indian pickles

 

VARIATIONS

Though dosa typically refers to the version made with rice and lentils, many other versions exist.

 

Onion dosa: chopped and sautéed onions

Masala dosa: spiced potatoes

Rava dosa: rava or sooji

Ghee dosa: ghee

Wheat dosa: wheat flour

Moong dosa: Moong dal

Podi dosa: dry spices powder

Benne Dosa: butter

Roast: rice batter spread thinly and fried until crisp

Paper/Family/70MM roast: rice batter variants of roast

Vegetable dosa: steamed vegetables

Egg/Muttai dosa: egg

Ragi dosa: millet flour or ragi

Cauliflower/Gobi dosa: cauliflower

Mushroom dosa: mushroom

Paneer dosa: paneer

Greens/Keerai dosa: greens

Chow Chow dosa: chow chow

Vendhaya dosa: fenugreek

Babycorn dosa: baby corn

Cabbage dosa: cabbage

Noodles dosa: noodles

Set dosa: cooked only on one side and served in a set of three

Neer dosa: watery rice batter

Uppu Huli dosa: salt, tamarind paste

Kari dosa: Dosa topped with mutton. A specialty in Madurai.

 

MASALA DOSA

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala. Masala dosa was listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.

 

RELATED FOOD

- Pesarattu: a dosa-like preparation prepared from mung bean, which is typically served with a ginger and tamarind chutney

- Adai: a dosa-like dish prepared from a combination of lentils, namely urad, kadalai and moong paruppu.

- Appam/aappam/hopper : a pancake prepared from a combination of patted rice batter.The center is thicker and the outer rim is very thin. Served with sweet coconut milk.

- Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and crepe-like, it is a thick pancake. Uttapam is sometimes characterized as an Indian pizza.

- Chakuli pitha: batter contains more black gram and less rice flour

   

Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Malaysia and Singapore.

 

HISTORY

Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, the earliest mention of dosa (as dosai) can be found in the Tamil literature of 6th century CE. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.

 

In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka.

 

NAMES

Dosa is known by several names:

dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey and thozay.

 

NUTRITION

Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.

 

PREPARATION

A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.

 

SERVING

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:

 

- Sambar

- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)

- Dry chutney (podi): a powder of spices and desiccated coconut

- Indian pickles

 

VARIATIONS

Though dosa typically refers to the version made with rice and lentils, many other versions exist.

 

Onion dosa: chopped and sautéed onions

Masala dosa: spiced potatoes

Rava dosa: rava or sooji

Ghee dosa: ghee

Wheat dosa: wheat flour

Moong dosa: Moong dal

Podi dosa: dry spices powder

Benne Dosa: butter

Roast: rice batter spread thinly and fried until crisp

Paper/Family/70MM roast: rice batter variants of roast

Vegetable dosa: steamed vegetables

Egg/Muttai dosa: egg

Ragi dosa: millet flour or ragi

Cauliflower/Gobi dosa: cauliflower

Mushroom dosa: mushroom

Paneer dosa: paneer

Greens/Keerai dosa: greens

Chow Chow dosa: chow chow

Vendhaya dosa: fenugreek

Babycorn dosa: baby corn

Cabbage dosa: cabbage

Noodles dosa: noodles

Set dosa: cooked only on one side and served in a set of three

Neer dosa: watery rice batter

Uppu Huli dosa: salt, tamarind paste

Kari dosa: Dosa topped with mutton. A specialty in Madurai.

 

MASALA DOSA

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala. Masala dosa was listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.

 

RELATED FOOD

- Pesarattu: a dosa-like preparation prepared from mung bean, which is typically served with a ginger and tamarind chutney

- Adai: a dosa-like dish prepared from a combination of lentils, namely urad, kadalai and moong paruppu.

- Appam/aappam/hopper : a pancake prepared from a combination of patted rice batter.The center is thicker and the outer rim is very thin. Served with sweet coconut milk.

- Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and crepe-like, it is a thick pancake. Uttapam is sometimes characterized as an Indian pizza.

- Chakuli pitha: batter contains more black gram and less rice flour

   

Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil Nadu, Telangana, Andhra Pradesh and Kerala. It is also popular in other parts of India, and other countries like Sri Lanka, Malaysia and Singapore.

 

HISTORY

Dosa is indigenous to South India; its exact birthplace in that region is a matter of conjecture. According to food historian K. T. Achaya, the earliest mention of dosa (as dosai) can be found in the Tamil literature of 6th century CE. According to P. Thankappan Nair, dosa originated in the Udupi town of present-day Karnataka.

 

In popular tradition, the origin of dosa is linked to Udupi, probably because of the dish's association with the Udupi restaurants. Also, the original Tamil dosa was softer and thicker. The thinner and crispier version of dosa, which became popular all over India, was first made in present-day Karnataka.

 

NAMES

Dosa is known by several names:

dosé, dosai, dhosa, dosey, dosay, doza, dozé, dozai, dhoza, dozey, dozay, thosa, thosé, thosai, thhosa, thosey, thosay, thoza, thozé, thozai, thhoza, thozey and thozay.

 

NUTRITION

Dosa, a common breakfast dish and street food, is rich in carbohydrates, and contains no sugar or saturated fats. As its constituent ingredients are rice and Urad Dal (Vigna mungo), it is gluten-free and becomes a complete protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits.

 

PREPARATION

A mixture of rice and urad dal (ulundu) that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 4:1 or 5:1. The batter is allowed to ferment overnight. After the overnight fermentation, batter is mixed with water to get the desired thickness. the batter is then ladled onto a hot tava (griddle) greased with oil or ghee (clarified butter). It is spread out evenly with the base of a ladle or bowl to form a pancake. A dosa is served hot, either folded in half or rolled like a wrap. It is also served usually with chutney and sambar. The mixture of urad dal and rice can be replaced with highly refined wheat flour or semolina.

 

SERVING

Dosa can be stuffed with fillings of vegetables and sauces to make a quick meal. They are typically served with a vegetarian side dish which varies according to regional and personal preferences. Common side items are:

 

- Sambar

- Wet chutney: examples include coconut chutney (a semisolid paste made up of coconut, dal (lentils), green chilli and mint or coriander)

- Dry chutney (podi): a powder of spices and desiccated coconut

- Indian pickles

 

VARIATIONS

Though dosa typically refers to the version made with rice and lentils, many other versions exist.

 

Onion dosa: chopped and sautéed onions

Masala dosa: spiced potatoes

Rava dosa: rava or sooji

Ghee dosa: ghee

Wheat dosa: wheat flour

Moong dosa: Moong dal

Podi dosa: dry spices powder

Benne Dosa: butter

Roast: rice batter spread thinly and fried until crisp

Paper/Family/70MM roast: rice batter variants of roast

Vegetable dosa: steamed vegetables

Egg/Muttai dosa: egg

Ragi dosa: millet flour or ragi

Cauliflower/Gobi dosa: cauliflower

Mushroom dosa: mushroom

Paneer dosa: paneer

Greens/Keerai dosa: greens

Chow Chow dosa: chow chow

Vendhaya dosa: fenugreek

Babycorn dosa: baby corn

Cabbage dosa: cabbage

Noodles dosa: noodles

Set dosa: cooked only on one side and served in a set of three

Neer dosa: watery rice batter

Uppu Huli dosa: salt, tamarind paste

Kari dosa: Dosa topped with mutton. A specialty in Madurai.

 

MASALA DOSA

A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. The dosa is wrapped around an onion and potato curry or masala. Masala dosa was listed as number 49 on World's 50 most delicious foods compiled by CNN Go in 2011.

 

RELATED FOOD

- Pesarattu: a dosa-like preparation prepared from mung bean, which is typically served with a ginger and tamarind chutney

- Adai: a dosa-like dish prepared from a combination of lentils, namely urad, kadalai and moong paruppu.

- Appam/aappam/hopper : a pancake prepared from a combination of patted rice batter.The center is thicker and the outer rim is very thin. Served with sweet coconut milk.

- Uttapam: a dosa-like dish made from the same batter. Unlike a dosa, which is crisp and crepe-like, it is a thick pancake. Uttapam is sometimes characterized as an Indian pizza.

- Chakuli pitha: batter contains more black gram and less rice flour

 

Its my wife's morning experiment. Rava Dosa with groundnut chatney

Rava dosa - Famous south indian breakfast recipe.

 

Rava Dosa recipe

Masala Rava Dosa before wrapping. Background is our new cast-iron pan, bought specifically for dosas!

Rava Dosa Lunch

 

Adyar Ananda Bhavan

PURAN POLI

 

Puran poli是薄甜饼。也叫Holige, Obbattu, Bobbattu,是传统甜味食品,出名于 Gujarat, Maharashtra 和 South India等省。

   

PHULKA

 

Phulka 在Punjab地区,据说又可表示roti,又可表示Chapati。但看其他相关照片,看着又长得象puri,中间有气囊,但是烘烤非油炸。

   

DOSA

 

Dosa 也叫dhosai 或 thosai。一面脆一面软的薄饼。用豆子和米做的。有很多口味。

 

Rava Dosa 最流行常见,是由 rava粉或 semolina粉制作。

 

Wheat Dosa 由麦子面制作,mysore masala dosa就是其中一种。

 

Vella Dosa 甜的,用jaggery粉和印度酥油ghee/neyyi做。

 

Ragi Dosa 用ragi 鸭脚稗粉或 millet 小米面制作, 被唤成穷人的食物a poor man’s fare。

 

Muttai Dosa 鸡蛋做,Tamil语里 muttai 就是鸡蛋。

 

Set Dosa 在 Karnataka省通常一对对卖,所以叫set。

 

Neer Dosa 只有在 Dakshina Kannada 和 Uttara Kannada 两个地区才有的dosa。

 

Prsaratta Dosa 在 Andhra地区才有,用dal做。

 

Adai Dosa 用混合的dal做,里面有 Urad, Channa & Moong dal。

   

IDLI

 

Idli也叫idly或iddly象馒头一样的味道,就是没味道。但是圆形,蒸出来的。但也很象发糕,中间有微小气孔。南部经常见。是南部传统食品。

   

PAPADUM

 

Papadum 被算成印度的华夫 wafer饼,实际并没有华夫 wafer饼那么好吃。在Tamil Nadu有。

   

UTTAPAM

 

Uttapam 长得象pizza饼,但味道平平。

   

PUTTU

 

Puttu 据说是kerala省的,在Tamil Nadu也有。米做的,卷起来,长得象大条饭卷。

   

THALIPEETH

 

Thalipeeth 在孟买所在省很流行。没吃到也没见到。后来看见照片,长得怪怪的。

 

Arnab, Vanitha, Jai. ravA dosA, mysore bONda, masAlA dosA, MICO Arikere Layout, 290718

rAvA dOsa wtih kathrikkAi gothsu, elimicchampazham (lemon) sEvai with thEngAi (coconut) chutney, mysore bOndA, pooshaNi (ash gourd) halwA, Sruthi-Sriram wedding, Chennai,080317

7 dosa recipe for weight loss |Diet Recipes to lose weight fast | Healthy breakfast recipes for weight loss Hello friends, today I am sharing with you 7 healthy breakfast recipes for weight loss. In this video I will share 7 dosa recipes for weight loss. These dosa are rich in proteins and fiber but low in calories. You can easily add these dosa recipes in your weight loss diet plan. In this video I shared 7 dosa recipes for weight loss, here you can make 2 dosa recipes instantly no need of fermentation also. Very healthy and tasty these dosa recipes for weight loss. Friends, if you have pcod or thyroid issues or diabetes and high cholesterol, you can also add these dosa recipe in your weight loss diet plan also. Even you can give these dosa recipes to kids also. They will also love these dosa. #dosarecipeforweightloss #healthybreakfastrecipesforweightloss #dietrecipestoloseweightfast #weightlossdiet #howtoloseweightfast #instantdosa Note-Dear weight watchers, lose 10kg in 10 days in this video a low-calorie diet plan is designed to create calorie deficient yet nutritional rich diet. The calorie deficit may vary as per your BMR and physical activity levels including physical exercise. Diet kundali doesn’t claims equal results on all. 4 chutney recipes for weight loss fast | Diet recipes to lose weight fast | How to lose weight fast- youtu.be/PPJ4nzdemnw Indian diet plan for weight loss series videos (day 1-day 10)- www.youtube.com/playlist?list=PLAK7vWtdKK7yT287JRmrxYQb_l... Weight loss Recipes- www.youtube.com/playlist?list=PLAK7vWtdKK7yc8el_bM9c5R8qu... Web page-https://bit.ly/3c91PVP If you like this Video do thumbs up, share this video. If you have any question, please drop it in the comment box. Dietkundali app-https://bit.ly/36hdNtb Instagram-https://bit.ly/39w4LdM Song: Ikson - Sunny (Vlog No Copyright Music) Music promoted by Vlog No Copyright Music. Video Link: youtu.be/AoVFxsFvD5o Fiber foods | Fiber foods list in hindi | Fiber foods for weightloss youtu.be/IXpkKCRqCJA Related video: Weight loss के लिए daily हमे कितना calories खाना चाहिए ? | Calories | BMR | Weight loss tips youtu.be/3njlrVcHTL4 Thanks, For customized diet plan mail us-dietkundali@gmail.com Dosa recipe for weight loss, how to make chickpeas dosa for weight loss, moong dal dosa recipe, Gluten free dosa,Recipe Weight Loss, diet plan for weight loss in 10 days, pcos diet plan for weight loss in hindi, , dosa for diabetics, dosa for thyroid, gluten free dosa, , moong dal dosa recipe healthy recipe for weight loss, gluten free recipes,healthy dosa, dosa without fermentation, recipes to lose weight, indian diet plan for weight loss, healthy diet recipes for weight loss, diet recipes for weight loss vegetarian, diet recipes for weight loss in marathi, diet recipes for weight loss indian, indian meal plan to lose weight, lunch recipes for weight loss, indian diet plan for weight loss, protein recipes for fat loss hindi, weight loss dosa, weight loss dosa recipe, weight loss recipes, dosa for weight loss, healthy breakfast ideas for weight loss, dosa recipe for weight loss, how to lose weight fast, healthy breakfast recipes for weight loss, diet recipes to lose weight fast, weight loss diet, dosa recipe to lose weight, dal dosa for weight loss, recipes for weight loss vegetarian, weight loss dosa multigrain dosa no fermentation dosa, how to lose weight 1kg in 1 day, thyroid diet plan for weight loss Indian, weight loss diet plan, weight loss meal plan, recipes to weight loss recipe, Dosa easy recipe healthy oats spinach recipe weightloss breakfast snacks kids recipe baby food, dosa recipe, dosa recipe video, dosa recipe in hindi, rava dosa recipe in hindi, how to lose weight fast, weight loss recipes, diet recipes to lose weight fast, dosa recipe for weight loss, high protein dosa recipe, how to make instant oats dosa, weight loss dosa recipe in Tamil, healthy breakfast recipes for weight loss, healthy breakfast recipes for pregnant ladies, weight loss breakfast recipe in Tamil, weight loss dinner recipe in Tamil, healthy recipes to lose weight fast, best breakfast to lose weight fast in Tamil, how to lose weight fast with oats, how to make oats dosa, how to make ragi dosa, how to make paneer dosa at home in hindi, diet recipes for breakfast indian, weight loss diet, 7 days 7 breakfast recipes for weight loss in Tamil, 7 days 7 dinner recipes for weight loss in Tamil, 7 weight loss dosa recipe in marathi, #fat loss diet plan for female in hindi, protein dosa for weight loss, weight loss dosa recipe Tamil, 7 weight loss dosa recipes, #moong dal chila recipe for weight loss in hindi, high protein dosa recipe, how to make bell pepper dosa, weight loss dosa

The menu lists it as rawa thosai instead. Best described as Tamil crêpe. 2.5 RM or 39p.

Unlimited LIVE Dosa Night -

Thursday - Aug. 10, 2017

 

Timings : 6:00 PM – 10:00 PM

 

We will be doing LIVE Dosa Night

every Thursday night 6.00 PM - -10.00 PM

 

@ Radhika's Kitchen

1021 W. Ogden Ave

Naperville, IL 60563.

 

(Cress Creek Shopping Center -

Ogden Ave & Royal St. George intersection)

info@radhikakitchen.com

www.radhikakitchen.com/

Tel : 630 718 9999

 

Rate @ $9.99 / Adult,

$7.99 / Child (2 -12 yrs old) & Sr. Citizens

Under 2 Years @ No Charge.

 

Call us for further information @ 630 718 9999

Email : info@radhikakitchen.com

 

It will be served on Banana Leaves with Sambar and Chutneys.

 

Unlimited LIVE Dosas

Served with

 

Upma (Appetizer)

Aloo Bonda

Payasam / Halwa (Dessert)

 

&

 

Indian Tea / Coffee

also

for this event.

 

Dosas Served for this event :

 

Plain Dosa

Onion Dosa

 

Masala Dosa

Mysore Masala

 

Rava Dosa

Rava Onion

Rava Masala

 

Podi (Lentil Powder) Dosa

 

Cheese Dosa

Ghee Dosa

Set Dosa

 

Uthappam

(Onion / Mixed Veg. / Tomato)

 

Upma Pesarattu

 

Terms & Conditions :

(Only for Dine-In, No Sharing & Carry out)

 

Since we serve first come first servebasis, we request everyone to choose Dosas from above and order for our service team so that they can bring item fast and save your time.

 

We make Dosas once customer place order only since it's LIVE Dosa Night.

 

No Egg/Chicken/Mutton Dosas served for this Event.

 

À la carte

availabe during Buffet hours also.

 

Please ask our Front desk about Specials.

or

visit

www.radhikakitchen.com/

with potato masala, coconut chutney and purple sprouting broccoli samba

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