Rulavachi Bhakri | Mangalore style Rava Dosai

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I cannot believe how fast this month is passing by. When I began this mega marathon, I only had a rough draft of a list of dishes I wanted to make. I figured that dosais are easy and can be made on a day to day basis. I did not realise that so many of them were the soak and ferment kind but I managed. For some alphabets I just wrote down the first dish that came to mind just to complete the list. For R, I had written down Raagi dosai which I make frequently at home though I have never blogged about it. Then I chanced upon this amazing easy rava dosa from Mangalore and I knew it just had to be done.

This is a very flavorful and easy to make dosai which uses ingredients readily available at home. I did not want to blog about any more dosais from Karnataka but I figured that Mangalore cuisine is a separate category in itself as is Coorgi cuisine. So, it is technically not Karnataka dosai, right?

Click here for more recipes with Semolina / Rava

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Recipe adapted from here

Makes 5-6 Bhakris

WHAT WE NEED

1/2 cup Semolina / Rava

1/4 cup Whole wheat flour / Atta

2 tbsp Curds / Hung curds

2 tbsp Grated coconut

1-2 tbsp Finely chopped onion

1 tsp Finely chopped ginger

2 tsp Finely chopped fresh coriander

Salt

Water

Oil

 

WHAT TO DO

  • Mix the semolina, whole wheat flour and grated coconut in a bowl
  • Add the curds and make a thick paste
  • Add onion, coriander, ginger, salt and water to make a batter similar in consistency to an idli batter
  • Heat a tava and drizzle some oil
  • Pour a ladle full of batter and spread it around in a circular shape
  • The bhakri will be thick and not very spread-able
  • Drizzle some oil along the edges and let it cook on high flame for a minute or two
  • Once the top part looks cooked, use a steel spatula to disengage the bhakri from the tava and turn it over
  • Let it cook on medium flame for a minute
  • Take it off the tava and repeat the procedure for the rest of the batter
  • Serve warm with chutney or butter
  • Enjoy!

 

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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12 thoughts on “Rulavachi Bhakri | Mangalore style Rava Dosai

  1. Mangalore style rava dosai looks as much as like dal adais na, very thick and am sure these bhakris will definitely make some hungry tummy happy quickly.

  2. I keep gazing at the variety of Dosa’s you come up with ! I love this one as much as I have liked the others ! Soaking and fermenting on day to day basis is a task for me and I would never be able to do , but you do it with such ease .
    This Manglorean one seems to be a simple one , getting its flavour from coconut . I am wondering if I will ever be able to do a Dosa Marathon !

  3. My folks would definitely get bored with dosas everyday. With parathas I am barely able to manage 🙂 But I had made some long time back and so I am able to manage. But these dosas win the day by miles. Fantastic pick.

  4. haha it is happening with me too, already made a list with the dish to make but as soon as BM progressing I changes. But loving this fun and great that I joined. This bhakhri must be delicious.

  5. Yea agree no two regions in a state has similar cuisine..so technically we are doing different cuisines..this one is an excellent choice yaar!

  6. Sowmya, everyday you amaze me with a new style of dosa. No ferment dosa is always a preferred option as it is quick to make. Coconut in this dosa must have lent it a nice flavor

  7. Thats a nice recipe Sowmya. It must have been so flavorful! I too kept changing the dishes in the list and many rotis were searched for, cooked, clicked and posted on the same day!

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