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Red Rice Dosa with Vazhaipoo Keerai Vadai & Rava Kesari | Classic Combo 37

It was a weekend trip to Chennai……hot and hectic. However busy, I always try to squeeze in days visit to my mothers. Foodialogues presents the brunch, loving cooked for me and I just enjoyed it…red Rice dosa, Crisp vadai loaded with banana blossoms and keerai, Rava Kesari, and curd rice. A feast indeed. The sumptuous meal and elevated serotonin resulted in a deep slumber. It was absolute bliss…. …a visit to your maternal home always is.

The palakkadan matta also known as rose matta or the Kerala red rice was used in the preparation of reddish brown crisp dosas. An once a upon a time staple of only the royal families of Chola and Cheras, Palakkadan Matta rice has been mentioned in several ancient Tamil texts like the famous Tirukkuṟaḷ. The rice is coarse, bold in shape, and red in color. The red pericarp is rich in nutrition and parboiling of the rice ensures retention of the nutrients. High in fiber, it is a great regulator of blood glucose.

Kesari is always looked upon as an easy-to-prepare sweet. Yes, it is and to get the right texture and consistency with minimal ghee the gelatinization of the rava has to be perfect.


Ingredients for Red Rice Dosa:

  • Pallakadan Red Rice 2 C
  • Whole Urad Dal/Black Gram Dal 1 C
  • Salt As Required

Preparation Method for Red Rice Dosa:

  • Wash and soak the rice and dal together for 4 hours.
  • Grind to a smooth batter. Add the required salt.
  • Make thin or thick dosas and serve hot with chutney of your choice.


Ingredients for Vazhaipoo Keerai Vadai Recipe:

  • Urad Dal Black Whole ½ C
  • Bengal Gram Dal ½ C
  • Rice 1 Tbsp
  • Keerai/Greens of Any Variety ½ C (used amaranth/mullai keerai here )
  • Banana Blossom/Vazhaipoo ½ C
  • Red Chilly 4
  • Asafoetida 1 Tsp
  • Salt As Required.
  • Oil For Frying

Preparation Method for Vazhaipoo Keerai Vadai Recipe:

  • Wash and soak the dals along with rice for 4 hours. Drain well and grind to a coarse thick paste with required salt and red chilly. Try to sprinkle water only if necessary.
  • Chop the greens and banana blossom.
  • Mix the paste with the chopped vegetables and asafoetida.
  • Make thin vadai on the palm of your hand and gently slide into medium hot oil. Fry till golden brown. Serve hot.


Ingredients for Rava Kesari:

  • Rava/Semolina/Bombay Rava 1 C
  • Sugar 2 C
  • Saffron Few Strands
  • Elaichi/Cardamom Powder
  • Ghee ¼ C
  • Water 3 C
  • Tutti Fruity 2 Tbsp
  • Melon Seeds /Any Nut Slivers 2 Tbsp

Preparation Method for Rava Kesari:

  • Take a heavy-bottomed pan. Add a tsp of ghee and roast the rava till light brown.
  • Heat water till hot.
  • Lower the flame of rava and gently pour water stirring the mixture all the time. Cover and cook till soft with intermittent stirring. Add the saffron while cooking.
  • Once the rava is soft, cooked, add sugar. Care must be taken to stir while adding sugar to avoid lump formation.
  • Cover and cook till the sugar is absorbed and the mixture is thick.
  • Add ghee and cook again till the mixture rolls in the pan.
  • Sprinkle cardamom powder, tutti fruity, and nuts.


  1. Dry roast rava till light brown.
  2. Add lukewarm water stirring all the time to avoid lump formation. Agitation breaks the rava and ensures smooth mixture.
  3. Cook the rava till it is soft. Check the doness by taking a little between your thumb and forefinger. When you roll it grains of rava should not be seen.
  4. Sprinkle more water and cook if required.
  5. Repeat the agitation while adding sugar.
  6. Cook covered for a better texture.
  7. Addition of ghee should be the last step. do not add ghee in between as this will interfere with the process of gelatinization.

This post first appeared on 5 Easy, Quick And Delicious Indian Vegetarian Food Recipes That You Need To Know, please read the originial post: here

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Red Rice Dosa with Vazhaipoo Keerai Vadai & Rava Kesari | Classic Combo 37


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