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Ingredients:
Rava - 1 cup (Unroasted)
Rice flour (roasted) / Pathiri podi / Puttu podi - ¾ cup
Maida - ¼ cup
Cumin seeds – 1 tbsp
Curry leaves
Curd – 3 tbsp or as per taste
Onion - 1 big (Finely chopped)
Green chillies - 4 (Finely chopped)
Coriander leaves (Optional)
Pepper – ½ tbsp (Crushed )
Asafoetida / Hing
Salt
Oil
Water

Steps:
Combine rava, rice flour, maida, cumin seeds, curry leaves, green chillies, onion, curd, salt, asafoetida with water, as required, to make a batter thinner than the dosa batter.
Add crushed pepper and mix well.
Cover and let it rest for 15 minutes.
The rava would soak up some water.
Adjust the consistency of the batter at this stage.

Heat a tava to prepare dosa.
Apply some oil on the tava.
On high flame, pour 1 or 2 ladles of the batter in a circular motion.
Do not spread the batter.
Cook on medium flame and drizzle some oil on the top.
Flip and cook both sides.
Fold and remove.
Serve the rava dosa with sambar ( http://y2u.be/sqjT5NtNCbY) or coconut chutney ( http://y2u.be/J7oVX06xQO8 ).

More rava recipes:
Rava Masala Dosa - http://y2u.be/l_6vTcoquF0
Rava Potato Masala Roll - http://y2u.be/q2jEImTYOsk
Rava Puttu - http://y2u.be/kd-gh9wTZyI
Rava Vada - http://y2u.be/RnX2fbGXhig
Rava Upma - http://y2u.be/H9jWIUSbh0w
Rava Pongal - http://y2u.be/uNBx_9mw8xo
Rava Idli - http://y2u.be/UXt9HvRdqdo

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Puttu is a traditional and most popular breakfast dish of Kerala prepared with rice flour and coconut. Puttu is usually served with kadala curry or it is served with pazham (small yellow banana)and sugar. Puttu, Cherupayaru curry, pappadam is another great combination.

Ingredients:
Tapioca – 1 kg (Roughly chopped)
Water
Curry leaves

Beef – 1 kg (with bones)
Ginger – 1 big piece (Crushed)
Green chilly
Turmeric powder - ¼ tbsp
Pepper powder - ½ tbsp
Salt

Onion - 2 (Finely chopped)
Ginger – 1 big piece (Crushed)
Garlic (Crushed)
Curry leaves
Mustard seeds
Dry red chillies
Turmeric powder - ¼ tbsp
Coriander powder - 2 tbsp
Red chilly powder - 1 tbsp
Pepper powder - 1½ tbsp
Salt
Oil

Fennel seeds – 1 tbsp
Cinnamon – 1 big piece
Cloves - 8
Cardamom - 8
Star anise - 3
Mace – A small piece

Steps:
Dry roast the whole spices and powder finely. Set aside.

Add beef to a pressure cooker along with crushed ginger, green chilly, turmeric powder, pepper powder, salt and half cup water.
Loosely close the cooker and cook on medium flame.
Once the beef becomes hot, it will leave moisture.
Then mix well and pressure cook for 1 whistle on high flame and on medium flame for 20-30 minutes.

Cook tapioca adding enough water, salt and curry leaves in a pan.
Once cooked, drain and discard the water.

Heat coconut oil in a pan.
Add mustard seeds and let it splutter.
Add dry red chilly.
Add onion, garlic, ginger and curry leaves.
When the onion turns soft, lower the flame and add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Add pepper powder, cooked beef along with the gravy, drained tapioca and ¾th of ground whole spices.
Mix well on medium flame.
Cover and cook for 10 minutes.
Kappa biriyani is ready. Enjoy hot.

Mia Kitchen Beginner's cooking channel - https://www.youtube.com/channel/UCvrK...
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Puttu is a traditional and most popular breakfast dish of Kerala prepared with rice flour and coconut.