Rawa Dosa

Rawa - 1 cup

Rice flour - 1 cup

Maida - ½ cup

Onion - 1, minced

Green Chillies - 2

Ginger - a small piece, grated

Curry leaves

Peppercorn - 10

Cumin seeds - 1 tsp

Coconut pieces – 1 tbsp. (Optional)

Salt

Oil

Mix Rawa, Rice flour and Maida along with required Salt. Add Water and make a thick batter. Leave it for an hour. Then add enough water to make it a thin batter like Neer Dosa batter.

Add chopped Onion, Green Chillies, Ginger, Curry Leaves, Peppercorn, Cumin seed and Coconut pieces; mix well.

Heat Dosa skillet and grease with Oil. Pour one ladle of batter starting from the edge of the skillet and finish it in the center. No need to spread the batter. Pour a teaspoon of Oil around on the top and sides of the Dosa. After it is cooked one side, flip over and cook other side.

Remove from heat and serve warm with Chutney.

Paruppu Thuvaiyal

Coconut gratings – 1 cup

Red chillies – 4

Bengal gram dhal – 1 tablespoon

Urad dhal – 1 tablespoon

Tamarind – a small gooseberry size

Asafetida – a small pea size

Salt – ¾ teaspoon or as per taste

Oil – 2 to 3 teaspoons

In a kadai put the oil and fry separately asafoetida, dals, tamarind and red chillies.

Remove it and put it in a mixie jar and allow to cool.

Then add coconut and salt and grind to a thick paste using very little water.

Chicken Tostada

8 corn tostada shells

1/4 cup extra-virgin olive oil

1 small yellow onion, chopped

2 (15-ounce) cans black beans, drained and rinsed

3/4 cup water

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

2 cups shredded rotisserie chicken

2 tablespoons salsa macha, plus more for drizzling

Shredded cabbage, sliced radishes, sliced avocado, pickled red onion, and crumbled queso fresco, for topping

Lime wedges, for serving

Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; arrange tostada shells on baking sheet in a single layer. Set aside.

Heat oil in a large skillet over medium-high. Add onion; cook, stirring often, until lightly browned, about 6 minutes. Add beans, and smash into a paste using the back of a wooden spoon. Stir in 3/4 cup water, cumin, garlic powder, salt, oregano, and pepper. Cook, stirring often, until bean mixture is slightly thickened, about 5 minutes. Remove from heat.

Bake tostada shells until lightly toasted, about 3 minutes. Spread 1/3 cup bean mixture evenly over each tostada shell. Toss together chicken and salsa macha in a medium bowl; top tostadas with evenly divided chicken (about 1/4 cup each). Bake tostadas until chicken is heated through, about 3 minutes.

Top tostadas with cabbage, radishes, avocado, pickled onion, and queso fresco; drizzle with additional salsa macha. Serve with lime wedges.