Rava Dosa

Ingredients

  • Semolina (Rava) - 1 cup
  • Rice Flour - 1/2 cup
  • All Purpose Flour (Maida)- 2 tbsp
  • Buttermilk (or Curd) - 1 cup
  • Onion - 1 (finely chopped - optional)
  • Cumin seeds - 1/4 tsp
  • Crushed peppercorns - 1/4 tsp
  • Green Chili - 1 (finely chopped)
  • Ginger - 1 " (grated)
  • Cilantro - 2-3 strands (finely chopped)
  • Curry leaves - 1 strand (finely chopped)
  • Salt - as needed
  • Sesame oil or Ghee - for making dosa

Optional Ingredients

  • Cashews
  • Mustard seeds

Method

  1. Mix the rava, rice flour, maida and required salt in a big bowl. 
  2. Add the sour curd (or buttermilk) and mix it well without any lumps. Add required water to make a batter thinner than normal dosa batter.
  3. Add finely chopped onions, green chili, cilantro, curry leaves, grated ginger, cumin seeds and crushed peppercorns to the batter.(Note :- If you do not enjoy onions, do not add it. My mother in law likes to pop some mustard seeds in some oil and add it to the batter. Also some small pieces of cashews can be added to add some crunch.)
  4. Let the batter rest for 10-15 minutes. Just before making each dosa, mix the batter once. 
  5. Heat a non stick dosa pan on medium high heat. 
  6. Take a ladle full of batter and spread the batter from the outer side of the pan. (unlike the normal dosa which you spread from the inside out.)
  7. Pour few drops of oil on top and let it cook for 4-5 minutes on one side. You will see the edges lifting off the pan.
  8. You do not really have to flip the dosa and cook. Gently remove the dosa when the bottom turns golden brown. Rava dosa is ready to be served.

Tips

  • The consistency of the batter is very important in making rawa dosa. For a fool proof method, whisk the rawa and butter milk first so that no lumps are formed, then add maida and rice flour and whisk again. Add the required amount of water to have a slightly watery batter.
  • The dosa pan should be well heated but not smoky. When the dosa is being cooked, keep the gas flame medium to medium high. It will also help in giving crispy dosa. If flame is kept high, the dosa may get burnt.
  • After making 4-5 dosas, the batter will become thick; you can add water for further dosas.
  • Health conscious people can replace Maida with besan or gram flour.
  • Adding ghee while making dosa gives nice flavor and restaurant touch.

Comments

Post a Comment

Popular posts from this blog

ANJEER HALWA

Image
INGRIDIENTS: 1 1/4 cups dried figs (anjeer) 3 tbsp ghee 1/2 cup blanched , peeled and coarsely powdered almonds (badam) 4 tbsp sugar 5 tbsp milk powder 1/4 tsp cardamom (elaichi) powder For The Garnish 1 tbsp almond (badam)   METHOD: Boil enough water in a saucepan, add the figs, mix well and cook on a medium flame for 3 to 4 minutes or till they turn soft, while stirring occasionally. Drain it using a strainer. Blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep the fis purée aside. Heat the ghee in a deep non-stick kadhai, add the powdered almonds, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the puréed figs, milk powder, sugar and ½ cup of water, mix well and cook on a medium flame for 5 minutes, while stirring continuously. Add the cardamom powder and ...
Read more

Veg Frankie

Image
Ingredients for Vegetable Frankie Recipe Refind Flour Rotis 4 Green Peas grated 1 medium Green peas parboiled and crushed 1/4 cup Oil 1 tablespoon Cumin seeds 1/2 teaspoon Ginger finely chopped 1/2 inch piece Green chilli finely chopped 1 Red chilli powder 1/4 teaspoon Turmeric powder a pinch Garam masala powder 1/4 teaspoon Salt to taste Potatoes boiled and mashed 2 large Fresh coriander leaves chopped 1 tablespoon Dry mango powder (amchur) 1/2 teaspoon To Serve Green chutney 4 teaspoons Onion sliced 1 medium Vinegar 1 teaspoon Chaat masala to taste Method Step 1 Heat oil in a non-stick pan. Add cumin seeds and sauté lightly. Add carrot, green peas, ginger, green chillies, red chilli powder, turmeric powder, garam masala powder, salt and sauté on medium heat for two minutes. Transfer onto a plate and cool. Step 2 Add mashed potatoes, coriander leaves...
Read more

Ragada Pattice

Image
Ingredients for Ragda Pattice Recipe Dried white peas 1 1/4 cups Potatoes boiled and mashed 4 large Turmeric powder 1/4 teaspoon Asafoetida a pinch Salt to taste Cornflour/ corn starch 2 tablespoons Green chillies chopped 2-3 Oil to shallow fry Green chutney as required Sweet date and tamarind chutney as required Onions chopped 2 medium Chaat masala 2 teaspoons Fresh coriander leaves chopped 2 tablespoons  Chopped tomato and pomogranate  seeds   Method Step 1 Soak dried peas in three cups of water for about six hours. Drain and boil in three to four cups of water with turmeric powder, asafoetida and salt till soft. Mash the peas slightly. Step 2 Add a little water if too thick and simmer for ten minutes. Keep the ragda hot. Add cornflour, green chillies and salt to potatoes and mix well. Divide into eight equal portions and shape into balls. Flatten sligh...
Read more