Jan 9, 2012

Rava Dosa

  • 2 cups semolina/rava
  • 1/2 cup rice flour
  • 1/2 cup maida (all-purpose flour)
  • 1 1/2 tsps cumin seeds
  • 1 tsp grated ginger
  • coriander leaves – 2 tbsps (optional)
  • curry leaves – few (optional)
  • finely chopped green chillies – 1 or 2
  • salt to taste
  • water – 6 cups (approx)
  • oil as required
  • Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.
  • It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).
  • Pre-heat an tawa on high for a minute and reduce heat. Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion .
  •  Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
  • Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
  • Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so.
  • If you want a slightly softer dosa, remove the dosa at this point. For a crisper dosa, let the dosa roast further on high for another one minute or till it reaches a nice golden brown .
  • Serve hot with chutney or sambar or potato bhaji.






No comments:

Post a Comment