Rava dosa is a quick and popular variant of dosa from South Indian cuisine. These are crispy, netted, and thin crepes made with semolina (rava or cream of wheat), rice flour, all-purpose flour, and spices. These are incredibly easy to make and require no grinding or fermentation, unlike the traditional Dosa recipe.
Ingredients
1/2 cup Rawa/ Semolina/ Suji
1/2 cup rice flour
1/4 cup maida
2 tsp corn flour
1 tsp salt
1 finely chopped chilli
1/2 inch ginger piece
1 tsp jeera/Cumin seeds
1/2 tsp turmeric powder
Few chopped curry leaves
3 tbsp chopped coriander leaves
3-4 cups of water
Oil for cooking dosa
Procedure
In a large bowl take rawa, rice flour, corn flour, and maida. Add salt and 1 1/2 cups of water.
Whisk and mix well making sure there are no lumps.
Add chopped ginger, green chilli, jeera, turmeric powder, chopped curry leaves, and coriander leaves.
Add the remaining water and prepare a watery consistency batter. Rest the batter for 20 mins making sure the rawa has absorbed the water.
Heat dosa Tawa. Mix the batter well and pour a ladle of batter over very hot Tawa.
Drizzle with 2 teaspoons of oil or ghee. Lower the flame and cook until the dosa turns golden brown and crisp.
Serve hot dosa with chutney, sambar, saagu, or potato bhaji.
Mix the dosa batter well every time you pour the batter on Tawa.
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