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Tuesday, March 13, 2012

Rava Dosa

Rava Dosa:
This dosa must be taken hot. It is very simple and easy to prepare as there is no grinding or fermentation involved.


Rava / Semolina – 1 cup
Rice Flour – 1 cup
Maida –  ½  cup
Cumin seeds -  1 tsp
Pepper – 1 tsp
Green Chillis – 2
Curry leaves – few
Asafotedia / Hing – ½ tsp
Cashew – 8-10 in number (optional)
Water – 3 cups
Curd – 2 tsp ( optional)
Oil – for making dosa
Salt – to taste

Mix the rava, rice flour, maida, and salt well.
Chop curry leaves, green chillis, and cashews into small pieces.
Now add cumin seeds, pepper, Asafotedia, curry leaves, green chillis, cashews to the mixture and mix well.
Add curd and water and mix it lump free. The batter should be thin and watery.
Heat a non stick tawa and wait till it is very hot.
Now take some batter and start filling the tawa from outside corners to inside in a net like pattern.
Spread one teaspoon of oil on the dosa. Remember the tawa must be hot and this dosa takes long time to cook than the usual dosa.
Wait till you see the golden brown crust on one side. Now flip the dosa and cook the other side.
Serve it with Chutney / Sambhar / Sugar.

Stir the batter well before pouring each dosa as the rava gets settled at the bottom.
Rava dosa should be cooked on high flame.
Keep the flame medium while pouring the dosa alone.
The batter can be refrigerated for 3 days in air tight container.

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