Friday, 14 June 2013

Rava Dosa

Rava dosa is extremely easy to make with no preplanning required. However it does require some practice and skill to get it right and yes patience too, as it takes more time to cook than the normal dosas.

Here is the recipe I followed.


½ cup semolina,
½ cup rice flour,
2 cups water,
1 tsp cumin seeds,
1 tsp finely chopped ginger,
1 tsp chopped curry leaves,
1 tsp finely chopped green chillies,
Salt to taste,
A pinch of asafoetida,
Oil as required


Mix the rice flour and semolina in a mixing bowl. Add the cumin seeds, ginger, curry leaves, green chillies, salt and asafoetida. Mix well and add the water. It will result in a watery batter. Let it stand for about 15 minutes.

Heat a non-stick tawa till it is hot, take a ladle full of batter and pour it on the hot tawa from a height of about 4 inches above the tawa. It will spread on the tawa and form round holes (this is desired). Stir the batter once more and take another ladle full and pour in a similar fashion trying to fill in the large gaps.

Drizzle a few drops of oil over the dosa and cook covered for some time till it turns golden brown and crisp on one side. Then flip it over and cook for about 2 minutes.

Make the remaining dosas in a similar fashion. Ensure you stir the batter every time you take a ladle full of batter, as the batter tends to sediment at the bottom. These proportions will make 4 dosas.

It tastes well when it is hot. You can serve it with any chutney.