RAVA DOSAI
I am glad to post my 150 th recipe.. Today lets see how to make the rava dosa. This is the most easiest and simplest version of making it. Rava dosa is the most popular south indian dosa variety . This is the instant dosa variety that can be made without fermenting. It is best served with coconut chutney or sambar.This rava dosa can be made very quickly by mixing of rice flour,maida and rava along with spices. Lets look at the method of preparing this dosa.
Preparation Time : 10 mints | Cooking Time : 30 mints | Makes : 8 dosa
Ingredients :
Fine Sooji / Rava - 1/2 cup
Rice Flour - 1/3 cup
Maida / All purpose flour - 1/4 cup
Water - 2.5 cups
Salt - 1 tbspn
Hing - 1 tspn
Onion - 1/4 cup chopped
Green chili - 1 chopped
Ginger - 1 tbspn finely chopped
Curry leaves - few chopped
Whole black pepper - 1 tspn
Cumin seeds - 1 tspn
Oil - for making dosa
Method :
1. In a bowl, mix together rice flour, all purpose flour,rava . Then add the cumin seeds, whole black pepper,onion,ginger, green chili,hing,curry leaves and salt needed. Mix all together.
2. Then add approximately 2.5 cup of water to it and mix it well so that there are no lumps.It should be like that thin as shown in picture below.Allow the batter to rest for 15 mints on counter top. Then heat the tawa . Once its is heated well, reduce the flame to medium.For every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa. After mixing it, take a ladle of batter and pour to fill the outer corners of the tawa then the inside of the tawa.
3. Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa. Drizzle a tsp of oil around the dosa. Let the dosa get cooked evenly on all sides. Wait until the bottom turns nice golden brown and the corners start lifting up slightly. Once the bottom turns golden brown, flip over to the other side. Then drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked. Once cooked, remove from flame and repeat the same process to make all dosa.
Rava dosa is ready to serve with chutney & Sambar.
My Notes :
1. The amount of water can be increased as required. In case the batter becomes slightly thick after making few dosas, add some tbsp of water and mix again. Then continue to make dosa.
2. Resting the batter is completely optional. You can even make dosa directly without resting .
3. Mix the batter well every time before making dosa to prevent sediment of rava at the bottom.
4. Once the tawa is heated well, keep the flame in medium through out the process. Rava dosa will take longer time to get cooked.
5. You can also add chopped coconut to the dosa batter .
