1/2 cup Rava (sooji/semolina)
1/2 cup Rice Flour
1/4 cup Maida (all purpose flour)
1 teaspoon Cumin Seeds
1 Green Chilli, finely chopped
1/4 inch Ginger, grated or finely chopped (approx. 1/2 teaspoon)
5-6 Curry Leaves, chopped
2 tablespoons finely chopped Coriander Leaves
1 Onion, finely chopped (approx. 1/4 cup), optional
2¼ – 2½ cups Water (approx.)
Oil, for roasting dosa
Salt to taste
Assemble all the ingredients to make the batter.
Add 1/2 cup rava (sooji), 1/2 cup rice flour and 1/4 cup maida in a large bowl.
Add salt (approx. ½ teaspoon or to taste) and 2 cups water. Mix well using a large spoon or a wire whisk until there are no flour lumps.
Add 1 teaspoon cumin seeds, 1 chopped green chilli, 1/4 inch chopped/grated ginger, 5-6 chopped curry leaves, 2 tablespoons finely chopped coriander leaves and 1/4 cup finely chopped onion.
Mix well and check the batter for consistency. It should have pouring buttermilk like consistency (NOT like simple dosa batter). Add more water until batter attains pouring consistency. Cover it with a plate and let it rest for 20 minutes. After about 20 minutes, check for the consistency again. Rava (semolina) absorbs water after soaking so batter may become thick. If required, add more water to bring it to pouring consistency. Stir the batter and mix well.
Heat a non-stick dosa tawa/skillet over medium flame. Ensure that tawa is hot otherwise the batter will stick to the pan and dosa will not come out easily. You can check whether tawa is sufficiently hot or not to make dosa, sprinkle few drops of water on it. If water droplets evaporate immediately, it means tava is hot and ready to make dosas. Take ladle full batter and pour from about 3-4 inch height on in a circular motion starting from edge to the center.
Pour the batter until it covers the center. Maintain some holes here and there. These holes steam to escape and makes dosa crispy.
Sprinkle 1/2-teaspoon oil around edges of dosa. Cook until it turns light golden brown and crispy, for approx. 2-minutes.
Flip it on another side and cook for another minute or until it turns little crispy.
Transfer hot thin crispy rava dosa to a serving plate and serve it with coconut chutney.
Repeat the process from step-4 to step-9 for remaining batter. Stir and mix the batter well before making each dosa.
Tips and Variations:
Pour batter on hot surface of tawa from about 3-4 inches height. This allows batter to form small holes that allow steam to escape and this in-turn makes dosa crispier and tastier.
Sprinkle chopped onions on tawa before pouring the batter in step-7 instead of adding and mixing them to batter. This prevents dosa from sticking to the tawa.
Add 1-tablespoon grated carrot, 1-tablespoon grated fresh coconut, 1-tablespoon grated beetroot and other preferred vegetables to the batter to make vegetable rava dosa.
Pic Courtesy: Google
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