Rava Dosa ~ Instant breakfast

When I chose the theme Indian Breads for Blogging Marathon, I  had few different kind of rotis in my drafts to be posted. Later while I was checking the different varieties that fall under this category, I found dosas, pooris and bhaturas also fall under this. Though the first thing that comes to our mind is the roti. So here I am sharing one of my favorite dosa recipe. I mostly order Rava Dosa in restaurants when to comes to South Indian food. I never get bored of this. Rava dosa recipe is very simple. But spreading the batter to get crisp dosa is an art. There are many recipes with various ratios of rava, rice flour and maida. This is the recipe I have been following for many years. Initially my dosas would be very thick and not crisp. But with practise, I got it perfect. When it comes to rava dosa, you cannot compromise much on the usage of oil.

You need

•  Rava/Semolina - 1 cup
• Rice flour - 1 cup
• Maida /All purpose flour - 1/4 cup
• Salt

To season

• Oil - 1 tspn
• Jeera/Cumin seeds - 1 tspn
• Crushed pepper corn-1/2 tspn
• Green chilly - 2 nos, chopped
• Ginger - a small wedge, finely chopped.
• Curry leaves - 1 sprig

Method

Soak rava in water for around 45 minutes. Add water so that its 1/2 inch above the rava. On soaking, rava will absorb water. Meanwhile, heat oil in a ladle and do the seasoning.  Mix in maida, rice flour, salt and the seasonings to the soaked rava. Add water to make a loose batter. The batter should be slightly thicker than water. The batter consistency is very important to get crisp dosa.

  

Heat the dosa tawa. When it is very hot, use a katori/cup to spread the batter on the tawa. Pour the batter using the cup to the tawa in quick motion. Don't try to fill all the gaps. Few holes here and there is fine. Drizzle oil.

When the downside is cooked flip and cook the other side too till crisp.

Serve hot with coconut chutney

 

Notes:

Iron tawa gives better results than non-stick tawa

I usually use gingelly oil/nallenai for my dosa. With rava dosa, I find refined oil give more crispy dosas

The tawa should be very hot

Use a cup to pour the batter.  Hold your hand little above the tawa while you pour the batter. So when the batter falls on the hot tawa, small pores will be formed.

 

I'm sending this dosa to Breakfast Mela organised by Srivalli in celebration of her blog birthday.

Check out my Blogging Marathoners doing Group 3 BM#4 along with me

Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)

Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu