Tuesday, 3 September 2013

Rava Dosa

Rava Dosa/ Rava Dosai is very popular South Indian Breakfast or Tiffin, is very easy and quick to make as compared to other Dosai's. Rava Dosa or Rava Dose is an Indian crepe of South India. It is a derivative of the popular Dosa. It is made with rava, especially Bombay rava- fine  rava (ravai' in Tamil, 'ravva' in Telugu, 'rave' in Kannada) or semolina which doesn't need fermentation (if it is fermented, dosa tastes good) and is usually considered a fast tiffin. Rava dosa can be made plain, masala and with onion.

I personally feel to make it with onion, chillies, pepper, lots of coriander and curry leaves to add zing to the dosa. Dosa can be served with coconut chutney, kara chutney(tomato chutney), Milagai Podi (Gunpowder and ghee) or with sambar. You can also serve without any side's, still it taste yum!

Rava Dosa does not need any prior planning as other dosa's need as you can just mix the ingredients, let it soak for 10 mins and make dosa's they are very quick but you need little skill to make perfect crispy yet soft Rava dosa. With the detailed instructions below and pictures you will be able to make it very easily. 

Today we are going to learn one of the most famous breakfast item of South India Rava Dosa following these easy steps.

Sending this post to Priya's Event : CWS - Cooking with Wheat

Preparation time : 20 mins
Cooking time : 15 mins
Makes : 10 Dosas

Ingredients :  
                                                1 cup fine semolina/ suji/ rawa
1/2 cup rice flour
1/4 cup maida / all purpose flour
salt as per taste
1 tsp crushed pepper (optinal)
2 tbsp chopped chillies
2 tbsp chopped coriander leaves
1 tbsp chopped curry leaves ( Optional)
1/2 cup fine chopped onion (Optional)
3 cups of water

Method : 
  1. Mix all flours in a bowl except onion and ghee. Add water little at a time to avoid lumps formation.
  2. Soak it for / Rest it for 15 mins.
  3. The batter should be like thin buttermilk.
  4. Heat a non stick griddle or pan and sprinkle onion on top of it.
  5. When heated well reduce flame and spread dosa from outer corner towards in.
  6. Fill in the gaps, don't try to over do by filling every gap as the porous is the unique feature of rawa dosa.
  7. Drizzle a tsp of ghee on top and let it cook. Rava Dosa takes longer time to cook and crisp than normal dosa.
  8. Once it gets golden and brown your dosa is ready to serve.
  9. Repeat the steps from 4 to 8 to make other dosa's.
  10. Serve the dosa with your choice of chutney or sambar.

To stir everytime before spreading as the semolina and flours will settle at bottom of bowl.
If you feel the batter has thicken while making dosa you can water.
Can also ferment the batter if you want sour dosa.
If using cast iron griddle when tawa gets hot slice big onion and grease the tawa this will help to release dosa better without tearing or breaking.

1 comment:

  1. My fav rava dosa, u have made itso perfectly dear, thanks a lot for linking it to the wtml event. Waiting for more delectable and wonderful recipes from you...


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