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Friday, December 9, 2011

Rava Dosa

Rava dosa is a favorite among us. If it does not take too much oil to make it crisp, I would be having it more often then I would like :p. Any variety of dosa is a definite hit with most people. So here is how we make crispy rava dosas.

How to Cook Rava Dosa...
You would need

For the batter:
Rava/Semolina/Sooji - 1 cup
Rice flour - 1/2 cup
Maida - 1/4 cup
Old Butter milk - 1 cup

For seasoning:

Cumin seeds 
Green chillies - 3-4 finely chopped
Curry leaves - a handful finely chopped
Ginger - a small piece
Onion - 1 finely chopped
Coriander leaves - a handful finely chopped

This is what you do:

Soak the rava for 15-20 minutes in water. 

Drain the water and mash it lightly with your hands. Then add rice flour, maida, buttermilk, salt and water.

The batter should be watery and flowing.

Now grind the green chilies, ginger, curry leaves and cumin seeds. 

Add this ground mixture, onions and coriander leaves.

Set it aside for 1-2 hours. 

Heat the dosa tava. And just pour the watery batter on the tava in a way so that holes appear in the dosa. Add oil and let it fry till golden brown.

Flip it over.

Once the other side is also done. It is ready to be served with coriander chutney.
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