Rava Dosas are Instant. No Grinding, no pre-soaking required. I always enjoyed the Rava Dosa in the restaurants but never tried them at home. I knew you needed some practice in making Rava Dosa. So Today I mustered enough courage to try my hand at making Rava Dosa. Also I was getting ready to participate in Malar Gandhi's event "Mishaps in the kitchen". So I knew If this venture did not go well I could always send this post to her event.
The first couple Dosas were not really picture worthy. I had to scrape them off the Tava(Griddle). They tasted like Rava Dosa but did not quite look like the picture I envisioned. Also by now the kids knew there was going to be dosa for dinner. So I better start getting my act straight or cook something up real quick. Thank God it was Friday night, so no dead line for bedtime. I put the flame on slow. Then by the fourth try it did turn out a little better. I was happy and so were the kids as by now they were really hungry. Now you be the judge and tell me how they turned out.
1) 1/2 cup Rava /Semolina /Sooji
2) 1/2 cup Rice flour
3) 1/4 cup Maida or All purpose flour
4) 1/2 teaspoon cumin seeds
5) 2 green chillies finely chopped
6) 1 teaspoon finely chopped ginger
7) pinch of hing or asofoetida
8) salt to taste
9) 3 1/2 - 4 cups water
10) oil for roasting the dosa
* You could substitute water for butter milk. This recipe is a bit forgiving as to the amount of water or butter milk you could add, since the batter is not as thick . You could compare the consistency to that of butter milk.
1) Mix together Rava, Maida and Rice flour . Add the water and make a batter making sure that no lumps are formed.
2)Now add the salt, hing(asofoetida), cumin seeds, chopped green chillies and chopped ginger.
3) Keep this aside for 30 minutes.
4) Heat a Dosa Tava or Griddle.
5) Mix the batter well and pour a laddle full of batter start from the outside to the inside in a circular manner. The preparation of this dosa is quite different than our regular Dosa. The way its done is you first make the outer circle of the dosa and then fill the centre with the batter. While making the Dosa keep it medium to low flame.
6) Add oil around the dosa and some oil on top of the dosa. I do make it on a high flame now for the dark golden and crispy look.
7) Once golden brown turn over and fry for another minute or so.
8) Serve hot with coconut chutney and sambhar.