Rava Dosa Recipe
By October 1, 2012
Published:- Yield: 18-20 (6 Servings)
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
Ingredients
- 2 Cups rava/sooji
- 1 Cup Rice flour
- 1/4 Cup Whole purpose flour/maida
- 1/4 Cup Dry coconut/khopra Grated
- 10-12 Pieces Cashew nuts Optional
- 1/2 Tsp Asafoetida/hing
- 11/2 Tsp Ginger chilli Paste
- 1 Tsp Cumin seeds Crushed
- 2 Tbsp Peppercorn Crushed
- 2 Tbsp Corainder Finely chopped
- Few Curry leaves Finely chopped
- 5 Cups water
- 1/2 Cup curd/ dahi Optional
- As required Oil
Instructions
- Mix all the ingredients except oil and jeep the batter for about 1 or 1/2 an hour
- Rava will soak water so at the time of making dosa you might have to add little water. The batter should be of pouring consistency (thick buttermilk)
- Pour the dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
- Cook it on medium heat for 3 minutes and then on high heat for 1/2 a minute. Remove the dosa if you want slightly soft
- For crispy dosa cook for another 1minute on high heat until it turns Golden brown in color
- You can Flip the dosa and cook it on other side but usually I cook only on one side
- Serve it hot with coconut or tomato chutney. (or sambhar)