Thursday, October 29, 2009

Rava Dosai

My amma is such a expert in Rava Dosa.I'v always wondered how she makes such a wonderful crispy rava dosas. Just learnt the secret and have started trying out these days.

Ingredients :

1.Rava/Sooji - 1 Cup
2.Maida - 1 Cup
3.Rice Flour - 1 Cup
4.Cumin seeds - 1 tsp
5.Pepper powder - 1/2 tsp
6.Onion - 1(Chopped)
7.Green Chillies(optional) - 3(finely chopped)
8.Curry leaf - small qty
9.Curd - 2 tsp
10.Water - 6 Cups or more
11.Salt - Needed qty
12.Oil - little qty

Procedure :

1.In a vessel,add all the above ingredients except oil(the consistency of the batter should be very thin/watery)

2.Once the batter is ready, keep aside for 30 minutes.

3.After 30 minutes, heat a non-stick dosa tawa.

4.Take one ladle full of batter and start pouring it from the edge of tawa towards centre.

5.Now, pour oil in the sides.

6.Cook for a minute in high flame(or till it becomes crispy) and turn the dosa and cook that side also for a minute.

7.Serve hot with sambar and coconut chutney.

Note : 
After 2 or 3 dosa, clean the tawa with wet clean white cloth(this avoids dosa sticking to the pan)


LK said...

My favourite dosa - looks yummy! Silly question - how do you get it to look lace-like? I guess pouring the batter from the edge of the tawa does it? The chef at vah-reh-vah suggested sprinkling the batter with bare hands, which I think is a little too messy. I once made a cup with holes in it to get that lace-effect, but I'm wondering if there's any easier way.

Nithu Bala said...

Thank you LK for the lovely comment. Yeah, you have to pour the batter from edges for Rava Dosa and the secret here is, the batter should be watery than usual dosa batter. Try it out and let me know :-)

LK said...

Thanks Nithu, I shall try it out!

hasan said...

can we try without using curd?

hasan said...

should we use curd is it necessary ?