Monday, 4 July 2011

Rawa Dosa:

Here is a another recipe from my  mom’s kitchen. instant golden crispy Rava Dosa, my most favorite breakfast item.
Actually It takes practice to prepare rava dosas......You need to keep in mind a few things while making dosas...
 The batter should not be thick but of pouring consistency like a thick buttermilk consistency.

At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel like a thick residue.Combine well each time you pour the dosa batter over the tawa.
Don’t flip the dosa and cook the other side . let it cook one side only.
Ok then... How to make rava dosa? Here’s what goes into the making of rawa dosa:

1 cup rice ( wash & soak for 1-2 hours)
1 cup rava
1  tsps cumin seeds
2 Onions Sliced (Optional)
2-3 tsp of coriander leaves  chopped
finely chopped green chillies – 1 or 2
salt to taste
½ tsp sugar
water – 4 cups
desi ghee/ oil
Blend the soaked rice in a blender  & make fine paste.Mix all the above ingredients except oil and Keep aside for 1 hour. There is no need of fermentation for ravva dosa batter unlike masala dosa batter.At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk). Its instant...
Heat the tawa on high flame. Apply ghee on the tawa &  Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion. Fill the gap evenly  in the middle with dosa batter.

  Again Pour 1-2 tsps of oil like drops along the edge of the dosa. Cover the tawa with a lid & Let the dosa roast for around 2-3 mts till it reaches a nice golden brown colour. Serve this crispy dosa with coconut chutney or sambar.

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