Monday 15 July 2013

Rava Dosa Recipe
Rava / Semolina- 2 cups
All purpose flour / maida- 1 cup
Rice flour- 1 cup
Black peppercorns- 1 tbsp
Cumin seeds- 1 tbsp
Green chillies thinly sliced- 2 or 3 nos
Coriander leaves chopped- 4 tbsp
Curry leaves chopped- 4 tbsp
Salt to taste
Water required
Oil required
Crispy Rava Dosa
Coarsely grind cumin seeds and black peppercorns together.
In a large bowl combine rava, maida, rice flour, chopped green chillies, coriander leaves, curry leaves, required salt and water. Mix well everything, the batter has to be slightly watery. Cover the bowl and rest batter for atleast 2 to 3 hours. After 3 hours the batter will be slightly thick because rava absorbs more water, again mix well the batter by adding little more water. Heat a tawa or griddle, when the tawa is smoking hot, take a ladle full of batter and start pouring the batter from the outside rim of tawa to inwards center of tawa. Smear 1 tsp oil around the dosa. Large holes will appear on rava dosa( do not fill the holes and gaps with extra batter this will make the rava dosa soggy and thick) rava dosa with large holes and gap will be light and crispy. Cook the rava dosa on both sides on medium heat until golden brown and crispy.
Serve hot rava dosa with
Coconut Chutney
Varamilagai Chutney
Vengaya Sambar.

For onion rava dosa
Mince 1 medium sized onion and slightly saute in hot oil until onions are transparent. Once rava dosa batter is poured on the tawa, sprinkle sauted onion on top of rava dosa and cook until golden brown.
Ravai Dosai