Wednesday, March 13, 2013

Rava Dosa

We used to have mostly the plain dosa and wheat dosa at home. Very rarely my mom used to make wheat dosa with coconut-jaggery stuffing or egg dosa or Masala dosa. And at restaurants we used to have ghee roast. I must confess, I was not familiar with other varieties of dosa till I came to Hyderabad. My room mates at Hyderabad used to buy the Rava dosa mix and used to prepare it at home and I got hooked onto them in a big way. Also that was when I learned that not all dosas are made the same way. For Rava dosas, we dont spread the dosa batter in a circular manner once we pour it on the Tawa like other dosas. Instead while pouring, we do the outer layer first and then fill in the middle part so that the dosa turns out very thin. When I set up my home here and went grocery shopping I didnt find any rava dosa mix in the shops and decided to make my own batter. And the dosas turned out crisp and perfect, just the way I like it. Takes a little practice to make them but you will get it soon. Here's a step by step recipe. Check it out and let me know how it turned out for you. 

Rava Dosa:

Prep Time: 1 hr
Cook time: 20 min
Total Time: 1hr 20 min


2 cups Rava or Semolina
1/2 cup Rice Flour
1 Tbsp cumin seeds
1 small onion
1 inch ginger
1/2 of a green chilly
Few Coriander Leaves
Few Curry leaves

Step 1: Cut onion, ginger and green chilly into very small slices. 
Step 2: In a large bowl, mix rava, rice flour, cumin seeds, onion, ginger, green chilly, coriander leaves, curry leaves, salt and water and prepare batter. The batter should be thin. Let the batter stand for half an hour to 1hr. 

After 1 hr, the batter may have thickened and will need some more water to be of pouring consistency. 

Method of Preparing:

Step 1: Heat a Tawa or a non stick pan. Grease the Tawa with oil using a paper tissue or cloth. 

Step 2: Lower the flame and pour the batter from a small height all around the dosa Tawa. Then fill in the gaps with some more batter. Increase the flame and let it cook for 3 - 5 min.

Step 3: Once the edges of the dosa starts turning brown all around, the Rava dosa can be taken off. Since I added onions also to the batter and wanted the onions to be a bit crisp, I turned over the dosa for around 2 min and then took off the Tawa. 

Step 4: Repeat till the batter is over. 

Serve hot with chutney.



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