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Wednesday, 5 October 2011

Rava Dosa

Rice flour: 2 cups
Rava/ Semolina: 1 cup
All-purpose flour: ½ cup
Salt: To taste
Chopped onion: ¼ cup
Mustard seeds: ½ tsp
Chopped green chili: ½ tsp
Pepper corn: 5-6
Cumin seeds: ½ tsp
Chopped curry leaves: 1 tsp
Chopped ginger: ½ tsp
Chopped coriander leaves: 2-3 tsp
Oil and ghee 
Mix the rice flour, all-purpose flour, semolina and salt well. Add water and prepare a very thin batter, thinner than the normal dosa batter. 

Heat 1 tablespoon of oil in a pan and add mustard seeds. When they splutter, add curry leaves, chopped onion, chopped green chili, chopped ginger, pepper corn and chopped coriander. Saute till the onion turns translucent and then add this seasoning to the batter.

Heat the tawa well.  Rava dosa cannot be spread like ordinary dosa from the middle to the sides, so take one ladle full of batter and spread it on the hot tawa starting from the sides and finishing off in the middle. Sprinkle ½ tsp of oil and ½ tsp of ghee on the sides. When it becomes golden brown turn it over. Serve hot with coconut chutney.

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