Rava Dosa
a simple, crispy dosa which needs no grinding and no fermentation
Servings 6 dosas
Ingredients
- 1 cup semolina (rava)
- ½ cup rice flour (chaval ka atta)
- 2 tbsp gram flour (besan)
- 1 medium sized onion, finely chopped (pyaaz)
- 2 tbsp chopped fresh coriander(dhaniya)
- 1 green chilly, finely chopped(hari mirch)
- 1 tsp cumin seeds (jeera)
- 4 cups water (paani)
- Salt as per taste
- Oil for cooking the dosas.
Instructions
- In a mixing bowl, add rava, riceflour, besan, chopped onion, chopped coriander, chopped green chilly, cumin seeds, salt and water.
- Mix all the ingredients well witha whisk. Keep this batter aside for a minimum of 15 minutes.
- Heat a pan. When the pan is piping hot, pour a ladleful batter on the pan. Start pouring the batter from the edges towards the centre of the pan.
- Once you have poured the batter, reduce the flame to low. Let the dosa cook on a low flame.
- Drizzle oil at the edges of the dosa and also few drops on the holes formed by the dosa.
- When the edges of the dosa start getting crispy, gently loosen the edges of the dosa. Lift the dosa and fold it.
- Serve hot with coconut chutney.
Notes
- The batter should be very thin (pouring consistency). So, though 4 cups of water may seem more for the quantity of rava mentioned above, don’t reduce the quantity of water. The dosas turn out perfect with the measurements given above.
- The pan should be piping hot while pouring the dosa batter.
- The batter has to be mixed well before making each dosa as rava has a tendency to settle at the bottom.