How to make crisp rava dosa

 Ingredients

 

½ cup rava / semolina / suji, coarse

½ cup rice flour, fine

¼ cup maida / all purpose flour

1 tbsp  curd optional

1 tsp salt

2½ cups water

1 green chili, finely chopped

1 inch ginger, grated

1 tsp cumin / jeera

few curry leaves, finely chopped

1 onion, finely chopped

1½ cups more water

oil, for roasting

 

 

Preparations

 

in a large mixing bowl take ½ cup rava, ½ cup rice flour and ¼ cup maida.

also add 1 tbsp curd, 1 tsp salt and 2½ cups water.

whisk and mix well making sure there are no lumps.

add 1 chili, 1 inch ginger, 1 tsp cumin, few curry leaves, and 1 onion.

add 1½ cups water and prepare a watery consistency batter.

rest the batter for 20 minutes making sure the rava has absorbed water.

mix well making sure the batter is thin watery consistency.

now carefully pour the dosa batter over very hot tawa.

lower the flame and cook until the dosa turns golden and crisp.

finally, fold the dosa and serve rava dosa immediately with tomato chutney or coconut chutney.

 

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RAVA DOSA

INGREDIENTS

rava/ suji/semolina   5 tbsp
rice flour   5 tbsp
maida/ all purpose flour   3 tbsp
ginger chopped fine  1 tsp
green chillies finely chopped  1 tsp
mustard seeds  1/2 tsp
hing little
curry leaves chopped few
oil as needed
salt to taste

METHOD

mix maida & 6 tablespoons of water & keep aside for 6 hours
prepare batter by blending rava & rice flour with sufficient water, see that no lumps are formed
in a small pan heat 2 tsp of oil, add mustard seeds, once it crackles, add hing, chillies, ginger & curry leaves, fry well for a minute, add to the batter along with salt to taste
heat a tava/ griddle well, smear little oil, spread the batter as thin as possible, there may be holes, don't try to fill them. apply little oil all around, let it cook till brown turn over, apply some oil, cook till it gets brown & crisp, serve hot with chutney/ milgai podi.



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