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Can any of you deny that Rava dosa is the tastiest of all dosas? Most would agree yes. I love them becoz it’s easy to prepare at home and they are crispy and tasty. Preparing this doesn’t involve much of the process, we need to prepare this mix just before 2 hrs or it can be done instantly too. Though it takes quite a long time to get it done on griddle than a ordinary dosa, it’s worth trying it for it’s taste.
But note a point, they are crispy and taste very good when eaten as soon as they are out of griddle. So normally, when ever I prepare this, there will a plate ready with chutnies to be eaten instantaneously.
I really liked it when I ate it at Adayar Anandha bhavan, since then I never stopped trying it at home. Am sure everyone would love this recipe !!
|All purpose Flour||1 cup|
|Semolina Rava||1/2 cup|
|Rice Flour||2 tbsp ( optional )|
|To Season Rava dosa Mix :|
|Cumin||1 1/2 tsp|
|Red chili||2 nos|
|Pepper Corns||1 tsp|
|Curry Leaves||1 strand|
|To add with dosa batter :|
|Onion||1 no ( Medium )|
|Green chili||2 nos|
|Coriander Leaves||3 tbsp|
Mix all the dry ingredients well. Chop the curry leaves and split the red chili. Cut the cashews into small pieces. Chop the onion, ginger, green chili and coriander leaves to very fine pieces.
Use the items given in “To Season Rava dosa Mix “. In a pan heat oil, when hot add mustard, cumin. When mustard splutters, add the red chili, pepper, curry leaves and cashews. Fry for 20-30 and add this to the dry ingredients mix and mix well.
Mix the chopped onion, green chili, ginger and coriander leaves with the above mix. Add salt, curd and enough water ( around 3-4 cups). Mix them well and make a lump free watery mix.
Heat the stove top griddle in medium flame, when hot, spill the mix all over, note the word, just spill them all over the griddle in any shape, make sure you don’t spread them out like you make ordinary Dosa. Spray some oil on top and allow it to cook for at least 5 min – 10 min or till they turn golden brown on the first side in medium flame and turn the other side. They would be very soft and break apart if turned before it’s done crisp on the first side. So care should be taken to cook properly till they turn golden brown on the first side before turning over.
- The mix can be increased by the quantity and made in advance. But use them before a month from the mixing date, else it spoils the freshness of the dosa
- Add some potato masala in the middle of the dosa after it’s done to make it as Masala Rava dosai..
- Add some finely chopped onions on the top side while cooking dosa to prepare it as Onion Rawa dosa.
(*) Recipe from my Mother-in-law. Serve with Coconut/ Tomato Chutnies or Hotel Sambar.