Rava dosa is an emergency breakfast recipe. When you have run out of dosa/idly batter and no other tiffin is preferred at home, this recipe will come in handy. Some of my friends have told that making rava dosa is difficult. In fact, rava dosa can be prepared easily if you follow some simple rules. Here is the step by step recipe.
Rava dosa batter
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Ingredients:
Rava or
semolina – ½ tumbler or 100ml measure
Rice flour –
1 big hollow ladle or 75ml measure
Maida – 1 big
hollow ladle or 75ml measure
Buttermilk –
1 big hollow laddle or 75ml measure
Pepper corns
– ¼ teaspoon
Jeera – 1
teaspoon
Green chilli
– ½ chilli, chopped and de-seeded (optional)
Ginger –
small bit, grated
Salt – to
taste
Cooking oil –
for making dosas
Rava dosa being made on the tava |
Method: Mix rava,
rice flour, maida and salt in a bowl with buttermilk and two tumblers (400ml)
of water. Use a hand blender and mix very well taking care that lumps are not
formed. Add pepper, jeera, green chillies and ginger to the batter. Mix well. The batter
should be thin and of pouring consistency. If it is very thin, you will find it
difficult to make dosas. On the contrary, if it is thick the dosa will not
taste good. See the picture showing the right cinsistancy. Allow the batter to
stand for 30 minutes.
How to prepare dosas: Heat the dosa
tava very well. Though you can make rava dosa on any tava, it is preferable to
use a flat tava. You need to make rava dosa on high flame. Mix the batter well
before using. Once the tava is hot, take one big hollow ladleful of batter and
start pouring along the edge of the tava. You may alternatively use a katori or a teacup for pouring batter. As the batter is thin, it runs towards
the center. You may lift the tava by the handle and tilt it gently to let the
batter fill the gaps, if any. Please note that as the batter spreads there will
be small gaps in the dosa as shown in the picture. Leave it as such. DO NOT TRY
TO SPREAD THE BATTER USING THE LADLE, as you would do with ground dosa batter. Pour
a teaspoon of oil around the dosa. Allow it to cook till the dosa turns golden
brown. Remove from fire. You NEED NOT turn the dosa and cook the other side.Serve hot
with chutney and sambar.
Rava dosa served with coconut chutney
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