Rava dosa

Summary Not available

  • 5 cup rava )
  • 5 cup rice flour
  • )
  • 2 onion )
  • 1 chilli
  • 1 teaspoon grated ginger
  • 5 teaspoon seeds )
  • 5 teaspoon black pepper
  • 5 teaspoon salt )
  • 6 leaves
  • 2 leaves
  • 2.5 cups water )
  • 1 )
  • 2 oil
  1. Preparation Add rava, rice flour, all-purpose flour, salt, ginger, green chilies, coriander leaves, curry leaves to a bowl

  2. Next add cumin, crushed pepper, onions and yogurt

  3. Pour 2½ cups water and begin to make the batter

  4. Add more water and bring it to a runny consistency

  5. Taste the batter and add more salt if needed

  6. Rest the batter for 20 mins

  7. How to make rava dosa Heat dosa pan on a medium high heat

  8. If using cast iron pan, then drizzle few drops of oil over the pan and spread it well with a sliced onion or kitchen tissue or cloth

  9. Wipe off the excess oil & let it heat

  10. While the pan heats, stir the batter well

  11. Ensure it is very runny and is pourable

  12. At this stage you can add more water to bring to the desired consistency

  13. When the pan is hot enough, stir the batter very well and begin to pour it from the edges across the pan in a circular motion

  14. Then fill up the gaps if any by pouring more batter

  15. Reduce the flame to low

  16. Pour 1 tsp oil across the edges and a little over the rava dosa

  17. When it is done cooking, it will begin to peel off the edges on its own

  18. Do not pull the dosas forcibly

  19. If you make very very thin (paper thin dosas) then you don’t need to cook on the other side

  20. When the rava dosa base becomes crisp & golden, remove it to a serving plate

  21. Optionally If the rava dosa has browned at the bottom but still moist on top, then you can also flip and toast the dosa on the other side

  22. And back again

  23. To make next rava dosa Ensure the pan is hot again

  24. Stir the batter well before pouring the batter every time

  25. If needed add more water to bring it to consistency

  26. It is best served hot as it turns soft when it cools down

  27. Serve with any chutney

No extra notes


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