Skip to main content

Rava Dosai/Semolina Dosa

Today's recipe is Rava dosai and there are lots of variations in the proportion of the ingredients used.I tried so many variations and somehow comfortable with my mom's recipe.
This is a quick and instant dosa which doesn't need any fermentation.Here follows the recipe for crispy rava dosai......

Ingredients

IngredientQuantity
Rava/Semolina1cup
Rice flour3/4cup
Maida/All purpose flour1/4cup
Cumin seeds 1tsp
Black pepper 1/2tsp
Green Chilly(chopped)2nos.
Coriander leaves(chopped)2tbs
Curry leaves(chopped)2 sprigs
Ginger(grated)1tsp
Onion(finely chopped)1/2no.
Carrot(grated)2tbs
Coconut pieces(finely chopped) 1tbs
Cashews(finely chopped) 1tsp
Saltto taste
Oilas needed

Method

                                     Soak the rava in 2 cups of water for half an hour to one hour.Add the rice flour and maida to the soaked rava,mix it well.Now the batter might be thick and add another cup of water to it.
Now add all the ingredients except oil and mix it well.Adjust the consistency of the batter with water.The batter should be watery as shown in the picture.
Heat the dosa griddle on a medium flame,once it becomes hot pour a ladle full of batter in a circular motion(from outside to inside) as shown.Do not fill the gaps with batter.
Drizzle a tsp of oil and increase the flame and let it cook for a minute or two,now increase the flame to high and cook till it gets crisp (no need to flip).Fold it and remove from the pan.
Serve it hot with chutney or sambhar.
Enjoy..............................................

  • The secret of getting a crispy rava dosa is adjusting the flame,while pouring the batter the flame should be medium and needs to increase it to a high flame to get crispy.
  • Do the trial with the first dosa,accordingly adjust the consistency of the water.If the batter is too thin or thick the dosa won't comes out nice.
  • For the given measurement approximately 41/2-5 cups of water is needed.
  • Mix the batter completely before making each dosa as it tends to settle in the bottom.
  • Drizzle the oil to the dosa once the batter is cooked otherwise it will take a long time to cook and be generous with oil to get a crispy dosa.
  • The black pepper can be crushed and added.
  • The batter can be stored in the refrigerator for 2 days.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more