Rava Dosa ( How To Make Rava Dosa )
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 158278 times
An easy to make counterpart of the traditional dosa! these crisp dosas are made with a batter of semolina and buttermilk. Since the batter does not have to be fermented for long, this is an ideal dish to serve the sudden guest!
- Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
- Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
- Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
- Add more water as required and mix well to a thin batter
- Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
- Grease it lightly with oil and wipe hard with a slice of onion or potato.
- Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
- Smear a little oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
- Repeat with the remaining batter to make 5 more dosas. Serve hot with fried coconut chutney and sambhar.
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