Rava Dosa ( How To Make Rava Dosa )


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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!

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Preparation Time: 
Fermentating Time:  20 minutes
Cooking Time: 
Makes 6 dosas
Show me for dosas


Ingredients

1 cup semolina (rava)
2 tsp plain flour (maida)
1/2 cup fresh curds (dahi)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
2 tbsp thinly sliced fresh coconut
2 tbsp broken cashewnuts (kaju)
salt to taste
2 tsp coconut oil or any other oilfor the tempering
fried coconut chutney for serving
sambhar for serving.

Method
  1. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
  2. Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
  3. Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
  4. Add more water as required and mix well to a thin batter
  5. Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
  6. Grease it lightly with oil and wipe hard with a slice of onion or potato.
  7. Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
  8. Smear a little oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
  9. Repeat with the remaining batter to make 5 more dosas. Serve hot with fried coconut chutney and sambhar.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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 on 01 Oct 13 08:00 PM


Great recipe...my pa-in-law was impressed. Thank you Tarlaji. Would like to add that sprinkling the water on the pan was key and enabled me to turn out restaurant-style dosas. I have never gone wrong with your instructions so far and now have your app as well to keep accessing your recipes. Thank you so much.
 on 07 Feb 12 10:20 AM


Dosa tasted delicious. .Making process is very quick. Thanks