Rava Dosa, How To Make Rava Dosa
by Tarla Dalal
Added to 202 cookbooks
This recipe has been viewed 197521 times
- 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 sizzle 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.
Nutrient values per dosa
|Vitamin A||43.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||0.2 mg|
|Folic Acid||1.2 mcg|
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