Thursday, 27 September 2012

RAVA DOSAI

                       After 3 attempts at making Rava dosai, with various proportions of rava, maida and rice flour, Iv finally found the best recipe. Earlier it never used to turn out crisp and thin. Silly me....never knew the batter had to be so watery......Anyway..... Finally...... success!



INGREDIENTS:
1 cup rava/ sooji
1/2 cup maida/ all purpose flour
1/4 cup rice flour
4 cups water, approx
1/4 cup carrot, chopped finely( optional)
1/4 cup onions, chopped finely (optional)
1 tsp whole black pepper
2 green chillies, chopped
8-10 curry leaves
1/4 tsp asafoetida
1 tsp coriander leaves, chopped (optional)
oil
salt


 PROCESS:
  • In a wok, heat 1 tbsp oil and add the pepper and curry leaves.
  • Add the carrots and onions and saute for a few minutes. Remove from flame.
  • In a large mixing bowl, add the rava, maida, rice flour and salt.
  • Add the water slowly, mixing well so that no lumps are formed. 
  • Add the sauted carrot mixture and the rest of the ingredients.
  • The batter should be quite watery.

  • Heat a dosa tawa/ pan/ griddle. Take a spoon of batter, and make a wide circle, and then start filling from the outer corners.
  • The batter should be so watery, that there will be holes when batter is poured.

  •  Drizzle a tsp of oil around the dosa.
  • Dosa need not be turned over.
  • Serve hot.

notes:
  • If you want it crisp, it needs to be eaten hot

7 comments:

  1. Farah, the dosa looks yummy. I have never made the rava dosa from scratch ever. This recipe will be a good one to start:)

    ReplyDelete
  2. Replies
    1. This comment has been removed by the author.

      Delete
  3. Aah.. the secret is in the thin batter! Thanks for enlightening the silly me too :)

    ReplyDelete