Event: Blogging Marathon
Theme: Regional Cooking
Rava dosas happen to be one of the popular south Indian breakfast/snack options, whether it is at home or restaurants. The 'no ferment', instant batter yields delicious, crispy, lacy dosas. I am partial towards these irresistible dosas and consider them the best among the varieties of dosas out there.
1 cup fine semolina / rava
1/2 cup all purpose flour / maida
1/4 cup rice flour
Minced green chillies as per taste
2 -3 red onions, finely minced
1 tsp cumin seeds
2 tsp pepper corns (optional)
Salt to taste
Oil to make dosas
* Add everything except cilantro and oil to a big bowl. Add enough water to make a thin batter with pouring consistency. Some quantity of the water in the recipe may be replaced with yogurt but that is optional.
* The batter tends to get thicker when it sits for a while and so add water as needed when it gets thicker during the dosa making process. Cilantro can be added directly to the batter or sprinkled on the dosas while making them.
* Heat an iron tawa or a shallow pan. Sprinkle some water over it and when the water sizzles and evaporates, the pan is ready to make dosas.
* Just mix the batter once more before making dosas. While making the rava dosas, don't follow the conventional dosa making method. Instead of pouring the batter at center and spreading it, pour a ladle of batter, starting from the outer circle. And then spread it thin. Don't to try fill in the small gaps with the batter.
* Spread a tsp of oil along the edges (and over the holes in the dosa if preferred). If using cilantro now, sprinkle some over the surface of the dosa. Cook until it turns golden brown and then flip the dosa with a spatula and cook for 30 seconds more.
* Remove the dosa with a spatula and repeat the process with the remaining batter. Serve hot dosas with chutney and/or sambhar.
See how crispy the edges are.
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