Rava Dosa

No one can eat just one!!

If you do not have dosa batter at home , but you have the urge to eat dosa, then THIS is the dosa to make. No fermentation required. Crispy, tasty and easy to make.

Notes:

1. Unlike the ordinary dosa, where the batter is spread as a circle on the tawa, here the batter is splashed on the hot tawa to make a thin net. And since the dosa is extremely thin, we do not flip it.

2. Before you make each dosa, mix the batter very well, as the rava settles in the bottom.

3. Keep adding more water to the batter if it thickens.

Recipe courtesy: Mrs. Shefali Arvind and Mrs. Rajalakshmi Parameswaran (my mom)

My mom always adds Maida / All purpose flour in the batter, but my friend Shefali advised me to use whole wheat flour instead.

To make: 10 Rava Dosas

Ingredients:

Rava / Semolina - 1/2 cup

Rice flour - 1/4 cup

Wheat flour - 1/4 cup

Green chilly - 1, finely chopped

Ginger - 1 inch , finely chopped

Curry leaf - 1 sprig , chopped

Coriander leaf - 3 tbsp

Cashew nuts - 1 tbsp, chopped

Jeera / cumin seeds - 1 tsp

Pepper corn - 1 tsp, slightly crushed

Salt

Asafoetida powder - 1/2 tsp

Oil (preferably til / gingelly oil) - nearly 1 tbsp per dosa

Onion -1 large (optional)

Method:

Mix together all the above ingredients, except the til oil and onion.

Add just enough water to make a thick paste.

Leave aside for 10 minutes.

(enough time to make your chutney and possibly chop the onions!)

Add water, mix well and make a very thin batter.

Heat the tawa.

Spread some onions over it (if using).

Now using your hand, mix the batter well and sprinkle the batter over the hot tawa.
It will look like a net. Try to not sprinkle over areas you have already sprinkled on.

Wait for 30 seconds and drip some til oil over the dosa and around the edges.

When the dosa starts browning and edges start leaving the sides....fold (no need to flip) and transfer to serving plate.

Enjoy with chutney / dosa podi.