Saturday, November 18, 2017

Posted by Mala at 12:00:00 AM No comments
Samba rava is a very healthy ingredient...mainly good for diabetes....is a very good constipation-reliever, good for digestion and promotes bone growth, and because of its high fiber content, reduces gas problems.
Please refer to my other Samba rava dishes:
1. Sabaadham
2. Samba rava idlis
3. Samba rava buttermilk upma
4. Samba rava pongal
5. Veg samba rava upma
6. Quick samba rava upma
Here is a very unique, very crispy Rava dosa, so very  healthy also. It contains Samba rava, whole wheat and rice flours.....brown rice flour is also available in stores nowadays...can substitute white rice flour with brown rice flour too...It was out of stock in stores...so could not use it...
Please refer to my other Dosa varieties
Please check my Glossary for any unknown terms.


                                    Can you count the innumerable holes in the dosa??

Ingredients
Rice flour - 3 measures
Wheat flour - 1 1/2 measures
Samba rava - 1 measure
Jeera - 1 tsp
Salt to taste
Water, as required
Oil to make the dosas

Recipe Cuisine: South Indian; Category: Breakfast/dinner
Prep time: 5 mts; Cooking time: 20 mts

Yields 5 dosas

3 measures of rice flour and 1 1/2 measures of wheat flour taken in a vessel


1 measure of samba rava also added. By measure, this is what I meant..I chose a small ladle, you can choose a coffee mug, a tumbler, a katori or a dabara...with what you measure hardly matters...with the same thing, you have to measure the rest of the things too. 1 ladle measure samba rava taken ...and.....


added


Jeera/cumin seeds and salt to taste added.


enough water poured in, and...


whisked well without any small lumps. The batter has to be runny and watery like Rava dosa and 
Allow the batter to rest for an hour.


Batter has to be poured like this. Take with a small cup, start pouring from the corners, make the full round and then fill up the center.



Initially keep the flames on highest, after 3-4 minutes, keep it in medium, do not forget to drizzle a spoon of oil around the dosa


Flip over after the bottom turns golden


Let it be in the tava for 2 more minutes, till the other side turns crispy and golden.


See how paper thin it is and how porous it is!!!


Serve with coconut red chutney and Molagappodi
Look at the very very crisp, thin edges...


Can sprinkle some very finely chopped small onions and coriander/cilantro leaves over the hot tava...


then pour the dosa batter...


and enjoy a crispy, crunchy, golden hued Onion Samba Rava Dosa!!!


This post first appeared in www.malpatskitchen.com









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