RAVA DOSA

            RAVA DOSA.................is a signature dish from my Salem home....Amazingly easy....yields unbelievably superb results...............I

                                                              INGREDIENTS
                                                           Rice Flour - 11/2 cups
                                                       Refined flour /Maida - 1 cup
                                                      Sooji/rava/semolina - 1/2 cup
                                                           Wheat flour - 1/2 cup
                                                                  Jeera - 1 tsp
                                                                  Salt to taste
                                                          Cooking oil to make dosas

                                    Recipe Cuisine: South Indian; Category: Tiffin Variety
                                    Prep time: 10mts; Cooking time: Roughly 4-5 mts for one dosa

                                                     Yields roughly 15-16 dosas

                                                    All the flours ready to be mixed

                                                 The batter consistency....it must be watery.

                        This is what I normally do....I take the batter in a cup, start from the sides..

                                           proceed slowly towards the outer circle......

                                                    come towards the inner circle......

                                                                   fill up the center.....

                                      drizzle oil around the edges, and little bit in the centre too.

Dosa getting cooked in medium flame. Should not keep in high flame, it takes quite sometime for the dosa to get nicely cooked into a crisp one

If the proportion and the consistency of the batter is right, dosa lifts by itself!!!

            dosa turned to the other side...oil drizzled, if need be.. cooked on slow fire till done...

And lo!!!! served with chutney, sambar and molagappodi!! Enjoy the hot rava dosas, retaining its full flavour of  all ingredients

Tips:

* Batter can be mixed 3-4 hours before making the dosas.

* Anyway, before making dosas, check the consistency, batter would have solidified, so mix some more water , as required.

* Normally I do not add curry leaves, onions or green chillies to the batter. I always have a feeling, all these reduce the crispy texture of the dosa.

* But there is a nice way out to make Onion rava dosas, with green chillies, pepper etc strewn liberally over. First, chop the onions and green chillies to the tiniest pieces possible. Then, after the tava is heated, please sprinkle onions and green chillies, then pour the batter in circular motion, then sprinkle some whole black peppers. 

* Adding curry leaves makes the batter drop in blobs, sticking to the leaves. So, I generally avoid. If you want, you can chop them too, then add.

* If onions are strewn after the dosa is made, it does not stick to the batter. When you flip the dosa over, they fall down.

Can you see for yourself, how crisp it is???

Categories: Dosa Varieties, South Indian Breakfasts, Tiffin Varieties