SAMBA RAVA /DALIA/CRACKED WHEAT DOSA, how to make Samba rava/cracked wheat pan cakes

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 

Ragi rava dosa

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

Categories: Dosa Varieties, South Indian Breakfasts, Tiffin Varieties