Rava Dosai/Semolina Dosa

Today's recipe is Rava dosai and there are lots of variations in the proportion of the ingredients used.I tried so many variations and somehow comfortable with my mom's recipe.
This is a quick and instant dosa which doesn't need any fermentation.Here follows the recipe for crispy rava dosai......

Ingredients

Ingredient	Quantity
Rava/Semolina	1cup
Rice flour	3/4cup
Maida/All purpose flour	1/4cup
Cumin seeds	1tsp
Black pepper	1/2tsp
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Ginger(grated)	1tsp
Onion(finely chopped)	1/2no.
Carrot(grated)	2tbs
Coconut pieces(finely chopped)	1tbs
Cashews(finely chopped)	1tsp
Salt	to taste
Oil	as needed

Method

                                     Soak the rava in 2 cups of water for half an hour to one hour.Add the rice flour and maida to the soaked rava,mix it well.Now the batter might be thick and add another cup of water to it.

Now add all the ingredients except oil and mix it well.Adjust the consistency of the batter with water.The batter should be watery as shown in the picture.

Heat the dosa griddle on a medium flame,once it becomes hot pour a ladle full of batter in a circular motion(from outside to inside) as shown.Do not fill the gaps with batter.

Drizzle a tsp of oil and increase the flame and let it cook for a minute or two,now increase the flame to high and cook till it gets crisp (no need to flip).Fold it and remove from the pan.

Serve it hot with chutney or sambhar.

Enjoy..............................................

• The secret of getting a crispy rava dosa is adjusting the flame,while pouring the batter the flame should be medium and needs to increase it to a high flame to get crispy.
• Do the trial with the first dosa,accordingly adjust the consistency of the water.If the batter is too thin or thick the dosa won't comes out nice.
• For the given measurement approximately 41/2-5 cups of water is needed.
• Mix the batter completely before making each dosa as it tends to settle in the bottom.
• Drizzle the oil to the dosa once the batter is cooked otherwise it will take a long time to cook and be generous with oil to get a crispy dosa.
• The black pepper can be crushed and added.
• The batter can be stored in the refrigerator for 2 days.

Posted in: Breakfast,Dinner,Dosa Varieties