Rava dosa

Rava dosa
Rava dosa

The rava dosa, that's rapidly becoming one of the hot favourites in a south Indian restaurant is easily made at home, provided you apply the right ways to get it crisp and golden.

1 cup rice flour
½ cup rava (unroasted)
¼ cup maida
3 cups + ¼ cup water
¼ cup curd (not too thick)
Salt, as required
½ tsp cumin seeds
1 tsp crushed pepper
1-2 green chillies, finely chopped
1 sprig coriander leaves, finely chopped
1 sprig curry leaves, finely chopped
A pinch of asafetida
Ghee or cooking oil, as required

Mix the curd with rava

Add rice flour, maida and salt
Add 3 cups of water, mix well
Now, add the cumin seeds, crushed pepper, green chillies, coriander leaves, asafoetida and curry leaves and mix well without letting lumps form. We need a runny consistency
Keep aside for 10 to 15 minutes
In a while, the batter would thicken slightly. Add ¼ cup water if necessary
Heat a dosa pan.and grease with oil
Use a smaller container instead of a ladle to make this dosa
Pour approximately one ladleful of batter starting from around the corner of dosa pan making an inward circle
Do not spread with ladle, instead, take more batter and fill the inner portions
Do not fill the holes, instead drizzle some ghee in the holes
Keep the flame in medium high and drizzle a tsp of ghee all over the dosa
Cover the pan with a lid and cook for sometime till the dosa turns crispy and golden brown
Do not flip the dosa, just fold and serve immediately with coconut chutney or sambar
Before making the next dosa, mix the batter since rava might settle down at the bottom of the vessel

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