Wednesday, July 14, 2010

Rava Dosa

Rice Flour - 2 cup
Rava - 3/4 cup
Maida - 1/4 cup
Green Chillies - 3

Seasoning - Mustard, Urad Dhal, Jeera, Red Chillies, Bengal Gram Dhal, Curry Leaves, Asafotedia

Mix all three flours in a vessel.
Add salt. Add in slit green chillies.
Add water and mix to form a thin batter without any lumps.
(The batter should be watery that when settled a layer of water should be above the flour)

Season with little oil and add to the flour.
Leave the batter like that for 1/12 - 2 hours.
Check well that the tawa is heated properly. Then mix the batter well and pour thin dosas.
Batter should be poured from outside to the middle. Do not spread with the laddle. As the batter is watery it flows by itself.
(Not like the normal dosa - Pouring in the middle and spreading)

Add oil and toast to make crisp dosas.
Serve hot with chutney.

I had a chance to see in a restaurant.
For onion rava dosa - Sprinkle cut onions on the tawa and then pour the batter as usual. It binds with the batter.

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