RAVA DOSA
Rava Dosa is an all time favorite of mine and I always order it whenever we go out to eat and I am never tired of it. It is so much an addictive recipe that I love it to the core. Making a perfect dosa and that too Rava dosa is itself an art. So much so that it became an challenge for me in my early years of cooking, that I was always enthusiastic to try this out. The Dosa should be golden brown, crisp and with a perfect taste. My mother makes perfectly crispy dosas, which turn perfect each time due to practice and experience. My husband and daughter love this with loads of onions in them, but you can make a potato masala and place it in the middle of the dosa and thus serve onion rava masala dosa. Totally yummy recipe, even kids would eat this without fuss. If making for kids, feel free to use ghee in place of oil for roasting purposes.
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I have seen many variations of this rava dosa. Some sprinkle onions on the dosa after it is spread and some mix with the batter. Also some add chopped onions raw, whereas some fry and add it. However you try it, it is always delicious and yummy. This variety of of dosa can be instantly made without soaking, grinding and fermenting. Though it is necessary for the batter to keep at rest to get crispy dosas. The key to a roast dosa is the proportion of the ingredients added and if properly followed will yield you paper roast dosas. If you want you can skip onions and make it plain too. This would be a good choice on those fasting and vrat days.Why don’t you try this for your dinner tonight?
| Prep Time | 1 hr 5 min |
| Cook Time | 5 min |
| Servings |
pieces
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- 1/2 cup Rava
- 1/2 cup rice flour
- 1 tbsp maida
- 1 number onion
- 1 number green chilli
- 1/2 tsp Mustard seeds
- 1/2 tsp Jeera/Cumin
- 6 number Pepper corns
- A few curry leaves
- A few coriander leaves
- To taste salt
- As needed Oil
Ingredients
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- In a bowl add rava, rice flour and maida.
- Add pepper corns, salt and jeera.
- Add chopped coriander and curry leaves.
- In a small pan add oil followed by mustard. Once it crackles add green chilli.
- Add now chopped onion and fry till pink.
- Mix water to the flour mixture.
- Now add fried onion and green chilli.
- Mix well without lumps.The rava dosa batter is ready.
- Ina tawa and oil and once it gets heated slowly pour the batter.Remember it is not spread but poured.
- For that extra crispness close it with a lid.
- Wait till golden brown.
- Serve it hot with coconut chutney and sambhar.
You can add chopped ginger to the batter for digestion.
Add dry fruits like cashew nuts and raisins increases the taste.
You can also try a no onion version of the same.
You can add buttermilk to the batter also.
The batter should be thin and mix well each time before pouring the dosa on the tawa.
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