Rava Dosa

Rava dosa is one more popular item in the menu of the South Indian restaurants. This dosa has a very crispy texture. The batter for this dosa can be made within five minutes and doesn't require any fermentation. The only time where it takes more time is while frying. So I would prefer making this dosa on a week end and enjoy each and every bit of the dosa.I got this recipe from vahrevah.com.

 I have made this dosa couple of times, but didn't turn as good as this. May be I made it on a week day and didn't give enough time for roasting or may be the dosa knew that, it would be seen by many people:-) I enjoyed making it as well as eating. So now its your turn to make and enjoy!!

Ingredients:

• Rava/Semolina- 1/2 cup
• Rice flour- 1/2 cup
• All purpose flour/Maida- 1/4 cup
• Cumin seeds/Jeera- 1/2 tsp
• Asafoetida- 1-2 pinches
• Pepper powder- 1/4 tsp (I didn't add)
• Green chillies, chopped- 2-3
• Grated ginger- 1/2 tsp
• Salt- To taste
• Chopped Onion- As required
• Oil- As required

Procedure:

Take a mixing bowl and add all the above mentioned ingredients except chopped onion. Add water generously and mix it well. The consistency of the batter should be thin (Buttermilk Consistency).

Now heat the dosa pan on medium heat ( I had a huge pan, hence could make a bigger square shaped dosa like they give in a restaurant). Then start spreading chopped onions all over it.

Now start spreading (or spluttering) the batter all over the pan with the help of your hand. Don't try to fill all the spaces in between. It gives a good look as well as gives a nice texture (you can as well use a ladel but hand would be recommended. The batter must be constantly stirred as rava keeps settling down. Add water after each dosa, if you think the batter is thick). Spread little oil, all over the dosa.

Allow the dosa on the pan until it turns very crispy. 

Once it is golden brown and crispy, fold the dosa and transfer it to a plate. Rava Dosa is ready!!

Serve it hot with Chutney. Above measurement serves 2-3 people.