Thursday, 30 June 2016

Rava Dosa

  • 1 cup unroasted rava/sooji/semolina)
  • 1 cup rice flour.
  • 1/2 cup all purpose flour/maida.
  • 4 green chilli, finely chopped.
  • 3 medium onion, finely chopped.
  • 10 to 15 curry leaves, chopped.
  • 1 inch ginger, finely chopped (optional)
  • Buttermilk as required.
  • 1/2 cup chopped coriander leaves. 
  • Salt as required.
For tempering
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • Oil or ghee as required for roasting the dosa

  •  Preparation:

  • Take rava, rice flour, all purpose flour, green chilies, ginger, onion, coriander leaves in a mixing bowl.
  • Heat 1 tsp oil in a small frying pan add mustard seeds when they stop spluttering, add the cumin seeds. Then add the curry leaves. Saute for a few seconds.
  • Add this tempering mixture along with the oil to the other ingredients in the bowl and add salt.
  • Pour buttermilk and make a thin batter without any lumps. The batter should not be thick or of medium consistency. If the batter becomes too thin, then add some rice flour to lightly thicken it. keep aside for 30 minutes.
  • Heat the tawa or non-stick pan. Smear a bit oil with a slice of onion or paper napkin.
  • With a ladle pour the dosa batter from the edges towards the center. Don't try to spread it.
  • Sprinkle ¼ or ½ or 1 tsp of oil from the top.
  • Let the base becomes golden and crisp. Flip and cook the other side. When both the sides are cooked, remove the dosa from the pan. 
  • Serve the onion rava dosa hot with coconut chutney or vegetable sambar. Onion rava dosa has to be served immediately.

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