Rava Dosa

vantillu — Sat, 22 Dec 2007 09:20:32 +0000

Ingredients

Rava – 100 gms
Raw rice powder – 500 gms
Maida flour – 100 gms
Coconut – 1 tbsp, freshly grated (optional)
Carrot – 1 tbsp, grated (optional)
Pepper – 1tsp
Jeera – 1tsp
Green chillies – 4 no, finely chopped
Ginger - 1” piece, finely chopped
Mustard Seeds - 1 tsp
Oil + ghee – 1 cup
Cashew nuts – 10, finely chopped
Salt – to taste

Preparation method

Take a litre water in a vessel and mix rice flour, maida, rava. The mixture should be loose. The mixture should be soaked for not less than 1 hour.

Add salt, grated coconut, grated carrot, pepper, jeera, green chillies and ginger in the batter.

Heat oil in a pan and temper with mustard seeds & chopped cashew nuts can be added.

Heat the tawa, make sure it’s very hot. As batter is loose (not should be like normal dosa batter).

The pouring of batter in the tawa should be reverse of making the normal dosa batter.

Start pouring batter from outside in a circular manner continuously without break and come towards centre. It is not spread from the centre to the outside like ordinary dosai – it is the reverse.

Pour mixture of oil and ghee over outside the dosa. Keep the flame high. Once the dosa starts turning brown, reduce the flame to medium. The dosa takes more time than ordinary dosa.

When the bottom is turned brown, turn it over and cook on the other side.

Wipe the tawa with clean cloth dipped in water.

Keep the tawa hot before making next dosa.

Garnish with coriander leaves and Serve with coconut chutney.

Variations

Onion can be chopped into small pieces. Spread the onion in the tawa first and pour the batter over it.