Tuesday, May 12, 2015

Rava Dosa/Ravai Dosai

This is the last post i'm posting under the theme "Week end dinner" for Blogging Marathon.Today's recipe is Rava Dosa. There were times, i used to make this dosa atleast once in a week for dinner. But ,in initial days, i found it very hard to remove this dosa from pan :-(

After so many trials & referred from many recipes, now i confidently say that i can make decent rava dosa . The measurement of ingredients & standing time of the batter is very important. So follow the exact measurement given below while making this dosa.

You can serve this dosa with sambar or with any of your favorite chutney.Ok. Now let see the procedure.


Ingredients

Semolina/Rava - 1/2 cup
Rice Flour - 1/2 cup heaped
All Purpose flour/Maida - 1/4 cup
Cumin seed - 1/2 tsp
Green Chili - 1/2 tsp chopped
Ginger grated - 1 tsp
Peppercorns - 1/2 tsp
Curd - 2 tbsp
Water - 2 1/4 - 2 1/2 cup (approx)
Salt - to taste
Curry leaves - 1 strand
Coconut bits - few
Coriander leaves - few
Onions - 1 big
Oil for making dosa


Procedure

Take semolina, rice flour & maida in  a bowl.Then add cumin, chili,ginger,peppercorns, salt & stir it well


Then add curd & water and mix it well. The batter should be like buttermilk.I added 2 1/4 cup of water to get the correct consistency. Start with 21/4 cup,if needed add the extra 1/4 cup of water.


Finally add the coconut bits & curry leaves and mix well. Keep the batter aside for 30-40 mins.Standing time of batter is important,so keep it aside for atleast 30 mins.


After 40 mins, add the coriander leaves & mix the batter well since all the ingredients settles at bottom. Cut the onions into small pieces & keep it ready.


Heat the dosa pan, grease it with oil, sprinkle the onions in the pan, then take laddle full of batter & pour it.Start from edges  of the pan & move towards the center of the pan.The dosa pan should be very hot, then only the dosa have pores, while pouring the batter.

Drizzle oil around the dosa and keep the flame in medium & allow to cook .It takes 2-2.5 mins to cook. Once it cooked , you see the brown edges , now fold the dosa  with spatula and removed it on the plate.No need to flip the dosa & cook.


Tasty Crispy Rava dosa is ready. Serve it with sambar, chutney & podi. We have it with coriander chutney & podi.


Notes.

  • Standing time is very important to get the perfect dosa.
  • Coconut bits is optional,but like the crunchiness & sweetness from the coconut in between the dosa.so added it. Even some hotels added coconut bits.
  • Dosa pan should be hot while pouring the batter.
  • It takes longer time to cook than the usual dosa.
  • Eveytime before pouring the batter, mix the batter well. Rava & flour had the tendency to settle at the bottom.
  • Serve it hot for crispy dosa.



12 comments:

  1. Hi u have a nice blog u can visit my blog and give ur valuable comments.

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  2. The way you spread the dosa looks nice..I love Rava Dosai!

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  3. Such a yummy looking rava dosa. Love the way you placed them on the plate.

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  4. Looks yummy dosa with lovely clicks.

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  5. Its morning here and I feel so hungry seeing your pictures!! It would be great If I have that platter now!! Super tempting..

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  6. I love these dosas, one of my favorites.

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  7. Our fav dosas for a weekend dinner!

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  8. Lacey rava dosa is asking me to finish that plate rite now..loving it.

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  9. Basic recipe so nicely explained. Very useful post for a newbie.

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  10. I havent had breakfast yet..this is making me even more hungry

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