Rava Dosa (2 Methods)

Method 1 from Archana's Kitchen

Recipe Yields : Makes 6-8 Dosas
Ingredients :

1/2 Cup Semolina/Rava

1/2 Cup Rice Flour

1/2 cup all purpose flour

1/4 cup onion finely chopped

2 green chilies finely chopped

1/4 teaspoon asafoetida

1 teaspoon cumin seeds

1 teaspoon crushed black pepper

oil for making the dosa

2 tablespoons finely chopped coriander leaves

salt to taste

Method

1.In a large bowl combine the Semolina, flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes.

2. Stir in the remaining ingredients except the oil/ghee. Combine well. Finally add more water to the batter to make it of thin pouring consistency. It is thinner than the pancake/dosa batter.

(when the batter is thin, it spreads like wild on a heated skillet, producing holes in the dosa and making it crisp)

4.Heat a iron skillet or dosa tawa on high heat.  Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle loud. This is when you know you skillet is ready to make the Rava Dosa.

Pour a ladle of the batter in a circular motion starting from the outer edges. The batter will flow towards the centre. Fill in the batter where there are gaps. Although allow the dosa to have a few holes.

Turn the heat to medium, if you want a nice crisp dosa. The slower it cooks, the crispier it gets.

5.Drizzle about 1 teaspoon of oil or ghee around the dosa and allow it to cook for 2-3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in color.

6.Remove the dosa off the tawa and fold from both sides.

7.Repeat to make the remaining dosas. Serve hot with sambar and tomato chutney.

Note: Do not try to spread the batter like we do for the normal dosa. The batter should be thin enough to flow and spread itself on the tava and form shape on its own. You can turn the skillet around to help form a shape without using a laddle.

Method 2 from Manjula's Kitchen

Ingredients:

• 1/2 cup fine semolina (fine Sooji)
• 1/4 cup rice flour
• 1/4 cup all purpose flour (plain flour or maida)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon salt adjust to taste
• Pinch of asafoetida (hing)
• 1 tablespoon chopped cilantro (hara dhania)
• 1 green chilly finely chopped
• Approx. 2 cups of water

Method

1. Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.
2. Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.
3. Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
4. Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
5. Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.
6. Sprinkle 1 teaspoon of oil around dosa.
7. Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.
8. Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side.
9. Thin and crispy Rava Dosa is ready to serve.