Monday, May 28, 2012

Rava Dosa

This must be one dish that I have struggled to master. Every time I made rava dosa I would be frustrated about one thing or the other. Either it would not come off the tava and I would have to scrape it out, or it would become so thick that it did not even resemble the hotel version. After lot of tries I managed to get the quantities right. Here goes...

Batter should be the consistency of buttermilk

Throw spoonfuls of batter on the tava

Dosa is done when it browns on one side and rises at the edges


1 cup fine rava or chiroti rava
1/2 cup rice flour
1/4 cup flour or maida
1-2 tbsp curd
3 cups water
2 tbsp chopped green chillis (Optional)
2 tbsp chopped coriander leaves (Optional)
2 tbsp chopped onion (Optional)
Few peppercorns (Optional)
1 tsp cumin seeds or jeera (Optional)
Few curry leaves (Optional)


Mix rava, rice flour, flour, curd and water. The consistency of the batter must be like thin buttermilk. In case the batter is thick add more water and if it is too thin, add a little more rava.
Add salt to taste. Add the onion, chillis, coriander, peppercorns, cumin seeds and curry leaves. These are optional and can be skipped.
Allow to rest for half an hour.
Grease and heat the tava (girdle)
Mix the batter once again as all the ingredients would have settled at the bottom.
Pour on the tava using a ladle. It is more like throw. Do not try to pour batter to cover the tiny holes in the dosa, the dosa is supposed to have holes.
Do not try to spread the dosa like regular dosa.
Keep the stove on a low-medium flame.
Spoon oil on the dosa. Be a little generous if you want it crispy.
Rava dosa isn't flipped generally, so let it remain on the tava until it cooks completely.
Generally once it is cooked, the dosa will rise slightly at the edges making it easier to remove from the tava.
Serve hot with chutney.

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