Ingredients
Rava/Sooji - 1/2 cup
Maida/All purpose flour - 1/2 cup or a little less than 1/2 cup
Water - 2 cups approximately
Cilantro/Coriander leaves - 1 tbsp, finely chopped
Salt as per taste
For the seasoning
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Whole black pepper - 1 tsp
Curry leaves - one strand
Dry red chillies - 2 (adjust as per taste)
Green chillies - 1, finely chopped (adjust as per taste)
Ginger - 1 inch piece, finely chopped
Cashews - 6-10, broken into small pieces
Oil - 2 tsp
Asafoetida as per taste
Method
- Combine rava and maida together. Add 1 cup of water and mix well without forming lumps. Allow to sit for 30 mins.
- Add the remaining water and salt. Mix well. The batter should be very thin like buttermilk. Only then the dosa's will turn crispy.
- Now heat 2 tsp of oil in a small pan and do the seasoning with all the ingredients mentioned. Add this to the rava dosa batter.
- Heat a dosa pan. Once the tawa is hot enough, take a laddle full of batter and start pouring it in a circular motion starting with the outer corners towards the center. Keep pouring until it fills the whole skillet.
- Drizzle a tsp of oil all around the dosa. Rava dosa usually takes a longer time to get cooked. So wait until it turns all golden brown and the corners start lifting up slightly.
- Flip over to the other side, drizzle few more drops of oil and allow to cook. Hot and crisp rava dosa is ready to be enjoyed with coconut chutney/tomato chutney and sambar.
- Remember to mix the batter well everytime you prepare a dosa. Or the rava will settle down at the bottom. The batter will turn thick after preparing 2 or 3 dosas. Add little water again and mix well and then prepare dosas.
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