RAVA DOSA.................is a signature dish from my Salem home....Amazingly easy....yields unbelievably superb results...............I
INGREDIENTS
Rice Flour - 11/2 cups
Refined flour /Maida - 1 cup
Sooji/rava/semolina - 1/2 cup
Wheat flour - 1/2 cup
Jeera - 1 tsp
Salt to taste
Cooking oil to make dosas
Recipe Cuisine: South Indian; Category: Tiffin Variety
Prep time: 10mts; Cooking time: Roughly 4-5 mts for one dosa
Yields roughly 15-16 dosas
All the flours ready to be mixed
The batter consistency....it must be watery.
This is what I normally do....I take the batter in a cup, start from the sides..
proceed slowly towards the outer circle......
come towards the inner circle......
fill up the center.....
drizzle oil around the edges, and little bit in the centre too.
Dosa getting cooked in medium flame. Should not keep in high flame, it takes quite sometime for the dosa to get nicely cooked into a crisp one
dosa turned to the other side...oil drizzled, if need be.. cooked on slow fire till done...
INGREDIENTS
Rice Flour - 11/2 cups
Refined flour /Maida - 1 cup
Sooji/rava/semolina - 1/2 cup
Wheat flour - 1/2 cup
Jeera - 1 tsp
Salt to taste
Cooking oil to make dosas
Recipe Cuisine: South Indian; Category: Tiffin Variety
Prep time: 10mts; Cooking time: Roughly 4-5 mts for one dosa
Yields roughly 15-16 dosas
All the flours ready to be mixed
The batter consistency....it must be watery.
This is what I normally do....I take the batter in a cup, start from the sides..
proceed slowly towards the outer circle......
come towards the inner circle......
fill up the center.....
drizzle oil around the edges, and little bit in the centre too.
Dosa getting cooked in medium flame. Should not keep in high flame, it takes quite sometime for the dosa to get nicely cooked into a crisp one
If the proportion and the consistency of the batter is right, dosa lifts by itself!!!
dosa turned to the other side...oil drizzled, if need be.. cooked on slow fire till done...
And lo!!!! served with chutney, sambar and molagappodi!! Enjoy the hot rava dosas, retaining its full flavour of all ingredients
Tips:
* Batter can be mixed 3-4 hours before making the dosas.
* Anyway, before making dosas, check the consistency, batter would have solidified, so mix some more water , as required.
* Normally I do not add curry leaves, onions or green chillies to the batter. I always have a feeling, all these reduce the crispy texture of the dosa.
* But there is a nice way out to make Onion rava dosas, with green chillies, pepper etc strewn liberally over. First, chop the onions and green chillies to the tiniest pieces possible. Then, after the tava is heated, please sprinkle onions and green chillies, then pour the batter in circular motion, then sprinkle some whole black peppers.
* Adding curry leaves makes the batter drop in blobs, sticking to the leaves. So, I generally avoid. If you want, you can chop them too, then add.
* If onions are strewn after the dosa is made, it does not stick to the batter. When you flip the dosa over, they fall down.
Can you see for yourself, how crisp it is???
Waiting for ur appam recipe.
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