Recipe - Ravva dosa
Semolina crepes
Summary:
Rava dosa doesn't need any fermentation. They can be prepared right away. For the desired result, it is better to soak the batter for a couple of hours. These dosa's come in handy when there is time restriction with cooking. Pacify's hungry kids as an instant snack. Or even a good morning breakfast. I make these very regularly.
Ingredients:
- Semolina(sooji rava) - 1 cup
- All purpose flour (maida) - 1/2 cup
- Rice flour - 1/2 cup
- Cumin seeds - 1 teaspoon
- Onions - 1/2 cup
- Green chili - 2 - 3 Indian green chilies (chopped/minced)
- Cilantro - 3 tablespoons
- Salt - 1 and 1/2 teaspoon (according to taste)
- Yogurt - 1 cups
- Water - 2 and 1/4 cups (approximately)
- Oil - to spray on the dosa
Process:
Mix all the above ingredients in a bowl. Do not pour all the water at once. Make the batter into smooth and silky thin with no lumps. Set the batter aside for couple of hours. If you wish you make dosa right away, you sure can. But dosa's taste better when they soak in yogurt for couple of hours.
Preheat a non-stick pan/cast iron skillet. Ladle the batter in the center of the preheated pan or greased skillet; slowly spread the batter into a thin circle.
Spray oil on top of the crape/dosa. The edges of the dosa start turning into golden brown flip the dosa and cook it on the other side. In 1 minute remove dosa from the pan.
Fold dosa in desired shape and serve hot with sambar/lentil soup or any kind of spread/chutney or chutney powders.
Preparation time: 5 minutes (15 minutes to prepare batter)
- Try using a cup to pour the batter on to the skillet, if you are not comfortable with the ladle. Move your hand fast while pouring.
- For some reason if the dosa is not coming out well, add little more water to the batter and dip your fingers in the batter and pour the batter with your fingers on to the skillet. Believe me; you might not have eaten crispier dosa's before :-)
- To make it more nutritious, I replace rice flour with whole wheat flour.
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