Dosas are a delightful South Indian dish that’s served mostly for breakfast. So start your day with this delicacy.
Rava Dosa
It is a popular and tasty breakfast choice in almost all South Indian households. There are various variants of this crunchy delight with certain ones using soaked dal. The one I am mentioning here is an instant one, which is easy to put together as it needs little planning. Add carrots, onions, green chilies, or any other spices of your choice for a twist.
Ingredients:
Bansi rawa – ¾ cup
Rice flour – ¾ cup
Whole wheat flour – 2 tbsp
Green chilies – 3 or more
Salt – to taste
Buttermilk – ½ cup
Water – as required
For Seasoning:
Cumin seeds – 2 tsp
Curry leaves – 1 tbsp, finely chopped
Coriander leaves – 1 tbsp, finely chopped
Onions – ½ cup, finely chopped
Asafetida – a pinch
Oil – 2 tsp
READ ALSO: Welcome your morning with a healthy Gujarati breakfast –Dhokla
Directions:
Dry roast rava on a preheated kadai until just warm to touch.
Soak rava in buttermilk and keep aside for 20 minutes.
Grind the soaked rava with buttermilk and green chilies to a smooth batter.
Mix in whole wheat flour, rice flour, and salt. Give a quick mix.
Heat the kadai with oil.
Add cumin seeds and allow to splutter.
Add curry leaves and give a quick stir.
Add onions and fry until golden brown.
Turn off the heat, add asafetida, and give a quick mix. Then add to the dosa batter.
Adjust salt to taste.
Preheat a mildly-greased non-stick tawa over medium heat.
Lower the heat to minimum and add a ladle full of batter to the tawa.
Slowly spread out into a thin large circle. [Be careful as it is not an easy task].
Drizzle a few drops of oil and cook until the bottom turns golden brown.
Flip over and cook for 2 more minutes.
Serve hot with spicy tomato chutney.
Tips:
This one is not like the hotel rava dosa. Do not sauté onions and mix it with the batter. You can follow the directions as mentioned below to get restaurant style rava dosa:
Add a ladle full of batter on the outermost corner of the tawa.
Fill in slowly making a thin dosa.
Fill the gaps, if any at the end to get a lacy dosa.
Sprinkle onion on top of the batter.
Cook with about 1 tsp oil on each side to make the dosa crispy.
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