|1.||Chiroti rava / fine rava 1/2 cup|
|2.||Rice flour / akki hittu / biyappindi / arisi maavu / aripodi / chawal ka atta / rice atta, 1/4 cup|
|3.||Maida / all-purpose flour 1/4 cup|
|4.||Sugar 1/2 teaspoon|
|5.||Jeera / cumin 1/2 teaspoon|
Curry leaves, chopped, 1 sprig
Read the Benefits of Curry Leaves in the Blog Post
|7.||Coriander leaves, chopped, few sprigs|
|8.||Green chilies, chopped, 1-2 or to taste|
|9.||Ginger, chopped, 1/2 teaspoon|
|10.||Hing or asafoetida 1/4 teaspoon|
|11.||Curd / dahi / yogurt 1 tablespoon|
|12.||Salt to taste|
|13.||Water, as required|
rava, rice flour, maida, coriander and curry leaves, ginger,
jeera, sugar, hing, and salt to a utensil.
Beat the curd with a spoon and add.
Add about 1 cup of water and mix.
Add more water and make a thin batter like neer dosa batter.
Keep aside for about 30 minutes.
|2.||Add green chilies.
Rava dosa batter is ready.
Add the green chilies in Step 1 along with the rava, instead of Step 2, to make the rava dosa spicier.
|3.||Keep the flame to medium.
Heat a dosa tava.
Coat the tava with oil when the tava becomes hot.
a big ladle-full of batter on the tava, slowly in a circular
Cover large gaps, if any, with the batter.
about 1/2-teaspoon of oil across the dosa.
Cook rava dosa on one side only. Otherwise, some crispiness will be lost.
the dosa when some golden-brown spots appear
across the dosa.
Eat or serve rava dosa while it is hot. After it cools, the dosa loses its crispiness and some of its taste.
dosa is ready.
|TIPS||Recipe for Rava Dosa|
|1.||Add chopped onions, for a variety in taste, in Step 1.|
|2.||Use 1/4-cup of butter milk in lieu of curd. You can also skip this ingredient. However, the taste of the rava dosa will be different.|
|3.||Add dry-fried and coarsely-ground groundnuts in Step 1 for extra taste.|