Healthy Rava Dosa Recipe

 Rava Dosa 


Ingredients:

1 cup semolina (rava)

1/2 cup rice flour

1/4 cup all-purpose flour (maida)

1 onion, finely chopped

2 green chilies, finely chopped

1-inch piece of ginger, grated

1/4 cup fresh coriander leaves, chopped

1/2 teaspoon cumin seeds

1/2 teaspoon whole black peppercorns

1/2 teaspoon salt, or to taste

2 cups water, or as needed

Oil, for cooking


Instructions:

In a mixing bowl, combine the semolina, rice flour, all-purpose flour, chopped onions, green chilies, grated ginger, chopped coriander leaves, cumin seeds, black peppercorns, and salt. Mix everything together.

Gradually add water to the mixture and whisk well to form a smooth batter. The consistency of the batter should be thin and flowing. Let the batter rest for 15-20 minutes to allow the semolina to absorb the water.

After resting, check the consistency of the batter. If it has thickened, add a little more water and mix well.

Heat a non-stick dosa tawa or skillet on medium-high heat. Drizzle a few drops of oil and spread it evenly across the surface of the tawa.

Stir the batter well and pour a ladleful of the batter onto the tawa in a circular motion, starting from the edges and working your way towards the center. The batter will spread on its own and form a lacy pattern.

Drizzle a little oil around the edges and on top of the dosa. Cook on medium heat until the edges turn golden brown and crispy, and the dosa releases easily from the tawa.

Flip the dosa and cook the other side for a minute or until it turns light golden brown. You can fold the dosa in half or roll it as per your preference.

Remove the dosa from the tawa and repeat the process with the remaining batter. Stir the batter well before making each dosa, as the semolina tends to settle at the bottom.

Serve the rava dosa hot with coconut chutney, tomato chutney, or any chutney of your choice. It also pairs well with sambar or a side of potato masala.

Enjoy your crispy and flavorful rava dosas!

Note: Rava dosa is known for its crisp texture and unique taste. The batter for rava dosa does not require fermentation. You can adjust the spiciness by adding more or fewer green chilies. The addition of onions and spices enhances the flavor of the dosa.



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