Description
Southindian style rava dosai.
Rava dosai/ Rava roast.
| Ingredients | |
|---|---|
| 1¾ cup | Rava |
| 1½ cup | Rice flour |
| 3 tbsp | Curd |
| 6 tbsp | Idli or dosai batter |
| 2 tsp | Cumin |
| 2 tsp | Pepper corns |
| 1 inch | Ginger(finely chopped) |
| 10 nos | Curry leaves(chopped) |
| 1 no | Green chilli(finely chopped) |
| ¼ tsp | Asafoetida |
| 1 no | Onion(finely chopped) |
Instructions
Grind rava in a blender/mixie for one minute.
In a vessel mix ground rava, rice flour, curd, idli or dosai batter, cumin,chopped curry leaves, finely chopped ginger, chopped green chilli, pepper and asafoetida. Add water and mix using hand to avoid lumps.
The batter should not be too thick, it should be like thick buttermilk and flowing. To get crispy dosais use the batter after 2 to 3 hours.
Heat dosai tawa and grease with oil. If you have non-stick tawa you can use no-stick cooking spray. It helps to turn the dosai without breaking.
Take a ladle full of batter, raise your hand half foot, Pour the batter from the edges of the tawa in a circular motion(clockwise) and finish it in the middle.This batter cannot and sholdnot be spread as how we normally do for plain dosais. Sprinkle some finely cut onions. Put some oil(1/2 tsp) and ghee(1/2 tsp). Adding ghee or butter makes the dosai crisp.
Rava Roast
When it becomes golden brown fold with a flat spatula into half. Cook for 30-40 seconds.
Rava dosai
Turn other side of the dosai(folded) and cook for 30-40 seconds. Remove it.
Serve hot with coconut chutney and Sambar.
Notes
NOTES: Make sure the batter is thin while making dosai.
If the batter is thick, add little water.
You can make it without idli (or) dosai batter. I used idli batter to get extra crispy dosais.
Servings:3 , You cand get 10- 12 dosais.
Comments
10 responses to “Rava Roast”
My Mom's ratio for rava dosai is 1:1:1(rava,maida & rice flour) and no curds, Kavi. I'll try yours… You give it a try of mine…OK, pa?
Hi sugan, Sure will try ur method. Here the problem is maida sticks with tawa. Every time i was struggle with dosai and tawa. Thats y i started to avoid maida. But in India we use maida.
U r right, Kavi. Use all purpose flour instead of that… it works wonders; just three flours and the other spices and ings. ….
Oh really, Sure will give a try,pa. Thanks for ur tip.
Forgot to tell something… once i bought a bread flour which too worked out… I'll find out the brand…
It is 'harvest king' bread flour, Kavi…
Hi Viji, Thanks for tried this recipe. If u don’t mind pls. post comment under the recipe. Thanks.
Kavi.
Hi Radha, How r u? yes, atlast i posted.I've to say thanks for u. Did u notice i took note from urs. Inuum photo edukaruthila sothapittu thaan irukken. Belive me, eppadi intha photos nalla vanthathunu puriyalai hahaha.
Kavi.
Hi Kavi..
So finally posted this dish,I guess..Good!!!!!very nice presentation.Started to expertize in photography too,I guess..Keep up ur good work…
Cheers
Radha Arvindh
Looks good. Will try.