Rava Dosai - 1

------------------------------------------Ingredients
Riceflour-1 cup
Rava or sooji- cup
Maida- cup
Salt to taste
For seasoning
Mustard seeds- tsp
Green chillie-1 chopped finely
Pepper- a few
Curry leaves- a few
Ginger- a small piece chopped finely
Coriander leaves- a few chopped finely
Onion- chopped finely
Oil and ghee
Method
Mix the rice flour, maida and rava and add water and salt to it. The batter shou
ld be watery and flowing. Heat 1 tsp of oil in a pan and add mustard seeds, when
it splutters add onions and other ingredients .Fry for 2 minutes till the onion
turns transparent. Add this to the rava batter.
Heat the tawa (the tawa should be very hot while u are pouring the batter) and t
ake one ladleful of batter and spread on the tawa starting from the sides and fi
nishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Dr
izzle tsp of oil and tsp of ghee on the sides. When it becomes golden brown turn
it over.
Serve hot with sambar.
Note:
Make sure the batter is very thin(thinner than the dosa batter). If the batter b
ecomes thick after making few dosas add little water to it.
Some people use equal amts of rice flour and sooji too.
Rava Dosai-2
---------------------------Ingredients:
1/2 cup fine semolina (fine Sooji)
1/4 cup rice flour
1/4 cup all purpose flour (plain flour or maida)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon salt adjust to taste
Pinch of asafoetida (hing)
1 tablespoon chopped cilantro (hara dhania)
1 green chilly finely chopped
Approx. 2 cups of water
Method
1.Mix all three flours including semolina, rice flour and all-purpose flour. Mak
e a thin batter using little water at a time and avoiding any lumps. Batter shou

ld have pouring consistency like buttermilk.

2.Add all other ingredients to the batter including cumin seeds, salt, asafetida
, cilantro and green chili. Mix it well. Let the batter stand for about 30 minut
es.
3.Heat the skillet on medium high. To check if skillet is ready sprinkle few dro
ps of water over skillet water should sizzle. Wipe the skillet with few drops of
oil.
4.Pour the batter with ladle on the skillet in a circular motion starting from t
he periphery to the center. Keep pouring the batter till it covers the whole ski
llet.
5.Note: pour the batter on the skillet from about 3 to 4 inches height. Don t try
to spread the batter otherwise the characteristic and appearance of Rava Dosa wi
ll not come. Rava Dosa should have holes like swiss cheese or have lacy look.
6.Sprinkle 1 teaspoon of oil around dosa.
7.Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden br
own. Then turn the Dosa using spatula.
8.Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on
one side and light color on other side.
9.Thin and crispy Rava Dosa is ready to serve.
Serving Suggestions
1.Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney
.
2.Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetab
les), and coconut chutney.
3.I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on m
y web site.

Rava Dosai-3
---------------------------Semolina/ rava/ soooji 1/2 cup
Rice flour 1/2 cup
Maida 1/4 cup
Ginger, finely chopped 1 tblsp
Green chillies 1, chopped
Whole black pepper 2 tsp
Jeera 1 tsp, heaped
Onion 1, finely chopped
Coriander leaves,chopped 1 tblsp
Curry leaves 1 sprig, torn
Salt As needed
Sugar 1/4 tsp(for browning)
Oil/ghee as needed