Instant Rava Dosa

Rava dosa is one of the most popular breakfast items in South India. It also happens to be the most ordered recipe at any South Indian restaurant. Whenever we go to a south Indian restaurant, we never fail to order Rava dosa. A plateful of lacey textured crunchy Rava dosa paired with coconut chutney and sambhar is something one can dream for starting the day. Normally in a week for a couple of days, fermented dosa batter will be in stock at home. When I run out of fermented batter, instant Rava dosa comes to my rescue.

To prepare such instant Rava dosa, you need to make sure that your hunger pangs are not roaring high and you have enough time to cook it slowly to a paper like thin texture.

Among Rava dosa, my family loves the Onion Rava dosa. The juicy and succulent onions that you bite in between lends to a sweet tinge, while it is mildly spicy and flavorsome from the green chilies and the whole spices that we add to the batter. When I make it for my kids, I leave out green chilies and ginger, but still the whole spices make up for the flavor.Recipe inspired from Vahrevah

Let’s see how it is made:

Ingredients:

Semolina(Rava)	1 Cup
Rice flour	1 Cup
All-purpose flour	½ Cup
Finely chopped green chillies	1
Finely chopped ginger	1 inch
Cumin seeds	1 tsp
Crushed black pepper	½ tsp.
Salt	To taste
Chopped onions	If desired
Oil/Ghee	2 Tbsp.
Water	4-5 cups

Method:

Take a large mixing bowl. Add all the dry items on the ingredients except oil and water.

 Mix well .

Add water to make a very liquid and runny batter consistency similar to buttermilk

 Heat a flat non-stick pan on medium flame and let it get hot. Then add chopped onions.

 You should be able to hear a sizzle. Onions act as a non-stick agent. So it’s preferred to be added first. Then hold the batter bowl on one hand and with the other hand scoop some batter in fingers and quickly sprinkle it on the pan from a height.ghee/oil over the dosa especially over the holes.

 Repeat it 2-3 times so that a dosa with connecting holes like a lacey texture is formed.

 Now pour ghee/oil over the dosa especiallly over the holes. Ghee gives a nice roast and taste to crunchy dosa. Cook on medium-high flame till it is golden in color and crispy in texture. No need to flip it. So fold it and transfer to a plate..

Serve it with piping hot sambhar and coconut chutney.

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Tips:

·         Make dosas immediately after you make the batter. The rava in the batter will keep absorbing water and the more you rest the batter, the more thick it will get.

·         Make sure that the dosa pan is hot and we need to hear the sizzle when you sprinkle the batter.

·         Wait until dosa is completely cooked and all browned. Trying to remove dosa too soon will only break it.

·         If the batter becomes thick, dilute with enough water and adjust the salt.

·         Since the batter is very thin, the water will stand on top and all the main ingredients will settle at the bottom. So, mix the batter from the bottom every time before you make dosa.

After one dosa is made on the pan, before pouring the batter for the next, just wipe again with a kitchen tiisue.