Rava Dosa in minutes!

Today was one of those cold sunny mornings. It was a quiet start to the Sunday, had cups of tea (herbal now a days, since I have become non caffeine :), had long chats with family back home and then we started craving for some nice food. My husband has been mentioning Rava dosa for a while, so I started looking up recipes to make instant Rava Dosa. Am extremely lazy when it comes to overnight soaking grinding etc. I like things I can make quickly and as less effort as possible. This dosa happened to me right up my street! I looked up a lot of recipes and concocted my own version of what I thought would taste nice, and indeed it did. I had a happy husband and happy stomach because they are so light and crispy and give you a satisfaction of a good meal. You have various condiments with this Dosa, I had garlic chutney in yogurt with a mustard tadka.
If I have raised your curiosity enough for you to get geared up to make some, here is what you need, this will make about 6 to 7 Dosas:

1. 1 Cup fine Semolina / fine Rava, not the one we use for Upma, this recipe needs the finer (barik rava)
2. 2 Table Spoons Plain flour (maida)
3. 1 table Spoon Yogurt
4. 1 inch ginger grated
5. 2 chillies finely chopped
6. 1 small onion finely chopped
7. A pinch of asofetida (hing)
8. 1/2 tea spoon Cumin Seeds
9. Salt to taste
10. coarsely ground black pepper
11. Oil, I use sunflower oil, since it does not have any flavour.

Once you have everything to hand start mixing:
In a roomy bowl mix all the above ingredients except oil. Pour a glass of water and whisk with an egg beater. This is to get rid of all the lumps. You are looking for a really runny consistency, something like buttermilk. This batter is really watery, but don't be alarmed it does stick and cook :)

Once the batter is ready put a heavy pan, griddle or thick tawa on hob. Turn up the fire and make sure the pan / griddle / tawa is quite hot. Pour 1/4 tea spoon of oil and spread it on the griddle with help of an onion skin. This works quite well alternately you can do the same thing with a brush, anything that doesn't burn your fingers!
Once the pan is hot start pouring the batter on the pan. There is trick to this pour is in small portions using a ladle and covering the surface. Maintain a thin layer. That is what gives this dosa honey comb like appearance. Alternately you can sprinkle the batter on the pan till you cover the whole surface. Pour 1/2 tea spoon oil over and around the dosa. This is what makes it extra crispy and delicious. Wait this the top of the dosa dries out, that means it cooked thoroughly at the bottom. This way it comes off the pan also easily, all you need to do is teas it from the place it may be stuck. Most of this times it will come off on its own. This is the part where you need to be really patient and let it do its thing.
Every time you pour the batter on the pan make sure you stir it well. Since this is a watery batter all the mix settles at the bottom. So keep whisking every time before you start making next dosa. Keep adding a dash of water if you think the batter is getting thick. This is a very thirsty batter, semolina keeps absorbing water for the time it is been sitting. Another tip is to keep the pan / griddle clean every time you make dosa. Use the same technique for regular dosa of adding some oil and wiping with a muslin cloth or kitchen towel.

That's it there you have it, crisp wafer thin dosas, these also can be served as spicy pan cakes with several condiments like chutney, sambar, or just tomato ketchup to go with it :-)


Do let me know if you try it and it you enjoyed it as much as I did :)

Have a happy and healthy week ahead!!