Rava dosa and me :),well there are many fond memories :). During my childhood,we would often visit a very small but so famous hotel in our native.It was a night hotel I mean it was open after 6PM and they served only tiffin,snacks and filter coffee.There used a very old man who we called ‘thatha'(grand pa) and he will prepare all kinds of dosas and othapams out side the hotel and serve his customers.His dosas and idlys were so tasty that there always used to be queue to get a seat and eat those stuff :).
Among all the delicious varieties,his rava dosa was my absolute favorite and to be precise onion rava dosa.With crispy edges,those dosas were lacy soft with finely shredded onions and carrots and I can still remember the taste.Till date I have not eaten a rava dosa as tasty as that. Now when coming to the making of rava dosa in my kitchen,well there was little success when ever I attempted. The batter always became so watery and thin that I never got a dosa with a definite shape to name :(. But I was not ready to give in as the recipe is from my mom,I clearly knew I am messing it up every time.So recently when I made it I was determined to make better dosas and I should say I was fairly successful.Rava dosa is again an instant dosa which needs no fermentation.
How to make rava dosa-Recipe:
1 cup rava/wheat sooji
1 cup rice flour
1/2 cup all purpose flour(maida)/wheat flour(atta)
1 teaspoon pepper corns
1 teaspoon cumin seeds
2 green chillies chopped
10-12 curry leaves chopped
2 tablespoons chopped cilantro
1 onion chopped fine(optional)
1 carrot grated(optional)
3 cups + 1cup water
1.combine rava,maida/atta,rice flour with salt and mix well.Add pepper corns,cumin,green chillies,curry leaves and mix well again.Now add 3 cups of water and whisk very well to form a batter.The batter should be thin the usual dosa batter.Keep aside for 30 minutes to 1 hr.
2.Heat a tava,add little oil and spread well.While its being heated,stir in the batter,add half cup of water if it has thickened.
3.Take half a tumbler of batter,pour it over the tava from outside to inside(unlike normal dosa which is spread from center).Spread onions or carrots if using,fold from both sides and remove from heat.Serve hot with any chutney of choice.
Preparation and resting:40 minutes
cooking:5 minutes (for 2 dosas)
1.These dosas can be perfected only after few trial and errors.Attaining the correct temperature of tava is very important
2.If the batter is very thick dosas become thick,if it is too runny it gets stuck in the tava.So after trying one dosa either add water or little more rice flour according to your need.
3.After preparing 5-6 dosas add another half cup of water to the remaining batter and continue.
4.If you are completely struck and unable to make dosas,add one more cup of rice flour, atta and make crispy deep fried fritters with the remaining batter the next day.