RAVA DOSA

Yields: 6 medium sized dosas.

Ingredients:

Chiroti rava/Fine Sooji: 1/2 cup
Maida: 1/2 cup
Rice flour: 1/2 cup
Hing: 1/4 tspn
Cumin seeds: 1/2 tspn
Salt: as required
Oil: 1 tbspn + oil for roasting, as required
Corriander leaves: 2 tbspn, finely chopped
Curry leaves: 5-6 nos. finely chopped
Water: as required


Preparation:

1. Mix all the dry ingredients and oil.
2. Add water slowly and mix well ensuring there are no lumps. Add enough water to make a batter of a runny consistency.
3. Let the batter rest for about half an hour.
4. Heat the pan and pour the batter (in a thin layer) from the edges towards the centre (unlike traditional dosa, where you pour all the batter in the centre and spread it out towards the edges of the pan.)
5. Sprinkle oil on top for roasting.
6. Let it roast till golden brown at the base. Flip and cook for some time on the other side till done.
7. Serve hot with coconut chutney, sambar, dosa molaga pudi.

Notes:

1. It is necessary to use the finest of rava/sooji/semolina to ensure you get a thin batter and thin, crispy dosas. You can use medium rava too instead of fine rava, however you will need to rest the batter for a longer time, say 1 hour or so.
2. You can add finely chopped onions, grated carrots, finely chopped green chillies, grated ginger to the batter etc as per your taste.
3. If roasting on an iron tava, it helps if you can spread oil on the pan before starting making the dosas to ensure that the dosas do not stick to the pan. Pour the batter on the hot pan (at high flame). Once batter is poured, reduce the flame to medium and allow it to roast slowly.
4. In case of non-stick pan, you can both pour the batter and roast it on high flame throughout.
5. Rava dosa takes more time to roast than traditional dosas.
6. Pouring the batter with a thin spread on the pan will enable making crispier dosas.