Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.
Ingredients
1 cup semolina (rava)
2 tsp plain flour (maida)
1/2 cup fresh curds (dahi)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
2 tbsp thinly sliced fresh coconut
2 tbsp broken cashewnuts (kaju)
salt to taste
2 tsp coconut oil or any other oilfor the tempering
fried coconut chutney for serving
sambhar for serving.
1. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
2. Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
3. Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
4. Add more water as required and mix well to a thin batter
5. Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
6. Grease it lightly with oil and wipe hard with a slice of onion or potato.
7. Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
8. Smear a little oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
9. Repeat with the remaining batter to make 5 more dosas. Serve hot with fried coconut chutney and sambhar.
Ingredients
1 cup semolina (rava)
2 tsp plain flour (maida)
1/2 cup fresh curds (dahi)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
2 tbsp thinly sliced fresh coconut
2 tbsp broken cashewnuts (kaju)
salt to taste
2 tsp coconut oil or any other oilfor the tempering
fried coconut chutney for serving
sambhar for serving.
Method
1. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
2. Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
3. Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
4. Add more water as required and mix well to a thin batter
5. Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
6. Grease it lightly with oil and wipe hard with a slice of onion or potato.
7. Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
8. Smear a little oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
9. Repeat with the remaining batter to make 5 more dosas. Serve hot with fried coconut chutney and sambhar.
