South Indian special — Rava Dosia RECIPE

Rava dosa is a favourite recipe in our house. I make this once every two weeks. There are different versions in the measurements of riceflour, sooji and maida and I have tried many. Somehow I am comfortable with this version as it is quick and easy to make. It tastes delicious with sambar and chutney.

Rava Dosa

INGREDIENTS:

• 2 cups semolina (sooji, rava)
• 1/2 cup rice (chawal) flour
• 1/2 cup buttermilk
• 1/4 tsp asafoetida
• salt (namak) to taste
• 1 inch ginger (adrak)
• 4 green chillies
• 10-12 curry leaves (kari patta)
• 1/4 cup coconut (narial) (scraped)
• 12 cashewnuts
• 2 tblsp
• peppercorns
• 1 tsp cumin seeds
• 2 tblsp vegetable fat (ghee)
• refined oil (tel) to fry

METHOD:

• Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida
  and required salt. Stand the batter for at least 6 hours.
• Wash and finely chop the ginger, green chillies and curry leaves. Chop the
  coconut and cashew nut into very small bits.
• Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn
  and cumin seeds in it and add to the batter.
• Mix the chopped greens, coconut and cashew into the batter. Stir well.
• Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter
  and spread by swirling the tava.
• Pour a tablespoon oil around and on the dosa.
• Cook till it is crisp and golden in color. Remove and serve hot.

shivaji……….. 😛