Rava Dosai
HELLO FRIENDS
Using the CAPs to signify what a long break this has been! Those who know me personally know that my Roxy has not been well. She is facing health challenges and we are coming to terms with a new reality. She doesn’t really sleep through the night and it has been heartbreaking to see our baby in pain. As our day revolves around how best we can care for her, blogging had taken a backseat while we get things sorted.
Now that we are back, lets begin with this simple recipe. Rava dosai! One of my favorite kind of Dosai. This reminds me of Vasantha Bhavan in Karama, Dubai. Almost every other Thursday, we would visit just for their Masala Paal(Spiced milk) and Onion Rava Dosai. Its been more than 2 years since i have gone back home, and surely this is a recommended place for anyone visiting Dubai.
So, lets get right to it!
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- 1 cup rava/semolina
- 3/4 cup rice flour
- 4 tbsp maida wheat flour
- 1/4 tsp hing
- 1 tsp jeera
- 1 tsp pepper powder
- 1/2 ginger grated
- 4 green chili finely chopped
- 1 small onion finely chopped
- 6-8 curry leaves
- 2 tbsp curd
- 6-7 cups water
Ingredients
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- In a mixing bowl, add 1 cup rava, 3/4 cup rice flour, 4 tbsp. maida
- Add jeera, salt, cracked pepper, grated ginger, chopped green chili, chopped coriander leaves
- and finely chopped onion.
- Mix thoroughly
- Now, proceed to add 5 cups of water. Mix thoroughly. Ensure the batter is thin.
- Let the batter rest for 15 minutes
- After 15 minutes, you may add 1-2 more cups water. Ensure the batter is think and easy to pour.
- Now we can proceed to making the dosas. Heat the dosa tawa or a griddle. I have used an electric griddle.
- Once the tawa/griddle is hot, pour a ladle full of batter. Pour along the edges and from a reasonable height. This will help you get the little holes on the dosa.
- Drizzle oil around the edges and center. Let it roast till golden brown.
- Once it turns golden brown, gently fold and remove from tawa or griddle.
- Hot and crispy Rava Dosai is ready!