Cook blog: Rava dosa

Rava dosa was main attraction when I used to go to restaurants. No one in my family knew how to make it. I was determined to try to learn this fabulous dosa recipe.

It is very easy to make and doesn't take lot of cooking time. Amazing for breakfast or light dinner. Little bit of ingredients makes lots of dosa.

You can make onion rava dosa, coconut rava dosa, masala rava dosa, chili rava dosa, cheese rava dosa or just plain rava dosa.

Makes: 8-10 dosa
Ingredients:
Fine semolina: 1 cup
Rice flour: 1/4 cup
Plain flour/ maida: 1/4 cup
Water: 2and1/2 to 3 cups
Sesame seeds: 1/2 tea spoon
Cumin seeds/ Jeera: 1/2 tea spoon
Salt to taste
Clarified butter + oil:
Onions (optional)
Coconut (optional)
Green chilies (optional)

Preparation:
Mix fine semolina, plain flour and rice flour. Add sesame seeds, cumin seeds, salt to taste and mix well.

Add water and let it sit for 30 to 60minutes. Consistency of the batter should be very thin. Easily pourable. Just like thick butter milk. Add more water if necessary.

Before adding onions, coconut just try to make a sada dosa first if you are making rava dosa for the first time as its quite different then normal dosa.

Heat the pan until you see steam coming off from the surface. Wipe off using a wet kitchen towel or tissue and water should evaporate.

Pour some batter into a cup with nozzle.
This will help dosa spreading process.
Hold the pan handle and start pouring dosa on the pan to make round dosa.

Add oil on the edges and add few drops of ghee in the middle.
Wait until dosa surface turns brown and flip it over. Cook for another minute.
[Note: As soon as you pour dosa batter you should see little holes coming out. Dosa texture should be crispy so allow it to cook properly. Too much batter could make dosa soft so adjust the batter when you pour dosa. Some more practise will help you improve your dosa making skill.]

Serve on the plate. Enjoy hot with chutney of your choice.