Thursday, September 27, 2012

Rava Dosa / Sooji or Semolina Dosa




                          Rava Dosai served with 'Tiffin Sambhar' and 'Thengai Chutney'


Rava Dosai or Rava Dosa is a Tiffin ( I love the way the Tamil name it ) which I hadn't mastered so far. I go 'bumper' every time I try. I come out with under cooked, torn,  or rather overly done dosas and go bonkers.

Ah! here?
The perfect dosas!
Who makes them?
My ma in law's co-sis Uma Chithi! :)



As per the relationship, she's my athai ( ma in law). Her motherly attitudes towards me, make me call her Chithi (mom's sis) which had been pleasantly accepted!

This was made when I stayed with them. Remember the Kothu Chapathi, just a couple of posts away? The very same week.

I had been wanting to do a post on this for quite a long time, and then not so happy with my imperfect rawa dosa making skills and no step wise pictures, I was waiting for the apt time.



                                                   Hot Rava dosas served for dinner


Rava Dosai

For the batter

Unroasted Rava /semolina / sooji- 1 cup
Rice flour-1 cup
Maida- 1/2 cup
Salt- to taste
Water- as needed

To add to the batter

Green chillies-2,  chopped across into 1 cms pieces (large enough so that you can pick it out from the cooked dosa while eating, not biting into them)
Pepper corns- 2-3 tsps
Cumin seeds / Jeera- 2 tsps
Curry leaves- a few
coriander leaves, chopped - 2 tbsps
Oil / ghee- to drizzle while cooking dosas
Salt- to taste


How to...?




Combine the ingredients for the batter in a large bowl / vessel ( I chose a smaller one just to show the batter). Mix with enough water (say 2 cups +/-) to make a thick batter. Let it stand for 30-45 minutes. The batter turns thicker while getting soaked so mix with enough water.

After half an hour, add the ingredients "to add to the batter" given in the list and pour more water (say 2-21/2 cups) to dilute the batter making it to a pouring consistency.




Heat the dosa tawa. Slice an inch away across the root of a big onion and grease the hot tawa. Stir the batter well and pour in a circular motion starting from the outsides to insides, filling the gap as you see in pic 6. This needs a bit of practise, but you will get the hang of it .Drizzle ghee/ oil. Wait till the edges lift and the centre gets cooked (as in pic 8). It takes a bit longer time to cook rava dosas than the regular dosas. Flip over. Drizzle a few drops of ghee if you want to. Remove after it's cooked and golden brown in colour.




                                                   
                                                               Yes, it's her :)




These dosas (in the first two pictures too) were made the next morning. They were much crisper and golden brown as you can see. I guess it is because of longer standing time, over night in the refrigerator. I made her do We made a fresh batch of sambhar and chutney as well  for the pictorial.to compliment. :)

The batter stays well if refrigerated for 2-3 days and doesn't get fermented like the regular dosa/idly batter.
Remember to bring it to room temperature before you pour the dosas if refrigerated.

Tags- rava dosa, Rava dosa, Rava Dosa , rava dosai , Rava Dosai, Rava dosai, rawa dosa, rawa dosai, rava pancake (whew! that would be enough I guess) :D

21 comments:

  1. Lovely and perfect dosa, I usually make this with i run out of dosa batter and use a tumbler to pour the mixture on the tawa....

    Priya
    Cook like Priya

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  2. With a new born am always on the lookout for Easy breezy dinner recipes & this is such a perfect fit :)
    Btw loved the previous photography post as well

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  3. Bharathi,

    I must say Uma Chithi's rava roast is superbe. I use a similar proportion given to me by my chithi's cook Mr. Lakshmana Iyer, who has served some of the best meals. This post just reminds of his rava roasts.

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  4. May I borrow her for few days this side, ir can i stay with her to eat all these delicious food she is making. Lucky you.

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  5. Oh that looks so crispy!!! so yummy and picture perfect!!

    Sowmya
    Ongoing Event - Coconut
    Ongoing Event - Healthy Foods for Healthy Kids - Combo Meals

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  6. Perfect rava dosa !! so crispy and delicious one !!

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  7. Delicious rava dosas...Crispy and love the color...

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  8. Bharathy i m at the moment green with jealousy cos i can never never make ravadosai like this. they look perfect. Just the right amount of crisp

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  9. so crisp and perfect..looks so tempting...magic of your mothers hand:)

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  10. மிகவும் அருமையாக இருக்கு...உங்க சித்திக்கு நன்றியினை தெரிவிக்கவும்...

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  11. wow so crispy rava dosa dear... very lovely n say my regards to ur sithi...
    VIRUNTHU UNNA VAANGA

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  12. Nice rava dosa! When I am in a fix not sure what to cook for dinner, this comes handy. If it is more watery it becomes extra crispy rava roast. It is lovely to have family members who are experts. You have gone that extra mile to make the sambar, chutney combo to enhance the taste. Good job!!!
    Sridevi Ravi

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  13. I call it net dosa coz of the net like structure. And I love rawa dosa more than the normal dosa. So, this post id perfect for me. Thanks for the step by step pics.

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  14. who wont say no to this crispy rava dosa . one parcel here ;)

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  15. Finger licking...
    Rosesandgifts.com

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  16. This is sooo tempting... I'm glad to notice that the recipe doesn't contain curd, like many other which I've seen. I hope to try this soon...

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  17. I simply love the way you've taken the pictures from every angle possible, to show the crispness of the dosas. And kudos to the step-by-step pictorial on how to pour the batter - thats very handy for beginners! :- )

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  18. Too good.I can go for them right now....

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