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.
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
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
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.
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