Rava Dosa is one among my all-time favorite, but I hate rava dosai in hotels because they add whole peppers to it and I feel difficult to pick it out. Later I came across a crispy rava dosa recipe year’s back and followed it, also it came out well crispy, soft and yummy. After that mostly it has been in my dinner list, but for past three years I have been preparing it very rarely. Now I am into action with my Rava dosa, very easy, no ferment and only you need to soak for 2 hrs and so it’s very simple to prepare. Let us move on to the recipe…
Yippeee, it’s Friday and I am taking it to Fiesta Friday #74 hosted by Angie@thenovicegarderner.
- Rava / Semolina – 1 cup
- Maida / All-purpose flour – ¾ cup
- Rice flour – ½ cup
- Asafoetida – ¼ tsp
- Onions – 2 nos
- Cumin seeds – ½ tsp
- Peppercorns / Whole Black pepper – 1 tsp
- Salt to taste
- Curry leaves – a sprig
- Oil – 3 tbsp
- Dry roast rava for few mins, until a fine aroma comes out or until it turns golden brown in color.
- Take roasted rava/semolina, maida/all-purpose flour, rice flour, asafetida and salt in a bowl.
- Pour in water little by little and keep on stirring, until it reaches the dosa batter consistency and Let it rest for 3 hrs.
- Peel and finely chop the onions. Crush cumin seeds and black pepper.
- Heat a griddle and rub a cloth dipped with oil on the griddle.
- Add in the onions, curry leaves and crushed spices, and mix it well without lumps.
- Pour in some water for the right consistency, the battery should be thin (runny consistency).
- Spread the batter on the griddle with a spoon. Drizzle oil on the sides of the dosa.
- Wait for 2 mins, it would start turning golden brown and now swap the side and cook for another min.
- Remove from the fire and serve hot.
Serve hot with Chutney. I have accompanied with Chutney and Tiffin sambar.
Note: Add in the onions, only before cooking. You can also skip of onions and can add whole pepper corns and cumin seeds.