Ingrediens
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teacup | Rava/Soji/"Semolina" | |
| 1/2 | Teacup | Flour, All Purpose | Maida |
| 1.1/2 | Teaspoon | Jeera (Cumin Seeds) | |
| 1 | Teaspoon | Ginger (Adhrak) | Grated |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) | Optional |
| Few | Curry Leaves (Kadi patta) | Optional | |
| 1 - 2 | Medium | Chillies Green | Finely chopped |
| 6 | Teacup | Water | Approximately |
| As Required | Cooking Oil | for fryomh |
Method
Combine all the above ingredients except oil and let the rava dose batter sit for half an hour to an hour. It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).
Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a ladle full of dose batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dose batter.
Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps.
Pour 1-2 tsps of oil like drops along the edge of the dose and the gaps in the middle.
Increase heat to medium flame and let the dose cook for around 3 mts.
At this point increase flame to high and let the dose roast for a half a minute or so. If you want a slightly softer dose, remove the dose at this point.
But for a crisper dose, let the dose roast further on high for another one mt or till it
reaches a nice golden brown stage.
Serve hot with chutney or sambar.
It takes practice to prepare rava dosas.
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