Mangalorean Recipes

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Rava Dosa - 2

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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


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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