Rava dosai two versions, one soaking overnight and another instant version perfect to serve with masala and chutney for breakfast or dinner.
My other Rava dosai recipes
Guest post from my friend Sangeeta. Sangeeta is one of my good friend who is one of the reasons I have started food blogging.
She keeps pushing me to blog and share step by step pictures too. And I am very happy to bring you her version of recipes to you all….
My version is Instant rava dosa adapted from Prema’s cook book,and hers is a very authentic, different way, her mother-in-law used to do for years.
Other than this recipe, she will be mostly bringing you north Indian and authentic Sindhi recipes with us all. Hope you all Enjoy her recipes.
Rava dosa ( Soaking version) :
Pictures and recipe From : Sangeeta’s Kitchen
|Rice flour||½ cup|
|Green Chilles||3-4 nos.|
|Curry leaves||a sprig|
|Pepper (Whole)||1 tsp|
|Coriander leaves||few sprigs|
|Mustard seeds||1 tsp|
1. Soak maida, rava and rice flour along with jeera, green chillies and curry leaves for 6 -7 hours. The water level should be above the mixture.
2. At the time when you are going to prepare dosas, season with mustard and pepper and add it to the dosa batter along with salt, onion, curry leaves and coriander and mix .
3. Add a handful for rava to the batter and adjust water, to make it to pouring consistency (thin).
4. Heat tawa spread oil , pour the batter in the outer in to a circle, so that it spreads in the inner sides.
5. Add oil over it and turn it the other side. wait till it gets crispy. Enjoy with potato Masala and chutney.
The differences between the two are the soaking part and the ratio of the ingredients….
But as both I have tasted, they are equally good 🙂
I always use little ghee for making rava dosa, as it gives a restaurant kinda flavor. And I don’t flip the dosa,as it gets cooked easily and keeps the dosa crispy.
Equal amount of Rava, rice flour and half the amount maida. If you want you can add wheat flour in place of maida.
Add cumin, black pepper, coriander, curry leaves and salt. Make a runny batter and pour on hot tawa.
Cook in medium flame after you pour dosa on tawa. Takes long time to cook, yet turns crispy.
You can find the recipe, exactly here.
One more angle of dosa!