| Prep Time | 10 mins |
| Cook Time | 5 mins/dosai |
| Passive Time | 30 mins |
| Servings |
dosais
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Ingredients
- 1 cup rava/sooji/cream of wheat
- 1/2 cup rice flour
- 1/4 cup maida/All purpose flour I used whole wheat flour in this recipe
- 1/4 cup Bajra flour optional; I was experimenting and it turned out great
- 2 tsp Cumin seeds
- 1 tsp whole black peppercorns
- 1 sprig curry leaves, chopped fine
- 1/4 cup cilantro, chopped fine
- 1 or 2 Green chilies optional
- 2-3 tsp Salt
- 1 tsp oil per dosai
- 1/2 cup buttermilk optional, can made only with water
- 2-3 cups Water more may be needed to make a thin batter
- 1 cup very finely chopped onions
Ingredients
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Instructions
- Take rava, maida/whole wheat flour, rice flour, bajra in a container
- Add salt, cumin, and whisk together with the flours
- Add the buttermilk if using, whisk
- Add water a cup at a time until desired consistency is achieved. The batter should be really thin, more like a thin soup
- Add the curry leaves, cilantro, green chilies, peppercorns
- Rest for at least 30 minutes
- Heat the dosa pan/tava on high; drizzle a few drops of oil if it looks dry and wipe with a paper towel
- Before each dosa, sprinkle some onions randomly on the pan
- Before making each dosa, mix the batter as the rava tends to settle. Take a ladleful and splash it starting with the outer edge towards the center, a small section at a time; if the batter is the right consistency and the heat is right, the batter will form big holes as it falls on the pan and sizzle
- Make as much of a circle as possible. I have not perfected a circle in rava dosa. Drizzle a teaspoon of oil around the edges, in between the holes and in the center
- Let it cook on medium to high heat for about 3-4 minutes. There is no need to flip the rava dosa. The color will change to a dull beige, and look cooked when it's done
- Gently go around the edges with the spatula, and try to lift, without lifting the entire dosa yet. If it comes up easily, it's cooked. If it breaks, it needs to cook a bit more.
- When you're able to run the spatula completely under the dosa without breaking it, fold it and serve!
Recipe Notes
Notes And Tips:
- I used whole wheat flour instead of maida/All purpose
- I also experimented adding some bajra flour (pearl millet flour/kambu). I think this resulted in the darker color of my dosais, but the taste was amazing
- The batter should be as thin as possible
- Rava dosai needs to be cooked on fairly high heat, and on only one side. There is no need to flip it and cook on both sides
Here are the video links. I would welcome feedback on the video presentation.
Rava Dosai 1: https://youtu.be/Ds0oldqIeNE
Rava Dosai 2: https://youtu.be/ixASWLySplY
Verdict:
My rava dosai batter could have been thinner, which would have resulted in flakier restaurant style rava dosa. But my hubby had no complaints, and gobbled them up. There's always next time!
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