The dosa is a South Indian delicacy and is basically a crepe made from rice and split urad dal. Its is typically eaten for breakfast or dinner and is rich in carbohydrates and protein. Regular dosa batter as mentioned before is made from rice and split urad dal blended and is left to ferment overnight. A variation of dosa is rava dosa that is made using rava or sooji or semolina, rice flour and maida or all-purpose flour. It can be served with sambar, chutney,indian pickle and podis.
1 cup rava or sooji or semolina
1 cup rice flour
1/2 cup maida or all-purpose flour
1-2 green chillies chopped (to taste)
1 inch ginger peeled and chopped
1-2 tsps jeera or cumin seeds
1 tsp black pepper powder
1 tsp hing or asafoetida powder
Salt to taste
1. Mix all ingredients in a bowl with water. The consistency should match the consistency of buttermilk.
2. Pre-heat a non-stick tawa or pan or a grill pan.
3. Do the water test by sprinking few drops of water on the hot tawa so that it sizzles (indicating that it is hot enough).
4. Pour a laddle of dosa batter from the outward base of the tawa in a circular motion.
5. Fill the gaps with the dosa batter.
6. Don't drop batter like a thick lump but pour all over evenly, filling the gaps.
7. Pour a few drops of oil around the edge of the dosa and the gaps in the middle.
8. Increase heat to a medium flame and let dosa cook for 3 minutes.
9. Increase heat to a high flame and let the dosa cook for a minute.
10. If you want a slightly softer dosa, you can remove it at this point.
11. Leave dosa on high flame for another minute or until it reaches a golden brown colour and then turn over and cook for a minute and then remove.
I served this rava dosa with coconut chutney and Potato palya/sabzi. Those recipes will be posted shortly. Enjoy :)