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How to make instant crispy rawa dosa / semolina crapes

I visited southern India recently with my husband . On asking the concierge of the hotel about some interesting restaurants in chennai , he recommended that I should go to a old uddipi restaurant in down town . It was a nice but a small restaurant I got friendly with a restaurateur who taught me this recipe and whenever I serve these instant and crispy crapes / dosas they are always praised. 
These semolina crapes are so much in demand among us that every second day they are in our favorite breakfast list . 

Instant and Crispy Rava Dosa 





Ingredients needed :

Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all purpose flour - 2 tbsp
Jeera/cumin seeds - 1 1/2 tsp
Whole black pepper - 1 tsp
Green chili -1 very finely chopped
Thick Buttermilk - 1/4 cup
Onion -1
Water - 2  3/4 cup
Oil for making dosas
Salt as needed

Preparation :

Mix rava in 1/4 cup buttermilk and leave it for 15 minutes.Chop onions and green chillies very finely.

 How to prepare rava dosa batter- 

In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper crushed , green chillies and salt as needed. Add the rava and butter milk mix to it. Then add approximately 2 3/4 cup of water to it. Mix it well so that there are no lumps.Check for salt. Add if required add a little . 

 How to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa / flat griddle . Sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa. 
When the tawa is heated well, reduce the flame to medium. Temperature of tawa is really important when making dosa .
Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.
After mixing it, take a ladle or a small flat surface bowl fill it with batter . pour batter on flat griddle and spread  it in circular motion . 
Let the dosa cook. Rava dosa will take longer time to cook than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.
Let the dosa cook evenly on all sides.(You can adjust or move the tawa if needed)
Wait until the bottom turns nice golden brown and the corners slightly start lifting up .
Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also cook .
Once cooked, remove from flame and serve hot with coconut chutney , red tomato chutney and sambher .

Some important points :

1. Mix the batter well every time before making dosa to prevent sedimentation of rava.

2.  Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.

3. As I told you earlier also temperature is really important so once the tawa is heated well, keep the flame in medium through out the process.
Remember rava dosa will take longer time to get cooked.

4. Must clean tawa ( flat griddle ) with wet cloth after every dosa. 




Comments

SJ said…
Superb recipe !!! my mom often follow your recipes and find all of them excellent keep posting .

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