August 20, 2011

Rava Dosa

After a tedious walk to KLCC and Petronas Towers we were having blank thoughts on what to prepare for dinner and suddenly my hubby suggested Rava Dosa. Hot Crispy rava dosas are all time favorites almost in every household. So I rang my MIL and got the recipe over skype!!!
Equal portions of Semolina, Maida(All purpose flour) and Rice Flour
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Curd - in a ratio of 1*3 flour : 3/4 curd
Green Chilies - 2
Pepper Corns - a little (optional)
Onions - 1 (optional)
Curry Leaves - a little
Asafoetida - 1 tsp
Salt to taste
Oil for cooking

Mix semolina, rice flour, maida, salt, onions and cumin seeds together.
Heat oil in a pan, add mustard seeds to it and once it splutters; add green chilies, pepper corns, curry leaves, asafoetida and add this to the mixture.
Add battered curd and required amount of water and mix well to get a lump free watery mix. Let it rest for 20 minutes.
Heat the tawa and pour the batter all over the tawa. Donot spread like normal dosas. Add 1/2 tsp of oil to the sides and cook on a low flame fr 5-10 minutes. Once golden brown and crispy flip over to the other side. If the batter becomes thick during the preparation of dosa, add some more water and mix well.
Rava Dosas taste best when served crisp and hot along with chutneys.

Bon Appetit!!