Crisp Rava Dosa

Crisp Rava Dosa



Ingredients:

Semolina / Rava / Suji - 1 cup
Maida / Refined Flour - 1/2 Cup
Rice Flour - 1 Cup
Curd (Preferably slightly sour) - 1/2 Cup 
Green Chillies - 2 to 3
Cumin Seeds - 1 tsp 
Curry Leaves - 10 to 12
Salt to Taste
Oil for making dosas

Method:

1. Pound green chilly pieces and Jeera into a coarse paste.
2. To a large vessel, add the rava, rice flour, maida, green chilli-jeera, chopped curry leaves, and salt, and mix well.
3. Whisk the curd till it is smooth and add 1/2 cup water to it. Mix well
4. To the flour mix, add the diluted curd a little at a time and mix well. This step will help you avoid lumps in the batter.
5. Slowly add 3 cups water to the batter and mix well to get a batter of flowing consistency.
6. Let the batter rest for at least an hour. This will help the rava absorb water and soften.
7. Mix the batter well and add 1/4 cup water.
8. Heat a flat tava till it is hot. The tava must be really hot for you to get a lacy and crisp dosa.
9. Add some oil and with a spatula spread it evenly to oil the entire surface of the tava.
10. Using a small cup, mix the batter thoroughly. As the batter rests, the flour will sink to the bottom. You need to keep mixing the batter well before making a dosa. You may also need to add a little water to the batter as you make dosas because sometimes it thickens.
11. Ensure the tava is hot, and lower the heat to medium.
12. From a little height, about 3” or 4” above the tava, and starting from the outer edges and moving towards the centre, slowly pour the Rava Dosa batter on to the tava.
13. Drizzle a few drops of oil around the edges and onto the dosa.
14. Let the dosa roast over medium heat till the edges start to brown. Move the tava a little over the flame to ensure the dosa is evenly roasted.
15. Using a sharp and flat spatula, loosen the edges of the dosa. Systematically and slowly work your way to the centre.
16. Flip the dosa over.
17. Increase the heat to high.
18. Let the flip side cook for a minute or two.
19. Flip the dosa over and gently fold into ½ without breaking it.
20. Serve immediately 

Tips to Remember:

  • Ensure there are no lumps in the Dosa batter. If there are any, break them with hand.
  • You should not use the regular concave roti tava for this dosa. The batter will simply pool to the centre. 
  • Use an iron tava/griddle, if possible. Non-stick does not give you the same result.
  • Add 2 tbsp very finely chopped coconut to the batter, if you like. 
  • If you like Onion Rava Dosa, add finely chopped onions to the batter.

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