As a child I remember having competition with my elder brother as to who would eat more rava dosas. I just love rava dosas and relive those days each time I make rava dosa for breakfast.
This time my hubby topped it up with making a heart shaped dosa for me making this dish even more special.
Rawa Dosa is very simple to make and with a simple spicy coconut chutney, can transport you to seventh heaven.
Preparation Time : 10 minutes
Cooking time : 5 minutes or less
Ingredient (Serves 4) :
This time my hubby topped it up with making a heart shaped dosa for me making this dish even more special.
Rawa Dosa is very simple to make and with a simple spicy coconut chutney, can transport you to seventh heaven.
Preparation Time : 10 minutes
Cooking time : 5 minutes or less
Ingredient (Serves 4) :
- Rawa - 1/2 cup
- Maida - 1/2 cup
- Rice flour - 1/2 cup
- 1 medium onion chopped
- jeera/cumin seeds - 2 tbsp
- black pepper corns - 1 tbsp
- cashew bits or halves - 3-4 tbsp
- Coriander leaves - chopped optional
- Oil - 1 tbsp
- Salt to taste
- Water
How I made it:
- Mix the rawa, maida and rice flour with sufficient water such that the water is about 1 inch above the solids. Don't worry you don't need to get this right at first go. You will see as you read through.
- Leave that aside for an hour or so. The solids would settle at the bottom. Ensure now that the water level is at least 1 inch above that of the solids. This adjusts the thickness of the dosa. More water makes it a paper thin roast.
- Add the chopped onions, green chillies, chopped coriander, pepper corns. If the cashew bits are roasted, add them as is, else add them in the next step.
- Heat oil in a takda pan
- Put the jeera and cashew bits.
- Once the jeera is crachling and cashew bits are light brown, add to the dosa batter mix.
- Adjust the salt.
- Now, heat a flat pan or tawa.
- Pour a ladleful of the dosa mix and swirl it around on the pan, taking care not to let it drop off the sides of the pan/tawa.
- Cook on high heat till it starts to brown.
- Flip it over and cook for about 30 seconds.
- Serve hot.
Make sure you serve these with a spicy chutney.
Tips :
- If the dosas are sticky, could be that the maida is more so reduce the maida and replace the reduced quantity with rice flour.
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