Rava Dosa is an authentic South Indian delicacy. Unlike the regular dosa…these don’t require soaking, grinding a day prior preps. Rava Dosas can be made max 30 minutes prior meal. Here is my take on Rava Dosa.
Semolina (Rava) 1 1/2 cups, Rice Flour 1 1/2 cups, all purpose flour (maida) 1cup. Water as required. Salt to taste.
Seasoning – Oil 1/2 cup, mustard and cumin seeds 1teaspoon each, asafoetida 1/2 teaspoon. Grated ginger 1 tabspoon. Onion 1 large finely chopped. Coriander leave chopped handful, chillies chopped as required. A few broken cashews and raisins.
In a mixing bowl take Rava, maida and rice flour, season it with salt and add water, mix well into a thin consistency. In a wok heat oil and tamper asafoetida, mustard and cumin, add ginger and onion. Take it off the heat and add it to the batter. Now add the green chillies, coriander leaves, cashews and raisins. Mix well and keep it covered for 30 minutes.
Making of Dosa – heat griddle/nonstick skillet and apply some oil. Take the batter in a ladle and drop slowly on hot griddle. Allow it to cook till it turns golden. Flip and let it crisp up. Serve hot with coconut chutney.