RAVA DOSA

Rava Dosa was introduced to me by my father.Whenever we go on family trips , we eat only at udipi hotels. I guess that's the safest food available while travelling. My father would always have rava dosa at these restaurants, my mother is not a big fan , though. This recipe from the  book , Flavors First by Vikas Khanna.

Ingredients

1. 1 cup rava(semolina)
2. 2 Tbsp rice flour
3. 1/2 cup yogurt(I have used whole milk yogurt)
4. 2 Tbsp finely chopped fresh coriander leaves
5. 2 tsp finely chopped ginger
6. 5 to 6 fresh curry leaves coarsely chopped
7.  salt as required(1/2 tsp)
8. 2 green chilies , slit and seeds removed
9. 8 Tbsp chopped onion
10. 2 cups water plus more as required
11. oil as required

Method

• In a bowl combine all the ingredients from 1 to 9 .
  

  

• Add in 1 cup water and stir until well combined.
  

  

  
  
  

  

• Cover and let the batter rest for atleast 1 hour or in the fridge .
• Just before making the dosas , add the remaining 1 cup of water. Mix well.
  

Making the Rava Dosas

• Prepare an iron griddle by seasoning it with oil , the day before making the dosas.
• Heat an iron griddle on medium-high heat. Iron griddle works best for me when making rava dosas. Use the cut out stem of an onion to oil and wipe the griddle.
  

  

  
  
  

  

• When the pan is hot, pour the batter on the griddle, moving in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Drizzle oil, I do it only for kids. For myself, I make oil free dosa.
• Close with a lid and cook on medium-high flame for 30 secs. and then reduce the heat to medium-low and cook for 1 minute, covered. The dosa will be golden brown, turn the heat to medium and cook for 30 secs, uncovered. No need to flip over.
• Loosen it from the griddle with a sharp-edged spatula and transfer to a plate.

• Clean the griddle , drizzling some oil and wipe with the onion stem.
• The dosas will remain crispy for sometime.