Rava Dosa
Equipment
- Bowl
- Blender
- Food processor
- Tawa
- Heavy-based Frying Pan
- Skillet
Ingredients
- 125 g (All-purpose) flour (1 cup), plain
- 35 g Rice flour (1/4 cup)
- 100 g Semolina (Semolina flour) (1/2 cup), fine
- 125 ml Buttermilk (1/2 cup)
- 1/2 teaspoon Butter melted
- 1/2 Onion chopped
- 2 Green chilies de-seeded and chopped
- 1/4 teaspoon Cumin seeds
- Salt
- Vegetable oil for frying
To serve
Instructions
- Put the flours and semolina in a large bowl and mix together.
- Add the buttermilk, melted butter, onion, chilies, and cumin seeds and stir to combine.
- Season with salt then set aside for 20 minutes.
- Put the mixture in a blender or food processor and process, until very fine, smooth and fluffy, adding water as required to make a batter.
- Transfer the pureed mixture to a clean bowl and allow to stand for 12 hours.
- If the mixture thickens a little on standing, stir through a little water to thin it out.
- Oil a tawa or heavy-based frying pan (skillet) and heat it.
- When hot, add 1 teaspoon oil and pour in a ladleful of the dosa batter, spreading it all around like a thin pancake.
- Reduce the heat slightly and fry for 2 minutes on both sides, or until the dosa becomes crisp around the edges and golden brown.
- If the dosa is sticking to the pan, pour a little amount of oil around the edges.
- Fold 2 sides inwards and transfer to a serving plate. The dosas must be served hot with Coconut Chutney and piping hot Sambhar.
- Make the others in the same way.
Video
Nutrition
Serving: 4gSodium: 114mgCalcium: 50mgVitamin C: 4mgVitamin A: 69IUSugar: 3gFiber: 3gPotassium: 151mgCholesterol: 5mgCalories: 272kcalTrans Fat: 1gSaturated Fat: 1gFat: 2gProtein: 8gCarbohydrates: 53gIron: 3mg
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