After watching a Hebbar's Kitchen breakfast food video, the urge to make rava dosas is all consuming! This is such an easy batter, one you can mix, refrigerate and pull out whenever the dosa moment strikes, quite magical in quality. Forgive me for waxing lyrical!
Whisk semolina, rice flour, flour, yogurt, chopped onion, chiles, cilantro, ginger with water. The batter will be very watery. This makes the dosa lacey and crisp. Store it in a lidded container in the fridge for up to a week. When the mood strikes, pull it out, whisk again, ladle spoonfuls onto a dosa pan and wait for the crisp lacey dosa.
Rewards are enormous....these dosas please adults and children. Little Hazel loved the dosa!
RAVA DOSA
Slightly adapted from Hebbar's Kitchen
Makes 10-15
1/2 cup Rava or Cream of Wheat
1/2 cup Rice Flour
1/4 cup all purpose Flour
1 tablespoon Yogurt
1 teaspoon Kosher salt
Several grinds fresh Black Pepper
2 1/2 cups Water
1 Red Onion, finely chopped
1-2 Green Chiles, sliced thinly
1 tablespoon Cilantro, minced finely
1 teaspoon finely minced Ginger
1 teaspoon finely minced Garlic
5 Curry leaves, thinly sliced
1 1/2 cups Water
Canola Oil
Place rava, rice flour and flour in a bowl.
Add yogurt, salt and pepper to bowl. Whisk to mix.
Pour 2 1/2 cups water into the bowl. Whisk well.
Add chopped onion, green chiles, cilantro, ginger, garlic, curry leaves and water to batter. Batter will be thin and runny. This is what makes the dosa porous and full of holes.
Let the batter sit for 15-20 minutes before you make the dosas.
Unused batter can be refrigerated in a covered container for up to a week.
When you are ready, heat a nonstick or cast iron pan.
Brush a little oil on the surface of the pan.
Drop one or two ladles of batter into the pan. The batter will automatically separate as your pour.
Drizzle a little oil over the dosa. Let the underside turn deep brown. This takes a few minutes.
Fold the dosa onto a plate.
Serve with sambar, coconut chutney or podi.
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