Rava Dosai

By -
Post # 12


Serving Size: 3-4
Posted by: Anu

Ingredients:
Rava/sooji - 1 cup
Maida/all purpose flour - 1/2 cup
Rice flour - 1/2 cup
Water - 2.5 cups
Onion - 1 medium (finely chopped)
Small Indian green chilis - 3 (thinly sliced)
Curry leaves - 1 sprig
Heeng powder - 1 pinch
Salt - to taste

Mix ingredients 1-3, add water (rava dosa is usually thin and crispy so more water is good!) and the remaining ingredients. The batter is ready, pour the desired amount on a pre-heated tava (set on medium), you don't have to spread the batter for a rava dosa, the procedure is kinda reversed here, you pour about 1-2 ladles starting from the outside making sure it all comes together into one round (or whatever shape it is that you like!!) piece!!!

Notes:

  • Here's a video of a "chef" making rava dosa. Yeah, that's how runny the batter can be but I try to keep it a tad bit thicker than this so I don't really have to use my hands to make the dosa!!! (am sure you will ENJOY the video!!!)
  • Mix the batter well before you pour it on the tava every time, the solids always tend to settle to the bottom of the container.

Comments

Post a Comment

Welcome to our food blog. Please feel free to leave your comments or suggestions for improvements in a recipe. If you try any of the recipes here, please send us your feedback or pictures and we will post it on the blog.

Popular posts from this blog

Vegetarian Thai Red Curry

By -
Image
Looks like I am on a curry spree! One of my favorite cuisines on this planet, even talking about it makes my mouth water...slurp! I suddenly thought about Thai food today and luckily I had all the basic ingredients in my pantry so tonight's dinner was the Thai Red Curry! Aside, I have always been wary of using others' recipes and have had many discussions with my co-blogger and other close friends about copyright and related topics. While we have come across people who steal pictures from the original recipe and claim it as their own (yes, unfortunately such creeps do exist!), I have also seen bloggers who take copyright to a whole new level by picking open fights on blogs and "walls" (we definitely try to stay away from this kind!).I came across a useful  article   today on foodblogforum that talks about recipe-attribution-etiquettes, I thought it might be worth sharing here. After that quick sanity check, back to my red curry :) The curries of Thailand are cat
Read more

Quinoa Upma

By -
Image
Upma is a comfort food in South India. Rava, semiya, rice, bread - no matter what your base ingredient is - making upma can never be difficult and a basic upma is always a Quick Fix Recipe! This time I decided to make upma with a new ingredient, something I have been wanting to try for a long time now - Quinoa!! Quinoa (pronounced keen-wah ) is a very-high-protein grain thus making it an unusually complete protein source especially for vegetarians and vegans. The grain is native to South America and was once considered the "mother grain" by the Incas. Click here for more information and for the nutritional benefits of Quinoa. Quinoa may not be available in your regular grocery store, look for it in a health food store. I picked up mine from Whole Foods. Ingredients: Quinoa - 1/2 cup Garlic - 2 medium sized pods, chopped 1/2 inch size Onion - 1/4 of a big onion, chopped 1/2 inch size Vegetables (carrot, peas, beans) - 1/4 cup, finely chopped (I was not fully prepared w
Read more

Apricot Shortbread Cookies

By -
Image
Nothing like a crispy, flaky, buttery shortbread cookie, my favorite pairing for a hot cup of  cafe con leche ! The classic shortbread is a very simple recipe with just 3 main ingredients: sugar, flour and butter. Yet, it took me quite some time to bake a batch of perfect shortbread cookies. From  Sandra Lee's  to a bunch of other recipes, my experiments have been disastrous flops! The cookies either flattened out like a chip or turned too brown too fast. I wrote to several expert bakers, read a million baking blogs, did a zillion Google searches and then finally shelved the cookie project! After 1.5 years, I came across Brady Evans' shortbread cookies last week on  Honest Cooking . I decided to give this one more chance and flagged it for a Sunday project. Success! at last!! Victory is (indeed) "sweetest" when you've known defeat! :))  Apricot Shortbread Cookies Recipe courtesy: Brady Evans Ingredients: All purpose flour - 2 cups, sifted Confectioner&
Read more