Rava Dosa | Semolina Crepe

Dosa...as some of you, who might have read our earlier posts, know is my dearest Appa's favourite! Be it anything, any form! Its been ages since Amma made Rava Dosa. This Dosa needs a little bit of oil to get the crispy, crunchy texture and to make this one needs patience! Since this Dosa requires a bit of Maida | Refined Flour, we try to make this once in 3 to 4 months only!

Infact I find making Rava Dosa a skill which with practice only one can master. Neverthless, this tastes amazing.

INGREDIENTS

1 cup Rava | Suji | Semolina

1 1/2 tblsp Rice Flour

1 1/2 tblsp Maida | Refined Flour

1/2 tsp Jeera | Cumin Seeds

2 Green Chillies, finely chopped

1 tsp Adrak | Ginger, finely chopped

1 tblsp Fresh Dhania | Coriander Leaves, finely chopped

1 small Onion, finely chopped

To taste Salt

Oil

METHOD

• In a mixing bowl add rava, rice flour and maida. Add water, little at a time to make a lump free thick batter.
• Gently crush the jeera with your palms and add jeera to the rava batter.
• Add salt, adrak, chopped onion, dhania and green chillies. Mix well adding sufficient water to make a thin consistency batter.
• Place a flat non-stick dosa tava on high flame and when tava is hot, reduce flame to medium.
• Add a drop of oil and spread it on the surface of the tava with a tissue paper.

• Pour Rava Dosa batter. This batter is thin, so just make an outer circumference and then fill in the gaps. This batter cannot be spread with the ladle like the regular dosa batter. Do not fuss over the shape as each of this dosa will be a masterpiece only!
• Drizzle little oil along the sides of dosa and let this cook till it becomes nice and crispy. We do not turn this dosa to the other side. Once done, transfer gently on to a serving plate.
• For the next dosa:
• Take a wet cloth and wipe the surface of the tava.
• Mix the batter nicely efore pouring the next dosa, as the rava tends to settle to the bottom. 
• Check to see if the tava is very hot, else the dosa will burn. If you think the dosa tava has become very hot, reduce flame to low and keep checking as you prepare remaining dosas
• This will make 9 to 10 Dosas.

• This dosa can be served with Sambar, Podi | Chutney | Thogaiyal and Potato Masala.

We had this with Thenga Chutney. 

We have used:

1. Til Sona Oil - Sesame Oil 

2. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.