Meena's Taste Mantra

Idli Rava Dosa - A crepe made with Idli Semolina!

We made Idlis using Idli Rava the other day and nearly half the batter was remaining. We had never tried to make dosa from this batter and so on Appa's urge Amma decided to try it out. Since I wanted to have Tomato flavoured ones, Amma added the Tomato paste.

We tried to make one dos, but then with just the Idli Rava batter, the dosa was becoming clumpy and not not easy to remove. We landed up with scrambled dosa. The taste was awesome. That;s when Amma tried adding Rice Flour to the batter and then it was very easy to make crispy dosas! These dosas are a bit thicker than the regular Dosas as the batter itself is a bit grainy due to Idli Rava.

We enjoyed this wonderful texture of this Idli Rava Dosa and relished it for breakfast!

INGREDIENTS

1 1/2 cups Idli Rava

1/2 cup Urad Dal

1/4 tsp Methi | Fenugreek Seeds
1/2 tsp Aval | Poha | Flattened Rice

2 tblsp Rice Flour
2 Tomatoes, paste
2 Green Chillies, finely chopped
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt

Oil for dosa

METHOD

Soak Urad Dal and methi seeds for 1 hour. Drain and keep aside.
Wash and drain Idli rava and keep aside.
Wash Poha gently, drain completely and keep aside.
In a mixie | grinder, combine soaked Urad Dal, Methi seeds and soaked Poha to a smooth thick batter. Add water, only if required.
Transfer the smooth batter to a large vessel and mix in the soaked Idli Rava and Salt. The batter should be like the normal Idli batter, so add water accordingly.
Keep this batter overnight for fermentation. This batter needs atleast 12 hours fermentation time. Overnight yields best results.
Add rice flour, tomato paste, chopped green chilies and fresh dhania to the batter. Mix well.
Add required water to make the consistency a bit thin than Idli batter consistency but thicker than regular dosa batter.
Place a flat non-stick dosa tava on gas on a high flame and when the tava is hot, reduce flame to medium.
Wipe the surface of the tava with a wet cloth and then pour the idli rava dosa batter and spread to make a dosa. This dosa will be a bit thick than the regular dosa.
After about 2 minutes, flip the dosa to the other side.
After a minute, the other side also would be cooked, flip it again and fold the dosa into half while on the tava itself and then transfer to the serving plate.
This will make 12 Dosas.
This dosa can be served with Sambar, Podi | Chutney | Thogaiyal and/or Pickle.

We had this with Tomato Peanut Chutney and Molga Podi.

We have used:

1. Til Sona Oil - Sesame Oil
2. Tata Salt Lite

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.