Rava dosai

Rava dosai recipe

Ingredients:
All purpose flour - 1 cup
Wheat suji (rava) - 3/4 cup
Curds - 1 cup
Salt - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Onions - 2, medium size, finely chopped
Green chillies - 2, small size, finely chopped
Curry leaves - 1 sprig
Black-gram dal - 1 teaspoon
Dried red chillies - 2, broken into halves
Oil+ghee - 4 tablespoons

Method: Mix the flour, wheat suji, sour curds with a little water to make a thick batter. Beat the batter to a smooth consistency and keep aside for 3 hours before using or you may mix the batter the last thing at night for making ravai dosais for breakfast next morning. Season the batter like this. Make a tablespoon of mixed oil and ghee smoking hot, add the mustard seeds to splutter, black-gram dal to brown lightly, the dried red chillies, following with the fresh curry leaves and lastly the finely chopped onions and green chillies together. Saute till the onions turn limp, then remove the onion mixture from the heat and mix into the batter. Add the baking soda powder and salt and mix thoroughly. Heat the dosai pan over moderate heat. Grease the pan with oil and ghee mix. When very hot, pour a big spoonful of the batter right in the middle of the pan, spread slightly to a thinner round. Cover with a lid. When cooked a delicate brown underneath, turn over the dosai. Do not cover after turning over the dosai. Pour, if you feel the dosai needs it, some more ghee/oil around the edges of the dosai on both sides while it cooks. These dosais are very tasty eaten just as they are or with a little sugar. You may also try this with any of your favorite chutneys.

Traditional Indian Home Cooking Recipe: Rawa dosai