SEMOLINA | RAVA DOSA

 

 

I always prefer dosa to idli. My favourite variant being : Rava/ semolina dosa. Besides,the crispy texture,I love the combination of ingredients in the batter: Semolina,maida flour,rice flour,cumin seeds,peppercorns,asafoetida,curry leaves,green chillies,ginger gratings and coriander leaves. The procedure is not as easy as it may seem.The appropriate proportion of flour is key to the crispy texture. Hence,unlike the usual dosa, thin batter should not be spread on the skillet/tawa as it is poured over the hot tawa.

Thus it is not circular in shape. Though,I tried various proportion,somehow,the crispy texture kept evading. Couple of months back,I happened to view a cookery show. The chef's comprehensive explanation of the rava-dosa recipe; was really helpful.I tried diligently to get every nuance right. And viola! I made perfect,crunchy dosas!! I thanked him profusely for the amazing recipe.Thus, I can confidently proclaim to be “a pro in making perfect rava dosas”.

 

 

 

 

 

INGREDIENTS

SEMOLINA/RAVA-  1 CUP

MAIDA- 3/4 CUP

RICE FLOUR- 3/4 CUP

WATER- 4 +1 CUPS

PEPPERCORNS- 1 TSP

CUMIN SEEDS- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

CORIANDER LEAVES CHOPPED- 1 TBSP

SLIT GREEN CHILLIES- 2 NOS

SALT TO TASTE

GINGER GRATINGS- 3/4 TSP

 

SUGAR- 1 TSP

 

PROCEDURE

In a bowl,take maida flour,semolina and rice flour. Reserve a fistful of semolina for later use.

 

Meanwhile,crush peppercorns,chop curry leaves and coriander leaves,grate ginger and add it to flour mixture. You can even add whole pepper. But I prefer the crushed ones,as it infuses nice flavour.

Add other ingredients like:asafoetida, salt,ugar and water and whisk thoroughly. Allow the mixture to rest for thirty minutes. Sugar imparts nice hue to dosa.

 

After thirty minutes, take the soaked flour mixture and mix well. If you find the batter,thick then add one cup of water and whisk it again.Now add in the fistful of semolina to the mixture.

Grease the skillet/tawa with oil and heat it. Using a tumbler or ladle gently pour the batter over the hot tawa. Don't bother about the shape and don't fill the holes. 

Drizzle oil generously. Allow the dosa to cook and take out. If  you prefer crunchier texture,then flip the dosa to the other side.

 

NOTE: The amount of water solely depends on the quality of semolina. If the semolina has a coarse texture,then it takes in water easily,hence you can add 5 cups of water. On the other hand,finer variant doesn't absorb more water.