Posting this recipe on popular demand from my fans. My daughter’s friend Sera stayed with us for a few days. She was so impressed by the variety of dosas I make that she conferred a special title on me “Dosa Aunty”.
International standard for 1 cup is equal to 225ml
Cooking time 20 minutes.
- Rava – 1/2 cup
- Rice flour – 1/4 cup
- Maida – 1/4 cup
- Onion – 1 small
- Coriander leaves – 2 twigs
- Curry leaves – 1 twig
- Green chillies – 1 no
- Salt – 1/2 teaspoon
- Water – 3 cups
- Oil for cooking – 6 teaspoons
- Finely chop the onions, green chilli, coriander leaves and curry leaves.
- Mix the rava , flours, salt and chopped ingredients with water in a large bowl.
- Leave to soak for minimum half an hour.
- Heat a non stick dosa tawa in a high flame for 1 minute.
- Smear 1 teaspoon oil on the tawa with a clean white cloth.
- Stir the batter once to mix well. Start spreading the batter as shown in the picture to fill the whole tawa. spread 1 teaspoon oil on the dosa.
- Cook for 1 whole minute and turn and cook for 1 minute again. Lower the flame and turn the dosa once again.
- Remove the dosa on to a plate. By now the tawa will be at right temperature for the next dosa.
- Serve hot with chutneys, mulagai podi or sambhar.
The secret of making a tasty dosa is adjusting the flame.
Always keep the flame low while pouring the batter except the first dosa.
Rava dosa should be cooked on a high flame.
Stir the batter well before spreading the dosas as the solids always settle at the bottom.
The batter should be thin as rava soaks up lot of water while cooking. The measures I have given are exact so go ahead and prepare these delicious dosas.
The batter can be kept in an airtight container in the fridge for 4 days. The more it soaks the better.