RAVA DOSA/CREPE

                                        RAVA DOSA/CREPE

                  (Yield: 4 -10” to 12”size Rava Dosa)

Rava dosa is a popular South Indian breakfast item and it is very easy and quick to make. It is an instant dosa mixture. Do not require prior fermentation. But it requires some skill to make compare to making dosa from fermented urad dal-rice dosa batter.

INGREDIENTS:

·      1/2 cup Rava, Fine (Semolina, Fine)

·      ½ cup Rice Flour, Fine

·      ¼ cup Maida Flour (All Purpose Flour)

·      2 Green Chilies or as per taste, finely chopped

·      2-3 Big Curry Leaves, finely chopped

·      3 Sprigs Of Coriander leaves, finely chopped

·      ¼ cup Onion, finely chopped

·      ½ tsp. Cumin Seeds

·      ¾ tsp. Salt or as per taste

·      1 ½   to 1 ¾ cup Water or as needed to make very thin, runny batter

LET’S PREPARE BATTER:

NOTE: RAVA DOSA BATTER IS LOT THINNER THEN TRADITIONAL URAD DAL-RICE DOSA BATTER.

Make sure green chilies, curry leaves, coriander leaves and onions are FINELY chopped.

Mix rava, rice flour and maida flour, chopped green chilies, chopped curry leaves and coriander leaves, chopped onion, cumin seeds, salt and add enough water to prepare very thin and runny batter. Keep aside for 1 hour at least.

LET’S MAKE RAVA DOSA:

Heat heavy bottom non-stick pan over medium heat.

Once pan is hot, add 1-2 tsp. oil and spread all around the pan surface with small ball made from kitchen paper napkin and let oil layer to heat little bit.

Then make another small ball from kitchen paper napkin and wipe off extra oil, leaving very thin coating of hot oil on the pan surface.

STIR BATTER before pouring on the pan every time. (Rava/Semolina tends to settle at the bottom of the batter) Pour 1/3 to ½ cup runny batter and TIP AND ROTATE pan to spread batter as thinly as possible, batter should be THIN enough to run all around the pan surface and form 10” to 12” dosa crape before it could not run anymore. If there is any big open spot then take some more batter and pour to cover big holes only.

OR

Pour batter in circle from outer edge of the pan to going towards the center of the pan and fill middle hole by adding some extra batter .It is necessary to do for rava dosa because of thin batter and if you keep batter thick then dosa will turn very thick and top surface will crack and it will look like a surface of the dried out pond with cracks without water.

NOTE:

Sprinkle podi powder on top surface as soon as possible before batter starts to dry out. This is optional to make Mysore rava dosa.

Let it cook over medium flame; do not attempt to lift prematurely.

Once dosa crape is about to be done, crapes edge will start turning dark brown in color and it will start lifting off from the pan by ITSELF. Cook on one side only. Rava dosa takes little more time to cook then fermented urad dal-rice dosa. With flat flipper lift crape from the bottom and transfer on serving plate or fills dosa filler masala and make roll and serve with coconut chutney and sambhar.

Enjoy…