Rava Dosa

Rava dosa is my favourite. I do have a grinder here in Dubai and the dosa batter that I buy outside is bad. After using it for a day, the texture of  the dosas made the next day is very bad, so I opt to make rava dosa instead and use the batter for making kuzhi paniyaram. Rava dosa is very easy to make and with a little practice in getting the consistency right, anyone can make it as crisp and tasty as the restaurant ones.

Preparation Time : 10 minutes
Cooking Time : 2 minutes
Makes 12 - 15 dosas

Ingredients

Rava - 1 cup
Maida - 1 cup
Rice Flour - 1 cup
Water - as required
Salt - to taste
Ginger - 1" piece
Green Chilli - 3
Pepper - 4

To Temper

Til Oil / Nallennai - 1 tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Cashewnuts - 1 tbsp, broken
  
Procedure

1. Mix the rava, maida and rice flour in a vessel well.
2. Add water to this to make it thin.
3. Add required salt and check.
4. In a mixer, grind pepper, ginger and chilli into a fine paste with as much water as required.
5. In a separate tadka pan, add the oil, mustard, cumin seeds after they splutter, add the cashewnuts and wait for it to brown.



6. Heat the dosa tava. Mix the rava dosa batter well, when the tava is hot, pour a ladleful of batter from the edges towards the center till it is filled and all holes are closed.
7. Keep the flame on a medium high and cook till crisp
8. Turn over the dosa and cook on the other side. Repeat with the first side and take it when it is crisp.