Southindian style rava dosai.
Rava dosai/ Rava roast.
|1½ cup||Rice flour|
|6 tbsp||Idli or dosai batter|
|2 tsp||Pepper corns|
|1 inch||Ginger(finely chopped)|
|10 nos||Curry leaves(chopped)|
|1 no||Green chilli(finely chopped)|
|1 no||Onion(finely chopped)|
Grind rava in a blender/mixie for one minute.
In a vessel mix ground rava, rice flour, curd, idli or dosai batter, cumin,chopped curry leaves, finely chopped ginger, chopped green chilli, pepper and asafoetida. Add water and mix using hand to avoid lumps.
The batter should not be too thick, it should be like thick buttermilk and flowing. To get crispy dosais use the batter after 2 to 3 hours.
Heat dosai tawa and grease with oil. If you have non-stick tawa you can use no-stick cooking spray. It helps to turn the dosai without breaking.
Take a ladle full of batter, raise your hand half foot, Pour the batter from the edges of the tawa in a circular motion(clockwise) and finish it in the middle.This batter cannot and sholdnot be spread as how we normally do for plain dosais. Sprinkle some finely cut onions. Put some oil(1/2 tsp) and ghee(1/2 tsp). Adding ghee or butter makes the dosai crisp.
When it becomes golden brown fold with a flat spatula into half. Cook for 30-40 seconds.
Turn other side of the dosai(folded) and cook for 30-40 seconds. Remove it.
NOTES: Make sure the batter is thin while making dosai.
If the batter is thick, add little water.
You can make it without idli (or) dosai batter. I used idli batter to get extra crispy dosais.
Servings:3 , You cand get 10- 12 dosais.