With having written 2 posts for P and Q, I feel rather at a loss of vocabulary…too dramatic! Yeah 😀 So, here comes a food post – the easiest I could do to keep up with the #atozchallenge.
These days I am looking at everything from a different perspective – understanding what makes certain things work and what does not!
The simple art of making Rava dosa is not so simple anymore; I will tell you why!
First, the batter consistency is very important. Too thick batter, it won’t spread on the Tawa and the dosa will be thick and not crisp. Too thin, it will tear when we try to flip the dosa.
The second is the temperature of the Tawa. If it is smoking hot, the batter will be stuck to one part of the Tawa. And the very low temperature will not give the nice holes in the dosa.
Third, the rice flour used for the batter should be processed rice flour for better results. Also, the flour should be very finely ground. Coarse flours are a big no-no for this dosa.
Fourth, the batter should soak in for a minimum of 2 hours for good crispy dosa.
Fifth, mix the batter well before pouring on the Tawa – each and every time.
Also, it is better to use a flat Tawa than a convex Tawa. You can control the flow of batter.
The recipe I use is my amma’s authentic one 1:1:1 of processed rice flour:Rava: maida. Add salt and mix well. Make a runny batter – not too thick or thin. Add jeera, finely chopped green chilies, curry leaves, and coriander.
Let it rest / soak in for 2 hours at least.
Then it’s time to make yummy Rava dosa.
The best side dish is Idly Milagai Podi and spicy coconut chutney!
Another option is to make Ragi Rava Dosa. Instead of 1 cup of rice flour, add half cup rice flour and half cup Ragi flour. Everything else remains the same and we get delicious Ragi Rava Dosa.
You can add finely chopped onions to the batter to make Onion Rava or Onion Ragi Rava Dosa. Unlimited options are available when we use those tastebuds effectively!
So, do you make rava dosa?
And if there is anything different you do, pls share with me.