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What would prompt you to switch from your regular favourite dosa to a rava dosa. A whole bunch of things.
Its easier to prep for: To begin with, it can be made at a shorter notice than regular dosa. Regular dosa requries that you soak the rice and dal overnight before you can run it in a mixer grinder to get the dosa batter ready. For rava dosa, all you need is an additional 40 mins time to soak the rava
You want a lighter version of dosa: Rava dosa’s primary ingredient is suji or smolina which is easy to digest and has good nutritional value too.
When the mood to have a Dosa strikes, but one doesn't have time for lengthy procedure for soaking and fermentation, go in for Rava Dosa that takes very less time and tastes just the same.
- 3 cups Rava
- 1 ½ cups Curd
- 1-2 cups Water
- Salt to taste
- Oil as needed
Take the rava and the curd in a deep bowl. Whisk them together using a fork or a balloon whisk. Add water little by little to get a smooth, lump-free, batter.
The batter should be little on the flowy side, so adjust water quantity accordingly.
Add salt and rest the batter for 15 to 20 minutes.
At this point, again add water and whisk to adjust consistency.
Heat a nonstick pan. Spread about 2 to 3 tablespoons of the batter and spread in a circle.
Smear little oil all over. Cover with a lid and let cook on low flame for a few minutes.
When the bottom side is cooked to golden brown color, flip and cook the other side as well.
Remove when done and serve hot with chutney and sambhar.
These dosas will not be too thin like normal dosa
You want it extra crunchy: The main quality of the rava dosa is its crunch. If you make the batter really runny (soup like consistency) then you’ll get a ‘netted’ rava dosa that’ll be crisp and tasty. Who doesn’t love a crunchy tasty breakfast! You’ll have to test out with your first dosa to see how much netted your dosa is. If you think it can be crispier then add a little more water or buttermilk to the batter and test it out. You’ll see more ‘net’ forming in your dosa.
You want even regular dosa to be spicy: While the regular dosa is made spicy if it is converted into a masala dosa, you have interesting options with rava dosa. In south India, the batter of the dosa is tempered with mustard and chillies to give it a great flavour.
You can easily make a variant: During the tempering process, you can add finely chopped onions and saute them to a pinkish hue. Most people love to have this version of the rava dosa so we suggest finely chopping a big onion and using it in the batter.
When you are feeling generous: Its not always about health but sometimes just about the taste. We all get into an indulgent mood sometimes. And for those days you can make the rava dosa in ghee or butter. You can also grate cheese on the dosa on the side that is slightly cooked and cover it to allow the cheese to melt on the inside and the dosa to get crispier on the outside. Here, you need to be a bit careful as the net on the rava dosa will sometimes let the cheese slip on to the tava and cause it to stick. To avoid this, make your batter slightly thicker if you want to make this version.
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