Dose/Dosa is always the favorite breakfast in South India. There are so many varieties of Dosas we can prepare - each one has its own taste and flavor. Rave Dosa is the one of the most popular variety we can find in the restaurants. This recipe is from a restaurant chef from my home town.
- ¾ cup fine rava/sooji/semolina
- ¼ cup maida/all purpose flour
- ¼ cup rice flour
- ½ tsp jeera cumin seeds
- 2 to 3 finely chopped green chillies
- 2 TBSP chopped cilantro /coriander leaves
- ½ tsp salt or salt to taste
- 2½ to 3 cups of water
- For making onion rava dosa:
- chopped onion
- Also we need:
- Oil to make dosa
Rava Dosa and Rava Onion Dosa
- Mix all the flours along with salt and jeera.
- Then add chillies, cilantro and water ( only 2 ½ cups first ). Mix well so that there are no lumps.
- Keep it aside for 30 to 45 minutes
- Then grease and heat the tava/skillet on medium heat.
- Once the skillet is hot, smear some oil again.
- Take a ladle of batter (mix the batter each time you make a dosa), and simply spread it all over the tava.
- Put some oil on it and cover it. Let it cook for 1 ½ to 2 minutes - This is very important, it has cook slowly in order to become a crispy dosa.
- Flip the dosa and let it cook for another minute. Then remove it from the skillet.
- Continue the procedure with remaining batter.
- Every time you make a dosa, remember to mix the batter and grease the skillet.
To make Onion Rava Dosa:
- Grease the skillet and sprinkle cut onion on the hot tava.
- Spread the batter all over the onions.
- Put some oil, cover it, and let it cook for 1½ to 2 minutes.
- Flip it over and let it cook.
- With just one batter we have both onion and plain rava dosa ready.
- Serve this with Tomato Onion Chutney.
You can also use butter milk or a mixture of curd and water, instead of just water. If you do this, then keeping it aside for 10 minutes should be enough