Wednesday, January 30, 2013

Rava Dosa Recipe

Ravadosa is a Punjabi dish that is usually used as a breakfast in Indian houses. It has many verities that all are almost tried in Indian breakfast. It is very simple however nutritious food that can be prepared by any one. If you do not know the recipe of it, go through the given instructions and enjoy it in a breakfast. Its preparation demands great practice.

Things you need
  • Semolina/rava (two cups)
  • Rice flour (half cup)
  • Maida (half cup)
  • Cumin seeds (one and a half)
  • Ginger (one teaspoon, grated)
  • Coriander leaves (two tablespoon)
  • Curry leaves (few)
  • Green chilies (two in number, finely diced)
  • Salt (according to taste)
  • Water (six cups)
  • Oil (according to need)
How to cook
  1. Mix up all the ingredients at a time other than oil.

  2. Leave the ravadosa for about an hour to settle.

  3. Once ravadosa absorbs the water it may become thick.

  4. As the ravadosais of pouring consistency so you may have to add more water while making dosas.

  5. Put the iron tawa on the stove and pre-heat it for about a minute at high flame.

  6. To reduce the heat sprinkle few drops of water over the hot tawa. Tawa will start sizzling this is known as water test.

  7. Take a scoop full of dosa batter and start pouring it in a circular motion. Pour it from the outward base of the tawa.

  8. The batter will come automatically towards the center if there are gaps in the middle; fill that with the dosa batter.

  9. Fill the gaps evenly.

  10. Keep one thing in your mind that batter must not be dropped in thick lumps.

  11. Also pour the oil in drops with a tea spoon along the edges of the dosa.

  12. Now make the flame medium and let it cook for about three minutes.

  13. After three minutes, roast the dosa for a minute or half but at medium flame.

  14. Remove the dosa early if you want softer dosa but for crispy one cook for more time.

  15. Wait till you get a nice golden brown color.

  16. Now it is ready to serve.

  17. Hot dosa with sambar or chutney gives the best taste.
Things to remember
While making dosa, keep following points in your mind:
  • If you are preparing it first time, you may not get the perfect one so do not worry as it requires great practice.

  • The batter preparation must be an hour or half before you eat it otherwise its original taste will be lost.

  • In case of ravadosa there is no need of fermentation.

  • The consistency of the batter should be like the consistency of thick buttermilk that is pouring consistency.

  • For crispy dosas, place the batter in the refrigerator for few hours.

  • Heat control is a very important factor while making ravadosa.

  • If you have a non-stick pan then you require low heat as compared to iron tawa.

  • If you want variations then you may add coconut and grated carrot with other ingredients. You may also add cashew nuts.

  • You may cook either its both sides or only one, whatever you want.

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