Rava DosaPhoto Courtesy: My Parents
It is an art to make rava dosas. It comes with a lot of practice. My mother makes the best rava dosas on Earth (followed by my sister). I have not eaten a better dosa even in the most reputed restaurant. Ofcourse, my chinna paati Shanth is also an expert in making rava dosa.
Some tips: Season your iron griddle well. Make sure that the griddle is really hot and make your dosas in high flame. Pour the batter from a height and dont try to spread it like a regular dosas. It has to be full of tiny holes. Remember to maintain the griddle temperature (it should not get excessively hot and burn the dosas) and sprinkle some water after every dosa and wipe clean.
1/2 cup + 1 tbsp rice flour
1/2 cup rava
1/4 cup maida
1 tsp cour curds (optional)
1 tsp besan (optional)
chopped coriander leaves- for garnish
chopped onions - 1/2 cup (for onion rava dosa)
curry leaves 1 sprig
jeera/cumin 2 tsp
green chillies chopped 4-5
salt to taste
hing 3 dashes
oil for roasting - gingely oil preferred
Mix all the above ingredients to make a thin batter with water. The batter should be like that of rasam consistency (about 3 cups water for this recipe). Pour the batter with a ladle from a little height and randomly cover the surface of the griddle with the batter, try to bring it in a circle shape. Roast will oil till golden brown on one side. Flip it over and roast on the other side till golden brown and crisp. Serve with chutney and sambhar!
In case the dosas stick too much to the griddle, check the following:
1. The griddle may not be properly seasoned. Wipe the surface with some more oil.
2. Sometimes, the maida and sour curds may affect the texture of the batter. In that case, just omit the curd/ yogurt in the recipe