Rava Dosa

By Masterchef Sanjeev Kapoor

From Sanjeev Kapoor's Kitchen

Prep: 15 minutes

Cook: 3-4 minutes

Method: Easy

Course:

Type: Indian

Key Ingredients:

Rava Dosa is not just a dish; it's a crispy, flavorful experience that has captured the hearts and taste buds of food enthusiasts worldwide.

Top ways to prepare: Using a nonstick tawa.

Cooking Tips: 1. Consistency Check: Stir the batter well before pouring each dosa, as the rava tends to settle at the bottom. 2. Adjust Consistency: If the batter thickens as you make dosas, add a little water and mix well. 3. Oil Drizzle: If needed, drizzle a bit of oil around the edges of the dosa to make it even more crispy. 4. Experiment: Rava dosa is versatile. You can customize it with various spices and vegetables to suit your taste. 5. Remember that making perfect rava dosa might take a bit of practice, especially in getting the thin, lace-like texture, but don't get discouraged. With these tips and some trial and error, you'll master the art of making delicious rava dosas. 6. If your pan is new, then repeat this process 3 to 4 times until a thin glossy coating is visible on the pan. Every time you heat the pan with oil, a layer of fats will burn off on the pan and this creates a patina over it. So your pan will be absolutely non-sticky..

Serving Suggestion : Serve it hot with green chutney & sambar..

Ingredients

semolina (rawa) 1 cup
Rice flour ½ cup
Refined flour (maida) ¼ cup
cashewnuts, crushed 6 nos
Salt to taste
Crushed black pepper
Ginger chopped ½ inch
Green chillies, chopped 2 nos
Water 3 cups
Chopped fresh coriander leaves 1 tbsps
Ghee to shallow fry
Green coconut chutney for serving
Sambhar for serving.

Methods

Add 1 cup semolina (rava) to a mixing bowl.
Add rice flour, refined flour (maida), crushed cashewnuts, salt & crushed black pepper
Add chooped ginger, green chillies & chopped coriander leaves
Add 3 cups water to make a thin batter
Mix everything well to make a lump free batter.
Set it aside for 15 minutes.
Heat a non-stick tawa and pour the prepared batter on it.
Drizzle ghee on top and cook till the dosa turns golden brown and crisps
Fold the Dosa and serve it hot with coconut chutney and Sambhar.