Rava Dosa

30 Dec

So this was something that I wanted to try out for a long time. The recipe is almost completely taken from here. Just a few things to remember.

– You don’t HAVE to pour it from the outside to the inside to get holes. You can go in to out as well, the natural texture of the rava will cause the holes to automatically appear.

– To make the Dosa crispier keep the flame on the gas high and be a little patient while turning it over. When you try and turn it, it should come off the pan immediately without you having to poke and prod it in different places. Doing so will ensure that you get the perfect crispiness.

– Eat this as hot as you can. We ended up eating it cold and it became a little rubbery. Eating it hot will ensure that it’s crisp.

– Eat it with coconut chutney and Dinesh’s awesome lemon-red chilly chutney.

– If you’d like you can add onions to the mix as well before you start pouring the dosa out. That will make it Onion Rava Dosa. Add Potatoes to it and it becomes Onion Rava Masala Dosa. The amount of money people charge for this is insanely high. I wonder how much I’d charge if I became a cook.

Update: Make sure the batter is really thin (1/2 cup rava + 1/2 cup rice flour + bit of maida + 2.5 cups water) for this, if you don’t it’ll just become like a normal dosa. It doesn’t sound intuitive but that’s what you need to do. That’s what my go to recipe says, and it did work well 🙂


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