When we say dosa,we can finger-out the counts who dislikes it. Dosa is one of the favorite dish for both south Indians and North Indians at the most, as far I have come across people. In the same time I would always love to order Rava dosa in special for my breakfast/dinner menus in hotel. So I was trying out different style of making rava dosa and the one which I learnt from my mother-in-law worked out the best.Here is the recipe to share with.





Ingredients :

Idli/dosa batter -2 cups
Semolina/white rava/sooji -3/4 cup
Green chillies -2
Pepper -1 tsp
Jeera -1 tsp
Curry leaves -3
Coriander leaves -few
Onion -1
Salt as required
Oil as required


Method :

Randomly crushed pepper & whole jeera

  1. Finely chop the onion,chilli,curry leaves and coriander leaves.
  2. Soak the rava in water for about 1 hour before use.
  3. Slightly crush the pepper and jeera randomly and add to the available batter.
  4. Heat oil in a pan,saute chopped chillies,curry leaves, onion,coriander leaves for just 1 minute and transfer to the batter.
  5. Also add in the soaked rava,salt and pour required water until you get slight free flow/water consistency. Now the batter is ready to use.
Ready to use batter
  
 6.  When the tawa is hot,sprinkle water and start pouring the batter from the sides towards center.
 

   7.  Cook in medium flame as the do is a gets burnt because of its thin layer. Once they become golden brown fold and remove from the tawa.

Rava dosa with pepper crunch

    8. Serve hot with chutney of your choice.



Note:
  • Do not turn over the other side of the dosa to cook.
  • The consistency should be free flowing to pour from the sides.
  •  Coconut chutney would be an excellent combination for rava dosa always.
  •  Actually I made everything ready to prepare coconut chutney, but…..I didn’t notice that coconut not available at my home. So I prepared this simple tomato chutney for which I will post the recipe soon.

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