Rava Dosa is a favourite breakfast of the girls at Baale Mane. It is made using a combination of semolina and flours, making it a healthier version of the traditional dosa.
Makes 4 to 6 dosas.
- ½ cup (75g) semolina
- ¼ cup (40g) all-purpose plain flour
- ½ (75g) cup rice flour
- ½ tsp salt
- ½ tsp cumin seeds
- 1½ - 2 cups (360-480ml) water (depending on consistency of batter)
- 1 green chilli, finely chopped (optional)
- 1 medium-sized onion, finely chopped (optional)
- 1 tsp ginger, grated (optional)
- A small handful of coriander leaves, chopped (optional)
- Vegetable Oil
Add grated carrots, beetroot, or other herbs for added flavour.
The first dosa is often not very good – feel free to throw this one away as it helps to regulate the pan’s heat and ensure the next one will be just right.
Mix the semolina, flours, salt, cumin and 1 ½ cups (360ml) of water in a large mixing bowl. mix well into a smooth lump-free batter, and add your other vegetables, chilli or herbs. cover it and let it stand for 20-30 minutes.
After 20 minutes, give the batter a good stir. Semolina absorbs water so you may need to add a bit more. You are aiming for a good milk-shake like consistency
Heat a flat wide heavy skillet or a non-stick pan over a medium heat. It needs to be evenly and properly hot - sprinkle a few drops of water to test the heat. If the water evaporates instantly, it is ready.
Take a ladle full of batter and pour it into the hot skillet or pan. Working quickly, use the back of a ladle or metal spoon to spread the batter outwards in a circular motion starting from the centre and working towards the edges. You will see a circular pattern form, and the thin areas of the batter will break into small holes that help the steam to escape and make the dosa crispy.
Take a teaspoon of oil and pour it around the outer edge of the dosa. Let it cook for a couple of minutes until the edges start to turn light golden-brown and begin to curl up and move away from the pan. When this happens, flip the dosa and cook for another minute or two before sliding onto a plate and beginning the next one.
Serve hot with coconut or tomato chutney and sambhar, as pictured below.