Rava Dosai

Well, if you are wondering why I am posting a special breakfast (the normal breakfast is the cereals and bread. A weekend or some special day would involve an indian breakfast), its our Wedding Anniversary. It had completely slipped out that I had not posted simple elegant Indian Breakfasts that are my absolute favorites. This is supposed to be my first Dosai post here. Also this is the first time I am making this at home. It was a big hit and I was totally satisfied the way it came out the first time itself. So here goes the recipe for a crisp and tasty Rava Dosai.

Ingredients

• Rava / Sooji - 2 cups
• Rice Flour - 1/2 cup
• All purpose / Maida flour - 1/2 cup
• Cumin seeds - 1 tsp
• Fresh Ginger - 1 tsp
• Pepper corns - 5 or 6
• Green chillies - 4, finely chopped rings
• Corriander leaves - a handful (optional)
• Curry leaves - a handful (optional)
• Salt to taste
• Water - 6 cups (almost double the dry ingredients)
• Oil

Method

In a vessel, add all the flour and mix all the ingredients except oil and green chillies. Add water and dilute the batter to a thick buttermilk consistency. It approximately takes about double the quantity of all the flour. That is it might take about 5.5 to 6 cups of water for the above measurements.

Though this is an instant dosa, let it sit for about 1.5 to 2 hours. This will help making crisp dosas. Heat the tava and add some oil. When hot, add the chopped green chillies and fry till the raw smell is gone. Add it to the batter. Let the tava heat till sizzling hot. Coat it with some oil and start to spread the batter.

Make a outer circle and proceed inwards. The consistency of the batter will not allow you to spread it with the back of the ladle. As you pour the batter, the dosa will start to form pores. This means you have attained the right texture.

Flip the dosa to the next side, when you see nice brown color. Leave it for a minute and serve hot with chutney

Variations:

1. You could also saute some onions and carrots and also mix it with the above batter. This is called Onion Rava Dosa
2. Some people prefer to spread the cooked onions on the inner surface of the dosa and serve.
3. You can cook on both sides, but since the dosa is real thin, it would also suffice to cook on only one side.

Ammu of Nature Kitchen and Lissie of Salt and Spice has generously passed on awards to me.

Ammu has passed the Kreative Blogger Award. Thanks a ton Ammu for thinking of me when passing this award.

You can read the 7 thing about me from here. As per the rule, I would like to nominate blogger friends for this award.

Lissie has been generous to share 3 more awards with me. Thanks a ton for thinking of me.

Now for the nominations

1. Mythreyi Dilip of Speciality recipes from my kitchen
2. Faiza Ali of Faiza Alis Kitchen
3. preeti of Preetis Online cookbook
4. Sarah of Vazhayila
5. Sandhya of Sandhyas Kitchen
6. Renuka of Bon Appetit
7. Rajeshwari of Raks kitchen
8. Padma of Padmas Recipes