Rava Dosa | Rave Dosae | Indian crepe with chilies and pepper:
There are not many who dislike rava dosa. Whether from north or the southern parts of India, I feel rava dosa is an all time favourite to many. These crispy thin crepes when cooked well with addition of green chili, peppers is such a delight, can be gobbled up in seconds. The batter is prepared very thin and dropped onto the heated skillet from a slight height, these being the key aspects,enabling it to cook and crisp up really quickly. This has been a regular childhood breakfast/snack dish for us. In restaurants you can get onion rava dosa or rava masala dosa or even onion rava masala!
When I prepared this one evening, my younger one asked me if she could have the same for breakfast the next day and my husband even said ‘thank you’ for making it! Now that’s a result!!
For the rava masala filling you can check this recipe. For chutneys as accompaniment you could try coconut chutney, coriander coconut chutney, red coconut chutney, onion chutney etc. I served it with vegetable saagu. Will post the recipe soon.
plain flour – 1 & 1/2 cups
rice flour – 1/2 cup
fine semolina – 2 tbsp (chiroti rave)
water to make the batter – nearly 4 cups (i added 3 & 3/4 cups)
plain natural yogurt or curds – 2 tsp
cumin seeds – 1 tsp
asafoetida – 1 good pinch
whole pepper corns – 1 & 1/2 tsp (i love the peppery crunch when i bite into it)
green chili – 2 finely sliced (or as per taste)
salt to taste
onion – 1 finely chopped ( i did not add any since it was a day of fasting)
cashew nuts – cut into small pieces
- plain flour - 1 & ½ cups
- rice flour - ½ cup
- fine semolina - 2 tbsp (chiroti rave)
- water to make the batter - nearly 4 cups (i added 3 & ¾ cups)
- plain natural yogurt or curds - 2 tsp
- cumin seeds - 1 tsp
- asafoetida - 1 good pinch
- whole pepper corns - 1 & ½ tsp (i love the peppery crunch when i bite into it)
- green chili - 2 finely sliced (or as per taste)
- salt to taste
- optional -
- onion - 1 finely chopped ( i did not add any since it was a day of fasting)
- cashew nuts - cut into small pieces
- mix together the plain flour, rice flour, fine semolina. add the rest of the ingredients, mix
- adding water make a thin batter. very much to a pouring consistency. let it rest for 10-15 minutes
- heat a skillet moderately. drop a tsp of oil on it and spread it out all over with a paper towel, so that the oil is not visible but it coats the skillet well
- mix the batter with a rounded ladle. since the batter is thin, the four tends to settle at the bottom. so stir it well before making every dosa. at this stage, with the help of the back of the ladle, crush any chilies you might come across along the side of the vessel. this helps to release more of the chili flavour into the batter. this is a trick i learnt from my mother:)
- now for the crucial step -
- take a ladle full of batter and from a height of about 2 & ½ inches from the skillet surface, drop the batter starting from the edge. just pour it thiny all round. it should sort of bubble up with a hissing sound when it hits the skillet. this suggests that the skillet is heated enough.
- then add little more batter again in a thin manner to cover the areas in the middle. a few holes here and there are fine, in fact it adds to the crispiness of the dosa (note in the picture) and the texture
- now spread a tsp of oil all along the edge, also few more drops in all the holes
- cook at medium heat to medium high heat until the edges crips up and start to get lifted up, also the under-surface develops brown specs all over
- some people prefer to cook just one side, if that is the case, just transfer straight onto the serving plate.
- however i like to cook on the other side too, so i flip the dosa over and cook until slight brownish specs appear on the other side too (can add another tsp of oil along the edge again)
- then transfer to the serving plate immediately. if allowed to sit for a while, the dosa will lost its crispiness.
- serve with chutney, sambar, chutney powder. my kids just love eating it just as is without any accompaniments! it tastes delicious.
- chutneys you can try are:
- coconut chutney, coriander coconut chutney, red coconut chutney, onion chutney or potato onion side dish or sambar
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