RAVA DOSA, SUJIDOSA, SEMOLINA DOSA

Rava dosa is instantly made without much hassles.  What you need is rice flour, suji/rava/semolina and little bit of maida mixed with green chilli, ginger, coriander leaves, cumin seeds, curry leaves if you wish.  While preparing this dosa, you have to be very patient as it take some time to cook properly unlike the normal dosa.   My mother used to temper with mustard seeds too in this. It can be served with chutney/sambar/pickle/curd/gunpowder and oil etc.  I love to eat the same with curd and lime pickle.

Rava dosa

Now let us have a look at the recipe:

Ingredients:

1 cup rice flour
1/4 cup suji / semolina / rava
2 tbs maida
1 green chilli finely chopped
1 small piece of ginger finely chopped
1/2 cup curd or 1 cup butter milk
1 medium size onion finely chopped
few curry leaves also can be chopped and added if you wish (sometime i use this)
a pinch of asafoetida
1/4 tsp cumin seeds
coriander leaves chopped
salt
oil for making dosa.

Method:

take a mixing bowl.  add the rice flour, rava, maida and mix well.
add the chopped onion, chilli, ginger, asafoetida, curry leaves, coriander leaves, cumin seeds etc. and mix well again.  now add the curd or butter milk in it and mix again.  see that no lumps are formed in it.  Add water to make the batter to a watery consistency as shown in the you tube.

Heat a tava when it becomes hot, reduce the flame to medium.  sprinkle little oil and wipe it with a piece of onion so that the dosa does  not stick to the tava.

Now pour one laddle full of batter from outside to inner side.  the batter will spread on its own.  You should not spread the same like the normal dosa.  apply some some.  wait till the sides becomes crisp and brown. that is the right time to flip to cook the other side.  when the other side is also cooked serve hot with sambar, chutney, pickle, curd, gunpowder and oil etc.

Note: Chopped onion can be sauted for few minutes and added to the batter which gives a better taste


ANOTHER METHOD:

Ingredients

Rava (suji, semolina) - 1/2 cup
Rice flour  - 1/2 cup

Maida - 2 tbsp (optional)
Green Chilly - 1 (finely chopped)
Onion (medium size) - 1 (finely chopped)
Chopped Corriander Leaves  - 2 tblsp
Curry leaves  - few (chopped - optional)

Mustard seeds for tempering
Asafoetida - a pinch
Salt - as needed
oil
water or butter  milk.

Method

1. Mix rava, rice powder, green chilli, onion, salt. 

You can skip adding the onion to the batter and instead can spread it on tava and then pour the batter.
2. Add water little by little and make the batter watery.  Instead of water, can add butter milk too.
3. Add coriander leaves, curry leaves and asafetida and mix well.  Keep aside for sometime. 

4. Heat oil and add the mustard seeds, when it splutters, add to the batter.
5. Heat the non stick tava, drizzle some oil and wipe with a piece of onion.  .
6. Pour one ladle of batter on the tava.  You need not spread the same as it spreads on its own.   
7. Again put one more laddle of  batter around the first one to make it little bigger size.  If you want smaller size, no need to pour second time.    Put one teaspoon oil.
8. Wait till it becomes crispy from one side. It will start leaving the sides of the pan.
9. Turn it to cook the other side. When it becomes crispy from both the sides, remove and serve hot with any kind of chutney, sambar.

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Watch the video on You Tube.
http://youtu.be/c8FkjKGkyC0