Rawa Dosa

                         Rawa Dosa

One of the famous South Indian delicacies and a variant of Dosa, the Rava Dosa is a super thin crispy, savory pancake with a net-like texture that originated from the Udipi district of present-day Karnataka. Though a staple food of South Indian states, Rava Dosa, like many other dosa types gained popularity not only in the entire Indian Subcontinent but across the globe. It is relished for its flavor, seasoning, taste, visual appeal, and fragrance and can be eaten for dinner, breakfast, or simply as a snack.

Unlike regular dosa, Rava Dosa is made using rice flour and rava/sooji aka semolina along with some condiments to give it a nice flavor. The batter has a water like consistency and does not require any fermentation to be done which makes it an instant and ideal recipe to quench our hunger pangs. Like every other dosa, Rava Dosa is also best served with sambar or coconut chutney or can be devoured without any compliments, it will still taste scrumptious. Low in carbs and calories, Rava Dosa is also a healthy replacement for those looking to shed a few pounds. Overall, if you are craving dosa and have forgotten to soak the lentil and rice the previous day to make the batter, the instant Rava Dosa comes to the rescue with its rich flavor and an appealing texture.

Rawa dosa is the best option in winter months as it doesn't need any fermentation and is light on tummy.

Ingredients:

1. Semolina or rawa-1 cup

2. Rice flour- 1 cup

3. All purpose flour or Maida-1/4 cup

4. Finely chopped onion-1 small

5. Finely chopped green chillies-3

6. Finely chopped ginger- 1 tsp.

7. Coriander leaves- finely chopped 2 tsp.

8. Curry leaves- 4-5 finely chopped 

9. Black pepper-3-4 coarsely pounded

10. Cumin seeds- 1 tsp.

11. Salt

12. Mustard seeds-1 tsp.

Oil- 1 tsp. For seasoning and a lil more for making dosa

Method:

* In a mixing bowl,  add all the flours and by adding water, make a batter.

* leave it for 20 minutes. 

* Take a tadka pan and heat oil, add mustard seeds,  cumin seeds, when seeds start popping up,  add pound pepper, ginger, curry leaves,   green chillies and saute for few seconds,  add into the batter.

* Also add chopped onion and coriander leaves , salt and add more water to make a running consistency batter.

* Heat a pan and spray oil, pour the batter from a height with a laddle, don't fill the gap, we need jalis.

* Make crisp dosa from both sides,it will take approx 15 minutes for each dosa to be done.

* Serve with sambhar and chutney of your choice,  I served it with Tomato Tamarind 🍅 chutney.