If you are craving dosa, rava or semolina is your best friend. Mix it with flour and some spices for instant dosa batter. There is no elaborate fermentation process required and who doesn’t like a smart cooking hack! This crispy dosa is an apt snack with chai on a very hungry evening.
Ingredients:
1/2 cup semolina (rava)
1 1/2 tbsp plain flour (maida)
1 1/2 tbsp rice flour (chawal ka atta)
salt to taste
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1 1/2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
oil for greasing and cooking
For serving:
Coconut chutney
Method:
- Combine the semolina, plain flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain.
- Add more 1 cup of water and mix well. Keep aside.
- Heat the oil in a small pan and add the cumin seeds.
- When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.
- Add the coriander, green chillies and onions and mix well.
- Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it.
- Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.
- Repeat steps 6 and 7 to make 5 more rava dosas.
- Serve hot with coconut chutney.
