SUPER CRISP RAVA DOSA/ CRISP AND CRUNCHY SAMOLINA DOSA
Super crisp rava dosa with a crunchy sound tastes divine to me than any other dosa preparations. Its crunch is the best part and the second one that I like the most is that, this dosa does not require fermentation. Instead of a thick batter, this dosa calls for a runny batter that looks like the buttermilk-type consistency. Unlike other dosas, its batter is not spread but poured out to fill the blanks on the pan /tawa as shown in the image below
Whenever I instantly crave for dosas at home, I find it more convenient to soak the 3 types of grains/flours for just 10-12 minutes and it is done. No grinding, no fermentation and the batter is ready for a super crisp rava dosa
The main ingredients for this crisp dosa are both types of coarse rava like Wheat rava(suji/samolina) and Rice rava which is also called Idli Rava. Both types of rava are easily available in the market. The third one is refined flour or maida that gives a binding body to dosa while cooking.
After so many trials and errors, I got to know the secrets behind Its crisp texture. First one is the is the use of grainy idli rava instead of rice flour which makes the dosa soft and loose. The second one is the soaking time. If we soak the grains for longer they get softened ,resulting a soft dosa that no one would like to eat
Prep Time – 15 minutes
Cook Time – 15 minutes
Course – Breakfast/Main Course
Cuisine – South Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Rava/Suji/Semolina- 1 cup (coarse/thick)
• Idli Rava (Rice Rava)- 1/2 cup
• Maida/Refined Flour – 1/4 cup
• Water – 700 ml approx. (3 glasses full)
• Curd – 2 tbsp
• Onion – 1 large (finely chopped)
• Carrot – 1 large (grated)
• Coriander leaves – A handful (chopped)
• Green chilies – 2 tsp (finely chopped)
• Curry leaves – 10-12 (chopped)
• Salt – To Taste
• Crushed peppers – 1 tsp
• Oil/Ghee – 5-6 tsp
● INGREDIENTS FOR TOPPING
• Grated carrots – 1/2 cup
• Grated beetroot – 1/4 cup
• Chopped onions – 1/4 cup
● HOW TO MAKE SUPER CRISP RAVA DOSA
1 – Add rava, idli rava, maida to a mixing bowl and combine the three grains/flours. Add salt, cumin seeds, crushed peppers ,and curd to the flours and combine well
2 – Now add half of the water and mix well. Cover the bowl with a lid and keep aside at rest for 10 minutes so that the flours absorb water
3 – Next, add chopped onions, grated carrot, green chilies coriander leaves, and curry leaves. Combine well
4 – After 10 minutes of rest, add remaining water to bring the buttermilk-type consistency. Stir several times with a ladle or a whisk
5 – Heat a dosa pan and season it with little oil. Drop 1-2 ladles of liquidy batter filling the gaps
6 – When the top surface becomes dry, sprinkle some oil or butter
7 – Allow to cook dosa from pan side until it becomes brown and crisp. There is no need to flip dosa.
8 – When dosa seems to be cooked, sprinkle some grated carrots, onions, and beetroot on the top. (These veggies are the game changer)
9 – After 3-4 minutes you will notice that It is cooked well to perfection from pan side. Fold it carefully to remove from the pan
10 – Finally, serve the tasty crisp Rava Dosa with sambar, curries, coconut chutney and green chutney
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