Tuesday, December 21, 2010

Ravva Dosa

  • Semolina  1Cup
  • Rice Flour 1Cup
  • All purpose flour(maida)  1/2Cup 
  • Green Chili  1 Chopped
  • Ginger 1/4" Piece Chopped
  • Black Pepper Powder  1/4tsp
  • Curry Leaves  Few Chopped
  • Salt to Taste
  • Onion  1 Chopped
  • Coriander leaves chopped 4tsp
  • Water 
  • Oil 

  1. Take a bowl. Add semolina, rice flour and maida to the bowl and mix well.
  2. Add black pepper powder, chopped green chili, chopped ginger,chopped onions, chopped coriander and chopped curry leaves. Mix all well.
  3. Add water little by little and make a thin batter without any lumps. Add salt and mix well.
  4. Heat a flat griddle. Mix the batter well with a ladle.
  5. When the griddle is hot take a ladle full of batter and start pouring it from one edge of the griddle.
  6. Do not spread the batter as you do in case of a regular dosa. Pour in circular motion and fill the gaps to get round & even dosa.
  7.  Pour 3 to 4 tsps of oil all along and on the dosa. When the dosa is golden at the bottom, flip it.
  8. Fry the other side also for some time so that the dosa will be crisp. 
  9. Serve with Chutney and sambhar.

  1. The batter should be thin. Once you pour on the griddle holes should be formed, this gives the crispiness to dosas. 
  2. After preparing, say two dosas the batter will become thick. At that time add some more water to make the batter thin. Simultaneously check the salt.

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