As I am a big dosa fan I would like to share my Dosa philosophy with you guys today.
White crust and soggy dosa's definitely turns me off.According to me making a perfect dosa is definitely an art.I have various specifications(textures of dosa) for the various varieties of dosas.For example,I want my Rava dosa and paper roast dosa's to be very thin and crisp where as the Masala dosa should be porous, perfectly red and crisp outside and soft inside and where as the Poha(Atukula) dosa and Utappam should be very soft,porous and should have medium crisp crust.I know..I know all these requirements are met only by dosa's in Hotels.But with a little effort and by using basic tricks and tips the same kind of perfection can be even achieved by us at home.I am always in search of perfect dosa recipes which meets my requirements and all these dosa recipes you find in my blog are personally tried,tested and loved by me.So guys if you are like me,then go ahead and enjoy this hotel style crispy Rava dosa right in your kitchen.Try it,you will definitely love this.
1 cup Chiroti rava(fine rawa/hollige rava)
1/2 cup Rice flour
1/4 cup Maida
1 cup slightly diluted curd
2 medium onions finely chopped
1" ginger,grated or finely chopped
3 tbsp coriander finely chopped
1 tbsp finely chopped curry leaves(optional)
1 tsp coarse green chilli paste or finely chopped green chillies
2-3 tbsp grated fresh coconut
1 tbsp cumin seeds
1 tsp slightly crushed pepper corns
salt to taste
1 1/2 to 2 cups water approximately
- Mix rava,rice flour and maida with curd and add enough water to it and mix until no lumps are formed.
- The batter should be thin enough to pour it over the pan,it should not have spreading consistency.
- keep this aside for 10-15 mins.
- Add finely chopped onion,ginger chopped,coconut,salt,green chilli paste,coriander,chopped curry leaves,jeera and slightly crushed pepper corns to it and give a proper mix.
- Now check the consistency of batter as the rava absorbs water,check it and add enough water if required to get the pouring consistency.
- Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the centre,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making rava dosa.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
- Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan).
- Let it initially cook on medium flame for 1-2 mins and remove the lid and increase the flame later and cook for another 2 mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.
- Remove it from the pan and fold it in any of the three ways I have shown or into a regular half fold.Serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
- Reduce the flame for one minute and start prepare the next dosa.Do not pour the batter on high flame.Always stir the batter before preparing the next dosas.
Other serving suggestions:
- You can make it Rava masala dosa by placing potato mixture(the way we prepare for masala dosa) and fold it and serve with coconut chutney.
- You can add finely chopped dry fruits like cashews,raisins and badam to the batter and make Dry fruit rava dosa which tastes very nice where you get to taste in every bite of the dosa.
- you can add finely chopped Tomato and little haldi to the batter and make to get a tangy twist to the rava dosa.It will be more colorful and flavorful.
- The Batter can be kept in fridge for next day usage.
- Replace butter milk with water in the recipe for a Vegan version.
This goes to padma's "Dosa Corner Event"
and also to "Show me your breakfast" Event by Divya of Dil se
and also to "EFM Theme - Breakfast Series" @ Srish Kitchen.