Breakfast is an important meal of the day. If you eat breakfast in the morning, you will have surplus energy during the entire course of the day. And what else could be a better option to kick start your day with healthy breakfast recipes. Eggs, oatmeal, vegetable sandwich, upma, besan cheela, egg stuffed paratha, etc. are popular breakfast choices.
Now, here in this blog, we will tell you about another popular breakfast item- Rava Dosa.
Rava Dosa is a popular South Indian cuisine. It is considered as one of the best recipes in India. Rava is finely ground husked wheat. It is also called sooji or semolina. Hence, this dosa is named after its main ingredient. Preparation of Rava dosa is a cakewalk. And do you know why? Since, making a rava dosa does not require any grinding, fermentation or soaking the batter for a very long period of time.
One can make numerous variations of Rava Dosa. Just increase the number of herbs and spices to create a variation. Following are some of the variations of rava dosa:
For example, you can make pepper Rava dosa by increasing the quantity of black pepper. Add loads of onions to make Onion Rava Dosa. Similarly, add butter in large quantity to make Butter RavaDosa. So, just show your creativity in making Rava dosas!
Let’s have a look at the instant Rava dosa recipe:
People trying to make Rava Dosa for the very first time might face some difficulties. The dosa might become either too crispy or too delicate. Or a black dosa in place of golden brown. Or the dosa might stick to the pan and break in between.
Here are some useful tips on how to make instant Rava Dosa:
Pouring the batter on to your non-stick pan is the most difficult job in making a perfect dosa. Make sure the pan is hot enough before you start. Sprinkle some water to check if the tava is hot enough or not. If sizzling sound comes from tava and the water absorbs fast, it means that the tava is ready to make dosas.
Take out the batter from the refrigerator at least 15 minutes before you make your dosa. Take the desired quantity and add a small quantity of water to make a crispy and thin dosa. Rub the pan with a small quantity of oil before you start. You can also use a half-cut onion to spread the oil evenly on a hot pan.
Start pouring at the very centre of the pan and make circular patterns. You could add a bit of ghee or oil around the dosa to make a crisper dosa. Turn the dosa before the dosa sticks to your pan and all your hard work goes in vain!Let the sides and the centre turn golden brown before you turn it. This is where most people usually struggle!
Rava dosa can be prepared quickly. And it’s a saviour dish for working women who can carry it easily to their office in a food wrapping paper.
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