Healthy Breakfast- A must
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.
What is 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.
Different variations of Rava Dosa
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:
- Butter Dosa
- Instant Onion RavaDosa
- Pepper 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!
Ingredients Required for Making Rava Dosa:
- Rava- 2 cups
- Rice flour-1/2 cup
- Maida- 1/2 cup
- Cumin seeds- 1 ½ teaspoon
- Grated ginger- 1 Tsp
- Coriander leaves – 2 tablespoons
- Curry leaves
- Green chillies – 2
- Water – 6 cups
How to Prepare Tasty Rava Dosa
Let’s have a look at the instant Rava dosa recipe:
- First of all, we have to make a batter. For this, put half cups each of sooji, rice flour and maida in a large mixing bowl and stir them properly.
- Also add 1 tablespoon curd, 1 teaspoon salt and 2½ cup water.
- Whisk and mix well making sure there is no formation of no lumps.
- Leave aside the rava dosa batter to get thick. This will take about 30 minutes to one hour.
- Keep adding water to avoid thickening of batter.
- The iron tawa should be hot before you start making dosas. Apply a little bit of butter on the surface, and wait for it to get hot.
- On the hot tawa, puta few drops of water such that a sizzling sound comes.Reduce the flame.
- Start pouringthe batter from the outer portion of the pan in circles.
- Reach the middle portion of the tawa with the batter. There should be no gaps left.
- Along the edge of the dosa, pour 1-2 tablespoons of oil and ensure there are no gaps in the middle.
- Once the edges start getting brown, use a sharp-edged spatula to remove the dosa from the corners and take care that the dosa is not sticking to the pan.
- Now turn the dosa and cook the other side for ½ -1 minute.
- Switch the gas to medium. Cook dosa for next 3 minutes. After 3 minutes, increase the flame to the maximum. Roast the dosa for a ½ minute. For soft dosas, you can stop at this stage.
- If you like to make a crisper dosa, wait till the dosa turns golden-brown in colour. This will take another 1 minute.
- Repeat the same process with the rest of the batter to make more dosas.
- After dosa is ready, wrap it in a butter paper roll for a minute, so that excess oil is soaked. There are many butter paper manufacturers available in the market. Also, you can buy butter paper online and compare different butter paper prices.
- Eat the yummy Rava dosa with sambar, coconut chutney and red chutney.
Tips for Making Instant Rava Dosa
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:
- Soak the batter for at least 20 minutes before making Rava Dosa.
- Ensure that the batter is very thin.
- The tawa should be hot when you pour the batter so that it sizzles.
- Pour the batter from the edges first and then move towards the centre.
- Reduce the flame when the tava becomes too hot.
- The dosa should not stick to the pan. For this, you can use baking and cooking parchment paper.
- If the batter becomes thick after making few dosas, add little water to it.
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.