CRISPY RAVA DOSA
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😂 Crispy Dosa Tricks for the Stir-and-Pour Generation
Rava dosa batter tends to settle quickly, so make sure to stir it thoroughly before pouring each dosa. To achieve a thin and crispy texture, the batter should be of a watery consistency. Ensure the pan is at medium-high heat before pouring the batter; if it's too hot, the dosa may cook unevenly or form large holes. After preparing 3–4 dosas, the batter may thicken slightly—add around 50 ml of water and mix well to maintain the right consistency for evenly crisp results.
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Step-by-Step Recipe : 🥄 When Your Spoon Becomes Picasso: Dosa Edition
INGREDIENTS
- 1 cup semolina (rava)
- 1 cup rice flour
- 1/2 cup all-purpose flour (maida)
- 1/2 cup sour curd
- 2 tbsp green chilies, finely chopped
- 1 tbsp coriander leaves, chopped
- 1 tbsp curry leaves, chopped
- 2 tbsp grated carrot
- 1/2 tbsp ginger, finely chopped
- 1 small onion, finely chopped
- 1 tbsp black pepper powder
- 1 tbsp fresh coconut, finely chopped
- 2 tbsp cashews, finely chopped
- 1 tbsp cumin seeds (jeera)
- 1/2 tsp asafoetida (hing)
- 1.5 liters water (adjust as needed)
- Salt to taste
- Oil for frying
PREPARATION STEPS
1. In a large mixing bowl, add the semolina, rice flour, and all-purpose flour.
2. Add cumin seeds (jeera), chopped ginger, green chilies, coriander leaves, curry leaves, grated carrot, chopped coconut, cashew, black pepper powder, chopped onion, and asafoetida (hing).
3. Mix in the sour curd and salt. Stir the ingredients together.
4. Gradually pour in 1.5 liters of water, stirring continuously to form a smooth, thin batter. Adjust the spice and salt to your taste.
5. Heat a non-stick pan or dosa tawa on medium-high heat. Stir the batter well before pouring each dosa, as the ingredients tend to settle at the bottom.
6. Using a small glass or ladle, pour the batter from a slight height over the hot pan in a circular motion to form a thin layer.
7. Drizzle oil around the edges of the dosa and let it cook until it turns crispy and golden brown on both sides.
8. Remove the dosa from the pan and serve hot with your favorite chutney.
The batter might be too thick or the pan too cold. Keep it thin and pour only on a hot tawa for that lace-like dosa drama!
Yes! Use whole wheat flour or increase rice flour slightly. Maida adds crispiness, but your dosa won't sue you if it’s missing.
oo much water or low heat could be the villains. Adjust water to get a pouring consistency and maintain medium-high heat.
Use within a day. The batter ferments slightly and the veggies might turn soggy if stored too long. Make fresh for best crunch.
Coconut chutney, tomato-onion chutney, or mint-coriander chutney all pair well. Or just raid your fridge and dip bravely!
🍋 F.A.Q. – Foodie Anxiety Quotient
(Because who has time to Google in the middle of cooking?)