Ingredients – For Rava Dosa
1 cup rava
1/2 cup rice flour
1 tsp cumin
2 tbsp yogurt (curd)
1 green chilly
1 small onion
1 tsp oil
1/2 tsp mustard seeds
1. To re-season when the dosa starts to stick, use a cut onion and rub the pan using the cut side. This will season it and also give it a nice flavor.
2. Instead of onion I sometimes dab a paper towel with few drops of oil and use it to season the pan.
Take rava, rice flour and cumin seeds in a bowl.
Add yogurt (curd).
Add green chillies.
Add water and make a batter. The batter should be on the thinner side for this dosa. Add salt to taste.
For better results let the batter rest for an hour for the flavors to mingle.
Heat oil and season with mustard seeds. Add to batter. This is totally optional.
Heat a tawa. Start pouring the batter from the edges towards the center. The tawa should be hot for the dosa to get the crispiness and the holes.
Pour a tsp of oil around the edges.
Flip over in a minute when the bottom has started turning brown. Don’t worry about the shape.
Another one which is somewhat a circle .
Rava dosa with chutney and Idli podi was our dinner today. Comforting and tasty.
Linking to Flavors of South India at simply.food.