July 22, 2019
May 17, 2019

QUICK INSTANT RAVA DOSA

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QUICK INSTANT RAVA DOSA immediately dosa recipes are brilliant on hand on a busy weeknight whilst the last aspect I need to do is cook dinner dinner. I often have dosa batter reachable however some days I locate myself stuck among making rotis, noodles, or an immediately dosa and i pick out the dosa choice nearly all of the time. Rava dosa is something that doesn’t display up as regularly as wheat dosa in my menu but it’s as available and clean to make due to the fact that there’s no want for soaking (not for lengthy anyway), grinding, and fermenting. you may select to make crispy rava dosa or greater softer ones too, according to your desire.QUICK INSTANT RAVA DOSA

 

 

My mother-in-law loves rava dosa a lot that she orders it almost each time we go to a restaurant; it’s quite a great deal a status funny story inside the circle of relatives 🙂 She’s the one who first confirmed me the way to make rava dosa at domestic, I hadn’t realized it become this simple. given that then, I’ve made it limitless times however always for dinner after I don’t surely sense like whipping out my digicam and taking photographs. subsequently, after many requests for instant dosa recipes, I decided to make rava dosa over a weekend and percentage the recipe with you. I made onion rava dosa this time but you could without problems pass over the onions and make a plain rava dosa. So here is going!

INSTANT ONION RAVA DOSA RECIPE

Preparation time: 20 minutes 
Cooking time: 15 minutes 
Makes ~ 8 dosas
Recipe source: My mom-in-law

INGREDIENTS:

  • 1 cup of rava or semolina
  • 1/2 cup of rice flour
  • 1/4 cup of onion, finely chopped
  • 2 tbsp of coriander leaves (cilantro), finely chopped
  • 1 tsp of grated ginger
  • 1/2 tsp of whole black pepper
  • 3-4 tsp of ghee or oil, for cooking
  • 1 green chilli, chopped fine

INSTRUCTIONS:

1. Mix all the ingredients except ghee/oil and add water to make a thin batter. Set aside for about 15 mins to 1 hour.

2. After the batter has soaked for a bit, adjust the amount of water if the batter is not runny enough. The consistency should be much thinner than regular dosa batter – we will be using the pour and shape method for making rava dosa.

3. Heat a tawa and take one large ladleful (about 1/3 cup or so) of batter. Pour in a circle over the hot griddle making sure you fill the gaps. Here’s a 13-second video that shows how to pour rava dosa (notice how thin the batter is?).

4. Drizzle oil or ghee on the dosa as it cooks. Flip over when one side is slightly browned. The edges will start to rise from the tawa when first side is cooked. Be patient! Due to the large amount of water in the batter, rava dosa will take way longer to cook than regular dosas. Keep flame to medium-low. To make the rava dosa crispy, maintain flame low and let the dosa cook longer, taking your time to flip it.

That’s it! Repeat with the rest of the batter and serve hot with coconut chutney or onion tomato chutney. Or, here are more chutney recipes for you to pick out what works best for you.

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