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Indian Recipe: Rava Dosa


Rava dosa - made with rava or semolina, which doesn't need fermentation and is usually considered a South Indian fast snack/tiffin. Rava Dosa tastes best when it is served hot.

Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.

Ingredients for Rava Dosa:

  • 1 cup fine soji (semolina)
  • 1/2 cup rice flour or plain flour
  • 1 tbsp. oil
  • 1/8 tsp. soda bicarb
  • 2-2 ½ cups buttermilk
  • 1 tsp. coriander chopped fine
  • 2 green chillies chopped fine

Directions for making Rava Dosa:

  1. Blend all the ingredients together. Add more buttermilk if necessary.
  2. The batter should be relatively thin. Salt to taste. Keep aside for 20 - 30 minutes.
  3. Heat griddle and pour 1 large spoon of batter on it.
    Spread by gently rotating the griddle.
  4. Put some oil (1/2 tsp.) over dosa.
  5. Lift with a spatula as for basic dosa.
  6. Enjoy your Rava Dosa. Hope you love this Indian recipe.


   

 
 
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