How to make Dosa Varieties without the Dosa Batter
In the series of “easy-to-make-dosas” series, Rava Dosa is not only easy to make but also flavourful, crisp and absolutely delicious, apart from being easy to make. The feature of these Dosas are of course the speckled, rough surface making it a unique dosa. This dosa variant doesn’t take too much time to make. The recipe given here is of simple Rava Dosa. You might want to add finely chopped onions to make it Crispy Onion Rava Dosa. Another variant would be to add stuffing of cooked and mashed potato as a filling and make it Onion Rava Masala Dosa. Here is the recipe for simple Rava Dosa :
- ½ cup Rava / Sooji / Semolina
- ½ cup Rice Flour
- ¼ cup Maida or All Purpose Flour
- 1 tsp Cumin or Jeera
- 1 Green Chilli, finely chopped
- 5-6 Curry Leaves, roughly torn
- Cooking OIl
- Salt to Taste
- To a mixing bowl, add the Rice flour, rava and the maida. Add salt
- Add two cups of water, and mix well. Make sure there are no lumps.
- Add the cumin and the green chilli along with the curry leaves.
- Check the batter for consistency. The batter should be in pouring, liquidy consistency and not like the original dosa batter, which is thicker in consistency
- Now let the batter rest for about 20 minutes to half an hour.
- Check for the consistency again. Rava or Semolina has the tendency to soak in water. If the batter has become thick, you can add some water again. You are now ready to make Rava Dosa
- Heat a non-stick tawa or flat skillet. Once hot, pour the batter on to the tawa from about three inches above the tawa, in circular motion. You will get a patterned dosa this way.
- You might want to fill up the large gaps on the dosa by dropping some batter to cover them.
- Drizzle cooking oil on the dosa. Cook until golden brown and crispy on both sides.
- Serve crisp Rava Dosa with coconut or tomato or coriander chutney.
Among the instant dosas, the Wheat Dosa is the easiest to make, and is a delicious take on the traditional rice flour Dosa. For the wheat lovers, especially in North India, this could be the best of both worlds – a North Indian staple in a South Indian dish format. It is a tricky dosa to make though, as the consistency of the batter is very important. Too thick and you get a thick dosa, that is not very appetizing. Too thin a batter, and you would not be able to scoop the dosa as a whole, you risk the dosa getting stuck to the tawa.
The recipe here is that of a simple wheat dosa. You might want to add finely chopped onions to make it more flavourful.
Wheat Dosa is another instant dosa that does not require the traditional dosa batter. Ideally made from whole wheat, this is a delicious take on the traditional rice flour dosa