In the second of my Weekend Breakfasts, I have the most delicious Rava Dosa with the classic partner, medhu vadai and accompanied by sambhar and two types of chutneys – coconut and coriander. All of this has to be washed down with a tumbler full of frothy, steaming filter coffee.
I have tried numerous recipes for the rava dosa and most of them have simply not worked. Either the dosa would come out in bits and pieces as if it has been toyed around by a toddler or it would stick strongly to the tava and simply refuse to budge. I kept experimenting with various types and quantities of rava and rice flour and finally I can tell you that I have a nearly foolproof recipe for the rava dosa. It is no longer something I can only have at a restaurant. I can have it whenever I feel like it, which is way more often than it should be. So I love this recipe and this dish so much that I am convinced this is my legacy. Whatever I do or don’t do henceforth, I am happy to report I can make a good Rava Dosa.
The basic recipe has mainly three ingredients – rava / semolina, rice flour and curds. Simple thumb rules to go by are – The time needed to keep the rava soaked in curds is directly proportional to the proportion of rava in the recipe. The more rava you use in the recipe, the crispier is your dosa and the skill needed to make it is also more.
The usual proportion I use is 1/2 cup of rava to 1/2 cup of curds and 1 cup of rice flour. You can use as low as 1/4 cup of rava & curds each to 1 cup of rice flour. Even an equal amount of rava and rice works but I find that I prefer the taste and texture when the rava is half the quantity of the rice flour. Though you can use 1-2 tbsp of curds for 1/2 cup of rava and substitute the rest with water, I would recommend you not to do that. Using equal amount of rava and curds is one of the key reasons for success in making this dosa.
The rava and curds need to be mixed together and set aside before adding the rice flour. If you use only 1/4 cup then you need only 10 minutes of soaking for the rava. If you are using more, then you would need around 20 minutes. You can play around with this depending on the time available to you.
If the curds are sour the dosa tastes better but that does not mean you cannot make this with fresh curds. All I suggest is to have the curds at room temperature. If you do not have time to get the curds from the chill of the refrigerator to room temperature, then take the required curds in a separate bowl and add few spoons of boiling water to it. This will help increase the temperature of the curds. This can also be used before giving curds to kids if you don’t want them to have it cold.
The amount of water to be used depends on the quality of rava. The best test to check if you have sufficient water is to pour a small amount of batter on a very hot tava. If it does not immediately form a lace like pattern, then you may need to add more water. But add water in 1-2 spoons each time so that you do not end up with excessive water in the batter.
The tava needs to be very hot while pouring the batter. As soon as you pour the batter, reduce the flame slightly and once you turn over the dosa reduce it to low flame. This will ensure the tava is not overheated which can result in blackening the dosa.
Makes 10-12 medium sized dosas
WHAT WE NEED
Rava / Semolina 1/4 cup
Curds (Sour / fresh) 1/4 cup
Rice flour 1/2 cup
Cumin seeds / Jeera 1 tsp
Whole black pepper 1/2 tsp
Coriander leaves (finely chopped) 2 tsp
Broken cashewnuts (optional) 1 tsp
WHAT TO DO
- Mix the rava and curds in a bowl and set aside for 20-25 minutes
- The rava would have soaked a lot of curd and will appear to be a thicker mixture
- Add the rice flour, cumin seeds, pepper, coriander leaves, cashew nuts and salt
- Add around 1- 1 1/4 cups of water and mix all the ingredients to a runny batter.
- Heat the tava till it is nicely hot
- Pour a small amount of batter on the tava. If it immediately spreads into a lace like pattern then the consistency of the batter is fine. Else add few spoons of water
- Pour a laddle full batter from the outside in i.e. pour the batter in a circular form as an outline and then fill it with the remaining batter. The shape of the dosa will not be an exact circle but slightly shapeless
- Pour oil at the edges of the dosa and a couple of drops on the dosa
- Reduce the flame to medium low and wait patiently till the edges start turning brown
- Once the edges are brown, reduce the flame to low and turn the dosa to the other side using a spatula. This is the key step when one has to be very careful.
- Use the spatula slowly and carefully to release the dosa from the tava. If you meet with too much resistance, give it few more seconds before you try again
- Do not wait for more than 30 seconds for the upturned dosa else it will become hard
- Take it off the tava and put the gas on full flame again before pouring the next ladle of batter
- Continue the same procedure till you have as many dosas as you need
- The batter can be stored in the refrigerator for a couple of days. Before using the refrigerated batter, check if you need more water to be added to it
- Enjoy the golden brown dosa hot with sambhar and chutney!
This is my post for the Blogging Marathon under ‘Weekend Breakfasts’.