It is a derivative of the famous dosa. This is easy to make as there is no soaking or grinding. It's a fast breakfast item as it doesn't need fermenting. The dosa is cooked on high heat till it is golden brown and crispy. This South Indian crepe is called by different names; rave dose in Kannada and Tamil, and ravvattu in Telugu.
Preparation time - 30 minutes
Cooking time - time taken to fry the dosas
Ingredients:
Rice flour - 1/2 cup
All purpose flour - 1/2 cup
Rava - 3/4 cup [bomay rava]
Onions - 2, small finely chopped
Green chilli - 2, finely chopped
Ginger - 1/2'' piece, finely chopped [ optional]
Cumin seeds - 1 tsp, coarsely ground
Coriander leaves - 1/2 cup, finely chopped
Oil - 1 tbsp
Salt - to taste
Method:
1. In a bowl, mix rice flour, all purpose flour and rava together, to form a thin batter. Mix well so there are no lumps.
2. Heat oil in a kadi, add the cumin seeds. When the stop crackling add the onions,green chillies and ginger. Saute for 2-3 minutes.Take off from heat.
3. Add this to the prepared batter and mix well along with the corinader leaves and salt.
4. Heat the non-stick tava. When hot, pour one ladle of the batter and circle from the center to the edge to make round dosas.
5. When it turns golden brown turn the side over and take off when crisp. Repeat the same for the remaining batter.
6. The rava dosas are ready. Serve hot with green tomato chutney.
Coconut chutney will also go with it but this tastes better!!!!!!
Green tomato chutney
Ingredients:
Green tomato - 600 gm
Onion - 2, medium
Green chilli - 2
Coconut - 1 cup, grated
Cumin seeds - 1 tsp
Garlic - 7-8 cloves
Oil - 2 tbsp
Salt - to taste
Method :
1. Coarsely cut the onions, tomatoes and garlic. Slit the green chillies.
2. In a kadai, heat oil, add all the ingredients except salt and saute till the coconut turns light brown, It takes around 10 minutes.
4. When lukewarm blend it in a blender along with salt to a smooth paste.
5. Transfer to a serving bowl. Serve with all types of dosas.
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