RAWA DOSA

Rawa dosa is an Indian crepe of South India. It is a derivative of Dosa. It is also known as Ravvattu or Rave Dose. Rawa stands for suji/ semolina. Hence this is named one of its main ingredient. It is made with a batter of Rawa/ Samolina, rice flour and water along with cumin seeds, diced onion, diced carrot, curry leaves, asafoetida, black pepper, chopped coriander and chopped green chillies. The mixed ingredients are then poured thinly [to ensure crispiness] onto a heated, lightly oiled tawa using a ladle in a circular motion. Then, oil or ghee is sprinkled around the dosa and it is cooked for about two minutes, after which it is ready to be served with a variety of chutnies or sambar.

This is my first try so I am only using chopped green chillies with chopped coriander for the batter. Rawa dosa is crisp and has netted texture. This texture and crispiness can be achieved if you make the batter thin. So always remember that the batter for rawa dosa should be thin and easy to flow. Also allow some soking time for suji /semolina, so that they soften. Keep the batter for 30-40 minutes rest.When you make the first dosa then you will come to know whether you are getting crisp and netted effect or not. If not then you will need to add some more water. I here used butter milk instead of water for my recipe.

This recipe is super handy on a busy weeknight when the last thing you want to do is to cook the dinner. Easy to make since there is no need for soaking [not for a long way], grinding and fermenting. I made this with green chillies and coriander but you can easily omit them and make a plain rawa dosa. So here is my recipe for Instant Rawa Dosa…..!!!! Happy cooking.

INGREDIENTS:

1 Cup Fine Suji/ Rawa /Samolina

½ Cup Rice Flour

1 tablespoon Oil

2- 2 ½ Cup Butter Milk [as required]

2-3 Chopped Green Chillies

 1-2 tablespoon Chopped Coriander

1/8 teaspoon Soda Bicarb/ Cooking Soda

Salt as per taste

METHOD:

STEP 1 – In a big bowl, take rawa and add rice flour, cooking soda and salt to it.

STEP 2 – Then add chopped green chillied and chopped coriander to it.

STEP 3 – Then add butter milk to it as required to get the thin consistency.

STEP 4 – Check the consistency and add more butter milk if needed.

STEP 5 – Keep the batter aside for 20-30 minutes.

STEP 6 – Heat a tawa/ griddle and add little oil on it.

STEP 7 – Pour 1 large ladle full batter on it. Spread it gently rotating the ladle.

STEP 8 – Put some more oil over the dosa.

STEP 9 – When  the first side cooked, the edges will start to rise from the tawa. Flip the dosa and cook from the another side with some oil.

STEP 10 – When done from both the sides remove from the tawa and serve it.

STEP 11 – Repeat the same with the remaining batter and make some more dosa.

Serve hot and crispy dosa with your favourite coconut chutney and sambar. Chutney recipes are already shared in my blog in chutney section.

NOTES: You can add  finely chopped ginger, peeper, onion, etc according to your preference.

               Add 3-4 finely chopped cashew nuts to your batter for some texture in your dosa.

               If the dosa is sticky and hard to leave the tawa in one piece, add more rice flour to the better.

               Be patient with yourself because making rawa dosa takes some practice especially pouring the dosa.

               Due to large amount of water/ butter milk in the batter, dosa will take way longer to cook than regular dosas.

              Keep the flame to medium-low, to make the dosa crispy maintain the flame low and let the dosa cook longer, taking your time to flip it.