Monday, 14 June 2010
A very simple dosa preparation. No need for soaking, grinding, mixing, fermenting etc. This is a slight variation of the usual rava dosai preparation. I have used eggs instead of maida. I learned this from one of my friend. They taste much better than the maida version. A healthy version too because we are substituting a simple carb with good quality protein. Try it for a wholesome breakfast.
Rava- 1 cup
Rice flour- 1/2 cup
Egg- 1 no
Cashew kernels- 8 nos (broken into small pieces)
Ginger- a small piece (minced finely)
Curry leaves- 10 leaflets (minced finely)
Green chillies- 4 nos (minced finely)
Jeera seeds- 1/2 tspn
Salt to taste
Oil for frying (you can use ghee if you wish)
Mix all the items mentioned above except oil. Make a batter by diluting the mixture with water. The batter should be very thin. It must be several times thinner than dosa batter and if you take the batter in a laddle and pour it, it must fall freely like thick buttermilk. After preparing the batter wait for half-an-hour. Now heat a pan. When the pan is hot enough pour a laddle of batter. You normally get a net-like dosa as shown in picture. No need to spread it. Dribble oil and fry both sides until it turns crispy and golden brown. Serve with coconut chutney.
Taste enhancing tips for this recipe : The most important thing is you need to have a good pan. Use a thick bottomed pan in which the heat spreads evenly and at the same time slowly. Simmer the flame. Do not keep on high flame. The above mentioned points will help in cooking the rava dosa evenly. They also remain intact and crispy. I have only a hot plate. The pan I use becomes hot quickly and that too only in the center. I had hard time getting a properly shaped dosa. I think electric pan can do wonders, when preparing rava dosa. Cashews and ginger impart a very nice taste to the dosa. Happy cooking !!!