This is my mother's favorite dosa and mine too. If we go to any restaurant, the first thing we order is Ghee Roast, Paper Roast or Rawa Dosa. We used to make fun of amma for this, but she never cares about anything other than digging in straight away. We make rawa dosa at home often, My version is so quick and instant, that is how I like my food, "FAST & INSTANT".
This version of dosa is modified from a hotel called arya bhavan here. It turns out so crispy and thin and tasty. The meaurement I have given is perfect for a crispy dosa..But if you want a soft dosa, you can increase the amount of maida in this..But I recommend this quiantity because traditionally rawa dosa's are meant to be crispy..You can serve this with coconut chutney and sambar..They taste great even with tomato chutney..There is another version of rawa dosa where they stuff masala inside the dosa..Will post that recipe soon..
This is my last recipe for this weeks BM, will see you all in another week soon..I hope you will love it for sure ...I am sending this recipe to Blogging Marathan Day 7 under the theme Seven Days of Dosa Recipes.
Rawa / Sooji / Semolina – 1 cup
Maida / All Purpose Flour – 1 cup
Rice Flour / Arisi Mavu – ½ cup
Salt to taste
Water as needed
Oil for pan frying
Oil- 1 tblspn
Mustard Seeds / kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Whole Pepper – 1 tsp
Green Chilli – 2 chopped finely
Curry leaves – 1 spring
Ginger – 1 tblspn minced
Onion – 4 tblspn finely chopped
Coriander Leaves / Cilantro – 5 tblspn finely chopped
Add maida, rice flour, rawa, salt in a mixing bowl. Add water and make into a very thin batter.Set it aside for 15 mins.
Now make seasoning. Heat oil , add mustard, cumin and pepper and sauté for a min.
Add in ginger, curry leaves, green chilli, onion and mixwell. Saute for a min.
Add this to the batter. Add coriander leaves too and mix well.
Heat a non stick tawa and pour couple of ladleful of batter from a height so that it forms small holes in this. Don’t Spread the batter..Just pour it thinly here and there.
Drizzle some oil and let it cook for couple of minutes or till it turn golden. Flip over and cook for a min.
Remove and Serve.
1) Make the batter very thin so that while you make the dosa it forms thinly.
2) You can sprinkle the batter on the tawa using your hands so that it forms holes evenly.
3) Pour the batter from a height so that holes will form on the dosa..Don’t spread the dosa.
4) Mix well before making each dosa..Adjust the consistency of the batter by adding more water if it gets thick as it stands by.Thinner the Batter crispier the dosa..
5) Add more rice flour or maida if the dosa sticks to the pan.
|Take all your ingrediants|
|Add all the flour along with salt and rawa in a mixing bowl.|
|Pour in water and mix well|
|all mixed up and allow it to rest for 15 mins.|
|Now make seasoning by heating oil..Add in mustard, pepper and cumin seeds|
|add in ginger, curry leaves and green chilli|
|add in onions|
|and mix well..Seasoning done|
|Now check out the batter...all nicely soaked up|
|The consistency should be very watery|
|add the seasoning in|
|along with a bunch of coriander leaves|
|mix well...The batter is done..|
|Make thin dosa out of it|
|drizzle some oil|
|and cook till the bottom turn golden|
|flip over and cook|
|Remove and Serve with Coconut Chutney|