ரவா தோசை / Instant Rawa Dosa / Crispy Semolina(Sooji) Crepes – Restaurant Style Dosa Recipes

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. 

Ingrediants:

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

For Seasoning:

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

Method:

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.

Notes:

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.

Pictorial:

Take all your ingrediants

Add all the flour along with salt and rawa in a mixing bowl.

Mix well

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