Monday, May 4, 2015

Instant Rava Dosa – Simple and Tasty Snack

Thinking about Dosa more fits with the thought of going to a restaurant, sitting in the far-side table with family or friends and ordering hot dosas served along with with some tangy sambar and tasty chutneys that go with it.

Bengalis mostly prefer to eat dosas outside, more so as they think making dosa at home is a long and burdensome process. These are some of the thoughts from my Bangali friends and relatives. If I am to say about this, I’m in two minds. If the batter is ready, then making some dosas at home is not a hurdle at all. But, food from outside does taste so different. So sitting and eating out on a holiday with a plate of crispy hot dosa from the hotplate of a good eating joint does taste heavenly.

“How much do you expect from me? Doing all the cooking at home and serving? My palate needs a change too?” A silent question and no answer session work in the mind and dies there.

This Instant Rava Dosa is something very easy and simple. Just some time for preparation, about 20 -25 minutes and then get the result.

For making Instant Rava Dosa at home need to have these ingredients:

Sooji/Rava: 1 cup
Rice flour: ½ cup
Maida: 1 cup
Salt to taste
Water and oil as required

Ingredients for Seasoning:

Onion: 1 finely chopped
Green chillies: 2-3 finely chopped
Curry leaves: 10-12
Mustard seeds: 1 tsp.
Jeera/cumin seeds: 1 tsp.
Dhania patta/coriander leaves chopped: 2 tbsp

Making the batter:

Mix maida, sooji, rice flour in a bowl. Add water enough to make a thin batter. Keep it aside to rest for 15-20 minutes.

For the seasoning:

Heat 1 tbsp oil. Add the mustard seeds, jeera and let the spices splutter for a minute. 

Next add the chopped onion and sauté for a minute. To this add the chopped green chillies and curry leaves.

Now pour the seasoning into the batter and mix well. Add salt to taste.

Next add the chopped coriander.

Making the Dosa:

Heat the tawa, a non-stick one.

Take a ladleful and more of the batter and pour from a height on the tawa.

Don’t spread the batter on the tawa but only pour the thin batter from a height. This will create holes in the dosa.

Now drizzle some oil and let it cook for 2-3 minutes or till it leaves the tawa and ready for a flip.

After the flip cook the other side till it also gets the brown colour.

Instant Rava Dosa is ready to be served.

It tastes good with some chutney or with the masala aloo served with the regular dosa.

For the next dosa, mix the batter and keep it thin.

Never spread this dosa batter on the tawa with ladle.

The pour from the height will create holes which helps to cook it.

If the first one is not crispy, then add a little more of rice flour.

This evening snack will give you a back tap from your family and you can ask them, “Hungry Kya?”

© gouriguha 2015