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Monday, May 3, 2010


Semolina/rava - 2 cups
Rice flour - 1/2 cup
Maida (all-purpose flour) - 1/2 cup
Cumin seeds - 1 1/2 tsps
Grated ginger - 1 tsp
coriander leaves - 2 tbsps
finely chopped green chillies - 1 or 2
salt to taste
Buttermilk - 3 cups
water – 2 cups
oil as required

Combine all the above ingredients except oil and let the rava dosa batter sit for half an hour to an hour.
It might thicken after a while as rava absorbs the water. At the time of making dosas add more water such that it is of pouring consistency (like thick buttermilk).
Pre-heat an iron tawa on high for a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat.
Pour a ladle full of dosa batter from the outward base of the tawa in a circular motion to make a circle. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
Increase heat to medium flame and let the dosa cook for around 3 mts. At this point increase flame to high and let the dosa roast for a half a minute or so. If you want a slightly softer dosa, remove the dosa at this point.
Serve hot with chutney or sambhar.

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