My eldest sister Jennifer found the love of her life, now husband, at age 16. They studied together at St. Xavier's College, Mumbai. On their way home from college, they would frequently enjoy rava dosa at a Udupi restaurant. It was my sister that introduced me to this dosa, ignited my interest and quest to master it. Whenever, I prepare rava dosa, it is reminiscent of my sister's love story, the time she and her husband spent together as lovers enjoying the delicious dosa. On the day they sealed their love in marriage, I found my love, my husband, a total stranger on the dance floor. Our two sons and my husband savour the rava dosas I make at home. A family favourite!!!
Rava dosa is a popular South Indian crepe prepared with semolina, white flour, rice flour, herbs and spices. The batter is diluted with water so that when the dosa is cooked, it resembles swiss cheese with holes. This dosa can be prepared instantly, no fermentation required, cooked and eaten right away. It is crispy, incredibly delicious and memorable. Served with potato filling and white coconut chutney that is ground with spices and curds, a perfect accompaniment to the dosa.
Semolina is rich in protein, high in fibre and carbohydrates. It is low in fat, cholesterol and sodium. A good source of vital vitamins and minerals. With a low glycemic index, it helps in maintaining blood sugar levels. Boosts energy and prevents fatigue. An excellent source of iron and prevents anemia. Presence of selenium makes it heart healthy. High in gluten content and should be avoided by those who are sensitive to gluten.
Rava dosa is a popular South Indian crepe prepared with semolina, white flour, rice flour, herbs and spices. The batter is diluted with water so that when the dosa is cooked, it resembles swiss cheese with holes. This dosa can be prepared instantly, no fermentation required, cooked and eaten right away. It is crispy, incredibly delicious and memorable. Served with potato filling and white coconut chutney that is ground with spices and curds, a perfect accompaniment to the dosa.
Semolina is rich in protein, high in fibre and carbohydrates. It is low in fat, cholesterol and sodium. A good source of vital vitamins and minerals. With a low glycemic index, it helps in maintaining blood sugar levels. Boosts energy and prevents fatigue. An excellent source of iron and prevents anemia. Presence of selenium makes it heart healthy. High in gluten content and should be avoided by those who are sensitive to gluten.
Rava Dosa
(Makes 8 dosas)
Ingredients:
1 cup rava (semolina)
1/2 cup rice flour
1/2 cup all purpose flour or maida
1 teaspoon cumin seeds
2 green chillies (finely minced)
1 teaspoon grated ginger
1 sprig curry leaves (chopped)
1/4 cup coriander leaves (chopped)
1 tablespoon curds
5 cups water
1 teaspoon salt
oil for frying
Method:
Mix the semolina, rice flour and maida with the rest of the ingredients (except oil). Keep aside for 30 minutes.
On medium flame, heat a tawa and lightly smear with oil using a silicone brush.
When tawa is hot, add a ladle of batter ensuring to spread batter evenly till the edges. Rava dosa should have appearance of holes like swiss cheese. Hence the batter is watery and not thick like regular dosa batter.
Sprinkle oil with the silicone brush along the edges of the dosa and in the centre. Don't be in a hurry to turn. Let the dosa crisp and brown along the sides. Turn and cook lightly on the other side. Enjoy dosa with potato filling and chutney.
Potato Filling
Ingredients:
6 large potatoes
2 onions (sliced)
2 green chillies (slit)
1 tomato (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
1 teaspoon urad dal
1 teaspoon chana dal
1/2 teaspoon turmeric powder
a dash of lemon juice
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Pressure cook potatoes with salt for two whistles or until tender. Peel and cut into cubes.
Soak urad dal and chana dal for 10 minutes.
Heat oil in a pan and add mustard seeds along with urad dal, chana dal and curry leaves. When the seeds start to splutter, add the onions and saute till soft. Take the time to soften the onions well adding some salt.
Then add green chillies and tomato. When tomato is pulpy, add turmeric powder, potatoes and check for seasoning. Stir and cook on low heat. Add a dash of lemon juice and garnish with coriander leaves.
White Chutney
Ingredients:
1 cup fresh grated coconut
3 green chillies
2 large cloves of garlic
3 tablespoons curds
salt
Method:
Blend the above ingredients together. Avoid adding water. If required, add extra curds while grinding.
Temper in 2 tablespoons oil, 1 teaspoon of mustard seeds and a sprig of curry leaves. Add tempering to the chutney.
Serve chutney with the rava dosa.
(Makes 8 dosas)
Ingredients:
1 cup rava (semolina)
1/2 cup rice flour
1/2 cup all purpose flour or maida
1 teaspoon cumin seeds
2 green chillies (finely minced)
1 teaspoon grated ginger
1 sprig curry leaves (chopped)
1/4 cup coriander leaves (chopped)
1 tablespoon curds
5 cups water
1 teaspoon salt
oil for frying
Method:
Mix the semolina, rice flour and maida with the rest of the ingredients (except oil). Keep aside for 30 minutes.
On medium flame, heat a tawa and lightly smear with oil using a silicone brush.
When tawa is hot, add a ladle of batter ensuring to spread batter evenly till the edges. Rava dosa should have appearance of holes like swiss cheese. Hence the batter is watery and not thick like regular dosa batter.
Sprinkle oil with the silicone brush along the edges of the dosa and in the centre. Don't be in a hurry to turn. Let the dosa crisp and brown along the sides. Turn and cook lightly on the other side. Enjoy dosa with potato filling and chutney.
Potato Filling
Ingredients:
6 large potatoes
2 onions (sliced)
2 green chillies (slit)
1 tomato (chopped)
1 teaspoon mustard seeds
1 sprig of curry leaves
1 teaspoon urad dal
1 teaspoon chana dal
1/2 teaspoon turmeric powder
a dash of lemon juice
handful coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Pressure cook potatoes with salt for two whistles or until tender. Peel and cut into cubes.
Soak urad dal and chana dal for 10 minutes.
Heat oil in a pan and add mustard seeds along with urad dal, chana dal and curry leaves. When the seeds start to splutter, add the onions and saute till soft. Take the time to soften the onions well adding some salt.
Then add green chillies and tomato. When tomato is pulpy, add turmeric powder, potatoes and check for seasoning. Stir and cook on low heat. Add a dash of lemon juice and garnish with coriander leaves.
White Chutney
Ingredients:
1 cup fresh grated coconut
3 green chillies
2 large cloves of garlic
3 tablespoons curds
salt
Method:
Blend the above ingredients together. Avoid adding water. If required, add extra curds while grinding.
Temper in 2 tablespoons oil, 1 teaspoon of mustard seeds and a sprig of curry leaves. Add tempering to the chutney.
Serve chutney with the rava dosa.
