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Friday, 9 June 2017

Rice Rava Dosa


Thanks to my friend Shobhana Rao for this yummy dosa recipe.
INGREDIENTS:
2 cups dosa rice 
1/2 cup fine rava /  semolina
1 tblsp cooked rice
1/2 tsp yeast
1 tsp sugar
Salt to taste
Oil for making dosa

PROCEDURE:

  • Soak rice in water for 4-5 hrs,wash and drain the water
  • Grind the soaked rice with cooked rice ,using little water into a smooth paste and keep aside
  • Boil sooji in 1.5 cups water to form a paste and allow it to cool. However it should not get so cooled  that it forms into lumps
  • Soak yeast in warm water with sugar and stir till the yeast dissolves fully
  • Next in a large vessel mix  ground rice,cooked rava paste,salt and yeast
  • Mix well ,so that there are no lumps of rava in the batter
  • Adjust the consistency of the batter adding water ( Not too thick or too runny)
  • Keep the batter covered for fermenting for 5-6 hrs or overnight
  • When the batter is fermented you will find that it has increased in volume
  • Heat tava,lightly grease with oil and pour a laddle of batter
  • Lightly spread the batter (thouh not as much as you would for the regular dosa)
  • Cook covered on medium flame for a few mins,you will notice holes appearing in dosa
  • Drizzle oil around the dosa and cook till the bottom of the dosa gets done
  • No need to flip the dosa
  • Serve soft and fluffy dosa with any chutney of your choice.

FOR CHUTNEY YOU NEED:
1/2 cup fresh coconut gratings
1 green chilli,little tamarind
1/2 chopped onion
Salt to taste
2 tsp roasted dal/  putani/ hurigadale
Grind into a smooth chutney and temper with mustard and curry leaves

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