Friday, November 2, 2012

Rava dosa

This is the dosa I like the most when we go to eat at Saravanaa Bhavan, this is Mahesh's mother's recipe, I like it because it does not require any grinding or fermenting so you can make this dosa immediately.



-- 1 measure (maybe 1/2 cup) rice flour
-- 1 measure wheat flour
-- 1 1/2 measures rava flour

-- whole jeera (cumin) seed
-- 1/2 inch cube of ginger, minced finely
-- curry leaves (optional) minced finely
-- 1/2 tsp. crushed black pepper
-- 1 fresh indian green chili, minced


1. Mix all ingredients together with water until it resembles crepe batter.

2. Cook like a crepe or dosa -- the bubbles will produce that trademark "rava dosa" look that resembles giraffe skin.

3. eat!

If dosa is too chewy, add a little wheat flour

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