Rava Dosas are a tasty savoury pancake from South India. It is traditionally eaten with coconut or other chutneys.
I had the pleasure of tasting this during my my mother in law’s recent visit to Australia. I then learnt the recipe and have made it a few times since.
1 cup rice flour
1/2 cup fine semolina
1/2 cup fine dessicated coconut
approx 1.5 – 2 cups water
salt to taste- approx 1.5 teaspoon
1/2 teaspoon cumin seeds
5 curry leaves – chopped (optional)
one small onion- finely diced
Miix all ingredients to form a smooth batter. It should have a pouring comsistency but still be thick. Allow to stand for at least half an hour in the fridge to soften the semoliina)
Preheat a non-stick pan, add one ladel full of the batter at a time, spreading throughout the pan by rotating it gently after pouring to ensure even coverage.
Cook until it is golden brown on the bottom , it is usually ready when you can see the edges unsticking from the pan.
Flip over and cook the other side for a minute, but do not brown.
Eat alone or serve with your favourite chutneys or curry.
- Ensure the right tempurature of your pan by trying a small amount of batter first. Too hot and the bottom will brown too quickly, too cold and it would take very long to cook.
- You can add a bit of oil in the pan for crispy dosas
- The dosa thickness is up to you, you can have them paper thin or a few mms thick. I like mine about 2 mms so I can scoop food with it