Rawa Dosa Recipe
Ingredients:
- 1 cup Rawa/Semolina (fine)
- 1/2 cup rice flour
- 1/2 cup all-purpose flour (maida)
- 2 tbsp curd
- 1-2 green chillies, finely chopped
- 1/2 inch ginger, grated
- Salt, to taste
- 2 1/2 – 3 cups water
- 1 tbsp oil
- 1 tsp cumin seeds
- A pinch of asafoetida
- A few curry leaves
- Oil or ghee for cooking
Method:
- Mix Rawa, rice flour, all-purpose flour, curd, green chillies, ginger, and salt in a bowl.
- Gradually add 2 1/2 cups water to the mixture, whisking to create a lump-free, thin batter.
- In a pan, heat 1 tbsp oil and sauté cumin seeds, asafoetida, and curry leaves briefly. Add this to the batter and combine.
- Allow the batter to ferment for 20-30 minutes.
- If the batter thickens post-fermentation, add water to adjust consistency.
- Heat a non-stick tawa or skillet, pour a ladle of batter, and spread in a circular motion.
- Drizzle oil or ghee around the dosa, cooking until edges turn golden brown.
- Flip and cook the other side for about 30 seconds to a minute.
- Serve hot with coconut chutney or sambar.
Tips for Enhanced Taste:
- The batter should be runny for easy spreading. Adjust consistency with water.
- Resting the batter for 20-30 minutes enhances texture and taste.
- To spread the batter evenly, start from the center and move outwards in a spiral.
- Apply oil or ghee on the dosa sides for crispness and flavor.
Serving Suggestions:
- Coconut Chutney: Blend grated coconut, roasted chana dal, green chillies, ginger, salt, and water.
- Sambar: Boil toor dal with vegetables, sambar powder, tamarind pulp, and salt.
- Tomato Chutney: A tangy accompaniment for Rawa Dosa.
Nutritional Information:
- Calories: 165 kcal
- Fats: 14g
- Carbohydrates: 4g
- Protein: 6g
