Rava Dosai - In 2 easy steps [A special video inside]

Restaurant look, style and taste at home always appetites you. This is one such recipe, loved by all!! Why waiting?? Just in 2 simple steps, your favourite and tasty Rava Dosai will be chewed in your mouth!!

What are the 2 steps?????

1. Rava Dosa Batter
2. Tempering Batter

Rava Dosa Batter:

• Roasted Rava/ Sooji: 1 cup
• Maida: 1 cup
• Rice Flour / arisi maavu: 1 cup
• Thick Curd: 1 small cup
• Salt: as req
• Hing/ Perungayam: 1/4 tspn
• Crushed Pepper: 1 tspn
• Coriander leaves/ Kothamalli: very finely chopped for garnishing the batter
• Water: As required for pouring consistency [not to be thick as idly batter]

Tempering Batter:

• Oil: 2 tspn
• Jeeragam/ Cumin Seeds: 1/2 tspn
• Green Chillies: 1 or 2; very finely chopped
• Curry leaves/kariveppilai: a strand, chopped
• Grated Ginger: 1/2 tspn

Add ONs:

 If you wish you can temper Cashews in ghee and add it.

You can add grated coconut, grated carrot [if required, add directly to the batter, no need of sauting it. ]

For ONION RAVA, add finely chopped onions to the batter and make it.

Method

1. Add all the ingredients except water and salt mentioned under "Rava Dosa Batter" Mix well. Mixing in hand gives you more taste. Then, Slowly add water and make sure no lumps are formed. After reaching the consistency and batter level, add salt.

2. Heat 2 tspn of oil in a pan and temper everything mentioned under "Tempering Batter". Once tempered, add them to the batter.  Let the batter rest for 1 hour. After an hour, you will see water in the top and the flour mix as sediments at the bottom. This is quite natural, so mix it well.

3. Heat a tawa, grease/spread a little oil in it. Each time when you pour this, you need to mix the batter very well. Dont use your ladle/spatula/karandi for pouring this batter, USE A SMALL TUMBLER. Pour the batter in a spiral manner, add oil to its corner and flip it once done on one side, let it cook on the other side, then remove it from the tawa and serve hot with any chutney, sambar or podi.

WATCH THIS VIDEO "HOW TO POUR THE BATTER SPIRALLY?"