A gorgeous restaurant-style rava dosa recipe that you can make at home. Serve it with all of your favourite chutneys.
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Serves
4
Fresh Ginger
Red Onion
Fresh Coriander
Semolina
Rice Flour
Yoghurt
Salt
Cumin Seeds
Water
Vegetable Oil
Serves
4
Fresh Ginger
Red Onion
Fresh Coriander
Semolina
Rice Flour
Yoghurt
Salt
Cumin Seeds
Water
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely grate the ginger, trim and finely dice the onion and thinly slice the coriander, stalks and all.
Step 2.
Combine all the ingredients in a large bowl (except the oil or ghee) to make a thin batter. Let it sit for 10 mins. Once rested, add more water if required – the batter needs to be very thin to achieve those characteristic dosa holes.
Step 3.
Heat a non-stick pan over a medium-high heat. Add a ladle full of the batter in and cook for 30 seconds. Don’t swirl the pan – just add a few more tablespoons of batter to any areas that haven’t already been covered.
Step 4.
Drizzle over some oil or ghee and allow the dosa to cook for 2-3 mins until the edges turn golden. Scrape off any excess batter for a super-crisp and thin dosa, if you like.
Step 5.
Peel the dosa off the pan and serve with your favourite chutneys. Check out my coconut and tomato chutney recipes (also on mob.co.uk) for inspiration.
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