Ingredient:
2 cups Semolina (Rawa / Sooji)
1 cup Rice Flour
2 cups Butter Milk (Mattha)
1 Onion (chopped)
2 green chilies (chopped)
10-12 Curry Leaves (chopped)
¼ cup Coconut (Scraped)
8-10 Cashew Nuts (Kaju)
A pinch of Asafoetida (Hing)
¼ tbsp Sodium-bi-carbonate
Salt to taste
4 tbsp Oil
Method:
Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and salt in a vessel.
Add buttermilk to the above and make a batter of medium consistency.
Now add finely chopped coconut and cashew nut to the batter.
Leave the batter for at least 1 hour.
Grease a non-stick griddle with oil. Pour a large spoon of batter over it. Spread the batter by swirling the griddle.
Pour 1 tbsp of oil on and around the dosa.
Cook till it gets crisp and golden in color.
Roll it in a cylindrical form and remove it from the flame.
Rava Dosa is ready to eat. Serve it with coconut chutney.
2 cups Semolina (Rawa / Sooji)
1 cup Rice Flour
2 cups Butter Milk (Mattha)
1 Onion (chopped)
2 green chilies (chopped)
10-12 Curry Leaves (chopped)
¼ cup Coconut (Scraped)
8-10 Cashew Nuts (Kaju)
A pinch of Asafoetida (Hing)
¼ tbsp Sodium-bi-carbonate
Salt to taste
4 tbsp Oil
Method:
Mix semolina, rice flour, green chilies, onion, curry leaves, a pinch of hing, sodium bi- carbonate, and salt in a vessel.
Add buttermilk to the above and make a batter of medium consistency.
Now add finely chopped coconut and cashew nut to the batter.
Leave the batter for at least 1 hour.
Grease a non-stick griddle with oil. Pour a large spoon of batter over it. Spread the batter by swirling the griddle.
Pour 1 tbsp of oil on and around the dosa.
Cook till it gets crisp and golden in color.
Roll it in a cylindrical form and remove it from the flame.
Rava Dosa is ready to eat. Serve it with coconut chutney.
