Rava Dosai - Soaking Method - Rava Dosai without Maida

                                     

This post explains the preparation of a healthy and easy rava dosai without using maida. Usually rava dosai is made instantly using rava, rice flour and maida. I have already posted that version in my blog. I learnt this version of using idli rice and not using maida -  from my sister-in-law. This is healthier as compared to the instant version.

Rava Dosai - Soaking Method - Rava Dosai without Maida

Serves - 3 to 4 people

Ingredients

• Rava(Sooji)  - 2 cups
• Idli rice - 2 cups
• Ginger - a small piece
• Green chilli -  2
• Oil - as required
• Mustard - 2 tsp
• Cumin seeds - 2 tsp
• Salt - as required
• Sugar - 1/2 tsp
• Hing - a generous pinch
• Coriander leaves - as required

Method

1. Wash idli rice well and soak in water for at least 3 to 4 hours. If you are planning to make for dinner, you can soak in the afternoon after lunch and grind in the evening. The more time it soaks, it is better. 
2. Soak rava separately in water for the same time        
3. Once soaked, drain the water from idli rice and grind it to a smooth consistency in mixie using required water - similar to the regular dosa batter consistency.
4. Once rice is ground well, add the soaked rava with the water and grind once for even mixing.
5. Add required water, sugar and salt to make a thin watery batter. 
6. Chop green chillies and coriander leaves finely. Grate ginger or finely chop it and keep aside.
7. In a pan, add 1 tbsp oil and temper with mustard, cumin seeds, asafoetida, grated ginger, green chillies and chopped coriander leaves.
8. You can make dosa immediately as we have already soaked rice and rava or allow it to rest for sometime too. 
9. Heat a dosa tawa, pour a ladle of the batter from outside to inside into a thin circle. It should not be spread like regular dosas.
10. Drizzle oil and cook on both sides till crispy. It takes more time to cook so do not flip it in a hurry.
11. Mix the batter well till the bottom for each dosa. Otherwise the rava stays in the bottom and the texture will not be achieved. Also if the batter becomes thick after sometime, add required water to achieve the consistency.
12. Serve hot with any chutney or sambar.

                           

                               

                           

Notes

• The seasoning ingredients can be added as such, but the tempering gives a nice flavour to the dosa. Other ingredients that can be added to this seasonign are:
• 1 tsp of black pepper can be used. My family members do not prefer whole peppercorns so I usually skip it.
• Finely chopped curry leaves can be used.
• Broken cashew nuts can be used for the restaurant style serving.
• Sugar is added to give a nice color to the dosa. You can skip if you prefer.
• Onions can be added while making dosas. If adding, sprinkle onions either before pouring the batter or after pouring the batter in the tawa.
• Ensure that the tawa is heated well before starting to make dosas. Once heated, cook dosa patiently in medium flame to achieve the crisp lacy texture.
• The leftover batter can be refrigerated and used within 2 days.

Try this easy and healthy rava dosai method at home!!