Back from India after a summer vacation, and it always feels good to be in India, even if it is raining cats and dogs! Monsoon is a season I thoroughly enjoy, so visiting when it is raining is a good vacation, when the plan is just to enjoy and not have an agenda of things to do on your trip. Today being the 69th Independence Day of India, and feeling patriotic, decided to cook up something for breakfast that is quick yet allows to satisfy the creative you!! So here am I trying my hand at drawing a map of India from memory, using rava dosa batter and having fun with it. The childlike joy of just having fun is good for your soul!
Rava Dosa is an absolute favorite of mine and am pretty picky about the way it is cooked, and hence had to have the recipe perfected to my satisfaction. And the melted Amul butter on the top is just too tempting to resist. Rava Dosa is one quick item, that could be breakfast, lunch, dinner or anytime snack, and the preparation of it is under 10 minutes and you can satisfy a hungry stomach in under 15 minutes.
The way this Dosa is prepared, is that the dough is pretty watery, and hence the easiest way to pour the batter on the griddle is through your fingertips, and this whole process is pretty soothing to an artist and its fun to see the holes form in between the batter!!
And the way I put the seasoning is to sprinkle the seasonings on the griddle and then cover it with the batter. That way the seasonings are well grilled, and do not soften the exterior of the dosa. And top it with Amul butter greasing which gives it a golden warmth to the dosa that I just admire and also makes it more crispier too. WIth the upcoming Jain Paryushan, this can be an easy item to add to the list of Paryushan friendly recipes, when one omits, green chillies, coriander and shallots. Increased whole black peppercorns and also adding some grounded peppercorn, makes it spicy enough. Interestingly, black peppercorn is the original ingredient used for spice, before green chillies travelled to India.
The texture of Instant Rava Dosa Rice Semolina Crepe is crispy, the feel is like a spicy salty crepe, and you can have it plan with chutney, pickle or have it stuffed it vegetables. So try this recipe for a quick breakfast, snack or lazy meal item and have fun with it, as I enjoyed it thoroughly!!
Recipe makes 12-15 Rava Dosas
Prep Time : 10 min
Cooking Time 5 min per Rava Dosa
Ingredients
- 1 cup semolina rava
- 1 cup rice flour
- 1/4 cup all purpose (maida) flour
- 6 cups water
- 2 tbsp chopped coriander
- 1 tsp cumin ( jeera) seeds
- 1/2 tsp black ground pepper
- pinch of asofoetida
- 11 tsp whole peppercorns
- 2 tsp diced ginger(optional)
- 1 cup finely chopped pink onions (shallots)
- oil to grease
- butter to make it crispy (optional)
- salt to taste
Method
- Mix semolina, rice flour, all purpose flour, salt, pepper and asofoetida in a prep bowl.
- Add 5 cups of water and mix thoroughly so no lumps are left.
- Heat a dosa tava or round thick pan griddle on medium high flame.
- Dot with oil or some butter.
- Sprinkle the garnishes of your choices on the pan first- cumin seeds, peppercorns, ginger, chillies, coriander and shallots.
- Stir the mix and using your fingers, drop the batter on to the garinshes on the pan, letting the the mix slide through your fingers on to the griddle.
- Go in a circular pattern while dropping the batter. This will create holes and gaps as seen in a rava dosa made in a resturant.
- Grease the Dosa crepe on the edges with oil/butter on the top, Using a flat spatula, cut the butter from the slab and roll it over the Dosa Crepe
- Cook on a medium a high flame.
- Dot some oil/butter on the edges of the Instant Rava Dosa crepe.
- As the edges start changing color to golden brown and some portion in the center also changes color, release the dosa from the sides and flip if over.
- Cook some more on this side for a minute or so, and flip it over and roll the dos roll the dosa crepe.
- Serve hot with chutney, sambhar, yogurt, or potato filling, or pickle
Tips
Cook Instant Rava Dosa Rice Semolina Crepe on a well heated griddle with thick bottom on medium to high flame.
Nirlep Brand Non Stick Tavas for Dosas are best in my opinion. Alternatively the thick two burner griddles that are available at 20$ or so also work well.
If you run out of Rava or Sooji , just plain rice flour with 1/4 tbsp all purpose flour and 3 cups of water will also do.
Instinct Factor
Wait for the edges to turn golden brown to flip it to the other side to cook.
Get creative like making different shapes of pancake making! If you get inspired to make India’s map or anything with set sides, do remember that the image that you create should be flipped to a mirror image, as when you turn the cooked side over, it will get you a mirror image of what you dropped as a batter!! Fun Spatial exercise for the brain.
Feel Factor
For the picky rava dosa eaters, make it crispy or soft, adjust the spice levels, and get the color of dosa just right to your liking. And the best thing is, you made it!! I like it plain, crispy and well cooked with all the different garnishes triggering all different tastebuds. And my salute to India with GO INDIA with this Instant Rava Dosa Rice Semolina Crepe !!
