Jhatpat Rava Dosai
1/2 cup fine semolina (fine Sooji)
1/2 cup rice flour
2 tsp all purpose flour...
1/2 teaspoon cumin seeds (jeera)
salt adjust to taste
Approx. 2 cups of water
Method
Mix semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring cinsistency but not watery.
Add all other ingredients . Let the batter stand for about 30 minutes.
Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
Sprinkle 1 teaspoon of oil around dosa.
Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown.
Thin and crispy Rava Dosa is ready to serve.
Serving with chutney.
1/2 cup fine semolina (fine Sooji)
1/2 cup rice flour
2 tsp all purpose flour...
1/2 teaspoon cumin seeds (jeera)
salt adjust to taste
Approx. 2 cups of water
Method
Mix semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring cinsistency but not watery.
Add all other ingredients . Let the batter stand for about 30 minutes.
Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
Sprinkle 1 teaspoon of oil around dosa.
Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown.
Thin and crispy Rava Dosa is ready to serve.
Serving with chutney.
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