Spicy Semolina Crepe - a.k.a Rava Dosai

Rava Dosai a typical South Indian favourite was not my favourite dish for a long long time. As a kid, I've always tried every other dosa variety BUT Rava dosai. For some reason the thin crispy crepe never caught my attention until very recently. It is one of those restaurant specialities and definitely not a staple dish that one would eat on a daily basis. The reasons became obvious once you start cooking (and eating) them. It is a painstakingly slow process to cook the dosa (not the batter). The outcome of course is definitely well worth the efforts. This recipe is for those living far away from home and not able to get a decent one at your local desi joint.

Ingredients:

Ingredients

1) Rava (Semolina powder)

2) All purpose flour (Maida)

3) Rice flour

4) Yogurt

5) Ginger

6) Green Chillies

7) Coriander leaves (Cilantro)

8) Curry leaves

9) Cumin seeds 

10) Freshly ground black pepper

You can have some chopped / diced onions for an extra kick, but completely optional.

The Process

Batter

1) Prepare the batter by adding all the dry ingredients in an almost equal ratio. You might want to reduce a bit on the Maida (3/4ths measure of Rava) if you are looking for a crispier outcome. The batter looks so watery, but do not get misled by that consistency. Of course, please add some salt to the batter.

2) Heat a skillet / tava / dosai kal and "pour" the watery mixture once the skillet sizzles on liquid contact. The difference here between a regular dosai and rava dosai is you do not spread the batter on the skillet using a spoon (or a cup as the professionals do). You pour the watery liquid and maybe rotate the skillet so the batter goes around evenly and makes an almost round version.

3) If you are using onions, you need to scatter the chopped onions on the skillet first before pouring the batter.

4) Wait PATIENTLY until the surface turns brown and then flip them over.

As mentioned earlier, if you want it crispier, reduce the maida content and of course a generous amount of oil.

Rava dosai - ready  - to be served with chutney (any variety goes).

Happy Cooking!!

C