It was a friend of mine who is an air hostess (a very health conscious girl who closely monitors her health stats) who introduced me to the rava dosa.
It was at a time when I was constantly thriving on takeouts due to various reasons and she was totally into home-made food. One evening, when all we had was rava and my valuable opinion was to dial a takeaway, she said "There is rava, salt and water in the kitchen. Let's make rava dosa". And I liked it and it was easy to make. This, till date, is my instant breakfast option on my famine-stricken days.
Over the umpteen times that I made this dosa in various combinations, I have a few varieties that I particularly liked. Here is one 😀.
What I used:
- Rava/semolina: 1 cup
- Wheat flour (optional): 1/2 cup
- Salt: to taste
- Chopped coriander leaves: 2 tablespoons
- Chopped onions: 2 tablespoons
- Water: enough to make a smooth batter
- Oil: to glaze the pan
How I made it:
- Mix all the dry ingredients in a bowl and make a loose batter, with dosa batter consistency - smooth enough to flatten on a pan, yet not too thick.
- Heat a flat pan or tawa on high flame.
- When the pan is hot, glaze it with a few drops of oil and spread a ladle of the batter evenly in any desired shape. When the batter has moderately solidified, turn the dosa on its other side to evenly cook both sides. Ideally both sides should brown a bit.
Once that's done, it's the beginning of a smooth breakfast or any other light meal 😋😋. It's one's choice whether to have it by itself or as a combo with some delicious curries or chutneys.
