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Rawa Dosa using Home made Mix

posted 19 Jul 2014, 17:36 by R A
Rawa Dosa is one dish that is ordered every time we eat out. All of us love it due to the crispy texture. For quite some time, I have been experimenting in bringing the same texture at home and I managed to bring it out. And I am posting this today after preparing it for almost 30 to 40 times at home. This is one dish that is a big hit whenever it is made, be it for breakfast on a holiday or for evening tiffen or for dinner. I was able to overcome the over usage of oil too by preparing it in non-stick tawa. 

Rawa Dosa Mix - 3 cups
Curry Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
Butter milk - 1 1/2 cups
Water - 2 cups (Use more if required)

Chop curry leaves and coriander leaves finely. In a deep vessel add the Rawa Dosa mix and add curry leaves, coriander leaves to it and mix well. Add buttermilk slowly and mix well. Ensure no lumps are formed. Add the water to it and mix well to form a batter. (The volume of liquids used should be twice the volume of the powders used). Let it set aside for 30 mins. 

Heat a tawa (preferably non stick). When hot sprinkle it with oil and rub it. Reduce the flame and sprinkle the batter using a laddle. Donot spread. (The batter should be watery and should be of buttermilk consistency). 

Cook both the sides for golden colour and till crisp. Remove and serve hot with coconout chutney or tomato chutney and sambar.