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This is my favourite amongst all the varieties of Dosas.It can be prepared in minutes unlike the regular dosa where you need to Soak......Grind.......Ferment........and then ........cook!
It's got a great textute and crisp on the outside and soft inside.
I has tried this recipe earlier but never used to get the porous texture required.Over the time I developed my own way to do it and now they look fabulous.

Ingredients for the batter:
  • Semolina(soji)-1cup
  • Rice flour-1cup
  • All purpose flour(maida)-1cup
  • Cumin seeds(jeera)-1tsp
  • Chopped green chillies-1tbsp(can be reduced if served to kids)
  • Chopped corriander-2tbsp
  • Salt-to taste
  • Chopped onions-to sprinkle over the dosa.
Mix all the ingredients together except the onions .Keep adding water slowly to form an extremely watery batter.The consistancy is much thinner than the regular dosa batter.
Let it rest for 15mins.
Check the consistancy again.The batter may have become a little thick due to the sooji soaking up some of the water.
Add some more water to bring it to a watery consistancy.
The batter is ready.
Heat a nonstick pan/tava and let it be remain on  flame.
Sprinkle some of the chopped onions on the tava.

now sprinkle the watery batter over the tava so as to cover the whole surface.

Drizzle a tsp or two of oil and let it cook on high flame till it reaches a golden colour.
As the dosa is paper thin,there is no need to turn the dosa upside down and cook it on the otherside.

Fold the dosa in any way you like and serve immediately with coconut chutney.


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14 comments:

    Pari said...

    Hi Anjum. I also use them in the ratio of 1:1:1 and have always enjoyed my result. I normally let the batter stand for half an hour. Surely this one of the best textured dosas and urs looks good.

  1. ... on February 20, 2010 at 10:37 PM  
  2. Fathima said...

    love the crispy texture of the dosa... tempting!

  3. ... on February 20, 2010 at 11:07 PM  
  4. Subhashini said...

    Hey
    Even it is my fav too.Got the instant recipe will try soon in my kitchen.
    Love Subha

  5. ... on February 20, 2010 at 11:07 PM  
  6. AdukalaVishesham said...

    looks good... something you can make really quick and its tasty too

  7. ... on February 20, 2010 at 11:26 PM  
  8. Priya said...

    Love the way u have prepared this crispy dosa, looks great Anju..

  9. ... on February 21, 2010 at 12:27 AM  
  10. Cicily Antony said...

    Yummy and crispy...got hungry seeing this...

  11. ... on February 21, 2010 at 3:27 AM  
  12. Sushma Mallya said...

    my son's fav dosa, i like this one as v neednt soak or grind like in other dosa,...instant and delicious one...nice click anju

  13. ... on February 21, 2010 at 8:27 AM  
  14. Anjum said...

    Thanks for the wonderful comments!
    @Pari-1:1:1 propotion can be used for the ones who love the dosa being a little soft since ur increasing the maida quantity here.With these propotions you get real crisp dosas.So can change the propotions to ur liking.

  15. ... on February 21, 2010 at 9:48 AM  
  16. Neetz said...

    HI Anju..... first time ehre and u got an awesome blog :)..yummy rava dosa :)

  17. ... on February 21, 2010 at 9:49 AM  
  18. Cool Lassi(e) said...

    I want to snatch that slice of Pizza. Very colorful and very cheesy. Love it.

  19. ... on February 21, 2010 at 4:15 PM  
  20. Swathi said...

    anju,
    Rava dosa looks really good. I make in different proportion,

  21. ... on February 22, 2010 at 2:48 AM  
  22. Sanjana said...

    Thank you so much for sharing this recipe... I've been craving dosa for so long and when I say dosa, I mean any kind of dosa. At university I don't have the time to do all of the prep to make them so these are perfect! I will be trying them this weekend!

  23. ... on February 24, 2010 at 3:20 PM  
  24. Affordable Web Design Company said...

    very nice recipe

  25. ... on July 1, 2011 at 11:28 AM  
  26. Create an Online Store said...

    Its all time favorite of everyone.. U have made an interesting blog.

  27. ... on February 7, 2012 at 9:55 AM  
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