Thursday, July 31, 2014

Rava-urad dosa

My mom makes a different variety of Rava Idli where she grinds the soaked urad daal and ferments it but instead of adding rice or idli rava, she adds roasted semolina right before steaming idlies. I made dosas with the same batter.

Rava-Urad Dosa
Semolina Pancake
1 cup urad daal, rinsed and soaked overnight
salt to taste
*1 cup fine rava, roasted
oil for greasing

1. Soak urad daal in water overnight..
2. Grind to a smooth paste adding minimal water.
3. Mix salt to taste. Cover with a lid. Keep in warm place to ferment for 8 hours.
4. Roast rava on a low flame.
5. Add it to the fermented batter. Add water to get the consistency of the dosa batter.
6. Heat a pan/griddle. Take a ladleful of batter and spread to make thin dosa.
7. Drizzle oil as needed. Cover and let it cook till crisp.
8. Serve with chutney of your choice.

Note -
1. You can add 1/4 tsp methi seeds along with urad daal.
2. When you add roasted rava to the batter, some lumps may form. Use a whisk or a fork to break the lumps and make a uniform batter before proceeding.
*3. I like to keep the daal - rava proportion to 1:1 but you can also use it as 1:2. So for 1 cup dry urad daal, use 2 cups roasted rava.
4. Use fine rawa.


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