Rawa Dosa Recipe

 Rawa Dosa Recipe

Ingredients

1 cup of Rawa/Semolina (fine)

1/2 cup of rice flour

1/2 cup of all-purpose flour (maida)

2 tbsp of curd

1-2 green chillies, finely chopped

1/2 inch of ginger, grated

Salt as per taste

2 1/2 – 3 cups of water

1 tbsp of oil

1 tsp of cumin seeds

A pinch of asafoetida

Few curry leaves

Oil or ghee, for cooking the dosa

Method

Step 1: In a mixing bowl, add Rawa, rice flour, all-purpose flour, curd, chopped green chillies, grated ginger, and salt. Mix well.

Step 2: Add 2 1/2 cups of water to the mixture and whisk well to make a thin batter. Ensure that there are no lumps in the batter.

Step 3: Heat 1 tbsp of oil in a pan and add cumin seeds, asafoetida, and curry leaves. Fry for a few seconds and add it to the dosa batter. Mix well.

Step 4: Keep the batter aside for 20-30 minutes to ferment.

Step 5: After the fermentation time, check the consistency of the batter. If it has thickened, add some more water and mix well.

Step 6: Heat a non-stick tawa or a cast-iron skillet on medium-high heat. Once it’s hot, pour a ladle full of batter onto the center of the tawa and spread it evenly in a circular motion.

Step 7: Drizzle some oil or ghee on the sides of the dosa and let it cook for a minute or two until the edges start to turn golden brown.

Step 8: Flip the dosa and cook for another 30 seconds to a minute on the other side until it’s cooked through.

Step 9: Serve hot with coconut chutney or sambar.

Tips to Enhance the Taste

The batter for Rawa Dosa should be thin and runny, so it spreads easily on the tawa. If the batter is too thick, the dosa will not spread evenly and will turn out thick and chewy. If the batter is too thin, the dosa will be crispy but fragile and may break while flipping. So, ensure the batter is of the right consistency by adding enough water and whisking it well.

Letting the batter rest for at least 20-30 minutes will help to improve the texture and taste of the dosa. If you want to make the batter ahead of time, you can keep it in the refrigerator for a few hours and let it come to room temperature before making the dosa.

To spread the batter evenly, start from the center of the tawa and work your way outwards in a circular motion. Use the back of the ladle to spread the batter in thin, even layers.

Adding oil or ghee to the sides of the dosa will help to make it crispy and flavorful. Use a pastry brush or a small piece of cloth to spread the oil/ghee evenly on the sides of the dosa.

Serving Ideas

Coconut Chutney: Rawa Dosa pairs well with coconut chutney. You can make coconut chutney by blending grated coconut, roasted chana dal, green chillies, ginger, salt, and water in a mixer grinder until smooth.

Sambar: Rawa Dosa also goes well with sambar, a lentil-based vegetable stew. You can make sambar by boiling toor dal with vegetables like carrot, potato, and drumstick, along with sambar powder, tamarind pulp, and salt. Garnish with coriander leaves and serve hot.

Tomato Chutney: Tomato chutney is another great accompaniment for Rawa Dosa.

Nutritional Content in Rawa Dosa Recipe

Calories 165 kcal

Fats 14g

Carbs 4g

Protein 6g

Frequently Asked Questions About Rawa Dosa