My mom used to make crispy rava roasts and she used to make it when she wanted to make breakfast in a jiffy. I have tried it so many times but they never were as tasty as mom’s. And whenever I go to a hotel, I try onion rava roast. But they are all so heavy and soggy and never have the crispiness which I wanted. So I have stopped trying out rava roast at hotels. The secret of making crispy roasts lies in cooking it on low flame for nearly 2 minutes. One rava roast takes the time taken by two ordinary dosas to cook. Cooking it on high flame will result in a soggy and sticky centre. And also the batter need to be very thin. Thicker batter will result in thicker dosas. Whenever we make rava roast at home, the first dosas are made as trials and water is adjusted. Only the third dosa will turn good. And the first two dosas go to the cook herself. When my mom cooked, she used to eat the first two dosas and now I eat them. But still when you serve these crispy dosas to your family, you will fell accomplished. Onion chutney goes very well with theses dosas. Hubby and daughter love to have sugar. And sometimes try mixing up sugar and coconut chutney for a sweet accompaniment. I have used onion and green chilly in the batter. You can also add grated carrots to make it more colourful and little bit healthier.
Rava/ Sooji-1 cup
Maida/ Flour-1/2 cup
Rice Flour-1/4 cup
Mustard And Urad Dhal-1 tsp
Hing/ Asafoetida-1/4 tsp
Curry Leaves-2 sprigs
Coriander Leaves-2-3 tbs
1. Soak sooji in three cups of water for 30 minutes.
2. Add maida, rice flour and salt and whisk until you get a thin lumpfree batter.
3. In a pan heat oil and add mustard seeds and urad dhal.
4. Add hing when they splutter.
5. Add curry leaves and finely chopped onions and green chillies.
6. Saute for 2 minutes on medium flame.
7. Add this to the batter.
8. Add 1/2 cup of water and add more if needed.
9. The batter must be very thin.
10. Heat a dosa tawa.
11. Take a ladle full of batter and pour it across the circumference of tawa in a swirling motion.
12. The batter will start filling the centre.
13. Add some more batter to fill the gaps.
14. Drizzle oil on the dosa and wait until the spots start browning.
15. Now reduce flame and cook dosa until it is golden brown evenly.
16. With a dosa turner, loosen the dosa from the pan, fold it into half and serve immediately.
Soak sooji for 30 minutes.
Add maida and rice flour.
Add sauteed onions and green chillies.
Pour batter in a dosa tawa.
Once crispy, serve with chutney of your choice..
Linking this to Walk Through Memory Lane hosted by Rafeeda of The Big Sweet Tooth and started by me