Ingredients
- Oats – 1 cup of dry roasted, cooled and ground oats (I
used quick cooking oats)
- Semolina – 1 1/4 cups (sooji)
- Rice flour – 3/4 cup
- Maida – 1/4 cup (all purpose flour)
- Salt to taste
- Green chilies – 2, finely chopped
- Ginger – 1 tsp, grated
- Curry leaves – 1 sprig, tear (optional)
- Coriander leaves – 2 tbsps chopped (optional)
- Buttermilk – 1/2 cup (sour preferably)
- Water as required (approx 6 cups)
- Oil as required
Method
- Mix all the above ingredients except oil and let the
oats rava dosa batter sit for half an hour to an hour. It might thicken
after a while as rava absorbs the water.
- At the time of making dosas, add more water such that
it is of pouring consistency (like thick buttermilk).
- Pre-heat an iron tawa on high for a minute. Do the
water test (sprinkle few drops of water over the hot tawa such that it
sizzles) and reduce heat to low.
- Pour a ladle full of dosa batter from the outward base
of the tawa in a circular motion. Fill the gap in the middle with dosa
batter. Don’t drop batter like a thick lump but pour all over, evenly,
filling the gaps.
- Drizzle 1-2 tsps of oil along the edge of the dosa and
the gaps in the middle.
- Increase heat to medium flame and let the dosa cook for
around 2 mts. At this point increase flame to high and let the dosa roast
for a little less than a minute or so. If you want a slightly softer dosa,
turn off heat after half a minute or so.
- Serve warm with chutney of your choice.
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