- wheat flour
- rice flour
- 2 green chilischopped
- 10 curry leaveschopped
- 7 sprigs corianderchopped
- 1/2 tsp Black pepper (freshly ground)
- 1/2 tsp Fresh ginger (chopped)
- 1/2 tsp cumin seeds
- 1 tbsp gingelly oilfor roasting dosas
There are quite a few dishes that instantly come to mind when think about South Indian cuisine and the Dosa tops that list! Many of us are fans of dosa, but did you know that the Dosa has an interbred cousin, namely, the Rawa Dosa? Rawa, in Hindi, stands for semolina.
Semolina comes from grinding wheat with the husk and germ, which give semolina its granular texture. For rawa dosa, semolina is refined and left with the endosperm. The process of refining gives semolina the semblance of white flour.
TThe rawa dosa is often a better choice over the plain dosa since it consists of the whole grain goodness of wheat.
If you are trying to lose weight, the rawa dosa could be a very good option, because the semolina prevents you from overeating, as the durum wheat keeps your belly full for extended periods of time.
Have you ever enjoyed a fulfilling crispy rawa dosa made in the morning after your working hours? Don’t be puzzled and give yourself the fresh and crispy treat in a Vaya Tyffyn!
How to make Rava Dosa
Join the dosa fan club by trying these other variations of dosa which are healthy as well as delicious: