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!
Ingredients
wheat flour
rice flour
green chilis: 2
curry leaves: 10
coriander: 7 sprigs
Black pepper (freshly ground): 1/2 tsp
Fresh ginger (chopped): 1/2 tsp
cumin seeds: 1/2 tsp
gingelly oil: 1 tbsp
How To Make Rava Dosa
- Mix rava, rice flour, maida in a bowl.
- Add chopped onions, chilli, ginger, curry leaves, pepper, cumin seeds, coriander leaves and salt to taste.
- To make dosa batter, add water to the mixture, mix well to dissolve lumps, and let sit.
- Heat a pan over medium flame and grease with butter or oil.
- ladle out batter and make pancakes. close any gaps using the curved portion of a ladle.
- drizzle some oil along the edge of the dosa and wait till the bottom turns golden brown.
- Flip over for a few seconds, transfer to a plate and and serve with chutney and sambar.
Join the dosa fan club by trying these other variations of dosa which are healthy as well as delicious:
- Neer dosa
- Pesarattu dosa
- Mini soya dos
- Masala dosa
- Onion rava dosa
- cheese chilli dosa
- Kuttu ka dosa
- Mysore masala dosa