You will not be able to skimp on the oil used. Plain dosas can be made with as little oil as possible but Rava Dosas do not. They need oil and only then will be tasty.
It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.
Prepare the batter at least an hour before you actually want to prepare the Rava dosas.
There is no need to ferment the batter for rava dosa like plain dosa batter. This is an instant dish and can be eaten with in an hour of preparing the batter.
The batter should not be thick but of a pouring / watery consistency, like, a thick buttermilk. You can also refrigerate the mix for 3-4 hours before preparing the dosas. I have made it many times with just an hour soaked batter and they have come out crispy and delicious.
It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.
Prepare the batter at least an hour before you actually want to prepare the Rava dosas.
There is no need to ferment the batter for rava dosa like plain dosa batter. This is an instant dish and can be eaten with in an hour of preparing the batter.
The batter should not be thick but of a pouring / watery consistency, like, a thick buttermilk. You can also refrigerate the mix for 3-4 hours before preparing the dosas. I have made it many times with just an hour soaked batter and they have come out crispy and delicious.
In fact the most important factor in the making of rava dosa is adjusting of the heat control. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa always and I prefer that to a non stick pan. Non stick pan needs only a medium flame to maintain the heat. So adjust heat according to the pan you use to prepare dosas. If you feel the centre part is coming thick and not getting cooked properly, cover the dosa while it is cooking, with a lid.
At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel. So blend the mix well with the ladle each time, before you pour the dosa batter over the tawa.
Don’t skimp on the oil to save a few calories, as it helps the rava dosa get crisp. (don’t ever think of calories when you want to relish rava dosa)
The batter can be stored in the refrigerator for 2-3 days after which the dosas when you make them will not taste that good, it will taste sour. Fresh batter will be the best for preparing Rava Dosas and so try to make them with in the 24 hours of preparing the mix.
Rava Dosa Recipe
Variations you can have while preparing Rava Dosa
There are many variations in preparing rava dosa.
You can add grated carrot to the batter along with rest of ingredients.
Add freshly grated coconut to the batter.
Add some sliced onions while the dosa is cooking.
Broken cashewnut pieces can also be added to the dosa batter.
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