How to prepare crispy and delicious Rava Dosa?

Rava Dosa is very easy to prepare at home.  The only trouble you will be facing it is that you will not be able to spread the Rava dosas like the ordinary or plain dosas. You will have to start pouring from the outer edges of the dosa tava and reach the centre. There will be small gaps in the dosa.

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.

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.

How to prepare crispy and golden coloured Dosa?

 You have to have a Non stick Tava, Spatula, a small ball of cloth to wipe the tava with oil and a ladle to pur the batter in the tava and spread the Dosa batter. To know how to grind the batter see here

Ingredients for grinding the Dosa batter:

4 cups Idli rice

1 cup Urad Dal ( whole and deskinned )

1 tsp fenugreek seeds

Oil as needed

Salt to taste

How to make a Dosa - Just follow the method given below

Heat a Non stick Tava. As soon as it gets hot to the touch, wipe the tava with a little oil in a cloth.

Then take a ladleful of batter and pour it into the center of the tava. Put the ladle in to the middle of the batter and slowly rotate the spread the batter  to form an round on the tava.

If you like the dosa to be thin and crispy you have to make the batter as thin on the tava as possible.

Don't get scared, Practice makes a Man or should I say a Cook, Perfect.

Once you see the batter getting crispy on one side ,( it will curl at the ends)  flip it over and then after a few seconds remove from the tava.

Serve hot with any Chutney, Potato Masala and Sambar.

How to make Chilly Panneer Dosa?

Chilly Panneer Dosa  can be made in two ways. One is the typical south indian way of preparing the filling first and then serving it instde the Dosa and folding it up. You can also serve it on the plate by the side of the crispy Dosa.


In this recipe the filling gets cooked along with the Dosa and the taste is bound to be different. Taste it and see. Ingredients are the same in both the recipes


Ingredients needed for Chilly Panneer Dosa
2 cups dosa batter
1/2 cup butter
1 cup chopped onions
1 cup shredded cabbage
1 cup chopped tomatoes
1 cup sliced capsicum
1 tsp finely chopped green chillies
Tomato sauce as needed
1/2 cup Chilli-garlic sauce
2 tsps soy sauce
2 tsp chilli powder
2 tsps garam masala
1 cup chopped paneer  / cottage cheese
4 tbsp finely chopped spring onions, only green leaves
salt to taste

For Serving
coconut chutney
green garlic (lehsun) chutney
sambhar

Another Method for the Chilly Panneer Dosa
There is another method  which is like they make it at the street corners in Mumbai
Heat a  Dosa tava /griddle and  sprinkle a little water on it  to see if it is hot enough to prepare Dosa. The sprinkled water should sizzle immediately. Wipe the tava  off using a piece of cloth slightly moist with oil.
Pour one ladleful of the Dosa Batter on the tava and spread in a circular motion to make a thin dosa.
Place a little butter in the centre, add 1 tbsp of onions, 1 tbsp of cabbage, 1 tbsp of tomatoes, 1 tbsp of capsicum, a few pieces of green chillies, 1 tbsp of tomato sauce, 1 tbsp of chilli garlic sauce, 1/4 tsp soya sauce, 1/ 4 tsp chilli powder and 1/4 tsp garam masala, mix well on the Dosa itself, cover and cook for 3 to 4 minutes.
Add the paneer, 1 tbsp of spring onion greens, salt, another ½ tsp of butter, mix well, cover and cook for an another minute.
Fold over the dosa to shape ot like a Masala Dosa or a roll.
Place the  Chilly Panneer Dosa on a plate and serve immediately, along with coconut chutney, green garlic chutney and sambhar.
Repeat with the remaining ingredients to make more tasty and filling Chilly Panneer Dosas

Tasty and Filling Chilly Paneer Masala Dosa

Ingredients needed for Chilly Panneer Dosa
2 cups dosa batter
1/2 cup butter
1 cup chopped onions
1 cup shredded cabbage
1 cup chopped tomatoes
1 cup sliced capsicum
1 tsp finely chopped green chillies
Tomato sauce as needed
1/2 cupChilli-garlic sauce
2 tsps soy sauce
2 tsp chilli powder
2 tsps garam masala
1 cup chopped paneer  / cottage cheese
4 tbsp finely chopped spring onions, only green leaves
salt to taste

For Serving  Chilly Paneer Dosa
coconut chutney
green garlic (lehsun) chutney
sambhar

How to prepare  the filling for the Chilly Paneer Dosa?
Heat 3 tbspfuls of the butter in a non stick kadai. Put in onions, cbbage, tomatoes, capsicum. green chillies, chilli powder, garam masala and mix well.
Cover and cook for 3-4 minutes.
Remove the lid, add salt to taste, Tomato sauce, Chilli sauce, Soya Sauce and mix well. Add copped panneer  to this.
Mix and remove from fire, add the chopped spring onions leaves.

How to prepare and serve Chilly Panneer Dosa?
Make a dosa with the Dosa batter. Use butter instead of oil.
Spread the batter, put in the filling, cover for a minute and then fold just like you do with Masala Dosa.
Serve hot with Coconut chutney/ Green garlic Chutney and Sambhar.

The Healthy morning breakfast, Ragi Dosa

Ingredients needed for the Ragi Dosa 
1 cup Ragi
1 cup onion chopped fine
2/3 green chillies chopped
1 tsp ginger, grated
1/2 cup coriander leaves chopped fine
Salt to taste
Oil

How to prepare Ragi Dosa
Clean and soak the ragi overnight.
Drain and grind to a paste in the morning  using alittle water so that it comes to a dropping consistency.
Add chopped onion, green chillies. ginger, coriander leaves to the Ragi batter. Mix well.
Heat a non stick dosa tava, grease it with a little oil. Take a ladleful batter and spread it on the tava with the back of the spoon.
The size should be somewhat similar to Uthappams.
Pour oil on to the sides and cook till the side gets cooked. Then flip it to cook the other side. Add oil if needed.
Serve hot with any spicy curry, chutney.

Tasty Kara Dosa Recipe

Ingredients needed for Kara Dosa
1 cup Raw rice
1/2 cup Tuar Dal / Masoor Dal
1 cup Fresh coconut
6 dry red chillies
1/2 tsp asafoetida powder
Salt to taste
Oil

How to prepare tasty Kara Dosa at home?
Clean, soak the dal and the rice together, at least for about 2 hours
Grind the dal and the rice to a batter  adding the coconut, red chillies, asafoetida and salt to taste.
Add water if needed to bring the batter to the right consistency.
Heat the tawa. Check if it is ht by sprinkling a little water. When it splutters , pour a spoonful batter and spread  like a thin dosa.
Smear a little oil and flip when the side gets cooked. When both sides are cooked and the Dosa gets golden coloured remover
Serve  hot with chutney.

Potato Masala Recipe for Masala Dosa

Ingredients needed for the Potato masala:
3 cups boiled potatoes
2 cups onions sliced fine
3-4 green chillies chopped
1/2 tsp turmeric powder
Salt to taste
1 cup tomatoes
1/2 cup carrot grated (optional)
1/2 cup fresh green peas shelled (optional)
1/2 tsp mustard seeds
1/2 tsp Channa dal
1/2 tsp broken urad dal
handful curry leaves
2 tbsp broken cashew nuts
2 tbsps oil
2 pinches hing

How to prepare potato masala for Masala Dosa:
You have to boil potatoes and peel the skin. Crumble the potatoes into somewhat big pieces, do not mash them .
Chop tomatoes, green chillies and slice onions.
Heat oil in a fry pan, and splutter  mustard, add urad dal, channa dal, hing and cashewnuts.
When they get golden add the onions, green chillies and curry leaves. Stir till the onions turn transparent.
Now, add  grated carrots and green peas if you are adding them. Stir for a minute .
Add crumbled potatoes, turmeric powder and salt to taste, Cover and cook for a few minutes stirring well in between so that all the ingredients mix well.
Add tomatoes to this and simmer till the tomatoes get soft.
Serve with Dosas or Pooris.

Points to Note:
For some, like my family, just Potatoes will not be agreeable. To solve the problem, I add carrots, green peas, cashewnuts etc and of course Hing (Asafoetida) to help you with the gas problems.
If you mash the potatoes the mix will not come out nicely. If you like you can crumble the potatoes a little more than I do. We like to bite into potatoes.

Egg Masala Dosa Recipe

This Delicious recipe Egg Masala Dosa is a very tasty and filling one.  If you know how to make masala dosa you can make this very easily.

Ingredients you will need for Egg Masala Dosa :
2 cups Dosa / Idli Batter
2 - 3 eggs beaten nicely with a little salt.
2 - 3 cups Potato Masala
Oil as required to make dosas


How to prepare Egg Masala Dosa:
Heat a non stick Dosa tava and let it get hot. Pour the dosa batter and spread it nicely on the tava.
As soon as the dosa starts setting on the tava or it gets half cooked, apply a layer of the beaten egg.
You need to wait until it cooks, then add the potato masala and fold in the shape you like.
You can also flip the dosa, once the egg settles down. Again flip it over to the egg side on top put the potato masala and then fold it.
Serve with Mint / Coriander chutney, Coconut Chutney and of course Sambar.

How to Fold Masala Dosa.
You can the Dosa in two or three types.
1. Just keep the masala on to one half of the dosa and cover it with the other half. This is the easiest method and is usually done at homes.
2. You can keep the masala onto one end and roll it up to make a longish one.
3. You can keep the masala in the middle of the Dosa and fold from both the sides to get a triangle.