12 March, 2018
Rawa dosa: Savoury crepes with rice flour and semolina
Dosa is a savoury crepe, that is delicious, healthy and fairly easy to make. The batter made with rice and lentil paste needs good fermentation though, which means some planning is needed.
Isn’t that the hardest? I mean life is so busy within everything else, where is the time for meticulous planning? There could be a time when I may want some crispy, lacy dosa on a whim. In a small town like ours one doesn’t have the option to go out for a dosa anytime.
That is where this recipe comes handy. Dosa ready in no time.
It goes really well with Sambar. Looking for snack or make it into a full meal. Enjoy!
Recipe: Made about 20 small.
Rice powder 1/2 cup
Semolina 1/2 cup
All purpose flour 1/4 cup
Cumin seeds 1/2 tsp
Salt to taste
Curry leaves chopped 1 tsp
Chopped green chillies 1 small
Grated ginger 1 tsp
Yoghurt 1 Tbsp
Asafoetida 1/4 tsp
Canola oil for frying
Mix all the above ingredients (except the oil), with water to form a batter.
The batter should be of pouring consistency. Let it sit for 15 minutes.
Take a non stick crepe pan on high heat. Brush it with oil. Sprinkle a drop of water, if it evaporates right away the pan is ready.
Stir the batter nicely, if you feel it has thickened add more water to make it into a ‘buttermilk’ consistency.
Take a ladle full of the batter and pour it on the pan from one side. Do not tilt the pan. Add more batter to form a nice circle. Crank the heat down, let it cook for a couple minutes. Add a spoonful of oil around the periphery and in the centre. You will notice the sides slowly lifting up. Use a flat spatula and flip it over. Cook another couple minutes, for a total of about 6-7 minutes.
Take it out of the pan and let it sit on a wire rack. This makes the dosas crispier.
Finely chopped onion and cilantro can also be used in the batter.