Rava roast / Rava dosa is a popular South Indian breakfast. It is an easy to make instant dosa using sooji and needs no fermentation.
Rava/Sooji - 1 cup
Rice flour - 1 cup
Cumin seeds - 1/2 tsp.
Black pepper - 1/4 tsp.
Ginger - 1" piece
Green chilli - 1
Hing - a generous pinch
Curry leaves - few
Coriander leaves - few
Cashews - 4
Salt - to taste
Oil - 2 to 3 tablespoons
Ghee - 1 tsp.
Buttermilk slightly sour - 1 ladle (optional)
Mix oil and ghee. Keep aside. Finely chop ginger, green chillies, curry leaves and coriander leaves. Crush black pepper slightly. Break cashews into small pieces.
Mix all ingredients in a ladle buttermilk(optional) and water without any lumps to a thin, watery batter. Set aside for 30 minutes. Add little more water if necessary.
Heat a dosa pan and pour the batter with a ladle from the sides. You can also sprinkle the batter with your hands.
Drizzle ghee and oil mixture through the sides. Cook on medium flame and when it is golden brown in the bottom part, flip it to the other side and cook until crisp. Mix the batter well before making each dosa.
Crispy rava roast is ready. Serve hot with sambar, milagaipodi or any chutney of your choice.
Buttermilk is optional. Water alone can be used.
The batter should be thin and watery. Thin and watery batter gives lacy dosas.
Mix the batter well before making each dosa.
DO NOT cook in high flame.
DO NOT spread the batter with ladle.
Pouring the batter on the pan from 1 or 2 inches height gives lacy rava dosas.
1/4 cup maida can be added to the above ingredients.
Onion rava dosa: If using onions, sprinkle finely chopped onions all over the tawa and pour the batter, alternatively onions can be sprinkled quickly after pouring the batter too. Finely chopped onions can be added to the batter as well.