Rava dosa is a thin Indian pancake made with rava flour, seasoned with vegetables and spices, and does not require fermentation. It is often made with ghee and served with chutneys.
Rava dosa is a traditional Indian flour pancake for breakfast. It is usually seasoned with vegetables and spices. Dosas are thin Indian pancakes normally made from lightly fermented batters. What differentiates rava dosas from other dosas is that they are made with a type of flour called rava and do not need to be fermented before cooking.
Popularly used to make pasta, rava flour is always used in combination with another type of flour when making rava dosas. Rice flour or semolina are the most common choices. All-purpose flour could also be combined with the other two flours.
A rava dosa is often made with ghee, a type of unsalted butter that is often made at home. Ghee is made by skimming cream from boiling milk. The cream is then taken out of the oven and melted before it is strained.
When making rava dosa batter, the flours are usually mixed with baking soda and salt. Water is added until the batter is thin but not watery. Once prepared, it is poured onto a tawa, a type of griddle or in a greased pan. The batter is usually poured first in a circular pattern to create an “O” shape. Then, it is poured a second time to fill the open space, with attention to even distribution, so no exceptionally thick or thin places appear.
However, small holes remain between the “O” shaped circle and the fill. Ghee is placed over these holes and around the edges of the pancake. It can also be brushed onto the top of the pancake. If ghee is not available, oil can be used.
Cumin seeds, curry leaves or peppercorns are often added to rava dosa. Onions and green or red chiles are also common ingredients. Nuts, especially cashews, are also frequent additions. Occasionally, coconut may be included.
Although spices are sometimes added once the rava dosa begins to cook, they can often be added directly to the batter. The seeds are usually roasted before being included, and chili and curry leaves may be fried with the seeds. Once the spice blend is combined with the batter, usually the complete mixture is allowed to sit for up to an hour before cooking to allow the flavors to combine.
Rava dosas are often flipped halfway through cooking. This ensures an even, golden coloring and a sharp texture. They can also be cooked on one side only until crispy. Sometimes while cooking, rava dosas are folded into a triangular shape. They are often served with coconut, peanut or ginger chutneys.
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