Rawa Dosai is a south indian specialty. Making rawa dosai is an art. It takes little practice to get the perfect dosai. This is not only my favorite dish but also my entire family's. Hot rawa dosai with chutney and sambar is just a sure hit breakfast. There are many recipes for rawa dosai, but this is an easy recipe which I obtained after so many trial and error. Try out this recipe.
Rawa 1 cup
Maida 1/4 cup
Rice flour 1/2 cup
Curry leaves few
Oil To drizzle
Mix the above ingredients except the oil in a bowl.
Add 1 1/2 cup water. mix well into batter and keep aside for 1 hour.
Dilute it into thin batter.
Heat the tawa (the tawa should then be kept in medium fire) and take one ladleful of batter and pour from a littte height on the tawa starting from the sides
(try to form a circle) and then towards the center.
Do not fill in the whole Dosai because the beauty of Rawa dosai is the small holes that forms when pouring the batter.
Cook for a minute and then drizzle oil over the sides of the dosai and then into the small holes.
Allow to crisp a little and then turn over to the other side.
Cook for a minute or so until the dosai is crisp and cooked to a golden color.
The rawa dosai is now ready to eat.
Serve hot with Sambar and coconut chutney.
Onion Rawa Dosai - Add finely chopped onions to the batter. Follow the rest of the above steps and make dosai.
Ghee Rawa Dosai - Mix equal parts of ghee and oil and drizzle over the dosai.
1) Always allow the dosai to cook a little and then drizzle oil to get a crispy dosai.
2) If the batter becomes thick after making a few dosai add little water and dilute to thin batter.
Reposting this recipe and sending it to JFI-Breakfast guest hosted by Suma event by Indira