Its been kind of fun the last few days. Four birthdays and a valentines day is a lot to handle, but I enjoy them every year. Blogging was difficult with my camera breaking down. Last night for dinner we had rava dosai. This recipe is something I had in my cook book forever. It was given to me by Lakshmana Iyer form Kallidaikurichi. He used to cook at my Aunt's house and I have tasted some delicious meals prepared by him. Today, I share his recipe that turns out perfect every single time. The dry fruit and nut is my addition to his recipe, inspired by what I enjoyed at Saravana Bhavan often. The photos are from my cell phone camera.
Measuring Cups and Spoons
Rava/ Cream of Wheat - 1 cup
Rice Flour - 1 1/2 cup
All Purpose Flour - 1/2 cup
Water - Enough to make a thin batter
Green Chillies - 2 sliced
Ginger - 1 inch grated
Cilantro - 2 tbsp chopped
Oil - 3 tbsp plus extra to roast the rava roast
Mustard Seeds - 1 tsp
Whole Pepper - 1 tbsp
Cumin Seeds - 2 tsp
Asafoetida Powder - 1/4 tsp
Cashew Nut - 10 nos
Raisins - 10 nuts
Almonds - 10 finely chopped
1. Soak the flour in water for 30 minutes. Add enough water to form a thin batter.
2. Heat the oil in a seasoning ladle. Add asafoetida, mustard seeds and allow the seeds to pop. Add pepper and cumin seeds and allow for them to get lightly toasted. Add green chillies, ginger and add it to the soaked batter.
3. Heat the tava on medium heat. Add a spoon full of the batter and allow for it to get lightly browned around the corners. Flip it and cook. Remove and taste to see if the salt is right.
4. Pour the thin batter around the tava and allow for holes to be seen in-between. Scatter some dry fruit and nuts on the raw batter. Spoon very little oil around the doasi. When the corners are browned flip the dosai carefully and toast it on the other side.
5. Serve it hot with some chutney.