RAVA DOSAI/SAMOLINA DOSAI

Rava dosai is a perfect quick fix breakfast or evening tiffin with tea. No need of fermentation. The traditional tempering and quick mix of  chopped curry leaves, cumin seeds, chopped cilantro leaves, asafoetida and peppercorns make excellent flavour and taste of Rava Dosai. It is indeed a delightful breakfast to the children and everybody.

Find the method of making instant Rava Dosai as follows:

Ingredients:

Three cups of Semolina

one cup of Dosa batter/Idli batter left over

Two teaspoons of pepper

Two teaspoons of cumin seeds

Tender curry leaves one cup finely chopped 

One pinch of asafoetida

Cooking oil to fry and drizzle dosais

Salt as needed

Water required about five cups 

Procedure:

Combine leftover idli /dosai batter, salt and  semolina with required water.

Keep aside for half an hour.

Heat the cooking oil in a small tempering pan and add cumin seeds, pepper and curry leaves and asafoetida.

Allow to crackle over a medium flame.

Transfer them to the prepared batter.

Add chopped coriander leaves and mix well.

If the batter is thick, dilute with one more cup of water and check.

The batter should be 

Heat the griddle and pour half a cup of dosa batter from outside to inner and

spread a thin circle to ensure crispiness.

Drizzle one spoon of oil around the dosa. and  allow cooking over a medium flame until the turning of golden brown or crisp.

flip over the other side.

Fold over to make semi-circle.

Repeat the process with the remaining batter.
Rava Dosais are ready to serve with coconut chutney and sambar.