Rava is a wheat product in the form of semolina also called Bombay Rawa. It is used in South Indian Cuisine for preparing spicy and sweet dishes.
Upma/Upittu is a welknown and common dish prepared by using Rava. Rava Idli, Kichidis and many more dishes are prepared. Kesaribath, Halwa, Payasa, Ladoo etc., are sweet dishes out of Rava.
One famous instant South Indian breakfast out of Rava is Rava Dosa. It is very easy and tasty breakfast to prepare when you are in a hurry or you have not got prepared to do any breakfast.
Today let us see how fast and easily Rava Dosa can be prepared.
Rava 2 cup
Curds 1 cup
Coriander leaves one fist full
Salt to taste
For Tempering :
Oil 3 tbsp
Mustard seeds ½ tsp
Green chillies 6-7
Curry leaves one fist full
Turmeric 1-2 pinch
In a bowl take rava, curds, coriander leaves and salt.
Add required amount of water to make thin batter. No lumps should be formed.
Batter should be running consistency.
Take oil in a pan, temper with mustard seeds, chillies, curry leaves, turmeric. Switch off the flame.
Now add the prepared temper and mix well.
Heat the griddle and spread one ladleful of batter on it.
Close the lid for 1 min and take out.
Put some oil and cook in medium flame till golden brown. No need to turn and cook.
You can see the holes and crispy remove from the flame.
You can garnish with chopped coriander leaves to give colourful look.
Serve hot rava dosa with ghee or Saagu and/or chutney of your choice.
Using turmeric for Rava Dosa gives good look, it is optional. You can avoid if you don’t want. Batter should not be thick. If you are making more dosas, prepare the mix without water and keep ready. Add water in batches and prepare. Otherwise rava will absorb water and batter become thick.