26 February, 2016
Rave dosay | fermented batter rava dosa |
ರವೆ ದೋಸೆ | ಹುದುಗಿಸಿದ ರವೆ ದೋಸೆ |
There are many methods of making Rava dosa, but I always prefer to make this dosa in this particular method ie… in fermented batter form.
We can add any vegetables to make this rava dosa more fibre rich and colourful or we can make simple, crispy, melt in mouth plain dosa as well.
I find it like, this is the easier method of making rava dosa, we can make dosa by either fermenting the batter or you can make immediately after grinding the lentil – rava mixture. You just need o soak the lentil-methi mixture for 2 hours or so that’s it
Besides this is a diabetic friendly recipe as well. It also has the goodness of fenugreek seeds in fairly good amount. Below I have posted the pics of both plain and onion rava dosa (fermented)
Ingredients : measuring cup used – 250 ml
- Semolina / Rava – 1 cup
- Black gram/Urad dal – 1/4 cup
- Spilt bengal gram – 1/4 cup
- Sago/sabbakki/sabudana – 1/4 cup
- Fenugreek seeds – 1 tsp
- Rock salt – 1 tsp (adjust)
- Oil/Ghee to roast dosa (I prefer Ghee)
PROCEDURE :
- Rinse and soak the lentils, sago and fenugreek seeds for minimum two hours and maximum 5 to 6 hours, drain all the water and grind into a fine paste by adding small amount of fresh water
- Now add Rava and salt to the same jar pulse it for few times, just to get the whole thing mixed well
- Transfer the batter into the container, add chopped veggies if you wish and immediately make dosas
- OR
- Keep the batter covered for 10 to 12 hours or overnight to get fermented, then make dosas
- Heat the griddle, Pour the batter smear a tsp full of ghee/oil, and roast the dosa on both the sides and serve along with any chutney or sambar
- Below you can have a look at onion rava dosa or eerulli rave dosay
