HomeBREAKFAST RECIPES SEMOLINA PANCAKE| SEMOLINA DOSA| RAVE DOSAY fermented batter dosay

SEMOLINA PANCAKE| SEMOLINA DOSA| RAVE DOSAY fermented batter dosay

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, Pancake| Dosay| Dosa| dose| on by : Divya Suresh

There are many methods of making Rava dosa, but I always prefer to make this dosa in this particular method ie… both in instant or fermented form. We can add any vegetables or sometimes plain also. I find like this is the easier method of making rava 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.  Besides this is a diabetic friendly recipe as well. It also has the goodness of fenugreek seeds. Below I have posted both plain (instant) and onion rava dosa (fermented) pics.

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
  • Salt to taste
  • Oil to roast dosa

PROCEDURE :

  • Rinse and soak the lentils, sago and fenugreek seeds for minimum two hours, drain the water and grind it into a fine paste using little water
  • Add Rava and salt to the same jar pulse it once or twice, just to get the whole thing mixed well
  • Transfer the batter into the container, add chopped veggies if you wish to 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 little oil, and roast the dosa on both the sides
  • Serve with any chutney or sambar
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