26 February, 2016
SEMOLINA PANCAKE| SEMOLINA DOSA| RAVE DOSAY fermented batter dosay
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
