I learn so much at CaL every day (Chef At Large, the food forum where my food love blossomed)! I had an urge to have rawa dosa the other day and tried my buddy Amruta Iyer’s fabulous recipe with perfect results. And thanks to dear Sushma Ayyalasomayajula for her oh so yum sambar recipe.
Ams and Sush- you rock girls!
Here is the link to Amsie’s perfect rawa dosas.
And here is my plate of yum!
(Makes 6-7 dosas)
A cup of coarse semolina/sooji/rawa (roasted and cooled)
3 tbsp rice flour
1/2 cup of curd
A cup and a half of water (can add more if the batter gets thick)
2 large green chillies, chopped fine
½ tsp Asafoetida/ heeng
1 medium onion, chopped fine
A small bunch or coriander, chopped fine
Salt to taste
Oil as needed for making the dosas.
Mix the rawa, rice flour,salt,curd,onions,green chillies,coriander,asafoetida and beat together with a ladle so that it blends well.
Slowly add water to make a liquidy,runny sort of batter. Rest for 15-20 minutes.
Heat a non stick pan.
Splash some water and let it evaporate.
Spread a ladle full of the batter from the outer periphery of the pan. Fill the larger gaps with very little batter, but let some gaps remain for the characteristic webbed effect of rawa dosa.
Alternatively, scoop some batter in your palm and throw splashes of it on the pan, creating the web. This needs practice and a safe distance from the hot pan and hence, for beginners the ladle method works better 😀
Lower the heat and drizzle oil around the dosa and over the the holes/gaps.
Cover and let cook on low heat for about 3-4 minutes.
Uncover and increase the flame to full.
Once the edges brown,flip and cook for a couple of minutes.
Before making the next dosa, mix the batter well so that the semolina settled at the bottom mixes well.
If the batter feels thick, add some more water.
Let the pan heat nicely before making the next dosa.
Serve it with this wonderful Andhra style tangy Sambar like I did!