Dosa is a popular South Indian breakfast made with fermented rice and skinned black gram lentil flour. Dosa ingredients go through the same process of preparation as Idli and Appam. The rice pancake is prepared from an overnight fermented battered rice flour and skinned black gram lentils. Dosa is very famous in South Indian states like Tamilnadu and Kerala. It goes well with Coconut curry, Vegetable broth, chicken curry, and most chutneys. The rice and lentils make it a healthy yet tasty breakfast.
In a bowl, add 1 cup roasted rye, 1 cup rice flour (or 1 cup maida flour).
Then add 1 cup chopped onion, 1 or 2 green chillies (about 1 teaspoon chopped), and ½ tablespoons finely chopped ginger.
Add more tablespoons crushed black pepper, ½ tablespoons cumin, 8 to 10 curry leaves (about 1 tablespoon chopped), and salt as needed.
At this time you can add 1 to 2 teaspoons of chopped coriander leaves, 2 teaspoons fresh coconut, or 1 to 2 teaspoons chopped cashews.
Add 2.25 to 2.5 cups of water. Depending on the quality of the semolina or flour, you can add more or less water - from 2 to 2.5 cups of water.
(You can use whey instead of water.)
Stir until soft without lumps. If the flour is thick or of medium consistency, add more water. If the flour is too thin, add a little rice flour.
Cover the dough and leave for 20 to 30 minutes. Once rested, drain the semolina and flour and float the water on top.
Before making the dosa, mix the dough well.
Put a little oil in a frying pan or frying pan. Make sure the tawa is hot. Place the fire on medium or medium height before pouring the dosa dough.
- You can also use butter or ghee or coconut oil.
Pour a tablespoon of dosa dough. Start at the edges and move towards the center.
(If there are large or small gaps, fill them lightly with flour. On low to medium heat, cook the dosa. If the tawa or pan is too hot, you can reduce the fire.)
When the top side is firm and looks cooked, sprinkle 1 to 1 tablespoon of oil on the top and sides.
Spread the oil over the dosa with a spoon.
(Instant Rawa Dosa takes less time to cook than regular Dosa.)
Cook until the base is golden brown and smooth. The edges also separate from the pan.
(The longer you cook these, the more golden and crispy they will become. Turn the second page over and cook as needed.)
Fold instant rawa dosa with coconut chutney and sambar and serve.
- Settles on the bottom of the flour. So you have to mix the dough well every time you make dosa.
Serve the rawa dosa hot. Serve these ready to taste best.
Ingredients
Directions
In a bowl, add 1 cup roasted rye, 1 cup rice flour (or 1 cup maida flour).
Then add 1 cup chopped onion, 1 or 2 green chillies (about 1 teaspoon chopped), and ½ tablespoons finely chopped ginger.
Add more tablespoons crushed black pepper, ½ tablespoons cumin, 8 to 10 curry leaves (about 1 tablespoon chopped), and salt as needed.
At this time you can add 1 to 2 teaspoons of chopped coriander leaves, 2 teaspoons fresh coconut, or 1 to 2 teaspoons chopped cashews.
Add 2.25 to 2.5 cups of water. Depending on the quality of the semolina or flour, you can add more or less water - from 2 to 2.5 cups of water.
(You can use whey instead of water.)
Stir until soft without lumps. If the flour is thick or of medium consistency, add more water. If the flour is too thin, add a little rice flour.
Cover the dough and leave for 20 to 30 minutes. Once rested, drain the semolina and flour and float the water on top.
Before making the dosa, mix the dough well.
Put a little oil in a frying pan or frying pan. Make sure the tawa is hot. Place the fire on medium or medium height before pouring the dosa dough.
- You can also use butter or ghee or coconut oil.
Pour a tablespoon of dosa dough. Start at the edges and move towards the center.
(If there are large or small gaps, fill them lightly with flour. On low to medium heat, cook the dosa. If the tawa or pan is too hot, you can reduce the fire.)
When the top side is firm and looks cooked, sprinkle 1 to 1 tablespoon of oil on the top and sides.
Spread the oil over the dosa with a spoon.
(Instant Rawa Dosa takes less time to cook than regular Dosa.)
Cook until the base is golden brown and smooth. The edges also separate from the pan.
(The longer you cook these, the more golden and crispy they will become. Turn the second page over and cook as needed.)
Fold instant rawa dosa with coconut chutney and sambar and serve.
- Settles on the bottom of the flour. So you have to mix the dough well every time you make dosa.
Serve the rawa dosa hot. Serve these ready to taste best.
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