Every time you go to a south Indian restaurant with your family,at least there would be one order for Rava dosa from your table.Rava dosa being the all- time favourite of many is definitely no big deal in making at home.The ingredients are so simple .The real art in making rava dosa is in spreading the dosa as thinly as possible.The rava(Semolina) renders the extra crispness to the dosa.Usually it is served with piping hot sambar ,coconut chutney and red onion chutney.
I bought a pound of eggplant from Chennai 2 days back.Used half of it to make grilled eggplant rounds for falafel sandwich.So to use up rest of the eggplant,I settled in making 'Kathirikai Chutney'.The recipe was given by my aunt J.I discovered that the crispy rava dosa with the creamy 'Kathirikai chutney' is an unbeatable combination.With no further ado,let me share the recipe with you..
You will need:
2 cups of rice flour
3/4 cup of Semolina(Rava)
1/4 cup of All purpose flour(Maida)
1/2 cup onion ,finely chopped
1 tsp grated ginger(optional)
2 tbsp of sour curd
1 green chilly ,finely chopped
1 tsp cumin seeds
1 tsp coarsely ground pepper
1 tsp of salt
Mix rice flour,maida,rava and salt.Add sour curd and water .Stir to make a homogenous mixture.Make sure there is no lumps.Close and set aside for 1-2 hours.
Before making dosa,add more water required.The batter must be more watery than the usual idli/dosa batter.Add cumin seeds,pepper ,chopped onions,green chilly and ginger.Mix well.
Place a tawa on flame.When the tawa is hot,dip a cross-sectionally cut onion on oil and rub the onion on the tawa.This will ensure the dosa to come off the tawa without sticking to it.
Pour the dosa batter from edges to the center of the tawa in the form of circle.Unlike ordinary dosa you can't place the spoon on the tawa and spread concentrically.Just pour the batter from the spoon without touching the tawa.
Try to pour the dosa batter evenly and as thinly as possible.
Keep the flame in medium-high..drizzle some oil around the edges of dosa.Cover it with a lid for 1 min.When you see the lower side browning flip the dosa and cook until it gets crispy.Fold and serve.The more thinner you make the dosa,the more crisper you get.It comes by practice.
Even I have not mastered in rava dosa yet.My grandma is expert in making the crispy rava dosa.Wish I could make like her someday..Anyways,the in the picture is made by me ,so they look bit thicker ;)
You will need:
1 big eggplant
2 green chilly
1 tbsp raisins or 2 Dates
4-5 sprigs of Coriander
1/2 cup of Mint leaves
2 tbsp chana dal/Bengal gram
1/2 tsp Cumin powder
Apply oil on the outer skin of an eggplant.Roast the eggplant on direct flame.Or bake the eggplant in a preheated oven of 250 C for 20 mins.
Peel the charred skin and mash the flesh in a blender.Do not over mash it..Small chunks of the eggplant flesh gives a good bite..Transfer in a dish....Slice onions and tomatoes..
Heat 2 tsp oil.Add the chana dal and roast them until golden brown color.Throw it on the blender..Add the onion,chilly and dates/raisin .Fry until the onion gets light brown color.Transfer them to the blender.
In the same pan,fry tomato wedges for few mins.Add the corianders and mint leaves ,fry them along with the tomato for a minute.Transfer this to the blender.
Add required amount of rock salt and cumin powder.Grind all the content to a smooth paste.Add few tbsp of water if required.
In the pan,heat a tsp of oil,and add mustard seeds,allow it to splutter.Add the eggplant flesh and the ground paste.Mix well and serve.
Drizzle some gingely oil over the chuntey,if you like ;)
The Brinjal Chutney goes to RAMYA's Chutney/Dip Mania Event.