Instant preparations are always handy when you are in a hurry or in a “no mood to cook” situation. I usually prefer Ragi Rava dosa to make, because it has the goodness of Ragi/ finger millet and everyone likes it in this form. Dosa turns out very crispy and tasty. One can have it with coconut chutney or any leftover sambar or with pickle or as it is. It has a nice natural flavour as well.
If you plan to make Rava dosa, you can mix the batter and keep it at night itself. Otherwise, no worries, mix and proceed to make dosas. Even some ingredients are optional; if you add coconut, greens, it would surely enhance the taste.
Ragi flour – ½ cup
Fine Rava – ½ cup
Rice flour – ¼ cup
Hing – a pinch
Black pepper – ½ tsp
Cumin – ¼ tsp
Grated coconut – ¼ cup (optional)
Coriander leaves – 2 tablespoons (optional)
Methi leaves – 2 tablespoons (optional)
-Crush black pepper and cumin in a mortar and pestle.
-For dosa mix: Mix in Rava, rice flour and Ragi flour, salt, hing, crushed cumin -pepper and a little water and keep aside at night (optional) otherwise mix in the morning and proceed.
– If you have mixed and kept it at night, add in grated coconut, chopped coriander leaves or methi leaves in the morning.
-Make batter into pourable consistency like Rava dosa or neer dosa batter and check for the salt.
-Now keep Iron griddle for heat.
-When it is ready, grease with oil, pour one serving spoon of batter-like how we make Rawa Dosa, you can see it in the picture below.
-Now close the lid by keeping the gas on full flame.
-After two minutes, remove the lid and keep the gas in simmer. The edges of the Dosa rise a little.
-Now flip this Dosa on the plate, leave for 2 minutes, then fold like this.
– Now keep repeating this with the remaining batter and stack one over the other or take one big plate and stalk one opposite another alternately.
-Serve these Dosa with coconut chutney or with any other gravy of your choice or have it as it is.