Recipe of Mario Batali Easy Instant Crispy RAVA DOSA Platter | Flavours of the Deccan

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, easy instant crispy rava dosa platter | flavours of the deccan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious. Flavours of the Deccan is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Easy Instant Crispy RAVA DOSA Platter

To get started with this recipe, we have to prepare a few components. You can have easy instant crispy rava dosa platter | flavours of the deccan using 12 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Easy Instant Crispy RAVA DOSA Platter | Flavours of the Deccan:

1. Take 1/2 cup unroasted fine rava (suji or fine semolina)
2. Make ready 1/4 cup Maida (all-purpose flour)
3. Take 1 teaspoon Cumin + Coriander powder
4. Take 1 teaspoon Black Sesame seeds
5. Make ready 1 Green Chilli, finely chopped
6. Get 1/2 teaspoon Ginger, grated or finely chopped (approx.)
7. Take 1 Onion, finely chopped (approx. 1/4 cup), optional
8. Make ready 1/2 teaspoon crushed black pepper
9. Prepare 1/4 teaspoon turmeric powder
10. Make ready 2.25– 2.5 cups Water (approx.)
11. Get as needed Oil, for roasting dosa
12. Prepare as per taste Salt

Steps to make Easy Instant Crispy RAVA DOSA Platter | Flavours of the Deccan:

1. Take unroasted fine rava, rice flour and maida in a bowl.
2. Add the chopped onions, chopped ginger, and chopped green chilies.
3. Also add crushed black pepper, cumin + coriander powder, black sesame seeds, turmeric powder, and salt as required.
4. Add water. Depending on the quality of rava and rice flour, you can add less or more water – from 1.5 to 2.25 cups water. I added 1.5 cups water.
5. Whisk till smooth without any lumps. The batter has to be flowing and thin.
6. If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some all-purpose flour.
7. Cover and let the suji dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
8. Making Rava Dosa - - Before preparing dosa, mix the batter very well. Spread some oil on the tawa. Do make sure that the tawa is hot.
9. With a ladle pour the dosa batter. Start from the edges move towards the center.
10. If there are big or small gaps, then fill them lightly with the batter.
11. On a medium-low to medium flame, cook the suji ka dosa.
12. When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil on the top and sides.
13. Spread oil all over the dosa with a spoon.
14. Rava dosa takes a little longer time to cook than regular dosa.
15. Cook till the base is golden and crisp. The edges will also separate from the pan.
16. The more you cook the rava dosa and the more golden it becomes, the more crisp it will be. Flip and cook the second side for ½ to 1 minute.
17. Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney or onion chutney. - - Bon appetite!

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