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These dosas are very easy to make! We always have Bombay rava/sooji and rice flour at home. My mother used to have raagi/kezhvaragu flour also at home always. If we didn't have normal dosa batter in stock and if we had some visitors, she used to make these dosas in a jiffy! I keep baajra/sola maavu also at home because it is good for health. Wheat flour will be there in each and every home! Now, to the recipe:
Ingredients for both dosas:
Rava Dosa: Raagi Dosa:
1. Rava - 1 cup or 1 measure 1. Raagi/Kezhvaragu/rye flour - 1 cup
2. Rice flour - 1 cup 2. Bajra/solam/milo flour - 1 cup
(Wheat flour also will be fine here)
3. Wheat flour - 1 cup 3. Rice flour - 1 Cup
Common ingredients for both dosas:
4. Pepper/Milagu/Kaali mirch - 1 tsp.
5. Cumin seeds/Jeeragam/Jeera - 1 tsp.
6. Ginger, finely chopped - 1 tsp.
7. Green chillies, chopped - 1 - 2 tsp.
8. Asofoetida/Hing/Perungaayam powder - 1/2 tsp.
9. Chopped coriander and curry leaves (Koththamalli, Karuveppilai/kothmeer and kadi paththa)
Salt as per taste and a pinch of sugar to blend the taste.
Method:
Mix all the ingredients. Pour nearly a litre of water...the batter should be watery like it is in the picture. It should not be thick like our normal rice/urad batter. Then the dosa will be thick. First mix well with half the quantity of water with a ladle and then add more water. Leave for 15 - 20 minutes to soak. The dosa maavu is ready to use! All the flours are of equal measures - it is easy to remember!
Heat the non-stick tava. After it gets heated up, POUR the batter like it looks in the picture. 2-3 tsp. of Ghee-refined oil mixed oil will be tasty for this dosa. We are a bit diet conscious, so, we use 2 tsp. of Gingely oil/til oil/nallennai. The flame should be medium. This dosa will come out nice and crisp if we take time and heat it in a medium flame throughout.
If you have two people to eat at the same time, use two tavas...simple... you need lot of patience while making this dosa! This dosa will be crisp when it is hot! Fold it and serve. NO NEED TO TURN AND COOK! Any type of chutney, coconut or coriander, will be nice for this dosa. Or dosa-milagai podi (click on the link to get recipe!)is best.
Enjoy and I would be happy to know the result please!
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| Raagi-Baajra flour dosa |
These dosas are very easy to make! We always have Bombay rava/sooji and rice flour at home. My mother used to have raagi/kezhvaragu flour also at home always. If we didn't have normal dosa batter in stock and if we had some visitors, she used to make these dosas in a jiffy! I keep baajra/sola maavu also at home because it is good for health. Wheat flour will be there in each and every home! Now, to the recipe:
Ingredients for both dosas:
Rava Dosa: Raagi Dosa:
1. Rava - 1 cup or 1 measure 1. Raagi/Kezhvaragu/rye flour - 1 cup
2. Rice flour - 1 cup 2. Bajra/solam/milo flour - 1 cup
(Wheat flour also will be fine here)
3. Wheat flour - 1 cup 3. Rice flour - 1 Cup
Common ingredients for both dosas:
4. Pepper/Milagu/Kaali mirch - 1 tsp.
5. Cumin seeds/Jeeragam/Jeera - 1 tsp.
6. Ginger, finely chopped - 1 tsp.
7. Green chillies, chopped - 1 - 2 tsp.
8. Asofoetida/Hing/Perungaayam powder - 1/2 tsp.
9. Chopped coriander and curry leaves (Koththamalli, Karuveppilai/kothmeer and kadi paththa)
Salt as per taste and a pinch of sugar to blend the taste.
Method:
Mix all the ingredients. Pour nearly a litre of water...the batter should be watery like it is in the picture. It should not be thick like our normal rice/urad batter. Then the dosa will be thick. First mix well with half the quantity of water with a ladle and then add more water. Leave for 15 - 20 minutes to soak. The dosa maavu is ready to use! All the flours are of equal measures - it is easy to remember!
 |
| All the flours |
 |
| The batter after adding water |
 |
| Unlike normal rice/urad dosa, this batter should not be spread, but poured on the hot tava! |
Heat the non-stick tava. After it gets heated up, POUR the batter like it looks in the picture. 2-3 tsp. of Ghee-refined oil mixed oil will be tasty for this dosa. We are a bit diet conscious, so, we use 2 tsp. of Gingely oil/til oil/nallennai. The flame should be medium. This dosa will come out nice and crisp if we take time and heat it in a medium flame throughout.
If you have two people to eat at the same time, use two tavas...simple... you need lot of patience while making this dosa! This dosa will be crisp when it is hot! Fold it and serve. NO NEED TO TURN AND COOK! Any type of chutney, coconut or coriander, will be nice for this dosa. Or dosa-milagai podi (click on the link to get recipe!)is best.
Enjoy and I would be happy to know the result please!
