Wednesday, May 7, 2014
I have only eaten this once at a local mamak eatery and I love the texture of the semolina in it. Locally, they pronounce it as Rawa Thosai (toh-say)
It's not the same as the usual dosa (thosai) that is slightly sourish made with rice and gram. This dosa is not fermented and hence, doesn't have that tang that one might usually equate with dosa. The batter only needs 1 hour of waiting time, so that the semolina can absorb some moisture and the flour will form some gluten.
Making the batter is a breeze. It's the frying part that needs some practice. Usually when we fry crepes, we will swirl the batter around, but not with this batter. It cooks too quickly to be swirled, and the swirling will make the holey effect less prominent. Rava dosa looks better with pock marks and holes.
|at the consistency of milk|
Rava Dosa (Rawa Thosai)
Reference: Sailu's Food
60gm rice flour
60 gm plain flour
1 tsp salt
1 tsp cumin seeds
3.5 cups water (875ml)
1/2 tsp grated ginger
1 Tbsp grated carrots
1 Tbsp coriander leaves
1 Tbsp sliced green chillies
1. Mix everything together and leave it to rest for 1 hour.
2. Heat a 9 inch(or larger) frying pan on medium heat and put in 1 tsp oil. Use a brush and smear the oil over the pan.
3. With quick moves, pour 1 ladle(100ml) of batter onto the pan. Try not to swirl the batter in pan, or you will loose the net effect.
4. Gently fry the dosa until some parts turn brown. Fold it into half and lift from the pan.
5. Serve it with coconut chutney.
I am submitting this to Asian Food Fest Indian Subcontinent Month,
hosted by Alvin of Chef and Sommelier