Crispy semolina crepes or Rava Dosa
South Indian breakfast made with semolina and spices
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 3 |
½ cup rava / semolina
½ cup fine rice flour
¼ cup all purpose flour
1 tbsp yoghurt
1 tsp salt
2½ cup water
1 finely chopped chilli
1 inch grated ginger
½ tsp crushed pepper
1 tsp cumin seeds
A few curry leaves, finely chopped
2 tbsp coriander, finely chopped
In a large mixing bowl take ½ cup rava, ½ cup rice flour and ¼ cup of all purpose flour.
Add 1 tbsp yogurt, 1 tsp of salt and 2½ cups of water to the bowl.
Whisk and mix well making sure there are no lumps.
Add chilli, ginger, ½ tsp pepper, cumin, a few curry leaves, 2 tbsp coriander and 1 onion.
Add 1½ cups of water and prepare batter with a watery consistency.
Allow the batter to rest for about 20 minutes, while making sure the rava has absorbed all the water.
Mix well. Pour the dosa batter over a very hot pan.
Reduce the flame and cook the crepe until the dosa turns golden and crisp.
Fold the crepe and serve the rava dosa with tomato or coconut chutney.
Tell us about your favourite dishes or recipes at food@gulfnews.com