Rava dosais were hardly my favorite when we visited restaurants, as a kid... though I distinctly remember my father ordering them quite often. I warmed up to it when I tasted Onion Rava Masal Dosai at the Komalas in Singapore but because of the variety you get there, I didn't order again. At first, I tried my hand at making these using the ready-mixes one gets at stores because my husband is a big fan but all that I managed to whip up were some soft ones which hardly held their shape together and were a nightmare to scrape of the dosakal. Arun sadly munched on those while wistfully telling me about the wonderful rava dosais that his mom made.
There is a silver lining to this dark, gloomy, cloud - we tasted crispy, perfect rava-dosais at my friend Raji's place and after helping her make them, my confidence grew. Armed with her recipe and proportions, I tried at home and this time they turned out really good - success at last. Since then I've stuck to this recipe pretty much.
Rava - 1 cup (add about 1/4 cup more if very fine)
Rice flour - 1/2 cup
All purpose flour (Maida) - 1/2 cup
Buttermilk - 1/2 cup
Water - 6 cups or so (check the consistency)
Salt - to taste
Oil - to drizzle and cook
Seasonings: (Add the ones that suit your taste, I add them all)
Ginger - 1/2 inch, finely chopped
Onion - 1, finely chopped
Green chillies - 2 to 3, finely chopped
Curry Leaves - few, chopped
Coriander leaves - few, chopped
Jeera (cumin seeds) - 1/2 tsp
Pepper, powdered - a couple pinches or to taste.
1. Mix the flours with the water, buttermilk and salt. Add the seasonings as required. It will be pretty watery but that's fine. Let this mixture rest for about 30 mins to an hour, atleast.
2. Heat the dosakal (pan), rub lightly with some oil. Everytime before pouring the dosas, mix the batter because it tends to settle, then scoop from the top.
3. Pour onto the hot pan (it will be lacey with several holes). Drizzle some oil and leave it undisturbed until the edges turn brown. Actually it will easily come off the stove when it is cooked well and has browned, if it doesn't come out then let it rest a few seconds more before attempting again. Flip over and let the other side cook (done faster than the first side).
4. They take more time to cook in comparison to normal dosas but it is worth the wait - I think. Crispy rava dosais are ready to serve with Tomato Thokku or Coconut Chutney or even sambar.