Rawa Dosa

Topic started by tiya (@ cache-dtc-ac07.proxy.aol.com) on Thu Apr 15 18:35:51 EDT 2004.
All times in EST +10:30 for IST.

whenever i try to make instant rawa dosa it sticks to the tawa.Is it b'cos i'm adding too much water?can somebody help me to make crispy rawa dosa?

Responses:

From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu Apr 15 18:41:11 EDT 2004

Hi Tiya,
Try this recipe of Mrs. Mano from Tamilnadu delicacies, it came out well for me.

RAWA DOSAI:
Sieve 1 cup of plain flour, ½ cup of rice flour and 2tbsp Bengal gram flour once. To this add 1 cup of fine semolina with enough salt. Soak a pea-sized asafoetida in a small cup of water for 1 hour. Grind 3 small onions with 1 green chilli and 2 sp puffed Bengal gram[pottukkadalai] to a fine paste. Add this to the flours with the asafoetida juice and 1tbsp curd. Add enough water to make a smooth batter. Keep the batter covered for an hour and then you can prepare rawa dosai. The batter should be a little more watery than the usual dosa batter. When the dosa plate becomes hot, pour the batter from the corners to the center quickly and then cover it. Do not turn the other side to cook.
Note:When you are pouring the batter on the hot tawa, you must spread it to a very thin dosa. There is no need to pour oil in the beginning. Increase the fire to a little high and then when it is almost cooked, pour 2sp gingelly oil on it and cover the dosa for a minute. Reduce the fire. You will get a crisp dosa. In hotels, they are doing like this. But you must be careful with the fire.
From: tiya (@ cache-rq05.proxy.aol.com) on: Fri Apr 16 00:02:24 EDT 2004

thank you.......let me try it and see