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What's Cooking? Indian recipes
P.S. Lakshmi Rao, a retired banker, has a passion for cooking. Her friends and family enjoy her culinary delights. Lakshmi is a long time Atlanta resident.
Perfect Ravva ( Soji ) Dosa

<<What's Cooking? Main

No planning, no blending...delicious dosas in a jiffy!


To make this dosa you need lots of patience. Tastes great. Unlike other dosas there is no planning ahead or blending; you can have it plain or with curry and chutney. Since the batter contains yogurt and lots of water it takes a long time to get the dosas brown and crisp. Don’t get discouraged if the first one comes out bad.

1 Cup coarse ravva (soji)
1 Cup yogurt
1/2 Cup all purpose flour
1/2 Cup rice flour
1/4 Cup chena flour( basen)
4 Cups water
1 1/2 Teaspoons salt or to taste.
1-teaspoon whole cumin seed
1 Long green chilli Chopped real fine
2 Inches long peeled fresh ginger chopped real fine
1 small onion or shallot chopped
1 Tablespoon each chopped fresh cilantro, carrots and cashew pieces. (optional)
Cooking spray ( Pam) and oil for making dosa

Mix first 8 ingredients together making sure there are no lumps.
Add chilies, ginger, onions, coriander leaves carrots and cashews if you are using.
Taste the batter to see if the salt chilies are to your taste.

Heat a heavy non-stick 11” pan on medium high; sprinkle a few drops of water on the pan to test the heat. If the water drops bounce around that means the pan is ready.

Spray some pam and wipe it with clean paper towel; immediately pour a soupspoon full of batter on to the pan. Do not spread with the spoon like regular dosa. This dosa will spread by itself by creating lace like holes. Spread 1/2 a teaspoon of oil around the edges and middle of dosa. When dosa starts getting brown turn it carefully with a wide pancake turner. Turn it back again and fold it into half and put in the plate and eat.

Mix the batter thoroughly each time before you spoon it on to the pan: use 1 1/2 soupspoons batter for one dosa.

Note: any leftover batter can be kept in the refrigerator and used next day by adding a little rice flour and water.



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