INSTANT Vegan Rava DOSA - Indian Street Food Recipes

Описание: This is an Instant Vegan Rava Dosa Recipe! Veg Dosas are perfect for lunch or dinner. They are one of the most incredibly tasty Indian street food recipes and you will absolutely love them. I love Indian food, and I can't wait for you to try these Dosa's! You can fill them with so many different things!

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Instant crispy and porous rava (semolina) dosa

Ingredients
1 cup ( 165 g) semolina
1 cup (154 g) rice flour
1/2 cup ( 77 g) white flour
1 1/2 TSP Salt
2 (8 g) hot green chilies minced
2 tbsp dried or fresh curry leaves
2 tsp (6g) minced fresh ginger
1 tsp cumin seeds
1 tbsp (5 g) coriander powder
5 1/4 cups filtered water

Instructions on how to make dosa batter
To a large bowl combine all the dry ingredients listed above except the water. Mix with a whisk. Add in 3 of the 5 1/4 cups of filtered water. Mix it well and cover the bowl with a tea towel. Let sit on you counter top for 30 minutes for the semolina to expand in the water. After 30 minutes add in the remaining 2 1/4 cups of filtered water. Mix with a whisk until well incorporated.

How to cook dosa
Heat up the non stick pan. Must be non stick pan! Once the pan is heated to the point where if you pour some water on it it fizzles madly , then you’re ready to add your dosa batter. Pan must be very hot! After you have sprinkled water on the pan, clean well with a tea towel. Mix your batter very well before pouring it on the pan. Use a cup to do this. Mix quickly, then fill the cup with the batter and quickly pour it on to the hot pan starting with the edges of the pan and then centre. After you have poured the batter on you should notice the batter is taking on the shape of a net. Immediately turn the heat down to medium low heat and let cook. Once you see the dosa dry out and the edges becoming slightly golden, drizzle some oil around the edges and centre. For me its usually around the 5 minute mark ifvooking time when i l drizzle the oil. Once the edges start pulling away from the pan, carefully loosen the dosa with a spatula. Get under the dosa and loosen the edges gently. May need around 9 minutes to cook and get very crispy. Once you see that the bottom of the dosa has turned very golden, fold one side to the other like closing a book. If you wish you can fold it again to create a triangle with your dosa. Serve hot with chutney, and enjoy!

Notes

Make sure you are using a non stick pan for this recipe and one which is completely flat.

It is very important when frying the dosa that the pan be very hot. So hot that as soon as the batter touches the pan you will notice small holes start to form in the pan that resemble a net. You can fill in the holes a little with batter if you feel it is too thin, but don’t over do it. As soon as your batter begins to cook turn down the heat to medium low.

It’s also very important to mix your dosa batter extremely well before pouring onto the pan as you will notice that the ingredients sink down to the bottom of the batter bowl.

Add oil to the dosa only after it dries out a little on the pan while cooking and you begin to see the edges become golden, only then should you add oil; otherwise, the dosa could become soggy.