BUTTER RAVA DOSA RECIPE
Butter Rava Dosa recipe is an easy and delicious variation of the rava dosa made with butter.
unroasted rava /suji/ semolina
all purpose flour
onion finely chopped
coriander leaves chopped
green chillies chopped
curry leaves chopped
Salt to taste
black pepper powder
Butter as required
water or add as required
preparing the butter rava dosa batter :
Collect all the required ingredients.
Take rava, rice flour, and maida in a bowl.
Add chopped onion, green chillies, curry leaves, and coriander leaves.
Then add cumin seeds, ginger paste, black pepper powder, and salt as required.
Mix well using a large spoon or a wire whisk.
Add 1.5 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water. I added 2 cups of water.
Whisk till smooth without any lumps. The batter has to be flowing and thin.
Cover it with a plate and let it rest for 25-30 minutes.
After about 30 minutes, check for the consistency again. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
Stir the batter and mix well.
Check the batter for consistency. It should have pouring buttermilk like consistency (NOT like simple dosa batter).
Add more water until batter attains pouring consistency. If the batter looks very thin and runny, then add some rice flour.
Before preparing dosas, mix the batter very well.
making butter rava dosa :
Heat a non-stick dosa tawa/skillet over medium flame. Add some butter on the tawa.
Do make sure that the tawa is on medium-low to low flame, so that the butter does not burn or get browned. Spread the butter evenly on tawa.
With a ladle pour the dosa batter from some height. The batter should be first poured on the outsides of the pan and then in the middle.
Pour the batter until it covers the center. If there are big or small gaps, then fill them lightly with the batter.
Increase the flame to medium or medium-high and cook the butter rava dosa.
When the top side looks cooked, then sprinkle 1 tsp butter on the top.
Spread butter all over the rava dosa with a spoon.
These instant butter rava dosa takes a little longer time to cook than regular dosa. If the dosa is burning, then you can lower the flame.
Cook till the base is golden and crisp. The more you cook the dosas and the more golden it becomes, the more crisp it will be.
Flip it on another side and cook for another minute or until it turns little crispy.
If you want no need to flip it, just fold in and transfer to a plate.
Fold and transfer hot thin crispy butter rava dosa to a plate. Stir and mix the batter well before making each dosa.
Serve instant butter rava dosa hot with coconut chutney and sambar.
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