Raagi Rava Dosa Recipe, How To Make Raagi Rava Dosa Recipe

Rava dosa is an Indian dish of South Indian cuisine. It's a kind of dosa. It's also named Ravvattu or Rave Dose. Rava dosa or Instant Rava dosa is a very tasty and crispy semolina crepe/ pancakes. This dosa is definitely an amazing option for morning meal dinner, snack or even a sudden meal for any surprise guests. It is made from a batter of rava/ semolina, rice flour, maida and water in addition to hing powder, pepper powder, ginger, coriander leaves, cumin seeds, curry leaves, green chilies etc. You can select to make crunchy or softer ones as well, based on preference.

Unlike the standard dosa, there's no need for soaking, waiting, grinding and fermenting. For making regular dosa, we have to keep the batter for approximately 6-7 hrs. to ferment. For Rava Dosa, the ingredients have to be soaked for only Half an hour to an hour. The rava dosa is as handy and simple to make and tastes best with sambar and chutney or also with Peanut chutney, Tomato Chutney, Ginger chutney or with Peanut powder.

It requires practice to prepare rava dosas. Generally, many don't get the mixture of the rava dosa perfect. To prepare this dish you have to keep couple of points in mind while making dosas. The batter must be prepared at least 1 hour or half before you want to eat. There's no need of fermentation for the rava dosa batter contrary to the masala dosa batter. It is really a prompt preparation. The batter should of pouring consistency just like a thick buttermilk consistency but not very thick. Resting the batter in the refrigerator for a couple of hours will help with making a crisp dosa, not that you can't prepare crisp dosas with batter sitting for only one hour. The most significant factor in the making of this dosa is adjusting the heat control. An iron tawa or griddle needs higher heat as compared with non-stick pan.

There are lots of versions in preparing rava dosa. You could include grated carrot and coconut into batter in addition to all ingredients. Or add some sliced onions when dosa is cooking.  cashew nut pieces may also be added to the dosa batter. During the time of preparing dosa, use the ladle to stir the dosa batter well, as all of the flours concoction has a tendency to sink to the base of the vessel just like a thick residue. So mix properly every time you pour the dosa batter on the tawa. Use considerable oil because it helps the rava dosa get crisp. Don't keep the batter more than 2-3 days in the fridge otherwise it'll turn sour.

Health benefit of Rava (Semolina):

Semolina consists of durum wheat this means it helps to keep you full a bit longer of time and prevents from overeating. In other words, you'll be able to lose excess weight in a shorter time. It has phosphorus, zinc and magnesium that is essential for the maintenance of the good nervous system. Semolina also includes selenium in abundance which prevents infections and strengthens the immune system too

It includes sufficient quantity of iron and that is needed for the body. Eating a diet that is loaded with iron boosts blood circulation, generate more energy for your day-to-day functioning.