Rava dosa is my mother in law’s favourite tiffin but she scares to eat it nowadays since sooji (Semolina) is not easily digestible for her age. So I started making the dosa with Wheat Rava and it is extraordinarily good, crispy and tasty. Even for dinner nowadays i often make this dosa with different toppings like onions, carrot etc.,
Raw rice 1 cup
Wheat Rava or Broken Wheat 2 cups
Urad dal 2 tb spoons
Finely chopped onions from 2 onions
Chopped green chillies and Salt to taste
Oil for making Dosa
Wash the rice and dal twice or thrice and soak it together with wheat rava for 4 hours._x000D_ Then grind it in a mixie to fine batter with required salt._x000D_ _x000D_ Add water to make the water into pouring consistency._x000D_ Add finely chopped onions, green chillies and curry leaves to the batter._x000D_ _x000D_
Add water to make the water into pouring consistency. Add finely chopped onions, green chillies and curry leaves to the batter. Heat the Dosa tawa and grease it with oil. Take la ladle full of batter and spread it on the tawa. Fill in the gaps if needed with more batter.
Apply oil and cook on both sides._x000D_ Now the netted, crispy and delicious dosa is ready to serve with sambar and chutney._x000D_ _x000D_ _x000D_ _x000D_
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