Home » Culinária Internacional » Gastronomia Indiana » Didir Onion Rava Dosa

Agosto 24, 2010 | Visitas: 5
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Didir Onion Rava Dosa

  • one cup semolina/rava
  • one cup maida
  • ½ cup rice flour
  • 4-5 green chillies finely chopped
  • ¾ inch ginger chopped fine
  • 1½ tspn jeera slightly crushed
  • (enough to bring out its flavor)
  • salt to taste
  • good pinch asafoetida
  • 2-3 chopped onions
  • a bunch cashews
  • oil to make dosas

  1. Mix rava, maida, rice flour together into a thick batter
  2. adding little water at a time so no lumps are formed.
  3. Mixing by hand is a good idea if you don’t have a whisk
  4. or electric mixer. Add salt, crushed cumin asafoetida and
  5. leave in a warm spot for six to seven hours at least.
  6. When ready to eat, spray a non-stick pan lightly with oil
  7. and warm.
  8. Thin out the batter to the consistency where it can be
  9. drizzled onto the pan with a spoon. Drop chopped green
  10. chillies and ginger into batter.
  11. Sprinkle some of the cut onions and cashews onto the pan
  12. and now continuing on low-medium heat, drizzle the
  13. batter such that there is a latice work effect. A lot of
  14. holes is just the thing. Dribble a bit bit of oil around it
  15. and when the edges start turning brown coax it off the
  16. pan with a flat, wide spatula and flip it over. Remove in a
  17. few minutes and make more.
  18. For the plain rava dosa leave out the onions.


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