Andhra Rawa Dosa

      
 
Rawa dosa is a popular South Indian breakfast dosa.  It contains sooji and needs no fermentation. Equal ratios of sooji, rice flour and maida / plain flour are mixed with water for rawa dosa batter. A big ladle full of batter is poured on the hot flat pan in circular motions for the dosa. The rawa dosa is generally served with coconut chutney, ginger chutney or with sambar.
Makes: around 8 Andhra Rawa Dosalu.
Ingredients:
Rice Flour 1 Cup
Maida 1 Cup
Sooji 1 Cup
Besan 1/4 Cup (optional)
Green Chiles 2 – 4
Grated Carrot 1 tbsp (optional)
Curry Leaves 10 (optional)
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Method of preparation:
Remove stems, wash and finely chop green chiles.
Wash and tear curry leaves into small pieces.
In a mixing bowl, mix together rice flour, maida, sooji, besan, green chiles, grated carrots, curry leaves, cumin seeds and salt.
Add enough water (around 6 cups) and make it into a somewhat thin batter.
Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of rawa dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour quarter tsp of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining rawa dosa batter.
Serve Andhra rawa dosa with any chutney of your choice or with sambar.
Notes: Make sure rawa dosa is little crisp before removing from heat.
Suggestions: If the rawa dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, else dilute it with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added. Some recipes call for more sooji which makes a much crispier version of rawa dosa.
Other Names: Andhra Rawa Dosa, Rava Dosa, Sooji Dosa.