Dish
Rava dosa
The batter for Rava dosa is made by mixing together semolina, rice flour, all-purpose flour, cumin seeds, chopped onions, green chilies, and coriander leaves. Water is then added to the mixture to form a thin batter. The batter is then poured onto a hot griddle and cooked until crispy and golden brown. Rava dosa is typically served with coconut chutney and sambar, a spicy lentil soup.
Origins and history
Rava dosa is a popular breakfast dish in South India, particularly in the states of Karnataka and Tamil Nadu. It is believed to have originated in the city of Bangalore and has since become a staple breakfast dish in the region.
Dietary considerations
Rava dosa is suitable for vegetarians and vegans. However, it is not suitable for those who are gluten intolerant as it contains all-purpose flour. It is also high in calories and carbohydrates, so it may not be suitable for those on a low-carb or low-calorie diet.
Variations
There are many variations of Rava dosa, with some recipes calling for different spices or additional ingredients such as grated carrots or chopped tomatoes. Some people also like to add cheese or paneer to the batter.
Presentation and garnishing
Rava dosa is typically served on a plate with the pancake folded in half. It is often garnished with fresh coriander leaves or grated coconut.
Tips & Tricks
To make the perfect Rava dosa, be sure to use a non-stick griddle and heat it well before pouring the batter. The batter should be thin and spread evenly on the griddle. Be careful not to overcook the pancake, as this can cause it to become tough and chewy.
Side-dishes
Coconut chutney and sambar are the traditional side dishes for Rava dosa. However, it can also be served with other types of chutneys or pickles.
Drink pairings
Rava dosa is typically served with a hot cup of filter coffee, which is a popular South Indian beverage.
Delicious Rava dosa recipes
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