Rawa Dosai Recipe - It's crisp, it's delicious, it's absolutely irresistible - dosa made with semolian.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Semolina (rawa/suji), Rice flour

Cuisine : Kerala

Course : Snack

Rawa Dosai

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Rawa Dosai Recipe - How to make Rawa Dosai

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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Semolina (rawa/suji) 2 cups

  • Rice flour 1 cup

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Ginger finely chopped1 inch pi

  • Green chillies finely chopped4

  • Dry coconut (khopra) grated1/4

  • Cashewnuts crushed12

  • Peppercorns crushed2 tablespoons

  • Cumin seeds crushed1 teaspoon

  • Pure ghee 2 tablespoons

  • Oil to shallow fry

Method

Step 1

Blend rawa, rice flour and two and one fourth cups of water to make a thin batter.

Step 2

Add asafoetida and salt. Add ginger, green chillies, grated dry coconut and crushed cashewnuts to the batter. Crush peppercorns and cumin seeds.

Step 3

Heat ghee in a pan and fry peppercorns and cumin seeds lightly.

Step 4

Add to batter and stir well.

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