Ravae Dosae

Rave Dosae
Ingredients:

• 1/3 cup ravae (soji, cream of wheat)
• 1/3 cup rice flour
• 1/3 cup all purpose flour (maida)
• 1/2 cup yogurt
• 1 tsp salt
• 1/2 tsp of sesame seeds
• 1/2 tsp of cumin seeds (sheera)
• pinch of hingh (optional)

Garnish

• 1/2 cup onions finely chopped (optional)
• 1/4 cup cilantro finely chopped
• 4 green chillies finely chopped
• 1/4 cup tomatoes diced small (optional)
• 1/4 cup grated carrots (optional)

Method: Add the ravae, rice flour, maida, yogurt, salt and hingh into a dish . Mix the contents with about 2 cups of water and mix well. Run this mixture through the blender, till it is all mixed and blended into pretty runny batter. Add the cumin and sesame seeds, mix, cover and set aside for 10 to 15 minutes.
Preparation: Pre-heat a thick tava (or a good non stick pan) on medium heat. Sprinkle little water on the heated tava and if it sizzles, the tava is ready to make the dosae. Mix the batter well with a medium sized spatula. Take a spatula full of batter and pour it on the heated surface of the tava. Using circular, concentric motions pour the batter in a thin layer on the tava. Cover any holes with just enough additional batter. Drop a teaspoon full of oil on the surface of the dasae. Then sprinkle the garnishing materials generously over the dosae, cover and let it cook for 3 to 4 minutes. Remove cover, and using a flat turner (mogacho kai, tudupu) slowly, carefully loosen the dosae from the tava and turn it over. Cook on this side a couple minutes, carefully loosen and turn over. Then fold over in the middle, remove the dosae from the tava on to a plate.
Cooking Tips: Ravae dosaes are made pretty thin and on the crispy side. You can make simple ravae doase without using any granish. Or can blend green chillies and cilantro while making the batter.
Serving Tips: Serve dosaes hot with a dollop of ghee and any chetni on the side. You can also serve this with potato and onion palya/karmind.