Thursday 25 September 2014

Pearl Millet - Rava Dosa (கம்பு - ரவை தோசை)

Usually pearl millet (கம்பு) dosa is slightly thicker than the regular dosa. However, pearl millet flour can be used to make thin dosas when combined with semolina/rava. Let us see how these dosas are made.

Fig.1: Pearl millet-rava dosa batter
Ingredients: (makes approximately 8 dosas)
Rava or semolina (ரவை) – 1 big hollow ladle or 75ml measure
Pearl millet flour (கம்பு மாவு) – 1 big hollow ladle or 75ml measure
All purpose flour or maida (மைதா மாவு) ½ tumbler or 100ml measure
Buttermilk – 1 big hollow ladle or 75ml measure
Pepper corns – ½ teaspoon
Jeera/cumin seeds – 1 teaspoon
Salt – to taste
Cooking oil – for making dosas

Method: Mix rava, pearl millet flour, maida and salt in a bowl with buttermilk and two tumblers (400ml) of water. Use a hand blender and mix very well taking care that lumps are not formed. Add peppercorns and jeera to the batter. The batter should be thin and of pouring consistency (Fig.1). 
Fig.2: Pour the batter along the edges of the hot tava
How to prepare dosas: Heat the dosa tava very well. Though you can make this dosa on any tava, it is preferable to use a flat tava. Mix the batter well before using. Once the tava is hot, take one big hollow ladleful of batter and start pouring along the edge of the tava. As the batter is thin, it runs towards the center. You may lift the tava by the handle and tilt it gently to let the batter fill the gaps, if any. Please note that as the batter spreads there will be small gaps in the dosa as shown in the picture (Fig.2). Leave it as such. DO NOT TRY TO SPREAD THE BATTER USING THE LADLE, as you would do with ground dosa batter. Pour a teaspoon of oil around the dosa. Allow it to cook till the dosa turns golden brown. Turnover and cook the other side for a few seconds. Remove from fire. Serve hot with chutney or sambar.
Pearl Millet - Rava Dosa (கம்பு - ரவை தோசை)
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