Rava Dosai (ra-wa do-sa) is basically a thin wheat pancake cooked on a hot, buttered griddle until crispy and served with various jams and chutneys. Unlike traditional American pancakes, it is thin and savory, with a touch of cumin. Instant Rava Dosai packages may be found at local Asian/Indian stores. It is great for breakfast!
Ingredients
2 cups rava (uncooked wheat powder, similar to grits or cream of wheat)
1/2 tsp salt
1/4 tsp yeast
1/2 tsp cumin seeds
water to make batter
1. Mix rava, salt, yeast, and cumin in medium bowl. Stir in water by 1/2 cupfuls until a thin batter forms, mixing thoroughly. Set aside for 1 - 2 hours.
2. Stir batter. Heat large, flat skillet; spread sliver of butter over center of skillet; pour 1/4 cup of batter into center, moving outward in a circular motion as you pour, to form a thin round about 8" in diameter. Cook dosai for 2 - 3 minutes, or until underside is golden brown. Flip dosai and cook for another 2 - 3 minutes, or until lightly golden on the other side. Repeat for remainder of the batter. Relish your dosai by itself or with your favorite chutney!
Tips:
* Bubbles should appear immediately all around as you pour the batter into the skillet. If they don't, you may need to add some water to the rest of the batter and/or increase the heat under your skillet.
* Before you flip the dosai, gently place slivers of butter all around the top, this will help the second side cook more crispy and golden.
* When you can easily slide a spatula under the dosai without it tearing or sticking, then it is ready to flip.
* Don't forget to add fresh butter before pouring each round of batter.
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