Easy Rawa Dosa or Crunchy Semolina Crepe

Rawa dosa (Semolina Crepe) is one of the most famous of South Indian Fast foods- if I could call it that.

Oh the joy of biting into a hot crispy dosa, one has to experience it to understand it.

Although it seems hard to make, the process of making this Dosa is fairly simple.

All you need to master is the consistency of the batter and the pouring technique.

Ingredients

• Semolina ( medium) - 1/2 cup
• Rice flour- 1/2 cup
• Plain flour( maida)- 1/4 cup
• Yoghurt- 1/2 cup Sour yoghurt is best for this recipe
• Water- 2-21/2 cups
• Cumin seeds- 1 1/2-2 tbsp
• Onion - 1 finely sliced
• Pepper corns, whole- 6-7 optional)
• Coconut slices, further chopped into 1/2 cm bits
• Coriander leaves- finely chopped- 2 tbsp
• Green chillies- chopped in 1 cm - 1 ( optional)
• Salt- to taste
• Onion - half with skin, to be used for greasing the pan. It helps if there is the top of the onion uncut to get a better grip.

Method

First, in a large bowl, mix all the flours, rice, rawa( semolina) and maida( plain flour).

Many recipes vary in the proportion of maida – it varies from 1/4 to 1/3. To my mind, though, the addition of flour makes the dosa a bit soft and a rawa dosa is meant to be crispy, so adding too much flour defeats the purpose.. only as much as much as is necessary, I would say. Too many kids eating it, don’t like crunchy, put a bit more. All adults and want a really crisp Dosa, reduce the proportion. The recipe is very forgiving and accomodates all. Simples!

Now, add in the cumin seeds, finely sliced onions, curry leaves, chillies, peppercorns, fresh coconut chips (thawed from frozen is perfect), coriander. Add salt.

You could add all or any or none. Again, this is a function of who is eating. Kids generally don’t like much crunch, mine certainly doesn’t like crunchy mixed with another texture.

I have made it in several ways, even just the addition of cumin seeds is enough. Although if you do add onion, coconut slices, chillies and coriander you are adding that extra bit of heaven.

Beat the yoghurt and mix in about 1/2 cup of water. Mix well and add to the flour. Keep whisking with a balloon whisk. I find that it is the best way to avoid getting any of the lumps from the flour.

When mixed well , add in 1-1/2 cup of water, till you get the right pouring consistency – thicker than water but thinner than buttermilk. Let the mixture sit for 10-15 minutes.

Now the pouring bit. This is unlike any other dosa, and if you can master this, then rawa dosa making is a breeze.

Heat the pan till very hot. Grease the surface with a chopped onion greased in oil.

Now stir the batter well and with a ladle, pour it in a circular fashion starting at the circumference  As the pan is so hot, you will find that the batter thickens immediately as soon as it hits the pan and there are holes in the dosa, some big , some small. Pour tiny drops of batter to cover these.

While making dosas the key thing is to have a small bowl filled with a few tablespoons of oil with a spoon sitting in it, next to you at all time. Pick the spoon and drizzle all the oil the comes fom it on top and on the sides of the dosa.

Also, remember to cook on high heat, it is the crunchy dosa that you are making, remember! You will notice the sides getting browner and the middle of the dosa thickening and drying up indicating that the dosa is cooked.

Now flip.

Cook the other side briefly for a minute or so. Serve hot with any spicy chutney or ketchup.

For Rawa masala, you could also serve it with potato vegetable and sambhar. My fellow even eats it up with ketchup.

I like it best with mulgapudi (a dry chutney made with powdered dals and chillies) mixed with coconut oil. You could also mix it with yoghurt, for a healthier version or any other oil of your choice.