Then grind into the powder. 5) Take semolina (sooji or rava), rice flour and salt in a large bowl. Mix. 6) Add cashew-coconut powder and mix well. 7) Add 1 cup of water at a time to semolina mixture. By adding little water at a time, it avoids forming lumps while making the batter. Add another 1 cup of water and mix.
how to make onion pakoda: firstly, thinly slice the onions. make sure to slice of uniform thickness as it helps to fry easily. transfer the sliced onion into a large bowl. add 3 chilli, few curry leaves, 2 tbsp coriander, 1 tsp chilli powder, ¼ tsp turmeric, ¼ tsp cumin powder, ¼ tsp ajwain, 1 tsp ginger paste and ¾ tsp salt.
Heat it gradually. Cast iron retains heat, so make your dosa on medium flame. It is not necessary to grease the pan for every dosa but for first dosa, grease it with a few drops of oil and cut piece of an onion/bottle gourd/brinjals/potato. This can be repeated every few dosas to make the tawa non-sticky.
Here are few tips and tricks for getting it right every time. Tips for perfect rava dosa: The proportion of flours used is very important to make good dosa. The recipe I have given here yields lacy and crispy rava dosa. If you want a bit soft dosa then reduce the amount of rice flour by 2 tablespoons and add wheat flour instead.DYr5Jr. 292 413 240 355 351 260 493 266 83
dosa tips and tricks
