Rava Dosa for me is an acquired taste, I acquired it from the canteens, hostel messes and hotels I used to frequent once I was outside home.
In our home dosa is mainly made of rice powder, and sometimes wheat. The dosa made of wheat is easier to make as it requires about half an hour of preparation time when compared to the rice powder dosa. The prep for the dosa made of rice powder takes at least 10-14 hours. Before I discovered rava dosa, rava of me was used mainly to make upma and kesari and then may be bring a grainy texture to deep and shallow fried cutlets.
So, once I had rava dosa I wanted to learn how to make it, and it turned out to be really simple. As rava as powder does not have the binding element in it, rava dosa gets its binding from either maida or atta. Rava dosa in fact is a mixed dosa with portions of rava, rice and maida/atta in a 2:1:1 ratio. Mix it along with curd, let it stand for about half and hour, add the finely chopped onions, green chilies and curry leaves. You can also set aside a some chopped onions, green chilies and curry leaves, saute it and add it directly to the spread batter on the girdle.
Since rava is used and it does not bind, when you pour the loose batter on to the girdle it spreads out making these big uneven holes. That is how rava dosa is
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