Crisp Rawa Dosa/ Plain Dosa made with semolina/ Sooji/ Rawa dosa recipe
To start with the recipe we need to prepare the batter or say a thin more of a liquid form mixture to prepare these Rawa dosas. Into a bowl take 1 cup of semolina, 1/2 a cup of yellow corn flour 🌽 , 1/2 a teaspoon of Shahi jeera, 1/2 teaspoon of salt 🧂, and give these dry ingredients a mix. Next add 2 tablespoons of yogurt into it and mix. Add 3 cups of water gradually and continue mixing and avoid forming any lumps into it. The mixture looks runny at this point. Cover and keep this for 30 or more minutes. You may also refrigerate overnight if using later. After 30 to 40 minutes uncover and give it a mix before preparing Dosa. If at this point you feel the mixture looks too thick then go ahead and add a little bit more water to make it runny flowing liquid batter. Drizzle 1 tablespoon of ghee all around the non-stick frying pan 🍳 and heat. Sprinkle some mustard seeds all around the pan as well and let these splutter, and then pour in the liquid Rawa Dosa batter all over the pan using a large spoon or spatula. Let it cook in low to medium flame initially and later continue cooking this until turns crisp at the lowest flame to avoid burning. This process takes a little bit of time but the results are amazing. These comes out so thin and crisp that I am so pleased to find this when I first tried it. And also it tastes perfect 🤩 with any type of chutney’s i must say :)
Ingredients
- 1 cup Semolina (Sooji)
- 1/2 cup Corn flour
- 1/2 teaspoon Cumin seeds (Shahi jeera)
- 1/2 teaspoon Salt
- 2 tablespoons Yogurt (Dahi)
- 3 cups Water
- Clarified butter (Ghee) as required
- Mustard seeds as required
Notes
Points to remember ~
- To prepare thin and crisp Rawa dosa the batter needs to be liquidy and easy flowing consistency
- While preparing these Rawa dosa's make sure to cook constantly in low flame for longer period of time in order to get a crispy ones :) It takes a while to prepare each dosas to cook, but the taste and texture are perfect.
- I have used yellow cornstarch for this recipe and they turned out really good but you may try using white ones too :)
- Drizzle some extra ghee on to the softer sides / corners of the dosa while cooking these in low flame until they turns out slightly golden in color and crisp.