Yields: 4 Servings Difficulty: Medium Prep Time: 4 Hr Cook Time: 15 Mins Total Time: 4 Hr 15 Mins
Wheat Rava is one least accepted ingredient in my family. Both the H and LO are not fans of it. There is always a big NO for this healthy ingredient and I rarely stock them up in my pantry. I somehow managed to finish up most of the packet that I bought a long time back, leaving behind a cup or so. I am sure there will be a big red flag if I serve them upma again. I decided to soak them up for a quick dosa for the weekday’s dinner. The soaking time was for 3 – 4 hrs and this is what I ended up for dinner.
The dosa was very flavorful with the addition of ajwain and was soft/yummy too. I have been trying Pongal, upma and kozhukattai these days with wheat Rava and this dosa will be an addition in this list. Do try this dosa and enjoy!
Ingredients
Adjust Servings
- Main Ingredients
Instructions
- Wash the wheat rava/ godhumai rava and soak it in water for 4 hours along with the dals. Use water just enough to cover them.
- After it is soaked, transfer them to a mixer jar. Add green chili, ginger piece, and grind to a smooth consistency. Do not add more water at the beginning. The soaked wheat rava itself will suffix the water content.
- Transfer the ground batter to a bowl. Now check the consistency of the batter. Let it not be too thick as the idli batter. Make it to a little runny consistency for free-flowing.
- Add Jeera / Ajwain seeds, chopped onions to it along with required salt to taste.
- Heat a dosa pan and pour the batter from outwards. Fill in the gaps and drizzle oil.
- Allow it to cook for about 2 mins and flip over the other side. Cook until its done and transfer to a plate. Serve hot with chutney, sambar of your choice.
Notes
- Wash the wheat rava before your soak. It is easy to clean it prior to soaking. After it is soaked, it becomes difficult to wash and clean.
- You can use grated carrots, cabbage also for topping this dosa. I used ajwain seeds in this dosa. You can also replace it with jeera. This is used for flavor and digestion.