Wheat Rava Dosa

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!
Servings: 4 yield(s)
Prep Time: 240 mins
Cook Time: 15 mins
Total Time: 255 mins
Ingredients
    Main Ingredients
  • 1 cup Wheat Rava (Heaped)
  • 1 tbsp Urad Dal
  • 1 tbsp Chana Dal
  • 0.25 tsp Jeera seeds or Ajwain
  • 0.5 cup Onion (Chopped)
  • 1 qt Green Chilli
  • 0.5 stick Ginger
  • 1 Salt (as needed)
  • 1 Oil (as needed)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add Jeera / Ajwain seeds, chopped onions to it along with required salt to taste.
  5. Heat a dosa pan and pour the batter from outwards. Fill in the gaps and drizzle oil.
  6. 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.
Recipe 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.