South Indian Food
South Indian cuisine a well known food for its aromatic spices,diverse flavours, and healthy cooking techniques in the world. It is basically originated from the southern states of Kerala,Tamil Nadu, Karnataka, Andhra Pradesh, and Telangana. The food is largely rice-based and includes a variety of dosa, vada, idli sambhar, rasam, and chutneys, often accompanied by coconut, curry leaves, and tamarind.
Ingredients
- 1 cup Rava (semolina)
- ½ cup rice flour
- ¼ cup all-purpose flour (Maida)
- ½ teaspoon salt
- ½ teaspoon cumin seeds
- ½ teaspoon black pepper (crushed)
- 1 green chili (finely chopped)
- 1 teaspoon grated ginger
- 1 small onion (finely chopped)
- 2 tablespoons coriander leaves (chopped)
- 5-6 curry leaves (chopped)
- 2½ cups water
- ½ cup buttermilk (optional, for extra flavor)
- 1 teaspoon oil (for batter)
- Oil or ghee (for cooking)
Instructions
How to Prepare the Batter :
In a mixing bowl, combine Rava, rice flour, and all-purpose flour.
Add cumin seeds, black pepper, salt, green chili, ginger, onion, coriander leaves, and curry leaves.
Gradually add water and buttermilk while stirring to make a thin, smooth batter.
Let the batter rest for 15-20 minutes to allow the rava to soak.
Check Consistency:
The batter should be thin and watery, like buttermilk. If it thickens, add more water.
Cooking the Dosa:
Heat a non-stick or cast-iron tawa (griddle) on medium-high heat.
Lightly grease the tawa with oil or ghee.
Stir the batter well and pour it from the edges towards the Center in a circular motion. Do not spread with a spoon like regular Dosa.
Drizzle oil or ghee around the edges.
Crisping & Serving:
Cook on medium flame until the Dosa turns golden and crisp.
Carefully remove it and serve hot with coconut chutney and sambar.
Tips for Crispy Rava Dosa:
✅ Thin Batter: The batter should be very runny to get crispy edges.
✅ Resting Time: Let the batter sit for at least 15 minutes.
✅ Pour, Don’t Spread: Always pour the batter instead of spreading it like a regular dosa.
✅ Re-stir Batter: The rava settles at the bottom, so stir before each dosa.
✅ Use Cast Iron for Extra Crispiness: A well-seasoned tawa gives the best results.
"Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish."