RAWA THOSAI

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Rawa Thosai is a very popular South Indian Dish for breakfast. It's easy to prepare. You have no need to plan to do it. It's instant recipe , crispy and mouth watering dish.

 The batter is spread onto a hot pan. Its made by pouring it over the pan. (Unlike other thosai where a ladle is used.) It's heated until it becomes crispy. Then, it is removed and served along with sambar (lentil soup cooked with vegetables) or chutney. 

 I had search for this recipe long time ago. Thankful finally i find it from Lisha . Thank you Lisha for the wonderful recipe. Well it's my first trial. Felt a bit upset when i did first round of Rawa Thosai but after that so happy with rest of Rawa Thosai. 
Ingredients of Rawa Thosai
Mixture of flours

Ingredients 
Rawa (semolina)                -  1 cup
Rice flour                             -  1 cup
Maida                                   -  1 cup
Green chilly                         -  2   (depending on your taste buds)
Pepper corns                       -  1 tsp
Ginger                                   -  1 piece
Coriander leaves  (few)
Curry leaves  (few)
Cashewnuts                         -  10 (fry them in ghee, it tastes better)
Salt

Method

1.       In a bowl, add semolina, rice flour and maida, mix it well
2.       Now add ginger (grated), pepper corns, green chilly, cumin seeds, coriander leaves, curry leaves and fried cashews.  Add salt.
3.       Now add enough water to make the batter.  The batter should be in watery consistency. You are not going to pour the batter with a ladle and make a circle as you do for normal dhosai.  You are going to pour the batter and make it to flow and make a circle. So the consistency should not be too thick.  Check the salt once at this point.
4.       Now grease the tawa and heat it well.  Then sprinkle the batter on top of the tawa with your hands.  (If you want you can use a ladle, you have to pour the batter from little height so that it forms small holes in between.  Move the ladle in a circle from the outer region so that the batter moves towards the inner portion also. The circle which you make should be very thin. Now when you use a ladle, you have to pour the batter and slightly turn the tawa with your hands so that the batter spreads evenly to form a thin circle.)
5.       Keep the flame in medium heat.  Let it cook for some time. Drizzle some oil (use very little oil) and spread the oil on top of the batter.   This takes more time to get crispy than the normal dosa.  So wait till the dosa becomes crispy and the colour changes then take it out with the help of a spatula.  You don’t have to flip it to the other side.
6.       Transfer the dosa to a serving plate and serve it hot with any chutney of your choice.

" Anyone Can Cook "

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