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Samba godhumai rava dosai
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Samba godhumai rava dosai – Wheat rava dosa – without rice or millet. Two-ingredient godhumai Rava dosa recipe with full video and step-by-step pictures.
Dosa is a staple breakfast in our house. We make different varieties of dosa at home. The traditional one is using Idli rice and urad dal. This one is a healthy one using samba wheat and urad dal. We are not adding any rice or millet for making this dosa batter.
Wheat rava has a lot of health benefits. It is good for diabetics and weight loss too. We are not adding wheat flour or rice flour. I learned this recipe from my friend and it turned out very nice. You can make this batter in mixie itself.
Also check out my other interesting dosa recipes, Ragi dosa without rice, Toor dal dosa, Sorakkai dosa, Ragi rava dosa, Instant whole wheat flour dosa, Whole wheat grain dosa and Pori dosa
Wheat rava dosa recipe
Crispy wheat rava dosa recipe without rice or millets
Servings 12 dosas
Ingredients
1and1/2 cup samba wheat rava| godhumai rava½ cup urad dalSalt as neededOil as needed to make dosas
Instructions
Wash and soak the samba wheat rava and urad dal in water for 3 hours.
Drain the excess water and grind this into a smooth paste.
Transfer it to a bowl.
Add little water to adjust the consistency.
Add salt and mix well with hands.
Let this batter ferment for 4 hours.
If the weather is too hot, 2 hours of fermentation is fine.
Heat a dosa pan and pour 1 ladle full of the samba wheat rava dosa batter.
Spread into a thin dosa.
Drizzle little oil on the sides.
Let this cook on one side.
Once done, flip the dosa.
Let this cook for few seconds.
Take it out from the pan.
Repeat the same for the rest of the batter.
Crispy sambar rava dosa pairs well with any chutney.
Video
Notes
1. This samba wheat rava dosa batter stays good for 3-4 days in the refrigerator.
2. Samba rava dosa | godhumai rava dosa pairs well with spicy kara chutney.
Wash and soak the samba wheat rava and urad dal in water for 3 hours.
Drain the excess water and grind this into a smooth paste.Transfer it to a bowl.Add little water to adjust the consistency.Add salt and mix well with your hands.
Let this batter ferment for 4 hours.If the weather is too hot, 2 hours of fermentation is fine.
Heat a dosa pan and pour 1 ladle full of the samba wheat rava dosa batter.Spread into a thin dosa.
Drizzle little oil on the sides.Let this cook on one side.
Once done, flip the dosa.Let this cook for few seconds.
Take it out from the pan.Repeat the same for the rest of the batter.Crispy sambar rava dosa pairs well with any chutney.
This samba wheat rava dosa batter stays good for 3-4 days in the refrigerator.Samba rava dosa | godhumai rava dosa pairs well with spicy kara chutney.
The post Samba godhumai rava dosai appeared first on Jeyashri’s Kitchen.
Samba godhumai rava dosai – Wheat rava dosa – without rice or millet. Two-ingredient godhumai Rava dosa recipe with full video and step-by-step pictures. Dosa is a staple breakfast in our house. We make different varieties of dosa at home. The traditional one is using Idli rice and urad dal. This one is a healthy
The post Samba godhumai rava dosai appeared first on Jeyashri’s Kitchen.
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