Hadn’t made the rava dosa at home since a very long time. Few weeks back had the yummiest rava dosa at Arul Jyothi, Trivandrum with Shankarnarayan and Chandrika. While eating itself thoughts of making this on my return and also posting it on the blog was running through my mind.
I have a long list of things to cook and post on the blog, but time is a big constraint. Na! not complaining, I love blogging. But, I sometimes wonder if people know what food bloggers actually do – the amount of hard work that goes into this.
Let me put it in a nutshell; planning the grocery for ingredients, cooking, planning the photo shoot of the cooked item, deciding on the props to use, choosing background board or surface accordingly, clicking and re-clicking pictures, editing pictures (whole lot of technicalities), cropping, selecting vertical and horizontal images, choosing the best few pictures from what is clicked, adding text (title of recipe), writing the recipe with ingredients and then the making process, substantiating with a cover story (for me this varies according to time and mood). Uploading the images (most often not fully satisfied with the clicks but make do with the best created). Phew! all this in the evenings after work and on Sundays.
You must be wondering then why do all this, simply because I blog using the Cucumbertown platform that has a super easy Recipe Writer (the biggest boon being that the software is mobile phone friendly and lots can be done through the phone itself).
Have I not totally taken you off the subject. Sorry, where were we, oh yes, back to our rava dosa.
This is made from suji or rava along with rice flour and refined flour and other condiments and spices into a very, very thin batter. Large ladles are used to pour the runny batter on a hot sizzling tava. You need not swirl the batter as in the regular dosa. It takes its own shape on pouring. Pour some more to fill up where necessary. Small attractive holes and the thin base makes it look like a lace or crepe.
Preparing rava dosa can be planned instantly as no fermenting time is needed.
Served with coconut chutney, sambar, milagapodi.