Quick Rawa Dosa Wrap | How to make Quick Rawa Dosa Wrap

By Pritha Sen  |  14th Nov 2015  |  
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  • Quick Rawa Dosa Wrap, How to make Quick Rawa Dosa Wrap
Quick Rawa Dosa Wrapby Pritha Sen
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About Quick Rawa Dosa Wrap Recipe

I learnt to make this Rawa dosa from my friend Umita Venkataraman and then made a wrap with some roast shredded chicken I keep handy in the fridge -- just roasted with plain salt so that I can use it any which way I want . I Umita's words, there’s no soaking, no grinding and no waiting required. The basic rule of thumb is 3 parts sooji to 1 part maida and 1 part rice flour. The maida holds the dosa together and the rice flour gives it crispiness. I prepare the chicken filling earlier and just before dinner I fry the dosa and wrap it up with the filling like an omelette.

Quick Rawa Dosa Wrap is a popular aromatic and delicious dish. You can try making this amazing Quick Rawa Dosa Wrap in your kitchen. This recipe requires few minutes for preparation and 15 minutes to cook. The Quick Rawa Dosa Wrap by Pritha Sen has detailed steps with pictures so you can easily learn how to cook Quick Rawa Dosa Wrap at home without any difficulty. Quick Rawa Dosa Wrap is enjoyed by everyone and can be served on special occasions. The flavours of the Quick Rawa Dosa Wrap would satiate your taste buds. You must try making Quick Rawa Dosa Wrap this weekend. Share your Quick Rawa Dosa Wrap cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Pritha Sen for inputs. In case you have any queries for Quick Rawa Dosa Wrap you can comment on the recipe page to connect with the Pritha Sen. You can also rate the Quick Rawa Dosa Wrap and give feedback.

Quick Rawa Dosa Wrap

Ingredients to make Quick Rawa Dosa Wrap

  • sooji: 3 cups
  • All-purpose flour: 1 cup
  • Rice flour: 1 cup
  • yoghurt: 1 cup depending on sourness (whisked)
  • onion: 2 large. 1 finely chopped and the other sliced
  • Whole black pepper: 2 tsp
  • cumin seeds: 1 heaped tsp
  • green chillies: finely chopped to taste
  • hing: a generous pinch
  • curry leaves: 10-12 crushed
  • oil: as required
  • salt to taste
  • Shredded roast or boiled chicken
  • Whole dry chilli: 2
  • Fresh coriander
  • Heavy non-stick pan or seasoned cast iron pan

How to make Quick Rawa Dosa Wrap

  1. For the dosa: In a large steel utensil mix the flours with a spoon and start adding cold water. Add salt, chopped onion 8 curry leaves, hing, yoghurt, salt, cummin seeds, 1 tsp pepper. The batter should be thin with no lumps.
  2. Leave it aside for an hour or so to soak. The batter will thicken upon standing and you’ll probably need to add more water.
  3. Heat the pan well and grease it with oil. Wipe excess oil off with a tissue. Now ladle some batter into a katori and fling it on the pan. If there’s too much batter in one part of the tava, tilt the pan so the batter evens out.
  4. Do not spread the batter with a ladle. Leave the unfilled spaces to form the lace. The heat needs to be fairly high. Dribble oil around the edges. Tiny cracks will appear on the dosa -- feed these with drops of oil. Do not cover the dosa.
  5. Each dosa will need about 4 to 5 minutes to make. When the edges are a rich brown, loosen the dosa with a spatula, fold in in half and remove to a plate.
  6. Variations: You can leave out the onion and make a plain rawa. Along with the onion you can add small chips of fresh coconut. If you add coconut don’t add hing.
  7. For the filling: Heat oil and add broken whole dry chilli, 1 tsp crushed whole pepper, chopped green chillies, curry leaves, the chicken and salt.
  8. Fry quickly on high heat checking the seasoning.
  9. When onions nice and soft and the chicken mixed well together, take off fire.

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