Name: Quick Rawa Dosa Wrap recipe by Pritha Sen at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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.
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.
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.
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.
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.
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.
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.
Fry quickly on high heat checking the seasoning.
When onions nice and soft and the chicken mixed well together, take off fire.

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