The holes of Rava Dosa
Deep learning in the kitchen.. Mom and Son talk.. Covid cooking diaries
Amma, Rava dosas are crispy and amazing. How do they get these holes?
Well, the usual binding in dosas is missing here.
What is that ‘binding’ Amma?
Let us start with crispy wadas. You see how firm they are? Wadas are made of a fine paste of soaked udat dal. They form a deep bonding.. The udat dal loose their coarse form and transform into a binding batter.. And remember.. Like egg. it has that binding protein..
What about other Dosas?
Udat dal by itself is very sticky.. we add rice to it and we get crispy dosas with the magic of the circular spread.. Remember we ferment the batter overnight? It causes gas to be trapped and makes the batter lighter. These gases bubble up in the dosas and leaving tiny holes.
What about Rava Dosa?
Here the story is different. flours are just mixed in water in a jiffy and not grinded.. rava, wheat flour and rice flour..
The rava does not even get dissolved.. And the rice flour partially dissolves. On a hot pan when the mix poured, the rava and rice particles literally jump off forming those craters and holes..
Ah.. That’s the reason..
I guess other flour dosas too have a similar effect. We have to try them.. Enjoy your Rava dosas..
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