Badam Milk Powder | Badam Mix

Badam Milk Powder also known as Almond Mix or Badam Mix is a powder that is made by grinding roasted almonds with sugar, cardamom and saffron. Badam Milk is a nutritious and popular beverage. Lets us learn to make Badam Milk Powder with step by step pictures and video.

Badam Milk Powder has almonds as main ingredient along with sugar, cardamom,cashews, pistachios and saffron are also included. All these ingredients add aroma, flavour and sweetness.

About Badam Milk Powder

Badam Milk Powder is a beverage mix that can be mixed with milk and consumed. You can make kulfi, payasam using this almond mix. Some variations of Badam Mix may include milk powder or dried milk solids to create a creamier texture but I haven’t added it just the goodness of nuts and flavourings.

Badam Milk Powder is rich in healthy fats, protein, fiber, vitamins, and minerals. To prepare badam mix, you need to mix the powdered mixture with hot or cold milk, stir it well until sugar dissolves and your delicious creamy Badam drink is ready. Saffron and cardamom lends a great flavour to this drink.

Storebought mixes are always loaded with just sugar as main ingredient so it is always best to make Badam Powder at home.

There are many ways to make this Badam Milk Powde. I have shared 2 ways of making Badam powder :

• Blanching & Roasting – I have shared this recipe previously where the almonds are blanched then roasted and grinded along with palm sugar candy and flavourings. This is a healthy version using panangkarkandu (palm sugar candy).
• Roasting – This method I have shared here is a instant quick version and tastes equally good.

Homemade Badam Milk Powder is so handy and can be used for a lot of recipes including payasam, desserts, milk based drinks, icecreams, popsicles etc.

Badam Milk Powder Ingredients

• Almonds – Choose fresh almonds that are nutty and crunchy. Make sure to roast them in low flame.
• Cashew, Pistachio – You can add cashews and pistachios for extra flavour.
• Sugar – I have used white sugar but you can replace it with canesugar or brown sugar too.
• Saffron, Cardamom – Saffron and cardamom are excellent flavourings for badam mix.
• Turmeric powder – Adding turmeric powder gives a nice color and aids in digestion.

If you have any more questions about this Badam Milk Powder Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Badam Milk Powder Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Badam Milk Powder | Badam Mix

Badam Milk Powder also known as Almond Mix or Badam Mix is a powder that is made by grinding roasted almonds with sugar, cardamom and saffron. Badam Milk is a nutritious and popular beverage. Lets us learn to make Badam Milk Powder with step by step pictures and video.

Course Drinks

Cuisine Indian

Keyword 30 mins recipes, drink recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup almonds
• 10 cashews
• 10 pistachios
• a generous pinch saffron
• 10 cardamom
• 1/4 tsp turmeric powder optional

Instructions

• To a pan add 1 cup almonds. Dry roast it in low flame.
• Roast in low flame for 5-7 mins. Take time and slow roast it only then it will get roasted evenly and also inside. Roast until it is golden brown spots appear here and there. Transfer to the bowl and set aside. Now keep the same pan.
• Add 10 cashews, 10 pistachios to the pan.
• Roast until golden spots appear here and there. Transfer to the same bowl and set aside.
• Add around 8-10 cardamom and roast until golden. Transfer to the same bowl and set aside.
• Cool down all the roasted ingredients.
• Transfer to a mixer jar.
• Grind it to a coarse mixture like shown below.
• Add 1 and 1/4 cups sugar, a generous pinch saffron and 1/4 tsp turmeric powder.
• Grind it as fine as possible but make sure not to overgrind to release the oil in the nuts so be careful while grinding. Grind at regular intervals.
• Transfer to a bowl and cool down. Then store in a clean dry airtight container.
• Boil 1 cup milk.
• To a serving glass add 2 tbsp prepared badam mix powder.
• Add hot milk to it.
• Give a quick mix until sugar dissolves.
• Add chopped nuts and serve.
• Serve with a garnish of saffron.

Video

Notes

• Do not grind more as the nuts may release oil and turn to a paste.
• Cool down completely before you store.
• You can replace sugar with pal sugar candy or brown sugar or even cane sugar.
• You can even roast saffron but make sure not to burn it.
• You can add 1 and 1/2 cups sugar to get a more fine powder. THe more suagr you add you will get the powder more fine.

Badam Milk Powder Recipe Step by Step

1.To a pan add 1 cup almonds. Dry roast it in low flame.

2.Roast in low flame for 5-7 mins. Take time and slow roast it only then it will get roasted evenly and also inside. Roast until it is golden brown spots appear here and there. Transfer to the bowl and set aside. Now keep the same pan.

3.Add 10 cashews, 10 pistachios to the pan.

4.Roast until golden spots appear here and there. Transfer to the same bowl and set aside.

5.Add around 8-10 cardamom and roast until golden. Transfer to the same bowl and set aside.

6.Cool down all the roasted ingredients.

7.Transfer to a mixer jar.

8.Grind it to a coarse mixture like shown below.

9.Add 1 and 1/4 cups sugar, a generous pinch saffron and 1/4 tsp turmeric powder.

10.Grind it as fine as possible but make sure not to overgrind to release the oil in the nuts so be careful while grinding. Grind at regular intervals.

11.Transfer to a bowl and cool down. Then store in a clean dry airtight container.

12.Boil 1 cup milk.

13.To a serving glass add 2 tbsp prepared badam mix powder.

14.Add hot milk to it.

15.Give a quick mix until sugar dissolves.

16.Add chopped nuts and serve.

17.Serve with a garnish of saffron.

Expert Tips

• Do not grind more as the nuts may release oil and turn to a paste.
• Cool down completely before you store.
• You can replace sugar with pal sugar candy or brown sugar or even cane sugar.
• You can even roast saffron but make sure not to burn it.
• You can add 1 and 1/2 cups sugar to get a more fine powder. THe more suagr you add you will get the powder more fine.

Serving & Storage Suggestion

It keeps well in room temperature for 1 month. Refrigerate it and it will keep well for atleast 3 months.

FAQS

1.How can I use Badam mix powder?

You can use badam mix powder by adding it in hot or chilled milk and serve. Yu can also add it to icecreams, popsicles, desserts, sweets etc.

2.My mixture turned out lumpy. What can I do?

Overgrinding may lead to a lumpy misture as the nuts tend to release oil if grinded for a long timw. You can still use it and it will taste good but the shelf life will be less so it is better to store in fridge and use it or finish it off at the earliest.

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Sodhi Recipe | Tirunelveli Sodhi Kuzhambu

Sodhi is a flavorful, rich coconut milk based dish from Tirunelveli region of Tamil Nadu. It is a mild creamy gravy with moong dal, mixed vegetables. It is also called mappillai Sodhi widely.

Though you can make this throughout the year, it is specially made during festivals, family gatherings and typically served to the newly wed groom when he visits their in-laws place for the first time after marriage.

Check out my Wheat halwa recipe and Kumbakonam kadappa recipe which is similar to this.

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Ingredients

Here are the ingredients needed to make this scrumptious dish. Check the recipe card for measurements.

• Mixed vegetables - Carrot, beans, potato and drumstick are used mainly.
• Coconut milk - Main ingredient in this recipe. Different thickness of freshly squeezed coconut milk is used throughout the recipe for perfect taste and texture.
• Moong dal - Gives creamy thick texture to the gravy and prevents splitting of coconut milk too in turn.
• Ginger - For flavor as well as aids with digestion.
• Garlic - Adds good flavor, some households don't use garlic too, so it is optional.
• Coconut oil - Typically used in this dish for best flavor.
• Lemon juice - To balance the taste.
• Curry leaves

Check recipe card for quantities. I adapted this recipe from my SIL's blog whose native is from Tirunelveli and also took reference from few other videos.

Step by step images

Let's learn how to make this delicious Tirunelveli Sodhi.

Extract coconut milk

1. Firstly, take one whole fresh coconut. Grate it or cut into small pieces. (2 & ½ to 3 cups loosely filled). Place in a blender / Mixie. Add ¾ cup warm water.

2. Then, grind well and pour over a large metal strainer placed over a bowl. Press against the strainer and get as much as coconut milk as possible.

I had some coconut scraped in freezer and used it. Fresh and fairly young grated coconut is juicy and had lots of milk by itself. You hardly need 2-3 tablespoon of water to get the first milk that is thick, rich. But I added warm water to make sure I get coconut milk.

3. Then squeeze well the excess by placing in your hand/ palm. Keep this thick coconut milk (1st extract) aside.

4. After that, return the coconut to the jar again and add one more cup lukewarm water.

5. Grind well and then pour over the metal strainer.

6. Squeeze the milk and set the coconut milk (2nd extract) aside. This is comparatively thinner.

7. Lastly add 1 more cup warm water and grind to get the last batch of milk.

8. After squeezing you can add ½ more cup over again and extract the last bit of milk if any. Refer the video to understand better.

Set this 3rd extract aside. This will be really thin than the previous batches.

Make sodhi

1. Heat a heavy bottomed pan with coconut oil and add garlic, onion, ginger and curry leaves.

2. In medium flame, fry for couple of minutes without changing color, yet it gets cooked. Add a little crushed green chilli at this stage for flavor.

3. Add drumstick, beans and the 3rd extracted coconut milk (thinnest).

4. Cook furthermore covered for 3 minutes.

5. After that, add potato and carrot. Mix well and cook further for 2 more minutes.

6. Then add salt, crushed chilli and 2nd extract, boil in low flame for 3 minutes more.

7. Lastly, add cooked and mashed moong dal and mix it well.

8. In low flame, add the thick extract and stir.

9. Simmer for a minute and switch off the flame.

10. Finally add lemon juice and few fresh torn curry leaves, a teaspoon of coconut oil to garish.

Sodhi kuzhambu is ready and serve it with rice, potato curry, ginger pachadi and fried appalam on the side.

Serving suggestions

A typical mappillai sodhi is served with hot rice,a spicy potato curry, Inji pachadi (Ginger thokku) and potato chips or fried appalam.

You can also enjoy sodhi with idiyappam and aapam.

Top tip

• Do not fry onion or garlic until it changes colour as it may affect the color of sodhi.
• Also do not grind the green chilli smooth as it will also turn sodhi greenish.
• Since there is coconut milk involved, make sure to the flame is in medium while adding second milk .
• Add cooked, mashed moong dal and mix well before adding the thick coconut milk. This prevents curdling of the coconut milk.
• As it cools, it thickens a bit, so switch off accordingly.
• Adjust green chilli according to the spice preference or the chilli variety you use.

My notes

• I prefer to cook vegetables stove top according to their cooking time. So firstly added drumstick and beans which will take longer time to cook. Then added the soft quick cook veggies. If you know to cook in pressure cooker without overcooking, yes you can go ahead.
• Add salt only later when you add second coconut milk.

Substitutions & Variations

Coconut milk - Though there are coconut milk available ready-made and you can use it, I strongly recommend to use fresh one as it good flavor.

Vegetables - Some people add brinjals, green peas and people comment we are not supposed to add those veggies. May be authentic version doesn't have it but when you make at home, feel free to improvise. You can make it with just one vegetable like potato alone.

Instead of small onion, you can also use 1 sliced big onion.

Garlic - You can skip it if you do not want to add and use just ginger's flavor.

Storage

Since we are using coconut milk and moong dal, both tends to go bad soon. Also we add lemon juice after switching off the stove, so better to consume soon. If refrigerating to ensure longer shelf life, do it as soon as it cools down. Do not let it sit in room temperature for long time and then store it.

Recipe card

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Sodhi Recipe

Sodhi is a flavorful, rich coconut milk based dish from Tirunelveli region of Tamil Nadu. It is a mild creamy gravy with moong dal, mixed vegetables. It is also called mappillai Sodhi widely.

Course Main Course

Cuisine Indian, South Indian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Cup measurements

Ingredients

• 2 tablespoon Coconut oil
• 10 -12 small onion
• 10 cloves garlic
• 1 tablespoon Ginger
• 4 Green chilli
• 1 Carrot
• 7 beans
• 1 potato
• 1 drumstick
• 1 cup Coconut milk thick, first extract
• 1 cup Coconut milk second extract
• 1.5 cups Coconut milk third extract
• 3 tablespoon moong dal
• 1 lemon’s juice

Cook ModePrevent your screen from going dark

Instructions

Extract coconut milk

• Firstly, take one whole fresh coconut. Grate it or cut into small pieces. (2 & ½ to 3 cups loosely filled). Place in a blender / Mixie. Add ¾ cup warm water.
• Then, grind well and pour over a large metal strainer placed over a bowl. Press against the strainer and get as much as coconut milk as possible.
• I had some coconut scraped in freezer and used it. Fresh and fairly young grated coconut is juicy and had lots of milk by itself. You hardly need 2-3 tablespoon of water to get the first milk that is thick, rich. But I added warm water to make sure I get coconut milk.
• Then squeeze well the excess by placing in your hand/ palm. Keep this thick coconut milk (1st extract) aside.
• After that, return the coconut to the jar again and add one more cup lukewarm water.
• Grind well and then pour over the metal strainer.
• Squeeze the milk and set the coconut milk (2nd extract) aside. This is comparatively thinner.
• Lastly add 1 more cup warm water and grind to get the last batch of milk.
• After squeezing you can add ½ more cup over again and extract the last bit of milk if any. Refer the video to understand better.
• Set this 3rd extract aside. This will be really thin than the previous batches.

Make sodhi

• Heat a heavy bottomed pan with coconut oil and add garlic, onion, ginger and curry leaves.
• In medium flame, fry for couple of minutes without changing color, yet it gets cooked. Add a little crushed green chilli at this stage for flavor.
• Add drumstick, beans and the 3rd extracted coconut milk (thinnest).
• Cook furthermore covered for 3 minutes.
• After that, add potato and carrot. Mix well and cook further for 2 more minutes.
• Then add salt, crushed chilli and 2nd extract, boil in low flame for 3 minutes more.
• Lastly, add cooked and mashed moong dal and mix it well.
• In low flame, add the thick extract and stir.
• Simmer for a minute and switch off the flame.
• Finally add lemon juice and few fresh torn curry leaves, a teaspoon of coconut oil to garish.

Video

Notes

• Add salt only later when you add second coconut milk.

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Rava Dosa

Rava Dosa is a very crispy and tasty popular South Indian breakfast dish that is made using semolina (rava or sooji or suji), rice flour, all-purpose flour (maida), and a combination of spices and herbs. Rava Dosa is the most commonly ordered dish at restaurants and usually relished with sambar & varieties of chutneys. Rava Dosa Recipe is explained in this post with step by step pictures and video.

Rava Dosa does not need long fermenting hours like the traditional dosa batter and hence it is almost instant. Rava Dosa batter does not need more than 15 minutes of resting and hence comes as a saviour tiffin when we run out of batter.

About Rava Dosa

Rava Dosa is a thin, crispy crepe prepared by mixing rava/sooji, flour, spices & herbs with water to form a batter and then cooking it like dosa. Rava Dosa can be made in lot of variation like the traditional dosa – Ghee Rava Dosa, Onion Rava Dosa, Masala Rava Dosa, Ghee Onion Rava Dosa & so on. Rava Dosa makes the dinner special given its unique taste.

Ensuring the dosa pan is sufficiently hot makes the dosa not stick to the pan. Also keep in mind not to overheat the tawa as well. Allow the dosa to get crispier or tender based on the taste preferences of the family.

Making Rava Dosa

Making Rava Dosa is easy to make just like our regular dosa. Pouring the batter of rava dosa is a bit tricky but with practise you will get it perfectly. We do not spread the batter like in regular dosa for rava dosa we need to pour the batter in a drizzled way then just need to fill the holes with small portions of batter. No hassle in getting perfect round shape. Rava Dosa is usually prepared for dinner at homes given the time it takes to cook.

Rava Dosa – How to handle the time it takes to cook?!

Rava Dosa is a quick and easy dosa variant when it comes to batter preparation as it does not require any grinding or fermentation of the batter like traditional dosa. However Rava Dosa takes bit of time to cook and get crispy. The simple solution is to make Rava Dosa with 2 dosa pans simultaneously. This saves lot of time and also helps us to feed the family without allowing waiting time. You can use the same technique for traditional dosas too! 

Rava Dosa Batter : No fail proportion

Rava Dosa Batter preparation given in this recipe is an age old proportion that I adopted from my mom, who is an expert in making dosa and rava dosa in particular. Mix 1/2 cup rice flour, 1/2 cup rava, 1/4 cup maida along with herbs adn spices and water.

Rava Dosa ingredients

• Rava / Sooji / Semolina: I have used store bought rava (hard wheat / semolina) for this Rava Dosa Recipe. Use upma rava the fine variety, but no need to roast the rava.
• Flour : Add rice flour and maida. The traditional recipe uses a mix of rava, rice flour & maida. However for a healthy version, we can replace maida with wheat flour too!
• Spices & Herbs : Onion, ginger, green chilli, jeera pepper, cashews, hing, curry leaves and coriander leaves are added.

If you have any more questions about this Rava Dosa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Rava Dosa Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Rava Dosa Recipe

Rava Dosa is a very crispy and tasty popular South Indian breakfast dish that is made using semolina (rava or sooji), rice flour, all-purpose flour (maida), and a combination of spices and herbs. Rava Dosa is the most commonly ordered dish at restaurants and usually relished with sambar & varieties of chutneys. Rava Dosa Recipe is explained in this post with step by step pictures and video.

Course Breakfast

Cuisine Indian

Keyword 30 mins recipes, dosa recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 dosas

Calories

Author Sharmilee J

Ingredients

• 1/2 cup rava
• 1/2 cup rice flour
• 1/4 cup maida
• 1 medium sized onion finely chopped
• 2 green chillies finely chopped
• 1/2 tsp ginger finely chopped
• 1 tbsp cashews broken
• 1/4 tsp hing
• 1 tbsp curry leaves finely chopped
• 1/2 tbsp coriander leaves finely chopped
• 1/2 tsp cumin seeds
• 1/2 tsp pepper corn
• 3 cups water
• oil
• salt to taste

Instructions

• To a mixing bowl add 1/2 cup rava, 1/2 cup rice and 1/4 cup maida.
• Add 1 medium sized onion, 2 green chillies, 1/2 tsp ginger, 1 tbsp cashews, 1/4 tsp hing, 1 tbsp curry leaves, 1/2 tbsp coriander leaves, 1/2 tsp cumin seeds, 1/2 tsp pepper corn and required salt.
• Mix it well first.
• I used a whisk to mix it.
• Add 3 cups water add little by little.
• Mix it well without any lumps.
• The batter will be runny like this.
• Keep it covered for 15 mins.
• Now you can use either a katori or a laddle to pour.
• For me a small bowl or katori is more convenient. But it is your personal preference.Heat a dosa tawa preferably iron dosa tawa. Always sprinkle water to check if the dosa tawa is heated well. If there is a sharp shh sound when you splash then it is perfect.
• Wipe it off with a cloth. Keep the flame in medium and always maintain the temperature.
• Pour the batter over the dosa tawa in a drizzled way as shown.
• Fill in the gaps by pouring the batter.
• Drizzle oil and cook in medium flame.
• Cook for 2-3 mins or until the edges start to crisp and slightly lift.
• You can carefully flip to cook other side or just fold.
• I usually do not flip and cook just fold it and serve.
• Your lacey crispy rava dosa is ready!

Video

Notes

• Batter – The batter should be runny so 3 cups would be perfect. Incase if the batter gets thick after sometime then 1/4 cup extra water but not more than that. Always mix the batter before pouring as the flour may get settled at the bottom.
• Tawa temperature – Heat dosa tawa well – it should be hot always check by sprinkling a splash of water if it gives a sharp shh sound then the tawa is ready. Also sprinkling water helps to maintain the temperature if it gets overheated. Wipe off with a cooth then proceed.
• Pouring – For making rava dosa pour the batter from a distance to the hot tawa to get the holes in the dosa. Pour it in a drizzled way as shown. Texture – You can make crisp rava dosa as in hotels or slightly tender dosa if you prefer.
• Tawa Type – I would suggest to use a heavy bottomed cast iron dosa tawa. However you can use nonstick dosa tawa too. Cooking Time – Each rava dosa takes atleast 2-3 minutes to cook, yes it takes time when compared to the regular dosa.

Rava Dosa Recipe Step by Step

Preparing rava dosa batter

1.To a mixing bowl add 1/2 cup rava, 1/2 cup rice and 1/4 cup maida.

2.Add 1 medium sized onion, 2 green chillies, 1/2 tsp ginger, 1 tbsp cashews, 1/4 tsp hing, 1 tbsp curry leaves, 1/2 tbsp coriander leaves, 1/2 tsp cumin seeds, 1/2 tsp pepper corn and required salt.

3.Mix it well first.

4.I used a whisk to mix it.

5.Add 3 cups water add little by little.

6.Mix it well without any lumps.

7.The batter will be runny like this.

Resting time

8.Keep it covered for 15 mins.

9.Now you can use either a katori or a laddle to pour.

10.For me a small bowl or katori is more convenient. But it is your personal preference.

Preparing rava dosa

11.Heat a dosa tawa preferably iron dosa tawa. Always sprinkle water to check if the dosa tawa is heated well. If there is a sharp shh sound when you splash then it is perfect.

12.Wipe it off with a cloth. Keep the flame in medium and always maintain the temperature.

13.Pour the batter over the dosa tawa in a drizzled way as shown.

14.Fill in the gaps by pouring the batter.

15.Drizzle oil and cook in medium flame.

16.Cook for 2-3 mins or until the edges start to crisp and slightly lift.

17.You can carefully flip to cook other side or just fold.

18.I usually do not flip and cook just fold it and serve.

19.Your lacey crispy rava dosa is ready!

Enjoy crispy rava dosas!

Expert Tips

• Batter – The batter should be runny so 3 cups would be perfect. Incase if the batter gets thick after sometime then 1/4 cup extra water but not more than that. Always mix the batter before pouring as the flour may get settled at the bottom.
• Tawa temperature – Heat dosa tawa well – it should be hot always check by sprinkling a splash of water if it gives a sharp shh sound then the tawa is ready. Also sprinkling water helps to maintain the temperature if it gets overheated. Wipe off with a cooth then proceed.
• Pouring – For making rava dosa pour the batter from a distance to the hot tawa to get the holes in the dosa. Pour it in a drizzled way as shown.
• Texture – You can make crisp rava dosa as in hotels or slightly tender dosa if you prefer.
• Tawa Type – I would suggest to use a heavy bottomed cast iron dosa tawa. However you can use nonstick dosa tawa too.
• Cooking Time – Each rava dosa takes atleast 2-3 minutes to cook, yes it takes time when compared to the regular dosa.

Serving & Storage Suggestions

Serve hot Rava Dosa with sambar, coconut chutney and podi as side dish!

For later use, store the batter in refrigerator & it keeps good till next day. I usually make the batter just prior to making of the dosa but if there is any leftover you can keep the remaining batter for next day use (keeping it refrigerated).

Variations

Try the following variations of Rava Dosa at home :

• You can replace ghee for oil while making the dosas.
• You can even sprinkle finely chopped small onions on the dosa for Onion Rava Dosa.
• Spread potato masala after the rava dosa is slightly cooked to a Masala Rava Dosa.
• Use combination of Ghee, Onion, Masala for specialised versions of Rava Dosa.

FAQs

1.What is Rava Dosa?

Rava Dosa is thin, crispy crepe prepared by mixing rava/sooji, flour, spices & herbs with water to form a batter and then cooking it until crisp.

2.How to make Rava Dosa?

Soak the rava, flour in water and rest for 15 minutes. Add onion, ginger, green chillies,salt, jeera, pepper corns, cashews, curry leaves, coriander leaves and mix well with water. Heat the dosa pan, take 1-2 ladle full and spread the batter as we do for dosa. Fill the pockets of holes with spoons of batter as the batter tend to spread unevenly making holes. Drizzle little oil and once it is cooked you can turn to other side and cook or fold and serve!

3.My Rava Dosa is not spreading & forms into lumps – What can I do?

If your batter is too thick, it may not spread evenly and tend to form odd shapes. Add little bit of water to make it slightly thicker than dosa batter consistency & try.

4.How do I cook Rava Dosa faster?

Use 2 dosa pans simultaneously to make rava dosa faster and avoid waiting time for the family.

5.Does Rava Dosa batter need fermenting / resting time?

Rava Dosa batter does not need fermenting time like tradional dosa. Just 15 minutes of resting time is enough for Rava Dosa.

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