Rava Dosa Recipe

Rava Dosa recipe – one that you will make again and again for a quick breakfast or snack.

Rava dosa is a popular South Indian dish known for its crisp texture and unique preparation method. Unlike traditional dosa, which is made from fermented rice and lentil batter, rava dosa uses semolina (rava) as the main ingredient, making it quick to prepare. Here’s how you can make rava dosa at home:

Ingredients:

• 1 cup fine semolina (rava/sooji)
• 1/2 cup rice flour
• 1/4 cup all-purpose flour (maida)
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 inch piece of ginger, finely chopped or grated
• 1/4 cup finely chopped onion
• 2 tablespoons finely chopped cilantro (coriander leaves)
• 1 tablespoon finely chopped curry leaves (optional)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon whole black peppercorns, crushed
• Salt to taste
• 1 1/2 - 2 cups water (adjust to get a thin, pouring consistency batter)
• Oil or ghee for cooking

Instructions:

1. Prepare the Batter:

• In a large mixing bowl, combine the semolina, rice flour, and all-purpose flour.
• Add water gradually, stirring continuously to avoid lumps. The batter should be thin and have a pouring consistency, similar to buttermilk. Let the batter rest for 15-20 minutes.

2. Add Seasonings:

• After resting, add chopped green chilies, ginger, chopped onion, cilantro, curry leaves (if using), cumin seeds, crushed black peppercorns, and salt to the batter. Mix well.

3. Heat the Griddle:

• Place a non-stick dosa tawa (griddle) or a large skillet over medium-high heat. Let it heat up properly.

4. Make the Dosa:

• Stir the batter well before making each dosa, as the semolina tends to settle at the bottom.
• Take a ladleful of batter and pour it onto the hot tawa in a circular motion, starting from the edges towards the center. The batter should spread thinly on its own due to its watery consistency.
• Drizzle a teaspoon of oil or ghee over and around the edges of the dosa. Cook on medium-high heat until the edges start to crisp up and turn golden brown.

5. Crisp the Dosa:

• Once the edges are golden brown, carefully flip the dosa using a spatula. Cook for another minute or so until the other side is cooked and crisp.

6. Serve:

• Fold the dosa into half or roll it and transfer to a plate. Serve hot rava dosa immediately with coconut chutney, sambar, or any chutney of your choice.

Tips:

• Consistency: The batter should be thin and pourable. Adjust the amount of water accordingly.
• Cooking: Cook the dosa on medium-high heat for crispiness. It cooks quickly due to the semolina, so keep an eye on it.
• Variations: You can add finely chopped vegetables like carrots, bell peppers, or grated coconut to the batter for added flavor and texture.

Enjoy your crispy and delicious rava dosa as a breakfast dish or a snack!