Rava Dosa Recipe
Rava Dosa is an instant dosa that is served as breakfast and is quick to make. It is made with semolina (Rava) and rice flour. Unlike other dosa, there is no need to ferment the batter overnight, as the batter can be made in just 15 minutes. To prepare this dish at home, combine all the ingredients such as semolina, rice flour, all-purpose flour, finely chopped onions, cumin, green chili, ginger, water, salt, etc. and let the batter rest for 20 minutes. Simple, right? The recipe is explained with pictures, and tips are also given to prevent the dosa from sticking to the pan. So what are you waiting for? Let's get started and make our breakfast even more delicious and enjoyable!
Ingredients:
- 1/2 cup semolina (Rava or cream of wheat)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour
- 1 teaspoon cumin seeds
- 1 green chili, finely chopped
- 1/4 inch piece of ginger, grated or finely chopped (about 1/2 teaspoon)
- 5-6 curry leaves, chopped
- 2 tablespoons finely chopped fresh coriander leaves
- 1 onion, finely chopped (optional, about 1/4 cup)
- 2¼ – 2½ cups water (approximately)
- Oil, for cooking the dosa
- Salt, to taste
Method of Recipe
Step-1
Collect all the ingredients to make the batter.
Step-2
Take 1/2 cup semolina (rava), 1/2 cup rice flour, and 1/4 cup all-purpose flour (maida) in a large bowl.
Step-3
Add salt (approximately 1/2 teaspoon or as per taste) and 2 cups of water. Mix well, making sure there are no lumps.
Step-4
Add 1 teaspoon cumin seeds, 1 chopped green chili, 1/4 inch piece of chopped/crushed ginger, 5-6 chopped curry leaves, 2 tablespoons finely chopped cilantro, and 1/4 cup finely chopped onion.
Step-5
Mix everything well. The batter should be thin like buttermilk (not like the batter for plain dosa). If needed, add water to the batter until it reaches the desired consistency. Cover the bowl with a plate and let it rest for 20 minutes. After about 20 minutes, check the batter. Semolina (rava) absorbs water after soaking, making the batter thicker. If needed, add more water to the batter and mix well.
Step 6:
Heat a non-stick pan or dosa tawa on medium heat. Make sure that the tawa is not too hot, otherwise, the batter will stick to the pan and the dosa will not come out easily. To check if the tawa is sufficiently hot for making dosa, sprinkle a few drops of water on it. If the drops evaporate immediately, it means that the tawa is hot enough and ready for making dosa. Take about half a cup of batter and pour it in the center of the tawa, about 3-4 inches in diameter.
Step 7:
Make some holes here and there in the batter. This will make it easy for the steam to escape from the holes and the dosa will turn crispy.
Step 8:
Sprinkle half a teaspoon of oil around the edges of the dosa. Let it cook until it turns light golden brown and crispy. It will take about two minutes.
Step 9:
Flip the dosa and let it cook for another minute or until it turns slightly crispy.
Step 10:
Take out the rava dosa on a plate and serve it with coconut chutney.
Step 11:
Repeat the process from Step 4 to Step 9 for the remaining batter. Make sure to mix the batter well before making each dosa.
Suggestions and Varieties:
- Pour the batter onto a hot griddle with a height of 3-4 inches and make some holes here and there. This will allow the steam to easily escape and the dosa will become crispy and delicious.
- In step 7, do not add onions to the batter. Instead, before pouring the batter onto the hot griddle, sprinkle chopped onions on the griddle and then pour the batter on top of them. This will prevent the dosa from sticking to the griddle and will enhance the taste as well.
- To make it nutritious, add 1 tablespoon each of grated carrots, grated coconut, and grated beetroot to the batter.
Taste: Crispy and salty
Serving suggestions:
Serve rava dosa for breakfast with green coconut chutney, red coconut chutney, and vegetable sambar. It can also be served for dinner.
In conclusion,
