Rava Dosa Recipe
Dosa is a South Indian classic dish which is loved by every India. It is ubiquitous in the country, from Kanyakumari to Kashmir. The thin, crispy wafer with multi flavor transport one into heaven. Even it is one Indian dish which is listed under World’s Top 50 Delicious Foods. The specialty about dosa is it is versatile. Just a change in dosa recipe and a delicious flavorful dosa is ready to grub. And believe us; each dosa recipe has its unique twist and taste.
Here’s we are telling you an easy Rava Dosa recipe. Rava Dosa batter does not require fermentation and can be prepared instantly in just 20 minutes. All you need are few ingredients and let it rest for 15 to 20 minutes.
|Prep Time: 15 Mins||Cooking Time: 15 Mins||Servings: 4 to 5|
Ingredients for Rava Dosa
- rava (semolina/sooji) 1/2 cup
- rice flour 1/2 cup
- maida (all-purpose flour) 1/4 cup
- jeera (cumin seed) 1 tsp.
- finely chopped green chili 1
- grated ginder 1/4 inch
- currry leaves 5 chopped
- coriander 2 tbsp. finely chopped
- onion 1 medium finely chopped
- Water 2 to 3 cup
- Oil 5 to 6 tsp.
- Salt to taste
Process of making Rava Dosa
Take 1/2 cup Rava, 1/4 cup maida and 1/2 cup rice flour in a mixing bowl.Add 1/2 teaspoon salt with 2 cups water. Mix it well until there are no lumps in the mixture.
Now, add 1 Tsp. cumin seeds (jeera), 1 green chili chopped, 1/4 inch grated ginger, 5 chopped curry leaves, 1/4 chopped onions and 1 tbsp. chopped coriander.
Mix it well. The consistency of the batter should be like pouring buttermilk, unlike normal dosa batter.
Cover the lid and leave batter for 20 to 25 minutes. While resting, rava may absorb the water and make it thick, so add if needed to bring it to pouring consistency and again mix it well.
Now, heat a non-stick skillet/tava over a medium flame. Check the heat of tava by sprinkling few drops of batter, if evaporates then the temperature is ready to make dosa.
Spread 1 tsp. oil on tava and then pour the batter it in a circular motion from edge to centre.
Keep pouring until it covers the center. If there are big gaps, then fill it with batter. We recommend leaving some holes here and there, it will make dosa crispy.
On a medim flame, cook it until it turns golden brown. Again, sprinkle 1 tsp. oil around edges and cook for approxiately 2 minutes.Once you see dosa is cooked at first side, spread 1 tsp. oil on uncooked side and flip it.
Cook this side for 1 minute until it turns into little crispy.Now, turn off the flame and transfer it to plate.
Rava Dosa is ready to be served with tomato chutney and coconut chutney. If you wish, you can serve it with sambar also. You can serve this on plate at breakfast, lunch even dinner too.
Tips and Variations to make rava dosa Crispy
- Pour batter from about 3 to 4 inches height to allow it to create some holes. Holes help in making dosa crispier.
- Instead of adding onions in batter, you can sprinkle onion on tava before pouring batter. It will not allow dosa to stick to tawa.
- For some more flavor, you can add grated carrot, coconut or beetroot. The quantity of all the vegetables will be 1 tbsp.
The best thing about rava dosa is, it keeps you feeling full for longer and helps to prevent overeating. And if we talk about the health benefits of rava then there are numerous; prevents overeating, easy to digest, boosts energy, improves heart rate, prevent anemia and more. So, with rava dosa, you can stick to your healthy lifestyle, avoiding high-calorie dosa.