Rava Dosa Recipe
Rava Dosa is a crispy and 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. Learn to make perfect CRISPY Rava Dosa Recipe with step by step pictures and video.
Servings12 dosas
Ingredients
- 1/2 cup rava
- 1/2 cup rice flour
- 1/4 cup plain flour (maida)
- 1 medium sized onion finely chopped
- 2 green chillies finely chopped
- 1/2 teaspoon ginger finely chopped
- 1 tablespoon cashews broken
- 1/4 teaspoon hing
- 1 tablespoon curry leaves finely chopped
- 1/2 tablespoon coriander leaves finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon 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 teaspoon ginger, 1 tablespoon cashews, 1/4 teaspoon hing, 1 tablespoon curry leaves, 1/2 tablespoon coriander leaves, 1/2 teaspoon cumin seeds, 1/2 teaspoon 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. You can use a deep curved ladle or a small container.
- 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. To get crisp dosa the key is to cook for longer time in low medium flame patiently.
- 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. You can use a deep curved ladle or a small container.
- 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.
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