Skip to main content

Rava dosa

 

RAVA DOSA RECIPE

Instant rava dosas are South Indian breakfast crepes made with semolina, spices, herbs and flour. These crispy thin dosas are delicious and are eaten with a chutney.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes - www.indianhealthyrecipes.com 

Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings8 to 10
AuthorSwasthi

INGREDIENTS (1 CUP = 240ML )

  • ½ cup rava (fine semolina or suji)
  • ½ cup rice flour
  • ¼ cup all-purpose flour (maida or ½ cup oats flour or whole wheat pastry flour) (refer notes)
  • 2 to 3 tablespoons onion very fine chopped (optional)
  • 1 green chilli chopped finely
  • 1 teaspoon grated ginger
  • ½ teaspoon cumin seeds (jeera)
  • ¼ to ½ teaspoon crushed black pepper
  • ½ teaspoon salt (adjust to taste)
  • 6 curry leaves chopped very finely
  • 2 tablespoons coriander leaves chopped very finely
  • 2½ cups water (you may need more)
  • 1 tablespoon curd (plain yogurt) (optional)
  • 2 to 3 tablespoons oil or ghee

HOW TO MAKE THE RECIPE

Preparation

  • Add rava, rice flour, all-purpose flour, salt, ginger, green chilies, coriander leaves, curry leaves to a bowl.
  • Next add cumin, crushed pepper, onions and yogurt (optional).
  • Pour 2½ cups water and begin to make the batter. Add more water and bring it to a runny consistency. 
  • Taste the batter and add more salt if needed. Rest the batter for 20 mins.

How to Make Rava Dosa

  • Heat dosa pan on a medium high heat. If using cast iron pan, then drizzle few drops of oil over the pan and spread it well with a sliced onion or kitchen tissue or cloth. Wipe off the excess oil & let it heat.
  • While the pan heats, stir the batter well. Ensure it is very runny and is pourable. At this stage you can add more water to bring to the desired consistency.
  • When the pan is hot enough, stir the batter very well and begin to pour it from the edges across the pan in a circular motion. 
  • Then fill up the gaps if any by pouring more batter.
  • Reduce the flame to low. Pour 1 tsp oil across the edges and a little over the rava dosa.
  • When it is done cooking, it will begin to peel off the edges on its own. Do not pull the dosas forcibly.
  • If you make very very thin (paper thin dosas) then you don't need to cook on the other side.
  • When the rava dosa base becomes crisp & golden, remove it to a serving plate.
  • Optionally If the rava dosa has browned at the bottom but still moist on top, then you can also flip and toast the dosa on the other side. And back again.

To Make Next Rava Dosa

  • Ensure the pan is hot again.
  • Stir the batter well before pouring the batter every time. If needed add more water to bring it to consistency.
  • It is best served hot as it turns soft when it cools down. Serve with any chutney.

NUTRITION (estimation only)

Calories: 125kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 243mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg

Comments

Post a Comment

Popular posts from this blog

Dal Makhani – Oberoi Style

This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an
Post a Comment
Read more

Crepes

    1 egg  1/3 cup whole wheat flour  1/3 cup milk  1/4 cup water   1/2 tsp vanilla extract  1/4 tsp salt  2 tbsp butter   After making batter let it rest for 20 minutes  
Post a Comment
Read more

Ricotta pancakes nyt cooking

 1 cup ricotta or cottage cheese 1 cup sour cream or plain yogurt 3 eggs, separated ½ teaspoon baking soda 1 cup all-purpose flour Dash salt 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons grated lemon zest Butter or grapeseed or other neutral oil as needed Step 1 Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. Step 2 Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. Step 3 Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side.
Post a Comment
Read more