Rava Dosa

Preparation time
40 mins
Cooking time
20 mins
Difficulty
easy
Serves
4 people
Meal course
Breakfast
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1/2 cup
Semolina / Rava
1/2 cup
Rice flour
1/2 cup
Flour (Maida)
2 Tsp
Black pepper
2 Tsp
Cumin seeds
2 medium
Onion
2 medium
Green chillies
1 Tsp
Ginger, finely chopped
1 pinch
Asafoetida/Hing
1 as required
Salt
1 spring
Curry leaves
1 as required
Oil/ ghee
Rava Dosa

Rava stands for Suji or Semolina. Hence this dosa is named after one of its main ingredient. Along with semolina, rice flour and all-purpose flour are also added to the batter. You can make the rava dosa plain or you can spice it up by adding chopped onions, curry leaves, herbs and spices.

Things to note:

You can reduce maida as 1/4 cup in this recipe.
You can add a tbsp of rava while making the dosa for rava to be seen.
Blending is for getting a homogeneous batter. You can skip too.
Using ghee gives maximum flavour.
You can sprinkle onion and pour batter over it too instead of adding in the batter itself.
You can make without onion too.
Make sure to cook the rava dosa in Medium fame, so that it cooks slowly and turns crispy.

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. In a mixing bowl, place rava, rice flour, maida and mix well with water ( 2 cups approx). Keep aside for 3 hours covered.
  2. After three hours, blend the batter in a mixer. (I used my hand blender)
  3. Add roughly crushed black pepper, cumin seeds, ginger, finely chopped green chilli, salt, asafoetida and mix well. You can add finely chopped onion to the batter and mix.
  4. Adjust the water quantity, approximately 2 more cups.
  5. Heat a dosa tawa and drizzle with oil. Hold the pan in you hands, slightly in slanting way. Pour a ladle full of batter in an arch. Then tilt to make it spread evenly everywhere. Fill any large gaps. Drizzle little more oil or ghee over.
  6. Cook in medium flame until golden crisp. No need to flip.
  7. Serve hot with sambar and coconut chutney the best accompaniment.

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