Rava dosa is an easy, crisp dosa made with semolina, rice flour and all-purpose flour. The main ingredient of rava dosa as the name suggests is rava. Rava is otherwise called sooji, semolina or cream of wheat. The best part of making rava dosa is….it requires no grinding or fermentation. You can make rava dosa either plain or you can spice it up with chopped onions, green chillies, crushed black pepper, ginger and herbs. For making the batter, instead of water you can also use curd or buttermilk.
For rava dosa…..
Ingredients
- ½ cup unroasted fine Rava/ Sooji
- ¼ cup Maida/ plain flour
- 1-2 Green chillies, chopped
- ½ cup Rice flour
- 1 medium sized Onion, chopped
- ½ inch Ginger, chopped
- 8-10 curry leaves
- 1-2 tbsps. Coriander leaves, chopped
- ½ tsp. Black pepper, crushed
- ½ tsp. Cumin seeds
- 2-2.5 cups Water
- Salt, as required
- Oil or Ghee or Butter, for cooking
Method
To make rava dosa batter:
- Take unroasted fine rava, rice flour and maida in a bowl.
- Then add chopped onions, green chilies and chopped ginger.
- Next add crushed black pepper, cumin seeds, curry leaves (chopped) and salt as required.
- Add water, depending on the quality of rava or sooji and rice flour, you can add less or more water – from 1.5 to 2.5 cups water.
- Whisk till the batter becomes smooth without any lumps. The batter has to be flowing and thin.
- If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
- Cover and let the dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
To make rava dosa:
- To prepare dosas, mix the batter very well. Spread some oil on the tawa or griddle. Do make sure that the tawa is hot.
- With a ladle pour the rava dosa batter. Start from the edges and move towards the centre.
- If there are big or small gaps, then fill them lightly with the batter.
- On a medium flame, cook the dosa.
- Spread oil on the sides and over the rava dosa with a spoon.
- Rava dosa takes a little longer time to cook than the regular dosa. Cook till the base is golden and crisp.
- The more you cook the dosas and the more golden it becomes, the more crisp it will be. You can even cook both the sides if you want.
- Fold and then serve rava dosa.
- The flour settles down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosas. In case the batter becomes thick after making a few dosas, then add some water and stir again.
- Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice.
