Rava dosa is thin, fluffy and lacy crepes made with a batter of rice flour, maida (all purpose plain flour), semolina and water along with cumin seeds, salt, diced onions, ginger, chopped coriander leaves and green chillies. It is an Indian crepe of Udupi, India. The mixed ingredients are then poured thinly (to ensure crispiness) onto a heated, lightly oiled tava using a ladle in a circular motion. Then, oil or ghee is sprinkled around the dosa and it is cooked for about two minutes, after which it is ready to be served with a variety of chutnies or sambar.
- 1 cup unroasted rava/suji/fine semolina
- 1 cup rice flour
- ½ cup maida/all purpose flour
- 1 green chili/hari mirch
- 1 medium sized onion/pyaaz
- ½ inch ginger/adrak
- 8-9 curry leaves/kadi patta (optional)
- 1-2 tbsp chopped coriander leaves
- 1 tsp cumin seeds
- 1.5 to 2 cups water or as required
- salt as required
- oil or ghee or butter
|Prep Time||Cook Time||Total Time||Serves|
|25 min||20 min||45 min||6-7|
Lets start the recipe step by step:
- Chop the onion, ginger, coriander leaves and chilli finely and keep it aside.
- In a large vessel take semolina, rice flour, all purpose plain flour (in the ratio 1:1:½) and cumin seeds, salt.
- Mix the ingredients with a cup of water.
- Add finely chopped onion, coriander leaves and chilli to the above batter and mix it well.
- Add more water to adjust the consistency of the batter. It should be watery else the dosa will not be crisp.
- Keep aside for 20 to 30 minutes.
- Heat the tava or non-stick pan and spread 1 or 2 tsp oil.
- If using non-stick pan then no need to spread oil.
- With a ladle pour the batter from the edges towards the center.
- Sprinkle ½ or 1 tsp of oil from the top.
- Let the base becomes golden or crisp. No need to cook the other side as the dosa is thin.
- Remove the dosa from the pan. Prepare all the dosas this way.
- Serve the rava dosa hot with coconut chutney.
- Rava dosa has to be served immediately, otherwise they become dry once they become cold.