Butter Rava Dosa Recipe

Butter Rava Dosa recipe with step by step photos and video recipe – an easy and delicious variation of the rava dosa made with butter. This dosa is indeed an irresistible option for breakfast supper, snack or a sudden meal for a surprise guest.

Unlike other Dosa Recipes, Butter Rava Dosa doesn’t require batter to be fermented overnight and can be prepared instantly in just 30 minutes. It is a dosa made apart from regular dosas like onion dosa, masala dosa etc.

A quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina.

In this recipe butter is used instead of oil for making dosa. Other than that the recipe remains the same. Also you can serve the dosa with a dollop of white butter.

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#Serving Suggestion:  Serve it hot with coconut chutney and sambar in the breakfast. It can also be served in as a light evening food in the dinner.

⇒Do give this recipe a try and share your comments below with me.

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BUTTER RAVA DOSA RECIPE

Butter Rava Dosa recipe is an easy and delicious variation of the rava dosa made with butter.

Course Breakfast
Cuisine South Indian
Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 55 minutes
Author Achala

Ingredients

  • 1 cup unroasted rava /suji/ semolina
  • ½ cup rice flour
  • ¼ cup all purpose flour
  • ½ cup onion finely chopped
  • 2 tbsp coriander leaves chopped
  • 3 green chillies chopped
  • 10-12 curry leaves chopped
  • 1 tsp ginger paste
  • tsp cumin seeds
  • Salt to taste
  • ¼ tsp black pepper powder
  • Butter as required
  • 2 cups water or add as required

Instructions

preparing the butter rava dosa batter :

  • Collect all the required ingredients.
  • Take rava, rice flour, and maida in a bowl.
  • Add chopped onion, green chillies, curry leaves, and coriander leaves.
  • Then add cumin seeds, ginger paste, black pepper powder, and salt as required.
  • Mix well using a large spoon or a wire whisk.
  • Add 1.5 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water. I added 2 cups of water.
  • Whisk till smooth without any lumps. The batter has to be flowing and thin.
  • Cover it with a plate and let it rest for 25-30 minutes.
  • After about 30 minutes, check for the consistency again. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
  • Stir the batter and mix well.
  • Check the batter for consistency. It should have pouring buttermilk like consistency (NOT like simple dosa batter).
  • Add more water until batter attains pouring consistency. If the batter looks very thin and runny, then add some rice flour.
  • Before preparing dosas, mix the batter very well.

making butter rava dosa :

  • Heat a non-stick dosa tawa/skillet over medium flame. Add some butter on the tawa.
  • Do make sure that the tawa is on medium-low to low flame, so that the butter does not burn or get browned. Spread the butter evenly on tawa.
  • With a ladle pour the dosa batter from some height. The batter should be first poured on the outsides of the pan and then in the middle.
  • Pour the batter until it covers the center. If there are big or small gaps, then fill them lightly with the batter.
  • Increase the flame to medium or medium-high and cook the butter rava dosa.
  • When the top side looks cooked, then sprinkle 1 tsp butter on the top.
  • Spread butter all over the rava dosa with a spoon.
  • These instant butter rava dosa takes a little longer time to cook than regular dosa. If the dosa is burning, then you can lower the flame.
  • 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.
  • Flip it on another side and cook for another minute or until it turns little crispy.
  • If you want no need to flip it, just fold in and transfer to a plate.
  • Fold and transfer hot thin crispy butter rava dosa to a plate. Stir and mix the batter well before making each dosa.
  • Serve instant butter rava dosa hot with coconut chutney and sambar.

How To Make Butter Rava Dosa (Step By Step Instructions With Photos) :

preparing the butter rava dosa batter :

1. Collect all the required ingredients.

2. Take rava, rice flour, and maida in a bowl.

3. Add chopped onion, green chillies, curry leaves, and coriander leaves.

4. Then add cumin seeds, ginger paste, black pepper powder, and salt as required.

5. Mix well using a large spoon or a wire whisk.

6. Add 1.5 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water. I added 2 cups of water.

7. Whisk till smooth without any lumps. The batter has to be flowing and thin.

8. Cover it with a plate and let it rest for 25-30 minutes.

9. After about 30 minutes, check for the consistency again. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top. 

10. Stir the batter and mix well.

11. Check the batter for consistency. It should have pouring buttermilk like consistency (NOT like simple dosa batter).

12. Add more water until batter attains pouring consistency. If the batter looks very thin and runny, then add some rice flour.

13. Before preparing dosas, mix the batter very well.

making butter rava dosa :

1. Heat a non-stick dosa tawa/skillet over medium flame. Add some butter on the tawa.

2. Do make sure that the tawa is on medium-low to low flame, so that the butter does not burn or get browned. Spread the butter evenly on tawa.

3. With a ladle pour the dosa batter from some height. The batter should be first poured on the outsides of the pan and then in the middle.

4. Pour the batter until it covers the center. If there are big or small gaps, then fill them lightly with the batter.

5. Increase the flame to medium or medium-high and cook the butter rava dosa.

6. When the top side looks cooked, then sprinkle 1 tsp butter on the top.

7. Spread butter all over the rava dosa with a spoon.

8. These instant butter rava dosa takes a little longer time to cook than regular dosa. If the dosa is burning, then you can lower the flame.

9. 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.

10. Flip it on another side and cook for another minute or until it turns little crispy.

11. If you want no need to flip it, just fold in and transfer to a plate.

12. Fold and transfer hot thin crispy butter rava dosa to a plate. Stir and mix the batter well before making each dosa.

13. Serve instant butter rava dosa hot with coconut chutney and sambar.

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