Rava dosa recipe with step by step photos and video recipe – easy and simple recipe of crispy dosa that it does not require any fermentation or grinding.
Cuisine: South Indian
Keyword: rava dosa
1/4cupall purpose flour (maida)
1/2cuponion finely chopped
2green chillies chopped
3tbspcoriander leaves finely chopped
8-10curry leaves finely chopped
1/2tspblack pepper powder
Salt to taste
2cupwater or as required
Oil as required for cooking rava dosa
preparing rava dosa batter :
Collect all the required ingredients.
Take rava, rice flour, and maida in a bowl.
Then add chopped onion, green chillies, and grated ginger.
Also add chopped curry leaves, cumin seeds, chopped coriander leaves, black pepper powder, and salt as required.
Mix well using a large spoon or a wire whisk.
Add 2 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water.
Whisk till smooth without any lumps. The batter has to be flowing and thin.
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.
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.
Rava (semolina) absorbs water after soaking so batter may become thick. If required, add more water to bring it to pouring consistency. Stir the batter and mix well.
making rava dosa :
Heat a non-stick dosa tawa/skillet over medium flame. Spread some oil on the tawa. Do make sure that the tawa is hot.
Before preparing dosas, mix the batter very well.
Take ladle full batter and pour from about 3-4 inch height on in a circular motion starting from edge to the center.
Pour the batter until it covers the center. Maintain some holes here and there. These holes steam to escape and makes dosa crispy.
On a medium flame, cook the rava dosa.
Once when the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.
Cook until it turns light golden brown and crispy, for approx. 2-minutes. Rava dosa takes a little longer time to cook than the regular dosa.
Flip it on another side and cook for another minute or until it turns little crispy.
The more you cook the dosas and the more golden it becomes, the crisper it will be.
Fold and transfer hot thin crispy rava dosa to a plate. Stir and mix the batter well before making each dosa.
Serve rava dosa hot with coconut chutney and sambar.
You can keep the batter fridge for next day usage. You can easily use it for 2-3 days.
Rather than water with buttermilk for a more rich taste and flavor. You can also use sour curd.
Add enough water to get the pouring consistency else your dosa will not be crispy.
The flours settle down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosas, then add some water and stir again.
To get the crispy dosa the batter must be very thin.
Patiently wait for few minutes before you flip the dosa. Else it will get collapsed.
You can omit the pepper, onions, ginger, etc according to your preference
You may add 3-4 finely chopped cashew nuts to the batter for some texture in your dosa.