Rava Dosa | Instant Rava Dosa | How to make Crispy Rava Dosa?
Rava Dosa is a popular South Indian Dosa Variety made with the Sooji batter and spices. This is very aromatic and crisp, and its quite popular in the restaurants. This crispy, tasty dosa can be made easily in the home. The best part of making this dosa is that no grinding, fermentation rqeuired and it's instant.
Servings: 10 dosas
Calories: 83kcal
Equipment
- Dosa Pan
Ingredients
- ½ cup Semolina (Sooji / Rava) 1 cup = 250 ml
- ½ cup Rice Flour
- ¼ cup Maida (All Purpose Flour)
- 1 teaspoon Salt Adjust to Taste
- 1 nos Green Chili finely chopped
- 1 inch Ginger finely chopped
- 1 teaspoon Peppercorns (or crushed pepper)
- few Curry Leaves
- 1 teaspoon Cumin
- 2 tablespoon Coriander Leaves (optional) finely chopped
- ½ nos Onion (optional) finely chopped
- 3 cups Water adjust based on the consistency
- 4 tablespoon Cooking Oil (or Ghee)
- 1 tablespoon Curd (Plain Yogurt) (optional)
Instructions
Preparation
- Finely chop the onion, coriander leaves, green chili and ginger and keep it ready
Making of Batter
- Mix rawa, Maida, rice flour in a bowl.
- Add 2 to 2½ cups of water and mix well. Make sure that there are no lumps in the batter
- With this add Salt, Cumin Seeds, Curry leaves, chopped ginger & green chili and mix well.
- Also add Yogurt, chpped coriander leaves and onion. Mix well. Set aside this batter for about 20 minutes.
Making of Rava Dosa
- After 20 minutes, we can notice the top layer is watery and the bottom layer is thick. Mix and check the consistency of the batter. The batter should be like a thin butter milk. Adjust the consistency of the batter till the batter becomes absolutely thin in consistency.
- Heat a thawa (Dosa Pan) and sprinkle little water and it the water sizzles, then the tawa is hot. Now, Pour a ladle of batter in the tawa. Start from the outer circle of the dosa and finish at the inner circle. You can see the dosa will have lots of small holes as the batter is so thin. Do not spread the dosa batter.
- Add a teaspoon of ghee / oil around the dosa and keep the flame in medium and allow the dosa to cook till it is crispy and the bottom part becomes nicely golden brown. If the flame is low/medium, then the dosa will be nicely cooked and the edges started coming out
- Since the rava dosa is thin, we don’t need to flip it to cook the other side. Once the dosa is cooked completely, remove it slowly using the spatula
- The Crispy and yummy rawa dosa is ready to serve with any type of chutneys‘
Nutrition
Serving: 1small | Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 17mg