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November 14, 2021

Instant Rava Dosa


Dosas are South Indian savory crepes traditionally prepared with fermented lentil and rice, served with aloo masala, coconut chutney and sambhar. Traditional rice dosas are bit heavy and is time taking recipe. Rava Dosa on other hand dosas are quicker than traditional dosas as these doesn’t require fermenting, soaking time is also less and top on that this taste super yummy. 


Rava Dosa are crispy, thin Dosa made with Rava(semolina), rice flour and all-purpose flour as core ingredients. Rava Dosas are one of my family favorite and handy recipe whenever we are craving for Dosas. These Dosas are kids friendly too. These Dosas taste best when served hot, right from griddle. Serve them with Sambhar, Coconut Chutney, Peanut chutney or you can have them just like that.


Rava Dosa really makes a great meal option, you can have these yum Dosas for Breakfast/Lunch or Dinner. Give this tried and tasted recipe a try, I am sure your are family and friends are going to love it. Enjoy!!!


Cuisine: Indian | Recipe Category: Breakfast & Brunch | Serving: 20 Dosas
Prep Time: 10 Minutes | Rest Time: 20 Minutes | Cook Time: 20 Minutes 



Ingredients

For Batter

1.

Semolina/rava, fine and unroasted

1 cup

2.

Rice flour

1 cup

3.

All-purpose flour /Maida

½ cup

4.

Water

5-6 cups, divided

5.

Yogurt

2 Tbsp.

6.

Onion, finely chopped

1 cup

7.

Ginger, finely chopped or grated

1 Tbsp.

8.

Green chilies, finely chopped

1-2 pc

9.

Fresh coriander, finely chopped

¼ cup

10.

Curry leaves, chopped

1 sprig/8-10 pc

11.

Black pepper powder

½ Tsp.

12.

Cumin seeds, jeera

1 Tsp.

13.

Salt

To taste



For Dosa

1.

Oil

To make dosa

2.

Coconut Chutney recipe

To serve with

3.

Sambhar

To serve with



Step By Step Instruction: [Hide Images]

Make Batter

  1. In a big mixing bowl add rava, all-purpose flour and rice flour. Add 3 cups of water and mix well.
  2. Add yogurt, whisk and mix well making sure there are no lumps.
  3. Further add, chopped onion, ginger, green chilies, coriander leaves, curry leaves, black pepper powder, cumin seeds and salt.
  4. Add 2 cups of water, mix well to prepare a thin watery consistency batter.
  5. Keep aside and let the batter rest for minimum 20 minutes, making sure rava has absorbed water.


        Make Dosa

        1. Heat a broad non-stick tawa/griddle on medium-high heat to make Dosa.
        2. Stir and check the batter consistency, add more water if it looks thick or add rice flour, all-purpose flour in 1:1 ratio if batter looks very thin.
        3. Before making Dosa make sure griddle is hot and spread some oil.  Stir the batter and carefully pour around ¼ cup of the batter over hot tawa. Pour the batter from some height and in circle, start from the edges, move towards the center.
        4. Fill any large holes with the batter. Drizzle some oil/ghee and cook till Dosa turns golden brown and crispy from the bottom.
        5. Flip the Dosa and cook on the other side if required. 
        6. These Dosas taste best when served hot, right from griddle. Serve them with Sambhar, Coconut Chutney, Peanut chutney or you can have them just like that.
        7. Serve hot and Enjoy!

                    Quick Tips

                    1. Temperature: To make perfect Dosa, the temperature of tava should be hot while pouring and spreading batter. 
                    2. Consistency: Rava Dosa batter is thin, pouring consistency. Add more water if it looks thick or add rice flour, all-purpose flour in 1:1 ratio if batter looks very thin.

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