Rava Dosa Recipe (Quick & Crispy)
User Reviews
4.9
Rava Dosa Recipe (Quick & Crispy)
Description
Rava Dosa batter combines unroasted fine semolina, rice flour, and all-purpose flour with chopped green chilies, onions, ginger, curry leaves, coriander, black pepper, cumin seeds, and salt, whisked with water to a flowing, thin consistency. After resting for 20 to 30 minutes, the batter separates slightly, requiring mixing before pouring.
Cooking on a well-heated heavy or cast iron pan, the batter is poured from the edges toward the center in a way that produces a netted, lace-like pattern. The dosa cooks until the edges crisp and the surface turns golden, with oil or ghee added to enhance crispness. It’s made without flipping, focusing on a crunchy texture on one side while the top cooks through.
This dosa has a delicate crunch combined with savory spices and aromatics. It serves well for breakfast or a light meal, commonly accompanied by chutneys or sambar.
Tips include ensuring a thin batter for crispness, maintaining a hot pan, stirring batter well before each dosa, and adjusting water to achieve proper consistency. The resting time helps with texture and spreading.
Ingredients
- ½ cup rava - un-roasted and fine textured (suji or fine semolina)
- ½ cup rice flour
- ¼ cup all-purpose flour
- ½ to 1 teaspoon green chili finely chopped or serrano peppers or 1 to 2 green chillies
- ⅓ cup onion finely chopped
- ½ teaspoon ginger - finely chopped
- 1 tablespoon or 8 to 10 curry leaves - chopped
- 1 to 2 tablespoons Coriander leaves - chopped (cilantro), optional
- ½ teaspoon black pepper - crushed
- ½ teaspoon cumin seeds
- 2.25 to 2.5 cups water or add as required
- salt as required
- neutral cooking oil or ghee or butter for cooking, as required, generic cooking oil
Instructions
Making batter
- Take unroasted fine rava, rice flour and maida in a bowl.
- Add the chopped onions, chopped green chilies ginger.
- Also add crushed black pepper, cumin seeds, chopped curry leaves and salt as required.
- Add water. Depending on the quality of rava and rice flour, you can add less or more water - from 2 to 2.5 cups water. I added 2.25 cups water.
- Whisk till smooth without any lumps. The batter has to be flowing and thin.
- If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
- Cover and let the suji dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
Making rava dosa
- Before preparing dosa, mix the batter very well. Spread some oil on the tawa. Do make sure that the tawa is hot.
- With a ladle pour the dosa batter. Start from the edges move towards the center.
- If there are big or small gaps, then fill them lightly with the batter.
- On a medium-low to medium flame, cook the suji ka dosa.
- When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil on the top and sides.
- Spread oil all over the dosa with a spoon.
- Rava dosa takes a little longer time to cook than regular dosa.
- Cook till the base is golden and crisp. The edges will also separate from the pan.
- The more you cook the rava dosa and the more golden it becomes, the more crisp it will be. Flip and cook the second side for ½ to 1 minute.
- Fold and then serve suji ka dosa hot with coconut chutney and sambar.
- The flours settles 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 dosa, then add some water and stir again.
- Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney or onion chutney.
- For best taste and texture I recommend to serve these as soon as they are made. This recipe can be easily scaled to make a small or a big batch.
- Store any leftover batter for a couple of hours in the refrigerator.
Notes
- Rest the batter for 20 to 30 minutes for best texture and consistency.
- The batter should be thin and flow easily; adjust water or flour as needed.
- Use a hot, heavy pan to achieve crisp dosa with a netted pattern.
- Pour batter from edge to center and cook on medium heat to prevent burning.
- Stir batter well before each dosa, as flours settle during resting.
- You may substitute buttermilk for water to alter flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Rava Dosa
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 10mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 9mg | 1% |
| Vitamin B9 (Folate) | 117µg | |
| Iron | 1mg | 6% |
| Magnesium | 9mg | 2% |
| Phosphorus | 26mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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