This is a restaurant style recipe of rava dosa which is one of the famous
breakfast dishes of South India. There is no fermentation required to make this
dosa. To get a crispy golden rava dosa there are some tips that one should
follow which I have mentioned in the notes below. For beginners I suggest to
pour little thick dosa batter because sometimes you may not be able to remove
the dosa without tearing it apart. I usually prepare this dish for breakfast
whenever I am slothful as I find this particular dish is very easy to make.
Also do check other dosa recipe in my blog such as Masala dosa, Neer dosa, Sweet dosa.
Prep time Cook time Total time
20 min 25 min 45 min
Author: Home
Chefs Cooking
Recipe
type: Breakfast
Cuisine: South
Indian
Serves: 4 Servings
Ingredients:
Semolina/Rava/Suji ½ cup
Rice flour ½ cup
All purpose flour 2 tbsp
Curd/yogurt 1 tbsp
Onion 1
Green chilli 2
Coriander leaves finely chopped 1 tbsp
Cumin seeds ½ tsp
Curry leaves 1 sprig
Ginger finely chopped 1 tsp
Water for the batter
Oil for the dosa
Instructions:
1.In a bowl add semolina, rice flour, all purpose flour and curd.Also add finely chopped green chilli, coriander leaves, ginger,
curry leaves, onion, cumin seeds and salt combine well.
2.Add water to prepare the batter and the dosa batter should be
very thin pouring consistency like neer dosa batter.
3.Set aside for 15 to 20 minutes so that semolina absorbs moisture
and batter turns little thick. Add water again till you get buttermilk consistency.
4.Heat a flat pan for making the dosa and grease it with generous
amount of oil. Fill dosa batter in any small bowl and pour it uniformly on the
pan.
5.Do not fill the gaps let it be porous. Cook dosa in a medium
flame by closing the lid. After few seconds sprinkle oil over dosa and continue
cooking till they golden and are roasted well.
6.Remove hot crispy rava dosa onto plate and serve with coconut
chutney.
Note :
1.Adding curd in more than the given quantities will make dosa
soft.
2.Do not use ladle to spread the dosa instead use any small bowl
to pour the dosa.
3.Keep stirring the batter before spreading each dosa as semolina
will get settle at bottom.
4.Cooking in non stick pan also helps to remove dosa without
tearing it apart.
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