As previous I posted the recipes of Masala Dosa, Paneer Dosa, Neer Dosa now it’s Rava Dosa. Rava dosa is made up of rava (semolina – सूजी) and rice flour. Very easy and quick to make then classic masala dosa. I am not found of this rava dosa, I love classic masala dosa, but many people love it. Try it out you may also love this way of making dosa and also in taste.
Share your experience; I love to hear from my readers.
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Rava Dosa
Course: Breakfast, Veg FoodCuisine: Indian3
servings25
minutes15
minutes120
kcal40
minutesThis Rava Dosa is a quick version of traditional South Indian dosa; Perfect for any meal in alone with Sāmbhar.
Ingredients
Semolina (सूजी/रवा) – 1/2 cup
Rice flour (चावल का आटा) – 1/2 cup
All purpose flour (मैदा) – 1/4 cup
Green chillies (हरी मिर्च) – 2
Onion (प्याज) – 1 medium
Ginger (अदरक) – 1/2 inch
Curry leaves (करी पत्ता) – 8-10
Fresh coriander (हरा धनिया) – few sprigs
Black pepper (काली मिर्च) powder – 1/2 tsp.
Cumin (जीरा) seeds – 1/2 tsp.
Oil (तेल) – 3 tbsp.
Water (पानी) for making batter.
Salt (नमक) to taste.
Directions
- Chop green chillies (हरी मिर्च), onion (प्याज), ginger (अदरक), curry leaves (करी पत्ता) and fresh coriander (हरा धनिया) separately. Keep aside.
- In a bowl take semolina (सूजी/रवा), rice flour (चावल का आटा) and all purpose flour (मैदा). Mix well.
- Now add chopped green chillies (हरी मिर्च), onion (प्याज), and ginger (अदरक). Mix well.
- After that add black pepper (काली मिर्च) powder, cumin (जीरा) seeds and chopped curry leaves (करी पत्ता).
- Add 2 cup of water and mix well to make smooth flowing lump free batter, but not too much thin. Batter must be little thick, if require add more water.
- Cover it and keep aside for 30 minute to get it rest.
- After 30 minute you will see water will separate and Semolina (सूजी/रवा) and Rice flour (चावल का आटा) set down.
- Before making dosa mix the batter well.
- Heat tawa and brush oil on it. When very hot, splash little water on it and immediately pour batter onto it, spreading it thin, with a circular motion.
- After spreading the batter, lower the heat and trickle a little oil around the edges so that it soaks under the dosa. Cook till dosa become crisp and brown.
- When edges start browning a bit, pass a flat spoon under dosa to ease the dosa off the pan and flip it. Cook for a minute.
- Your rava dosa is ready; serve hot with coconut chutney and sāmbhar.
Notes
- Rava dosa require little more time to cook then classic masala dosa.
- You can also fill masala in your rava dosa like classic masala dosa.
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