Rava Dosa is a popular South indian crispy crepe made from semolina (rava/sooji), rice flour, and all-purpose flour. Not like conventional dosa, it requires no fermentation and may be made right away — perfect for short breakfasts or light dinners.
Components:
1 cup rava (semolina/sooji)
½ cup rice flour
¼ cup all-motive flour (maida)
1 tsp cumin seeds
1 tsp black pepper (overwhelmed, non-obligatory)
1–2 inexperienced chilies, finely chopped
1 small onion, finely chopped
1 tsp grated ginger
a few curry leaves, chopped
2 tbsp coriander leaves, chopped
Salt to flavor
3 cups water (regulate consistency)
Oil or ghee for cooking
Instructions:
1. In a massive blending bowl, integrate rava, rice flour, and all-cause flour.
2. Upload cumin seeds, beaten pepper, inexperienced chilies, onion, ginger, curry leaves, and salt. Blend well.
3. Gradually add water to make a thin, watery batter. The consistency must be a good deal thinner than regular dosa batter.
4. Allow the batter relaxation for 10–15 mins. Stir before using, as rava tends to settle.
5. Heat a non-stick or forged iron tawa (griddle) on medium-excessive heat. Grease lightly.
6. Pour the batter from the edges toward the middle, letting it fill the pan in a lacy pattern. Do now not spread like normal dosa.
7. Drizzle oil or ghee around the rims and over the pinnacle.
8. Cook until the rims are golden and crisp. Flip (optional) and cook in short on the opposite aspect.
9. Serve warm with coconut chutney, tomato chutney, or sambar.
Hints:
Stir the batter before every pour to redistribute ingredients.
The batter need to sizzle whilst it hits the pan—make sure the tawa is warm.
upload grated carrot or beaten black pepper for variation.
Rava Dosa is brief, crispy, and bursting with taste—ideal when you’re yearning some thing mild but delicious.
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