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Rava Dosa 1
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Rava Dosa

Rava Dosas is one of the most popular Dosas from the South Indian Cuisine. This recipe requires some practice and perfection before you get it right. However this recipe is almost instant when compared to your regular Rice based Dosas and tastes out of the world.
Course Breakfast, Dinner
Cuisine Tamil Nadu
By Cook Method Stovetop
By Diet Vegetarian
Dish Type Dosa Varieties, Instant Dishes
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 8 medium dosas
Author Srivalli

Ingredients

For the Batter

  • 1 cup Semolina / Rava / Sooji
  • 1 cup All Purpose Flour / Maida
  • 3 cups Water
  • 1/2 cup Rice Flour
  • 1/2 cup Curds
  • Salt to taste
  • Cooking Oil for cooking
  • Ghee for cooking

For Seasoning

  • 1 medium Onions
  • 1 tsp Peppercorns Whole
  • 1/2 tsp Chana Dal
  • 10 nos Cashew Nuts
  • Handful Curry Leaves

Instructions

For the Batter

  • In a bowl, take all the flours and mix well with salt. Add the curds, mix well to make sure there are no lumps. Slowly add water and mix to get a thin batter. The consistency should be a thin batter.

For the Seasoning

  • Heat a pan with 1 tsp oil. Sauté the finely chopped onions, pepper corns, channa dal, cashew nuts and curry leaves. Once the onions are light brown in colour, add this masala to the flour mix. Stir everything together and let it rest for minimum 30 mins.

Making the Rava Dosa

  • Heat a tawa, grease some oil on top. Take a ladleful of rava batter and pour on the tawa in a circular movement. Spread it as a regular dosa, once the batter is poured as a circle. We will not be able to spread this as the regular dosa. Sprinkle oil or ghee. I personally would suggest ghee as it elevates the taste!. Once its cooked on the bottom, flip it to the other side.
  • The batter should be really thin, the moment the batter touches the hot pan, pores will be formed. That way you know you have the right consistency. Cook on both sides and serve with coconut chutney!

Notes

  • If the batter is thin, you can even try sprinkling the batter on the tawa.
  • This method works if your Tawa is huge and well seasoned.
  • On a regular tawa, my method of pouring the batter in circles, worked out fine. Rava Dosa was really thin and crispy! And we loved it every bite.
Tried this recipe?Mention @cooking4all or tag #cooking4all!