Rava dosa is a straightforward, easy, crispy and tasty recipe. This is a quick recipe and can be made from the minimum ingredients or readily available in your pantry.
Rava dosa recipe no grinding or fermentation. This Rava dosa gives you a crispy Rava dosa which you will make again and again.
Rava dosa is one of the quick dinner and breakfast recipes. In this recipe, the main ingredients are Rava coarsely or finely ground husked wheat.
Let’s learn how to make Instant Rava dosa.
- 1 cup unroasted fine Rava/ semolina/sooji
- ½ cup of rice flour
- Salt to taste
- ½ tsp cumin seeds
- ½ cup curd/ yoghurt
- 2 tbsp Chopped coriander leaves
- Oil or ghee/butter (for cooking Rava dosa)
- 1 tbsp green chilli paste
FOR MAKING DOSA BATTER
- In a bowl take unroasted fine Rava, rice flour and mix well.
- Add water and make a thin batter. Make sure that the batter should be runny and not thick at all.
- Add cumin seeds, green chile paste, coriander leaves and mix well.
- Add curd and salt whisk till smooth without any lump. The dosa batter has to be flowing thin.
- If the batter looks thick or heavy, add water. If the dosa batter seems very thin and runny, then add some Rava or rice flour.
- Cover the batter and let the dosa batter rest for 15 minutes.
- When the batter rests, you will see that the raven and the rice flours have settled down and the water will be swimming on top.
FOR MAKING RAVA DOSA
- Before preparing Rava dosa, mix batter very well.
- Heat a pan on medium heat.
- Brush a little oil on the pan.
- Add batter starting from the edges of the pan and then add at the center.
- If there are gaps, then fill them with the batter.
- Cook the Rava dosa on a medium flame for about 2-3 minutes or until the dosa gets nice golden colour from the lower side.
- If you feel the upper side is raw, flip it well.
- Cook both sides well and fold the dosa and take out the Rava dosa into a plate.
- Rava dosa is ready to serve.
- Serve Rava dosa with coconut chutney, sambar or aloo sabzi.
- You can add maida or besan instead of the rice flour.
- You can add lemon juice instead of curd.
- Use unroasted Rava only.
- For each batter batch before pouring the batter on the pan, stir the batter well as the Rava and flour settle down at the bottom.
- Rava dosa recipe tastes excellent when served hot crispy and crunchy.