Rava Dosa Recipe, How to Make Rava Dosa Recipe, Crispy Rava Dosa
Rava Dosa Recipe can be prepared instantly with hassle-free. All you need is semolina, rice flour, and other kitchen ingredients. Crispy Rava Dosa Recipe is one of the popular South Indian recipes which can be made instantly.
Our main ingredient is semolina or rava so this recipe is named after its main ingredient. Also, we don’t have any kind of fermentation process in this recipe, so we add rice flour and soda bicarbonate to make it a smooth batter. In some cases, if you need sticky batter you may add little quantity of maida (all-purpose flour).
Usually, children like to have toppings of veggies or onions, as we cannot put onions in the batter unlike the usual plain dosa recipe, we put onions and grated ginger above the pan and then pour the batter.
Here are some tips to help you make a delicious rava dosa:
- Use the right ingredients: Rava dosa is made with semolina (rava), rice flour, all-purpose flour (maida), and spices such as cumin seeds, black pepper, and ginger. Use fresh and good quality ingredients for best results.
- Make a thin batter: The batter for rava dosa should be thin and runny. Mix the flours and spices together, and gradually add water to make a smooth batter with no lumps. The consistency of the batter should be thinner than regular dosa batter.
- Rest the batter: Let the batter rest for 15-20 minutes. This allows the semolina to soak up the water and ensures that the batter becomes smooth and easy to spread.
- Heat the griddle: Heat a non-stick or cast iron griddle on medium-high heat. The griddle should be hot before you start making the dosas.
- Grease the griddle: Rub some oil or ghee on the griddle using a sliced onion or a piece of cloth. This will help prevent the dosa from sticking to the griddle.
- Spread the batter evenly: Using a ladle or a cup, pour the batter onto the hot griddle in a circular motion, starting from the edges and moving towards the center. The batter should spread evenly and thinly on the griddle.
- Add toppings: Add chopped onions, green chilies, coriander leaves, and grated ginger on top of the dosa batter. This will add more flavor and texture to the dosa.
- Drizzle oil/ghee: Drizzle some oil or ghee on top of the dosa and around the edges. This will help the dosa turn crispy and golden brown.
- Cook the dosa: Cook the dosa on medium-high heat for 2-3 minutes, or until the edges turn golden brown and the surface is crispy. Flip the dosa over and cook for another minute.
- Serve hot: Serve the rava dosa hot with chutney, sambar or any other side dish of your choice.
Enjoy your delicious rava dosa!
You may also like to check other recipes:
Pesarattu recipe and
Rava Dosa Recipe, How to Make Rava Dosa Recipe, Crispy Rava Dosa
Ingredients
Rava Dosa Measurement: 1 cup = 200 ml.
- Semolina/ upma rava – 1 cup
- Yogurt/ curd – 1 cup
- Rice flour – 3 tbsp.
- Water – required to make a soft batter.
- Soda bicarbonate – a pinch
- Salt – ½ tbsp.
- Oil – required
Instructions
- Blend semolina to soft powder so that it can absorb yogurt while fermenting.
- Transfer this powder to another bowl and add 3 tbsp. rice flour and yogurt.
- Mix this to get a thick batter, if needed add little water.
Tip: If you want you can add soda bicarbonate at this stage to ferment.
- Cover this batter with a lid and let it ferment at room temperature for minimum half an hour.
- Add soda bicarbonate if you have not added before fermenting and little water so that batter becomes loose and soft.
- Heat pan and apply few drops of oil over it and rub with onion so that rava dosa can be made crisp and non-sticky.
- With the help of a large spoon, take the required quantity of batter based on the size of your pan and put it on the pan.
- Gently spread the batter by rotating in a circular manner to form a thin layer.
- With the help of a wooden stick, add oil evenly so that you get crispy and nonsticky.
- Once rava dosa is cooked to golden brown in color, remove gently and serve hot.
Recipe Video
Recipe Notes
Note: You need to consume batter within a day. It tastes good when fresh.
How to Make Rava Dosa Recipe:
- Add semolina into a blender and blend to a soft powder.
- Transfer to another bowl, add yogurt, and rice flour, and mix well.
Tip: Adding curd helps in fermenting batter and lets you get crispy dosa.
- Add the required water so that you get thick dosa batter.
- Cover with a lid and ferment for at least half an hour.
- Add soda bicarbonate and salt, and mix well. If you feel the consistency is thick add little water.
Note: Keep thick Consistency like dosa batter or else making rava dosa becomes difficult. Also if the batter becomes loose, your dosa breaks and becomes hard to remove from the pan.
- Heat the dosa pan and when it reaches optimum heat, take 1 ½ large spoon batter and pour over the pan.
- Using the same spoon, spread the batter by rotating it in a circular manner.
- With the help of a wooden stick, spread oil over the dosa so that the edges cook well and it becomes easy to remove.
- Cook till you obtain a golden crust, then mold to your desired shape.
- Rava Dosa recipe tastes good when served hot accompanied with coconut chutney.
