Rava dosa recipe/ Instant rava dosa recipe is a famous South Indian recipe. It is an easy to make instant dosa recipe which can be made during busy morning hours. Rava dosa / rava dose / sooji dosa, as it is called in some of the places is made using semolina / rava / sooji as the main ingredient.
This sooji dosa recipe is an instant version and needs no grinding or fermentation. Whenever we go to a restaurant, there would be definitely one rava dosa and one masala dosa on the order list.
Rava dosa recipe is very easy to make and tasty and even bachelor’s can try making it.
There are various versions of rava dosa. One is with urud dal which definitely needs grinding and fermentation. The second is this instant rava dosa version. The original recipe uses more amount of maida or all purpose flour, but due to health considerations, I have used more amount of rice flour here. The addition of rice flour gives more crispiness to rava dosa and also rice flour reduces the absorption of oil.
Rava dosa batter should be very thin, easy to flow to get perfect crispy dosa. Also, the soaking time is very important.
Serve rava dosa hot with sambar and coconut chutney. Rava dosa always tastes great when it is hot. On cooling, it becomes soggy and will not be that tasty.
Now to the recipe..
RAVA DOSA RECIPE
Instant Rava Dosa Recipe – Ingredients
- semolina / rava – 1/2 cup (unroasted)
- maida / all purpose flour – 1/4 cup
- rice flour – 3/4 cup
- buttermilk – 1/2 cup
- green chilies – 2 (finely chopped)
- ginger – 1 piece (grated)
- cumin seeds – 1/4 teaspoon
- asafoetida powder / hing – a pinch
- butter – 1/2 teaspoon (melted)
- pepper corns – 1 teaspoon (crushed)
- curry leaves – few
- coriander leaves – 1 tablespoon (finely chopped)
- cashewnuts – 5 – 6 (fry in oil, it tastes better)
- salt – to taste
- oil – as required
How To Make Rava Dosa
1. Put the flour and semolina in a large bowl. Mix well. Add 2 cups of water and mix well with a whisk.
2. Add buttermilk, melted butter, chilies ginger, coriander leaves, curry leaves and cumin seeds. Combine together without lumps. Add salt and keep it aside for 15 – 20 minutes.
3. If the mixture thickens a little on standing, add a 1/4 – 1/2 cup more water to thin it out.
Steps for making rava dosa
4. Grease a tawa or skillet and heat it. The pan should be well heated but not smoky.
5. When hot, add 1 teaspoon of oil, hold the ladle little away from the pan, pour in a ladleful of dosa batter, spreading it all around like a thin pancake. Pour in a circular motion around the pan. If the pan is well heated, then you will find small holes. Do not fill the holes.
6. Reduce the flame, cover and cook until the dosa becomes golden brown on one side. Then flip it to the other side. Let it cook on both the sides until the dosa becomes crisp around the edges.
7. If the dosa is sticking to the pan, pour one teaspoon of oil around the edges.
8. Fold the dosa and transfer it to a serving plate.
9. Serve rava dosa hot with coconut chutney, onion chutney and sambar.
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Enjoy cooking and serving