Sunday, September 15, 2013

Rava Dosa

Instant and Crispy Rava Dosa Recipe

Prep time - under 5 minutes

Ingredients needed

Rice flour - 1 1/2 cup
Rava - 1/2 cup
Maida/ all pupose flour - 2 tbsp
Jeera/cumin seeds - 1 1/2 tsp
Whole black pepper - 1 tsp
Green chilli -1 very finely chopped
Thick Buttermilk - 1/4 cup
Onion -1
Water - 2  3/4 cup
Oil for making dosas
Salt as needed


Mix rava in 1/4 cup buttermilk and leave it for 15 minutes.

Chop onions and green chillies very finely.

First we will see how to prepare rava dosa batter-

In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chillies and salt needed. Add the rava + butter milk mix to it. Then add approximately 2 3/4 cup of water to it little at a time and mix it well so that there are no lumps.Check for salt. Add if required.

I photographed the rava dosa batter to show you the consistency of the batter.See how thin it is (picture below).It should be like that. Now the batter is ready.

Now let us see how to make onion rava dosa -

First heat a non stick tawa or a cast iron tawa, sprinkle little onions on top of it. Do not add too much onions as you will have difficulty in removing the dosa from the tawa.

When the tawa is heated well, reduce the flame to medium.

Remember for every dosa, you have to mix the batter well, so that the rava will not settle at the bottom. You cannot spread the rava dosa batter like normal dosa.

After mixing it, take a ladle or a small cupful of batter and fill the outer corners of the tawa.(picture-1)

Then the inside of the tawa.(picture -2)

Then fill in big gaps if any (picture-3). See how lacy and beautiful it is. To make it easier to understand, I have explained it in 3 easy steps but you can pour the batter at one go following the same method.

Let the dosa get cooked. Rava dosa will take longer time to get cooked than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.

Let the dosa get cooked evenly on all sides.(You can adjust or move the tawa if needed)

Wait until the bottom turns nice golden brown and the corners start lifting up slightly.

Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also get cooked.

Once cooked, remove from flame and serve hot with coconut chutney, sambar or idli podi.

Some important points to be kept in mind

Mix the batter well every time before making dosa to prevent sedimentation of rava.

Batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.

Once the tawa is heated well, keep the flame in medium through out the process.

Remember rava dosa will take longer time to get cooked.

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