Rava Dosa Recipe

Mak Erot

3 min read

·

Apr 11, 2025

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Rava Dosa Recipe: A Crispy Delight

Rava dosa, also known as semolina dosa, is a quick and easy South Indian breakfast recipe that's perfect for busy mornings. Unlike traditional dosa, which requires fermentation, rava dosa is made with semolina, which doesn't need to ferment, making it a convenient and delicious option. This recipe will guide you through making perfectly crispy and flavorful rava dosas.

Ingredients You'll Need:

• 1 cup semolina (rava): The star ingredient, providing the texture and structure of the dosa. Choose fine semolina for the best results.
• 1/2 cup rice flour: Adds to the overall texture and helps create a slightly softer dosa.
• 1/4 teaspoon turmeric powder: Enhances the color and adds a subtle earthy flavor.
• 1/4 teaspoon mustard seeds: Adds a burst of flavor and aroma.
• 1/2 teaspoon urad dal (split black lentils): Optional, but adds a bit of protein and enhances the texture.
• 1/4 teaspoon cumin seeds: Contributes a warm, nutty flavor.
• 1/2 inch ginger, finely chopped: Adds a subtle pungent flavor.
• 1-2 green chilies, finely chopped: Adds a pleasant kick of heat (adjust to your preference).
• Salt to taste: Balances the flavors.
• 1 tablespoon oil/ghee: For cooking the dosas.
• 1 cup water (approximately): Used to create the batter.
• Chopped cilantro (optional): Adds freshness and vibrancy.

Step-by-Step Instructions:

Preparing the Batter:

1. Dry Roast: In a pan, dry roast the semolina until it's lightly browned and fragrant. This step helps to improve the texture of the dosa. Be careful not to burn it.
2. Combine Ingredients: Add rice flour, turmeric powder, mustard seeds, urad dal (if using), cumin seeds, ginger, and green chilies to the roasted semolina. Mix well.
3. Add Water: Gradually add water to the mixture, stirring continuously to form a smooth batter. The consistency should be slightly thinner than pancake batter. Let the batter rest for at least 15-20 minutes. This allows the semolina to absorb the water and creates a better texture.

Cooking the Dosa:

1. Heat the Pan: Heat a non-stick pan or a well-seasoned griddle over medium heat. Lightly grease the pan with oil or ghee.
2. Pour the Batter: Pour a small ladleful of batter onto the hot pan and spread it into a thin, circular crepe.
3. Cook: Cook for 2-3 minutes per side, or until golden brown and crispy. You'll see the edges lift slightly when it's ready to flip.
4. Serve: Serve the hot rava dosa with your favorite accompaniments such as sambar, chutney, or potato masala. Garnish with fresh cilantro for an extra touch.

Tips for Perfect Rava Dosas:

• Don't overmix the batter: Overmixing can make the dosas tough.
• Adjust the consistency: If the batter is too thick, add a little more water. If it's too thin, add a little more semolina.
• Use a non-stick pan: This prevents sticking and makes it easier to flip the dosas.
• Maintain medium heat: High heat can burn the dosas, while low heat will make them soggy.

Variations:

• Add vegetables: Incorporate finely chopped onions, carrots, or potatoes into the batter for added nutrition and flavor.
• Spice it up: Increase the amount of green chilies or add a pinch of red chili powder for extra heat.
• Experiment with flavors: Add other spices like asafoetida (hing) or curry leaves for a unique twist.

This recipe provides a delicious and easy way to enjoy rava dosas. With a little practice, you'll be making perfect, crispy dosas every time! Remember to adjust seasonings to your preference and enjoy this versatile and flavorful South Indian breakfast.