Rava Dosa

About Rava Dosa

Rava Dosa is not just a dish; it’s a crispy, flavorful experience that has captured the hearts and taste buds of food enthusiasts worldwide. Originating from the southern states of India, Rava Dosa is a cherished part of the country’s rich culinary heritage. What sets it apart is its unique preparation method and distinctive taste. Unlike the traditional dosa made from rice and lentil batter, Rava Dosa is made from semolina (rava) mixed with rice flour and a tantalizing blend of spices. This gives it a delicate yet slightly tangy flavor and an incredible, thin, and lacy texture.

Rava Dosas are famous for their quick preparation, making them a popular choice for breakfast or a light, savory snack. The batter doesn’t require fermentation, which means you can enjoy these delectable delights almost instantly. When poured onto a hot griddle, the batter forms a thin, crispy crepe with a delightful crunch. It’s often served with a variety of accompaniments like coconut chutney, sambhar, or a spicy potato masala filling, creating a harmonious symphony of flavors.

Whether you’re a seasoned fan of Indian cuisine or just beginning to explore its diverse offerings, Rava Dosa is a must-try. Its unique taste and texture makes it a crowd-pleaser, suitable for all palates.

Ingredients

• semolina (rawa) 1 cup
• Rice flour ½ cup
• Refined flour (maida) ¼ cup
• cashewnuts, crushed 6 nos
• Salt to taste
• Crushed black pepper
• Ginger chopped ½ inch
• Green chillies, chopped 2 nos
• Water 3 cups
• Chopped fresh coriander leaves 1 tbsps
• Ghee to shallow fry
• Green coconut chutney for serving
• Sambhar for serving.

How to Make Rava Dosa (Stepwise Photos)

 To Make Batter:

1. Add 1 cup semolina (rava) to a mixing bowl.
   
2. To the same bowl, add
   ½ cup rice flour
   ½ cup refined flour (maida)
   6 cashewnuts, crushed
   Salt to taste
   Crushed black pepper
   
3. Next add
   ½ inch ginger chopped
   2 green chillies, chopped
   1 tablespoon chopped fresh coriander leaves
   
4. Add 3 cups water to make a thin batter
   
5. Mix everything well to make a lump free batter.
   
6. Set it aside for 15 minutes.
   

To make Rava Dosa:

1. Heat a non-stick tawa and pour the prepared batter on it.
   
2. Drizzle ghee on top and cook till the dosa turns golden brown and crisps
   
3. Fold the Dosa and serve it hot with coconut chutney and Sambhar.
   

Method

1. Add 1 cup semolina (rava) to a mixing bowl.
2. Add rice flour, refined flour (maida), crushed cashewnuts, salt & crushed black pepper
3. Add chooped ginger, green chillies & chopped coriander leaves
4. Add 3 cups water to make a thin batter
5. Mix everything well to make a lump free batter.
6. Set it aside for 15 minutes.
7. Heat a non-stick tawa and pour the prepared batter on it.
8. Drizzle ghee on top and cook till the dosa turns golden brown and crisps
9. Fold the Dosa and serve it hot with coconut chutney and Sambhar.

Additional Tips and Tricks

1. Serving Suggestion : Serve it hot with green chutney & sambar..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps