Rava Dosa
September 6th, 2012 filed under Appetizers, Breads, Miscellaneous, Vegan
Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.
Recipe will make 6 Dosas.
Ingredients:
- 1/2 cup fine semolina (fine Sooji)
- 1/4 cup rice flour
- 1/4 cup all purpose flour (plain flour or maida)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon salt adjust to taste
- Pinch of asafoetida (hing)
- 1 tablespoon chopped cilantro (hara dhania)
- 1 green chilly finely chopped
- Approx. 2 cups of water
Method
- Mix all three flours including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk.
- Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes.
- Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil.
- Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet.
- Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look.
- Sprinkle 1 teaspoon of oil around dosa.
- Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula.
- Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side.
- Thin and crispy Rava Dosa is ready to serve.
Serving Suggestions
- Rava dosa is very flavorful. You may eat this snack with Hari Cilantro Chutney.
- Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney.
- I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site.
Can i use fruit salt in it?
Hope Manjula won’t mind my making a suggestion here as one who grew up eating rava dosa of many varieties, both blended with whole rice and prepared with rice flour. Despite the fact that rice flour is what is generally used for rava dosa, one can use maida only without using any rice flour. The taste won’t be exactly like the traditional rava dosa, but, pretty close and good. The secrets of making perfect dosas: 1. Keep dosa skillet just for dosas without making any chapati on it. 2. Try not to wash the iron skillet too much, certain dosas like rava dosa need the oil on the base of the skillet without adding any, prior to pouring the batter. 3. If you must add oil, use a tip of a potato stuck on a fork to dip in the oil container and spread on the skillet. Hope these tips help.
Can we make it without the rice flour…do you have any other substitute …or if I can put cooked/steamed rice churned in a mixer….
Please do let me know
Annie,
In this recipe no substitute
Hi Mam,
I tried this yesterday but it did not come well.
I was breaking when I was turning.
Also, dont why all the rava was accumating down in the batter.
Why it was happening?
I tried it yesterday and it came out fine…..similar to the one in restaurants….thanks a lot for the info….
gayathri