Instant Rava Dosa Recipe
A quick and easy South Indian breakfast recipe made from rava as primary ingredient
Youtube Video
Ingredients
- ½ Cup Rava | Sooji
- ¾ Cup Rice flour
- ¼ Cup Maida | All purpose flour
- ½ Large Onion (finely chopped)
- 2 Green chillies (finely chopped)
- 2 sprigs Curry leaves (finely chopped)
- 4 sprigs Coriander leaves (finely chopped)
- ¼ inch Ginger (remove skin and grate)
- 1 ½ tsp Jeera | Cumin seeds
- 1 ½ tsp Black peppercorns (crush with a mortar pestle)
- ½ Cup Roasted Cashew nuts
- 3 Tbsp Curd | Yogurt
- ¼ tsp Asafoetida
- Salt as per taste
- Water as needed ( i used about 5-6 Cups)
- Oil as needed
Instructions
- First take a large mixing bowl and add all the ingredients mentioned except for oil & water.
- Mix it with your hands using a rubbing motion so that the ingredients like onion, curry leaves, etc get an opportunity to release their flavors
- Add plenty of cups of water to make a thin batter ( I used about 4-5 Cups) and rest it for 20mins
- After the batter rests for 20mins, it would have thickened a bit. Add more water ( I added about 1-2 Cups) to make the batter thinner, if needed
- Heat a tawa/pan on hight heat. Once the pan is hot, apply oil. Rub it on evenly using a cut piece of onion.
- Pour the batter onto the pan using a small bowl/mug. You dont have to do the circular motion needed for a traditional dosa, so please Refer to my video / pics below to see how to pour batter. We should ideally get a thin layer.
- Let it cook for 30sec and drizzle oil on top. Continue to cook until golden brown and edges crisp up. Remove from pan.
- Serve hot with sambar / coconut chutney / mint chutney / onion chutney / peanut chutney / tomato chutney / potato masala.
Notes | FAQ
- To get crisp dosas, the consistency of the rava dosa batter is very important. You need a runny batter for the same
- A hot tawa is important to get the crispy texture of the dosa
- Unlike a regular dosa batter, there is no need of fermentation and you can start making dosa after the initial soak time
- Before making each dosa, make sure to mix up the batter nicely, or else the rava will settle down at the bottom of the batter
- You will not get a crispy rava dosa if you leave out the batter for longer time. Plan accordingly so that you will not have a lot of remaining batter left.
- I used a non-stick pan for the recipe, but you should be fine using any hot griddle as dosa pan like cast iron pan / iron skillet / cast iron tawa
- If the tawa gets over heated, then the dosa will start sticking to the tawa. In that case, sprinkle some water to cool down the tawa, clean with a paper towel, apply some oil and then start cooking.
- Some of them prefer to use specific types of fine rava / bombay rava for the recipe, I dont believe it plays an important factor, as long as you use a good quality of rava
