Indian Rava dosa
Rava dosa is a popular South Indian Dosa variety made with semolina. Almost all restaurants in SouthIndia have this recipe on their menu. This is a delectabaly crispy dosa that can be prepared instantly without the usual fermentation process. There are many variations in Rawa Dosa with respect to the ingredients and measurements used and I am giving here the one that I normally use. Serve the crispy and tasty Rava dosa with your favourite dippings. I personally prefer serving with Idli Podi. We can also serve with Idli sambar or any of your favourite chutneys.
Preparation and Yield:
Preparation time 10 mins Cooking Time 30 mins Yield 20 Dosa Recipe Category Breakfast Recipe Cuisine South Indian
Ingredients:
Rawa(Semolina) 1 Cup All purpose flour(Maida) 1/2 Cup Rice flour 1 Cup Salt To taste Cumin Seeds 1 teaspoon Green Chilli 2 Whole Peppercorns 1 teaspoon Curry Leaves few
Method:
- Mix rawa, Maida, rice flour in a bowl along with salt, cumin seeds, chopped green chillies and peppercorns and chopped curry leaves
- Add water and make this to a thin batter. The batter should be like a thin butter milk. Keep adding water till the batter becomes absolutely thin in consistency. If we keep the batter aside, we can notice the top layer is so watery and the bottom layer is so thick. So mix the batter well each time before you pour the batter in tawa
- Heat a thawa and sprinkle little water and it the water sizzles, then the tawa is in perfect hot. Now, Pour a ladle of batter in the tawa. You can see the dosa will have lots of small holes as the batter is so thin. The rawa dosa will not be in a perfect circle shape. So don't worry about shape.
- Add a teaspoon of ghee / oil around the dosa and keep the flame in medium and allow the dosa to cook till it is crispy and the bottom part becomes nicely golden brown. Since the rawa dosa is thin, we don't need to flip it to cook the other side
- Once the dosa is cooked completely, remove it slowly using the spatula
- The Crispy and yummy rawa dosa is ready to serve with any type of chutneys'
- It's very tasty children eat most likely
- Thanks for reading 😃😃😃😃
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Yield | 20 Dosa |
| Recipe Category | Breakfast |
| Recipe Cuisine | South Indian |
Ingredients:
| Rawa(Semolina) | 1 Cup |
| All purpose flour(Maida) | |
| Rice flour | 1 Cup |
| Salt | To taste |
| Cumin Seeds | 1 teaspoon |
| Green Chilli | 2 |
| Whole Peppercorns | 1 teaspoon |
| Curry Leaves | few |
Method:
- Mix rawa, Maida, rice flour in a bowl along with salt, cumin seeds, chopped green chillies and peppercorns and chopped curry leaves
- Add water and make this to a thin batter. The batter should be like a thin butter milk. Keep adding water till the batter becomes absolutely thin in consistency. If we keep the batter aside, we can notice the top layer is so watery and the bottom layer is so thick. So mix the batter well each time before you pour the batter in tawa
- Heat a thawa and sprinkle little water and it the water sizzles, then the tawa is in perfect hot. Now, Pour a ladle of batter in the tawa. You can see the dosa will have lots of small holes as the batter is so thin. The rawa dosa will not be in a perfect circle shape. So don't worry about shape.
- Add a teaspoon of ghee / oil around the dosa and keep the flame in medium and allow the dosa to cook till it is crispy and the bottom part becomes nicely golden brown. Since the rawa dosa is thin, we don't need to flip it to cook the other side
- Once the dosa is cooked completely, remove it slowly using the spatula
- The Crispy and yummy rawa dosa is ready to serve with any type of chutneys'
- It's very tasty children eat most likely
- Thanks for reading 😃😃😃😃
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