Delicious Rava Dosa
This is a great dish, sort of a delicacy, a gourmet item. It is like a flat, thin, crispy pancake or crêpe. It is very popular. First of all, it is very tasty. Also, the batter is easy to mix with instant ingredients, and it does need soaking of any grains for several hours, then grinding and then fermenting the batter overnight, as in the case of the Masala Dosa or Regular Dosa, if you will. Aside from the batter, the other ingredients are simple, yet they provide the aroma and taste to make this dish so delicious. A great food item that can be used as a main dish, a side dish or a snack!
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Cumin Seeds, Cilantro, Curry Leaves, Green Chillies, Yoghurt
Delicious Rava Dosa
Print recipe| Serves | 2 - 4 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Dietary | Diabetic, Vegan, Vegetarian |
| Meal type | Breakfast, Lunch, Main Dish, Side Dish, Snack |
| Misc | Gourmet, Serve Hot |
| Region | Indian |
Ingredients
- 2 cups Rice Flour
- 1/2 cup All purpose Flour (Maida)
- 1/2 cup Cream of Wheat (Rava, Sooji, raw)
- 1 - 2 Green Chillies (Serrano Peppers, finely chopped)
- 1 Onion (finely chopped)
- 2 - 3 teaspoons Salt
- 1/4 cup Oil
- 4 cups Water
Optional
- 1 teaspoon Cumin Seeds
- 1/4 Cilantro (finely chopped)
- 8 - 10 leaves Curry Leaves (Kadi Patta)
Note
Serving Suggestions:
1) Serve hot and crisp.
2) You can reheat the dosas in the microwave oven later. They may not be crisp, but will still taste good.
3) If you are not Vegan, you can use plain yoghurt as a side dish. You can also add a little ghee (clarified butter) on top of each dosa before serving.
Options:
1) You don't need to use onions if you don't want to.
2) You can make the batter thicker and prepare them like pancakes. They will still taste very good.
3) Dosas will not be very crisp if you add too much onions.
4) If you are a novice, start with a thicker batter, and make small dosas first.
5) You can make a batch and serve them all at the same time. The dosas will still taste good, but they may not be as crisp as when served immediately after they are made.
Directions
| Step 1 | |
In a medium bowl, add the rice flour, all purpose flour and cream of wheat. Add 1 teaspoon of salt. Mix well. | |
| Step 2 | |
Start with 2 cups of cold water. Add the water gradually into the bowl and stir the contents with a large spoon. The mixture when done should be creamy but pourable with a ladle or large deep spoon on to a fry pan. The mix should be thinner than pancake mix, but not too watery or runny. | |
| Step 3 | |
If the mixture is too thick, add more water, little by little, until the mix gets a creamy, pourable consistency. | |
| Step 4 | |
(Note: When you try the first dosa, and when you try to loosen it underneath with a spatula and turn it over, you can determine whether the mixture should be thinner or thicker or needs more rice flour for crispness and ease of turning the dosa over. If it is very difficult to take the dosa out, add half cup of rice flour to the mix, add a little water as necessary and mix well.) | |
| Step 5 | |
Add the finely chopped green chillies, onions and cilantro to the batter. Also add the curry leaves and the cumin seeds. | |
| Step 6 | |
Mix thoroughly. Taste the raw batter mix a little. Add more salt and more chopped green chillies if you like, and mix well. | |
| Step 7 | |
Make sure the mix is still creamy, but not too thick. Add water if necessary, and mix well. | |
| Step 8 | |
Have a folded wet paper towel on a plate by the side of the stove. | |
| Step 9 | |
Place a large, flat, non-stick fry pan on medium heat. | |
| Step 10 | |
If the fry pan is too hot or smoking, lower the heat. If necessary, using the folded wet paper towel, carefully swipe the fry pan lightly all over. Add a few drops or about half teaspoon of oil on the fry pan, and using a flat spatula, spread it all over. | |
| Step 11 | |
Stir the batter. If the batter has settled and become thicker, loosen it up by adding a little water. | |
| Step 12 | |
|
Using a deep spoon or ladle, take a spoonful of Rava Dosa batter mix, and gradually pour it on to the pan, starting from the outer edges of a circle, and filling in the rest of the area to the center, like a Spiral. You should sort of pour the batter in little spurts around, on to the fry pan. You should not place the batter on the center of the fry pan and try to drag it around, as you do for a masala dosa.  | |
| Step 13 | |
The Dosa need not be a perfect circle. It can have zigzag edges. By the way, if there are tiny little holes, let them be. See picture. If there are large open spots, gently fill them with a little mix. | |
| Step 14 | |
Add a few drops of oil on to the tiny holes of the batter on the fry pan. Add a few drops along the outside edges of the dosa. | |
| Step 15 | |
Watch until the edges look golden brown and the batter looks dried up. Loosen the edges of the dosa with the spatula, little by little, all around. If difficult, wait a little more, until the edges can be lifted up. | |
| Step 16 | |
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When the edges are loosened up all around, gradually loosen the whole dosa with the spatula. Place the spatula underneath the center of the dosa, and quickly turn the dosa over on the fry pan.  | |
| Step 17 | |
Let it cook for about 10, 15 seconds. Loosen the dosa once again with the spatula, remove it and place it on a serving plate. Serve immediately while it is crisp and hot. Or fold the dosa and place it in a container. | |
| Step 18 | |
Repeat Steps 10 thru 17 for all the rest of the Rava Dosas. | |
| Step 19 | |
Serve the dosas hot, with a side dish of Chutney, Indian Pickles, or Jam. | |
| Step 20 | |
As you prepare more and more, making Rava Dosa will get easier. It is like walking. It is easy to do but cumbersome to describe. So try it with a small quantity at first, and decide for yourself if the effort is worth it. | |
