Rava dosa is a tiffin variety that can be prepared instantly. Its a crispy dosa made by soaking rice flour, rava/semolina and maida. Some people add curd. I always prepare by this way. I love onion rava dosa as we get crunchy onions in every bite. The measurement I have given here makes 8 to 9 dosas.
Rava / Semolina – 100 gms
Rice flour – 50 gms
Maida / Allpurposeflour – 50 gms
Pepper cons – 6 to 7 nos (or) Crushed pepper – 1 tsp
Cumin seeds – 1 tsp
Ginger – 1 tsp (grated)
Carrot – 2 tbsp (grated)
Green chilli – 1 no
Curry leaves – 1 sprig (finely chopped)
Coriander leaves – 1 tbsp (Finely chopped)
Salt – to taste
Water – 3 cups (approx)
Oil – as needed
- In a mixing bowl, add all the ingredients together except oil.
- Soak them for 1 1/2 to 2 hours. Then the batter is ready for making rava dosa.
- Heat the dosa pan and drizzle some oil in it.
- Everytime before pouring the batter to the pan, mix the batter well.
- Now pour the batter form outwards to inwards (reverse of making ordinary dosa). Fill in the gaps in the dosa pan with the batter.
- Smear some oil in it.
- Cook rava dosa in a medium high flame until golen brown and crispy.
- Rava dosa is now ready to be served with hot sambar and coconut chutney.
- For preparing Onion rava dosa , just add finely chopped onion to the batter.
- I usually add half a carrot. It gives a additional flavour and look. (Its optional)
- I use hindalium dosai pan. Its little bit deeper at the center. So I pour the batter from outwards to inwards and later fill the gaps. By pouring batter in this way, creates holes in the dosa as given in hotels.
- If using flat dosa pans or non-stck tawa, you can just tilt the dosa pan for spreading the batter all over the pan.
- Since the batter is watery, we can’t spread it like ordinary dosa.