Rava Dosa Recipe | Crispy Rava Dosa | Instant Rava Dosa

rava dosa recipe

Rava Dosa Recipe: Rava dosa is a quick and popular dosa variant from South Indian cuisine. Crepes made with semolina (rava or cream of wheat), rice flour, all-purpose flour, and spices that are crispy, netted, and thin. Unlike the traditional Dosa Recipe, these are incredibly simple to make and require no grinding or fermentation. With this vegan recipe, you can make a truly crispy rava dosa that you’ll want to make again and again for a quick breakfast or snack.

Rava is an abbreviation for suji, semolina, or cream of wheat. As a result, this dosa is named after one of its primary ingredients. The rava used is of the fine variety, also known as Bombay rava.

Rava is husked wheat that has been coarsely or finely ground. Depending on the dish, different types of rava are used. Fine rava, for example, is used to make Rava Idli, Upma, Sooji Halwa, Sheera, and other dishes.

Suji, rava, semolina, and cream of wheat are all interchangeable terms. The term ‘rava’ is used in western and southern India. In northern India, the words’sooji’ or’suji’ are used. Thus, rava dosa is also known as ‘suji ka dosa’ or ‘suji dosa.’

In addition to rava, rice flour and all-purpose flour (maida) are mixed into the batter. Suji ka dosa can be made plain or spiced up with chopped onions, curry leaves, herbs, and spices.

A  traditional south Indian crepe recipe made with semolina, rice flour, and plain flour Semolina dosa batter is thinner than traditional rice-based dosa batter, resulting in crisp and flaky dosa. It can be served for any occasion, but it is most commonly served for breakfast with spicy kara chutney and veg kurma.

Dosa recipes are a popular breakfast option for many South Indians. There are numerous ways to make these crepes, and they can be made with a variety of ingredients and seasonings, including various types of dry spices and vegetables. Onion rava dosa or suji dosa, known for its thin and porous texture, is one such crispy and flaky dosa recipe.

In addition, I’d like to add a few more tips and suggestions for making a perfect crisp instant suji dosa. First and foremost, I strongly advise using medium semolina, also known as bombay semolina, for this recipe. If you use bansi, thick rava, or even fine rava, the dosa will be soft.

Second, the dosa batter is crucial to this recipe. It should be watery, like neer dose, and you should be able to pour it on top of the dosa tawa. Finally, the tawa must be very hot when you pour the dosa batter for a crispy result. Once the batter has been poured, quickly reduce the heat to low and roast it until it begins to leave the pan.

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Rava Dosa Recipe Card:

rava dosa recipe

Rava Dosa Recipe

Manita
A dosa is a thin pancake or crepe, originating from South India, made from a fermented batter predominantly consisting of lentils and rice. It is somewhat similar to a crepe in appearance, although savoury flavours are generally emphasized.
Prep Time 10 mins
Cook Time 15 mins
Resting Time 25 mins
Total Time 25 mins
Course Breakfast
Cuisine South Indian
Servings 10 Dosa

Ingredients
  

  • 1/2 cup  rava / semolina / suji  (coarse)
  • 1/2 cup  rice flour  (fine)
  • 1/4 cup  maida / all purpose flour
  • 1 tbsp  curd / yogurt  (optional)
  • 1 tsp  salt
  • cup  water
  • 1  chilli  (finely chopped)
  • 1 inch  ginger (grated)
  • 1/2 tsp  pepper   (crushed)
  • 1 tsp cumin / jeera
  • few curry leaves  (finely chopped)
  • 2 tbsp  coriander  (finely chopped)
  • 1 onion  (finely chopped)
  • 1½  water
  • oil (for roasting)

Instructions
 

  • To begin, combine 1/2 cup rava, 1/2 cup rice flour, and 1/4 cup maida in a large mixing bowl.
  • 1 tbsp curd, 1 tsp salt, and2½ cup water.
  • Make sure there are no lumps in the mixture by whisking it thoroughly.
  • 1 chilli, 1 inch ginger, 1/2 teaspoon pepper, 1 teaspoon cumin, a few curry leaves, 2 tablespoons coriander, and 1 onion
  •  1½ cup water is added to make a watery batter.
  • Rest the batter for 20 minutes to allow the rava to absorb the water.
  • Mix thoroughly, making sure the batter is thin and watery.
  • Pour the dosa batter carefully over the hot tawa. Filling the holes will ruin the texture of the dosa.
  • Also, evenly distribute a teaspoon of oil.
  • Reduce the heat and continue to cook until the dosa is golden and crisp.
  • Finally, fold the dosa and serve it right away with tomato chutney or coconut chutney.
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Notes:

  • Resting the batter: Allow the batter to rest for 20 to 30 minutes.
  • Batter consistency: The batter should be thin and pourable. Soft rava dosa can be made with a medium consistency.
  • Temperature of the pan: The tawa must be hot when pouring the batter. When the batter is poured, it will sizzle when it comes into contact with the hot tawa. As a result, keep the flame at medium or medium-high.
  • Pouring the batter: The batter must be poured from a slightly higher height, which has a net effect on the rava dosa. Pour from the outside in first, then work your way to the centre. When you make the first dosa, you will notice whether or not you are getting the crisp and netted effect. If not, you will need to add more water. In addition to water, buttermilk can be added to the batter.
  • Cooking time: Rava dosa takes longer to prepare than regular dosa. If the tawa becomes too hot, reduce the heat.
  • Mixing: Before pouring the batter onto the tawa, mix it thoroughly because the flours and rava settle to the bottom of the batter. If the batter looks slightly thick after making some rava dosa, add some more water.
  • Use a heavy or thick-bottomed tawa or pan to avoid the rava dosa sticking to the pan. A cast iron pan is another excellent option.
  • To begin, make a batter with a flowing consistency; otherwise, the dosa will not be crisp.
  • Also, if you are vegan, leave out the curd. Adding curd, on the other hand, adds a nice flavour.
  • In addition, dry coconut and cashew pieces can be mixed into the batter.
  • Finally, the rava dosa recipe is delicious when served hot and crispy.

FAQ’s

What exactly is rava dosa? What foods pair well with rava dosa?

Rava dosa is a popular South Indian crepe recipe made with semolina, rice flour, and maida. They don’t need to be ground or fermented, so they make an instant dosa. Rava dosa batter is thinner than regular urad dal dosa batter, resulting in crispy and flaky dosa. It is served with coconut chutney, spicy chutney, veg kurma, sagu, or sambar for breakfast or evening snacks.

How do you make a crispy rava dosa?

rava dosa with crispy rava
The primary reason for crispiness in dosa is the use of a cast iron tawa. Using a nonstick tawa also results in crispy dosas, but only if the dosa is roasted on a low flame. Resting the dosa batter for about 20 minutes also aids in the production of a crisp dosa. Always use medium rava or bombay rava and never use bansi rava or any other rava variant. The batter should be runny or watery, similar to neer dosa, to ensure a crispy dosa. Finally, the tawa should be extremely hot when pouring the batter onto it. Once the batter is poured, quickly reduce the heat to low and roast the dosa until it comes out of the pan.

What are the ingredients for rava dosa and how do you make it?

Typically, rava dosa is made with semolina, rice flour, maida, spices, and fresh herbs. To begin, combine rava, rice flour, and maida in a mixing bowl. The proportions of rava and rice flour should be the same, and maida should be half of the rava and rice flour. 1 tbsp curd, 1 tbsp salt, and 1 tbsp water Chop the chilli, curry leaves, ginger, pepper, cumin seeds, and coriander leaves. To make a batter with a flowing consistency, add more water. Allow the batter to rest for 20 minutes. Observe how the rava absorbs water. Pour the batter onto the hot tawa and cook over a low heat until the dosa leaves the tawa or turns golden brown and crisp.

What are the other ways to make delicious rava dosa?

Adding chopped onions to the rava dosa batter results in onion rava dosa, and roasting the dosa with aloo bhaji results in rava masala dosa, just like traditional masala dosa. The addition of dry fruits to the dosa transforms it into a dry fruit rava dosa. Vegetable rava dosa is made by adding finely chopped or grated vegetables. In addition, chopped cashew nuts and coconut pieces can be added to the batter to make the dosa more flavorful and crunchy with each bite. The addition of curd to the dosa gives it a golden colour and a good flavour.

What causes rava dosa to stick to the tawa?

To make rava dosa, always use a heavy bottom pan or a well-seasoned cast-iron tawa. Dosas are best prepared in an iron skillet pan. Previously, seasoned tawa was used to prepare dosa. Before pouring each dosa, lightly grease the pan and rub it with a slice of onion. Also, do not use the same tawa that you use to make roti or chapati. Keep the tawa separate for each. If the dosa sticks to the nonstick tawa, pour a small amount of batter into it and make a small size dosa; the dosas will not stick to the pan after 2-3 dosas because the tawa will be hot.

Why is my rava dosa soft rather than crispy?

Use only bombay rava or fine rava for instant rava dosa. The batter should be thin and watery, not thick or even medium in consistency. Soft dosas are also produced by a medium consistency batter. To adjust the consistency of the dosa batter, add water. More curd in the batter may result in soft dosas. The tawa should be very hot, and the flame should be reduced as soon as the batter is poured onto it. Mix well every time you pour the batter onto the tawa, as the rava and other flours settle. To prepare dosa, use a heavy bottom pan or cast iron tawa to prevent the dosa from sticking to the tawa and to get crispy dosa. Also, make sure to serve the dosas hot. Otherwise, when they cool down, they become soft.

Should we turn the dosa over and roast it on both sides in rava dosa?

While roasting the rava dosa, there is no need to flip it. When the dosa is done, fold it and remove it from the tawa. All dosas do not need to be cooked on both sides. If the dosas are browning on the bottom but still moist on the top, you may need to flip them over and roast on the other side until crisp. Adjust the flame to low as soon as the dosa is poured into the tawa. Cover and roast until the edges of the tawa are golden brown. Do not force the dosa out of the pan. A cooked dosa leaves the tawa, indicating that it has finished cooking.

How should the rava dosa batter be poured into the tawa?

recipe for rava dosa

The batter should have a thin, watery, flowing consistency. Only then can the batter be poured. Unlike traditional dosas, the batter is poured onto the tawa rather than being spread. Pour the batter all over the tawa, starting from the edges and working your way to the centre. Pour the batter into the gaps to fill them. Cover and roast on a low heat until it comes out of the pan.

What happened to my rava dosa?

Make sure the batter is thin and flowing when you pour it onto the tawa. The dosa may break if it is too thin. So, add rice flour, maida, and rava in the proportions specified, and adjust the consistency before pouring the batter into the pan.

How should the dosa tawa be seasoned?

Dosa tawa can be seasoned in a variety of ways, including: Rub gingelly oil into the tawa and soak it in washed rice water for a week. Before spreading the dosas, rub the tawa with half an onion. Heat the tawa, sprinkle with salt, turn off the heat, and wipe with a cloth and grease oil once it has cooled. Clean the tawa with hot water and oil it. Place in the oven upside down for one hour. Also, avoid washing the tawa when it is too hot, and avoid using cold liquids on the cast iron tawa. Hard soaps, detergents, and steel scrubbers should be avoided.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.

Also Read: Rava Idli Recipe