By Suprita Mitter
August 4, 2024
Rava dosa, a popular South Indian breakfast dish, is known for its crispiness and is made from semolina (rava), rice flour, and all-purpose flour. Unlike traditional dosas, it doesn't require fermentation, making it quick and easy to prepare.
1 cup semolina (rava/sooji) 1/2 cup rice flour 1/4 cup all-purpose flour (maida) 1/2 tsp cumin seeds 1/2 tsp black peppercorns 1/2 tsp ginger 1-2 green chillies 1 onion A handful of coriander leaves Salt 3-4 cups water Oil or ghee
In a mixing bowl, combine the semolina, rice flour, and all-purpose flour. Add cumin seeds, crushed peppercorns, grated ginger, chopped green chillies, chopped onion, and coriander leaves.
Add salt and water to the dry ingredients, mixing well to form a thin, pourable batter. The consistency should be watery, like buttermilk, to ensure crisp dosas. Let the batter rest for 15-20 minutes.
Heat a non-stick dosa tawa or griddle over medium-high heat. Once hot, drizzle a little oil or ghee and spread it evenly using a paper towel or brush.
Stir the batter well, then pour a ladleful of batter starting from the edges of the tawa, filling in the centre. Since the batter is thin, it will naturally form holes, creating a lacy pattern.
Drizzle a little oil or ghee around the edges and on top of the dosa. Cook on medium heat until the edges turn golden brown and crispy.
Carefully flip the dosa and cook for another minute on the other side. If you prefer it crispier, you can skip flipping and cook it only on one side.