By Suprita Mitter
November 20, 2024
It’s absolutely possible to make crisp Rava Dosa without rice flour. Combining semolina, all-purpose flour, and wheat flour creates a delicate texture. Infused with spices and herbs, this quick batter makes light, golden dosas perfect for any meal.
1 cup semolina (rava/suji) ½ cup all-purpose flour (maida) 2 tablespoons wheat flour ½ cup yoghurt 2-3 cups water
1 tsp tsp cumin seeds 1 tsp tsp crushed black pepper 1-2 green chillies 1 tablespoon ginger 2 tbsp finely chopped coriander leaves Salt Oil
Combine semolina, all-purpose flour, and wheat flour. Add yoghurt and mix well. Gradually add water to create a thin, watery batter.
Stir in cumin seeds, crushed black pepper, green chillies, ginger, coriander leaves, and salt. Let the batter rest for 15-20 minutes.
Heat a non-stick tawa or skillet over medium-high heat. Lightly grease it with oil. Stir the batter well before pouring.
Pour the batter onto the hot pan in a circular motion, allowing it to spread naturally. Do not spread it with a ladle.
Drizzle a little oil around the edges and cook until the dosa turns golden brown and crispy. Flip if needed, but usually cooking one side is enough. Serve the Rava Dosa with coconut chutney and sambar.