Rava Dosa Recipe | How to make Rava Dosa at Home

Earlier when we used to go to South Indian restaurants, I never used to order Rava Dosa.  Because I always used to feel why would I order an 8 dollar dosa with holes - I'd rather have Mysore Masala Dosa so it would come with the potato filling and be filling for me as well.  But once I tasted Rava Dosa at a restaurant when our friend chose it for her meal, I was sold.  So crunchy and crispy and delicious, and yes--filling.

But then after that I still never ordered and ate it outside -- because I learned to make awesome Rava Dosa at home.

Rava Dosa Recipe

1/4 cup all-purpose flour (maida)
1/2 cup rice flour
1 cup semolina (sooji/rawa) 
1 tsp cumin seeds
1 tsp finely chopped green chili, or to taste
1 tsp grated ginger
1/2 tsp salt, or to taste
1/2 tsp crushed black peppercorns
some cilantro, finely chopped (optional)
1 cup onion, finely chopped (optional)
4 cups water

2+ Tbsp ghee or oil for cooking (also optional)

1.  In a bowl mix all-purpose flour + rice flour + semolina + cumin seeds + green chili + ginger paste + salt to taste + black peppercorns + (cilantro, if using, not necessary) + water.
Note: Batter has to have no lumps and be really really thin and absolutely watery and not a paste like regular dosa batter at all.

2.  On medium-high heat on a nonstick flat dosa pan--randomly throw your finely chopped onion (if using) and after about 30 seconds throw the rawa dosa batter on the pan with your hands if you're cool like me *haha* or use a ladle to pour ladlefuls of batter from 4-5 inches away from the pan.  In both methods you have to mix batter properly each time because the semolina settles down.
Note: Remember to pour the batter in such a way that the whole dosa with the holes is "connected" to each other.

3.  Drizzle some ghee (I prefer) or oil all over the dosa and spread.  Cook dosa on medium heat until the sides lift up and color underneath is golden brown. Done.  Your Rava Dosa is ready to be served hot and eaten with chutney.  A spicy peanut chutney perhaps.
Note:  Ways to serve: fold your dosa in half, a trifold, or a triangle.  


Q: Does the Rava Dosa batter have to be poured by keeping pan away from flame?
A: No.  When the hot pan makes the watery semolina batter sizzle when you pour it randomly, it creates those spaces and holes; there's no need to move pan away. If you throw your batter on the pan on a low heat or if you move pan away and pour your batter--you will see that you won't get the holes that this rawa dosa is actually famous for.

Q: Should you flip and cook the Rava Dosa from the other side?
A: No.  The batter is so thin and on medium heat you are letting it cook so well that there is no need to flip it over--just like you don't flip a regular dosa.

Q: My Rava Dosa is soft instead of crispy.  Why?
A: Perhaps your batter is not thin enough--a thicker batter will make it like a soft semolina pancake (rava uttapam) texture.  Or you poured one layer of batter over another.  Or you cooked it on medium-low heat.

Q: Don't you have to ferment the rava dosa batter?
A: Nope. That's the best part. Make it anytime you want without having to wait :)

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