Rava Dosa | Instant Semolina Dosa | Suji Ka Dosa | with step by step photos and video. A popular South Indian crepe recipe made with semolina, rice flour and plain flour. The batter of semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. Moreover, ideally served for any occasions, but generally served for morning breakfast with spicy chutney.
A quick and popular variant of dosa from the South Indian cuisine. These are crispy, netted and thin crepes made with semolina or rava, rice flour, all purpose flour and spices. These are incredibly easy to make and require no grinding or fermentation, unlike the traditional dosa Recipe. Make a truly crispy rava dosa with this recipe for a quick breakfast or snack.
What is dosa?
Dosa recipes are staple breakfast for many south indians. There are myriad ways to make these crepe and can be made with different ingredients and seasoning including different type of dry spices and vegetable. These are similar to western type pancakes.
What is Rava?
Rava stands for suji or semolina or cream of wheat. Hence this dosa is named after one of its main ingredients. Rava is made by grinding husked wheat. The type of rava used is the fine variety of rava also called as Bombay rava.
How to make rava dosa | instant semolina dosa?
Rava Dosa | Instant Semolina Dosa | Suji Ka Dosa | with step by step photos and video. Recipe uses a thin batter prepared by mixing rava, rice flour, maida, and water or buttermilk. Here instead of buttermik l used water along with 2 tbsp curd. The batter is then, spiced with onions, green chilies, ginger, cumin seeds & crushed pepper. Adding chopped coriander & curry leaves gives a good aroma to the batter. Cook the dosas on low to medium flame till the base is golden and crisp. You can even use curd or buttermilk instead of water to make the batter. This recipe can also be halved or doubled or tripled.
Furthermore, if you prefer chutneys, check out my other chutneys collections here. Hope you would like it. Additionally, do check out my breakfast collections like idli, dosa, puttu, idiyappam, toasts & sandwiches too.
Rava Dosa | Instant Semolina DosaCourse: BreakfastCuisine: IndianDifficulty: Easy
Rava Dosa | Instant Semolina Dosa | Suji Ka Dosa | with step by step photos and video. A popular South Indian crepe recipe made with semolina, rice flour and plain flour.
1/2 cup Unroasted fine Rava
1/2 cup of rice flour
1/4 cup Maida
1 to 2 Green Chilies, Finely chopped
1/4 cup Onion finely chopped
1/2 inch Ginger, finely chopped
Chopped Coriander leaves and Curry leaves
1/2 tsp Black Pepper(Coarsely Crushed)
1/2 tsp Cumin Seeds (Coarsely Crushed)
2.5 to 3.5 cups of water(or Buttermilk)
2 tbsp Curd
Salt as required
Oil or Ghee for cooking Rava dosa
- Take 1/2 cup unroasted fine Rava, 1/2 cup rice flour, and 1/4 cup maida in a bowl.
- Then add 3 tbsp finely chopped onions, 1 or 2 chopped green chilies, and 1/2 inch chopped ginger.
- Also add 1/2 tsp crushed black pepper, 1/2 tsp crushed cumin seeds/jeera, some freshly chopped curry leaves, coriander leaves, and salt as required.
- Add 2 to 2.5 cups of water. Depending on the quality of Rava and rice flour, you can add less or more water – from 2.25 to 3 cups water. I added 3 cups of water. Whisk till smooth without any lumps.
- Now add 2 tbsp Curd & mix well. The batter has to be flowing and thin.
- Cover and let the dosa batter rest for 15 to 20 minutes.
- Before preparing dosa, mix the batter very well.
- Do make sure that the tawa is hot. Keep the flame to medium or medium-high before pouring the dosa batter.
- With a ladle pour the dosa batter. Start from the edges moves towards the center.
- On a medium-low to medium flame, cook the dosa.
- When the top side looks cooked, then sprinkle 1/2 to 1 tsp oil or ghee on the top and sides.
- Instant Rava dosa takes a little longer time to cook than the regular dosa.
- The more you cook the dosas and the more golden it becomes, the crisper it will be.
- Fold and then serve rava dosa hot with chutney or sambar.
- Adjust water consistency to make a thin batter.
- You have to stir and mix the batter very well every time you make dosa.
- Rava dosa takes a little longer time to cook than the regular dosa.