Instant Crispy Rava Dosa | Traditional Dosa | Crispy Semolina Dosas | with step by step photos and video. A popular south Indian recipe made with semolina/ sooji/ rava, rice flour and plain flour(maida), mixed with some spices.
The batter of crispy semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa.
How to make Rava Dosas?
A thin batter is prepared by mixing rava, rice flour, maida, and water or buttermilk. 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.
Do check out my other collection dosa collection recipes:
Traditional Rava Dosa | Crispy Semolina DosaCourse: BreakfastCuisine: Southern, IndianDifficulty: Medium
Traditional Rava Dosa | Crispy Semolina Dosas | with step by step pictures. How to make rava dosa?
½ cup unroasted fine Rava
½ cup of rice flour
¼ cup all-purpose flour/maida
1 to 2 green chilies, chopped
1/4 cup onion finely chopped
½ inch ginger, finely chopped
chopped coriander leaves & curry leaves
½ teaspoon crushed black pepper
½ teaspoon cumin seeds
2.5 to 3.5 cups of water
salt as required
oil or ghee for cooking Rava dosa
- Take ½ cup unroasted fine Rava, ½ cup rice flour, and ¼ cup maida in a bowl.
- Then add 3tbsp finely chopped onions, 1 or 2 chopped green chilies, and ½ inch chopped ginger.
- Also add ½ tsp crushed black pepper, ½ tsp 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. 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 ½ to 1 tsp oil 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 coconut chutney| sambar.
- 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.