Rava Dosa
Crispy, lacy, and irresistibly delicious, Rava Dosa is a popular South Indian delicacy that brings together a perfect blend of textures and flavors. This easy-to-make, instant dosa recipe features a unique batter made from semolina (rava), rice flour, and all-purpose flour, enriched with yogurt for a tangy touch. Aromatic additions like cumin seeds, crushed black pepper, green chilies, ginger, curry leaves, and fresh coriander infuse the dosa with a burst of savory goodness. Unlike traditional dosas, the batter is thin, creating a golden, crinkled edge as it cooks on the hot pan. Ready in under 30 minutes, Rava Dosa is a fantastic option for busy mornings or weeknight meals, especially when paired with coconut chutney and sambar. Perfect for dosa enthusiasts and beginners alike, this fuss-free recipe guarantees a restaurant-quality treat from the comfort of your kitchen.
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Recipe Information
Ingredients
- 1 cup Semolina (Rava)
- 1 cup Rice flour
- 0.5 cup All-purpose flour
- 0.5 cup Curd (Yogurt)
- 3 cups Water
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Black pepper (crushed)
- 2 pieces Green chilies (finely chopped)
- 1 teaspoon Ginger (grated)
- 10 leaves Curry leaves (chopped)
- 2 tablespoons Coriander leaves (chopped)
- 1 teaspoon Salt
- 0.5 cup Oil
Instructions
In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
Add the curd to the dry ingredients and mix well.
Gradually add water to the mixture, stirring continuously to avoid lumps, until you have a smooth, thin batter. The consistency should be thinner than regular dosa batter.
Now add cumin seeds, crushed black pepper, chopped green chilies, grated ginger, curry leaves, coriander leaves, and salt to the batter. Mix well.
Set aside the batter to rest for 10-15 minutes.
Heat a non-stick or cast-iron dosa pan on medium-high heat. Ensure the pan is hot before making dosas.
Lightly grease the pan with a few drops of oil using a brush or paper towel.
Pour a ladleful of batter from the edges towards the center of the pan. Allow the batter to spread naturally—do not try to spread it with the ladle.
Sprinkle a little oil around the edges and on top of the dosa.
Cook until the edges start lifting from the pan and the dosa turns golden brown and crispy.
Carefully lift the dosa with a spatula, fold it if desired, and transfer to a plate.
Repeat the process with the remaining batter.
Serve hot rava dosa with coconut chutney and sambar.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 7.9 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
