Rava dosa/Semolina dosa - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Rava dosa/Semolina dosa! A quick and easy dinner that is ready in under 40 minutes! This instant version is super yummy and gives you perfect dosa everytime. Enjoy with coconut chutney or sambar. This version of dosa is modified from a hotel called arya bhavan here. It turns out so crispy and thin and tasty. The meaurement I have given is perfect for.
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Rava dosa recipe with step by step photos and video.
Rava dosa is a popular South Indian dosa variety.
You can cook Rava dosa/Semolina dosa with 11 Ingredients and 4 steps. See the following guide!
Ingredients for Rava dosa/Semolina dosa:
- 1 cup rava.
- 1 cup rice flour.
- 1 cup maida or atta/ wheat flour.
- 2 green chillies finely chopped.
- 1 spoon ginger finely chopped.
- 1 tablespoon cumin seeds.
- 1 tablespoon black pepper.
- Curry leaves finely chopped.
- 1/2 cup onions finely chopped.
- Coriander leaves finely chopped.
- 1 cup curd.
Rava stands for sooji or semolina or cream of wheat. hence this dosa is named after one of its main ingredients. Rava Dosa (Sooji ka Dosa) is crispy instant dosa made with semolina, some rice flour, spices and sour curd. It requires no fermentation and goes well with all chutney varieties. Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation.
Step by step how to cook Rava dosa/Semolina dosa:
- Mix rava, maida, rice flour, curd, cumin seeds, black pepper,ginger, green chillies in a bowl..
- Mix well with some water and set it aside for 15 min..
- After 15 min add chopped onion and coriander leaves to it..
- Take a very hot pan and add little oil if required and make it as dosa. Have this with chutney or sambar..
A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours and semolina. The rava dosa is usually prepared with fine semolina, rice flour, and all purpose flour. Since the batter doesn't need any fermentation, these crepes can be prepared almost instantly. The addition of onions, chilies and coriander, increases the flavor quotient of the crepes and makes them quite irresistible. Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.