Rava Dosa is a popular South Indian dish made from semolina (rava) and rice flour, known for its crispy texture and unique flavor. Unlike the traditional dosa, which requires fermentation, rava dosa is quick to make and doesn’t need hours of preparation. It’s an ideal breakfast or snack option that pairs perfectly with chutneys and sambar.
Ingredients:
- 1 cup semolina (rava)
- 1/4 cup rice flour
- 1/4 cup all-purpose flour (optional)
- 1/2 cup yogurt (optional for richness)
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped
- 1-inch piece of ginger, grated
- 1/4 cup fresh coriander leaves, chopped
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon black pepper (optional)
- 1/2 teaspoon turmeric powder (optional for color)
- Salt to taste
- Water (as needed for batter consistency)
- Oil or ghee for frying
Preparation:
- Prepare the Batter: In a large bowl, combine semolina, rice flour, all-purpose flour (if using), and yogurt. Add salt, turmeric powder, and pepper. Gradually add water while stirring to form a smooth batter. The batter should be thin and runny—this ensures the dosa gets its crispy texture. Let the batter rest for about 10 minutes.
- Temper the Spices: Heat a small pan and add a teaspoon of oil. Once hot, add cumin seeds and mustard seeds. Allow them to splutter. Add chopped onions, green chilies, ginger, and coriander leaves. Sauté until the onions turn translucent and the mixture is fragrant. Add this tempering to the prepared batter and mix well.
- Cooking the Rava Dosa: Heat a non-stick or cast iron pan on medium heat. Once hot, drizzle a little oil or ghee over the surface. To cook the dosa, pour a ladle of batter onto the pan, but do not spread it with the back of the ladle. The batter should spread naturally into thin lace-like patterns. Drizzle some more oil or ghee around the edges for a crispy texture.
- Crisping Up: Let the dosa cook for 2-3 minutes on medium heat until the edges start to turn golden brown and crispy. If the center is still soft, cook for a little longer. Once the dosa is crisp and golden, flip it and cook for another 30 seconds on the other side, or leave it as is if you prefer an open crispy dosa.
- Serving: Serve hot with coconut chutney, tomato chutney, or a bowl of spicy sambar. You can also serve it with a dollop of butter for extra flavor.
Tips for Perfect Rava Dosa:
- The batter should be thin, not thick like regular dosa batter. If it becomes too thick after resting, add a little more water to achieve the right consistency.
- For an extra touch, you can add grated coconut, curry leaves, or chopped cashews to the tempering.
- Rava dosa is best enjoyed immediately when it’s crispy. It tends to lose its crispiness if kept for too long.
Why You’ll Love Rava Dosa:
- Quick and Easy: Unlike traditional dosas, there’s no need for fermentation, making it a convenient dish.
- Crispy Texture: The thin batter ensures a crispy, lace-like dosa, a texture loved by many.
- Customizable: You can adjust the spices and ingredients to suit your preference, adding vegetables, herbs, or nuts to enhance the flavor.
Rava dosa is the perfect choice for those who love the flavors of South Indian cuisine but want a quicker alternative to the traditional dosa. With its crispy edges, savory taste, and satisfying crunch, it’s a dish that will leave you coming back for more!
