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A quick and popular variant of dosa from South Indian cuisine is Rava dosa. Semolina (Rava or cream of wheat), rice flour, all-purpose flour, and spices are used to make these crispy, netted, and thin crepes. These are extremely easy to make and do not require grinding or fermentation, unlike the traditional Dosa Recipe. Make a crispy Rava dosa with this vegan recipe - a breakfast or snack you will crave again and again.

  • A cup of white rava (suji or fine semolina) unroasted

  • 1/2 cups of rice flour

  • 1/4 cups all-purpose flour

  • 1 to 2 green chillies, or 1 teaspoon of finely chopped green chillies or serrano peppers

  • 1 medium onion, finely chopped, or 1 teaspoon of finely chopped green chillies

  • ½ teaspoon finely chopped ginger or ½ inch ginger

  • 1 tablespoon chopped curry leaves or 8 to 10 curry leaves, chopped

  • 1 to 2 tablespoons chopped coriander leaves

  • ½ teaspoon crushed black pepper

  • ½teaspooncumin seeds

  • Add water as needed between 2.25 and 2.5 cups

  • salt as needed

  • oil or ghee or butter for cooking, as required

Batter Making

  • Place unroasted fine rava, rice flour, and maida in a bowl

  • Mix in chopped onions, chopped green chilies, and ginger.

  • Additionally, add crushed black pepper, cumin seeds, chopped curry leaves, and salt to taste.

  • Add water if necessary. You can add as little as 2 cups of water, or as much as 2.5 cups of water, depending on the quality of the rava and rice flour. My water addition was 2.25 cups.

  • Mix until smooth. It should be thin and flowy.

  • Add more water to the batter if it appears thick or medium inconsistency. Add rice flour if the batter appears thin and runny.

  • Let the suji dosa batter rest for 20 to 30 minutes. After the batter has rested, you will see that the rava and the flours have settled and the water has risen to the top.

  • Mix the batter well before preparing the dosa. Spray some oil on the Tawa. Make sure the tawa is hot.

  • Pour the batter onto the tawa. Work your way toward the center.

  • If there are any gaps, lightly fill them with batter.

  • Using a medium-low to medium flame, cook the suji ka dosa.

  • When the top appears cooked, sprinkle 1 to 2 teaspoons of oil on it.

  • Using a spoon, apply the oil evenly.

  • It takes a little longer to cook Rava dosa than regular dosa.

  • Make sure the base is golden brown and crisp. Be careful not to burn the edges.

  • In general, the more you cook the rava dosa and the more golden it becomes, the crisper it will be. Cook the second side for 12 to 1 minute.

  • Serve suji ka dosa hot with coconut chutney and sambar.

  • The flour settles at the bottom of the batter. Dosa batter needs to be stirred and mixed very well every time. If the batter gets thick after making a few dosas, add some water and stir again.

  • Serve rava dosa with coconut chutney, dosa podi, or any other chutney of your choice. In addition to peanut chutney, tomato chutney, ginger chutney, and onion chutney, they also taste great.

  • I recommend serving these as soon as possible for the best taste and texture. Making a small or a large batch of this recipe is easy.

  • If any batter is left over, store it in the refrigerator.

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