Rava Dosa is a very popular South-Indian dish. It is crispy, crunchy and can be made in no time but it requires a little practice to get that perfect dosa on the plate. I have learned this from my mom. For first timers like me it is a little tricky but with practice you will get the perfect dosa.
So here it goes !!!
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 1/2 cup Semolina (Sooji)
- 1/4 cup Rice flour
- 1/4 cup All purpose flour (maida)
- 1/2 teaspoon Cumin seeds (Jeera)
- a pinch Asafoetida (Hing)
- 4 - 5 Curry leaves (Finely chopped)
- 1 Green chillies (Finely chopped)
- 1 tablespoon Coriander leaves (Finely chopped)
- 2 - 3 cups Water
- to taste Salt
Ingredients
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Instructions
- In a mixing bowl take all three flours, add cumin seeds, curry leaves, coriander leaves, green chilies and salt.
- Add little water at a time and stir to avoid any lumps. Add all the remaining water and stir it well to have a smooth batter. The batter should be of butter-milk consistency and should be much thinner than the regular dosa batter.
- Rest this batter for about 30 mins.
- Heat a non-stick pan or tava. To check if the tava is ready, sprinke a little water, the water should drizzle. Wipe the water with kitchen towel. Now drizzle some drops of oil and wipe it with the kitchen towel.
- Pour the batter with the help of a ladle in a circular motion. Keep pouring the batter till it covers the pan.
- Rava dosa should have a little holes in it.
- Drizzle oil on the sides of the dosa.
- Cook dosa on a medium heat for about 2-3 mins. Turn it with the help of spatula.
- Cook for a minute on the other side.
- Fold it and serve with any chutney of your choice. I have served it with coriander- cocount chutney and ridge guard (turai) chutney.
Recipe Notes
Happy Cooking!!!
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