Rava Dosa
Rava dosa is a common South Indian breakfast food that is a combination of a batter consisting of rava (semolina), rice flour, and a little bit of refined wheat flour mixed together well with yogurt, cumin seeds, chopped onions, green chilies, ginger, and fresh curry leaves and cooked on tawa.
Ingredients
To make the batter:
- ½ cup rava sooji or semolina
- ½ cup rice flour
- ¼ cup refined wheat flour maida
- 1 tbsp curry leaves finely chopped
- 1 tsp green chilies finely chopped
- 1 tbsp ginger finely chopped
- 1 piece onion large size, finely chopped
- 3 tsp yogurt Dahi
- ½ tsp cumin seeds jeera
- ½ tsp salt
- 1 cup water more after resting
To fry the rava dosa:
- Cooking oil or ghee clarified butter – as required
Instructions
- In a bowl, take ½ cup of rava (sooji or semolina), ½ cup of rice flour, and ¼ cup of refined wheat flour (maida). Then, add 1 tbsp of finely chopped fresh curry leaves, 1 tsp of green chilies, 1 tbsp of ginger, and 1 large piece of onion.
- Follow it up with 3 tsp of yogurt (Dahi), ½ tsp of cumin seeds (jeera), and ½ tsp of salt. Mix everything nicely first.
- Then add 1 cup of water. Mix everything to get a relatively thick batter.
- Cover the bowl and keep it aside for 10 minutes or so to rest. After 10 minutes, add more water to the batter and mix well to achieve a free-flowing consistency.
- Now, heat a tawa over a medium flame. Sprinkle a little bit of cooking oil or ghee (clarified butter) when hot and rub it with a piece of half-onion all over the surface.
- Now, pour a ladle of batter on the edge of the tawa first and then in the center. Then, tilt the tawa on all sides so that the batter spreads evenly on the surface. Do not spread the batter as it is done while making a traditional dosa using the bottom of a ladle or bowl.
- Pour some cooking oil or ghee at the edges and on the surface of the dosa. Let it cook for about half a minute or so over a low to medium flame. Move the tawa to ensure even distribution of heat and cooking.
- Check for doneness of the bottom of the dosa. Flip it to cook the other side. Fold and remove the dosa from the tawa when done. Repeat the process to fry all the dosas.
- Your tasty and crispy homemade rava dosa is ready to enjoy. Serve it along with sambar and coconut chutney.
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Notes
Follow the exact proportion of rava, rice flour and maida to make the batter for better results.
I have used onions in the recipe. You can skip it if you do not eat onions.
Add only 1 cup of water to make the batter initially and let it rest for the sooji and rice flour to swell up properly. Add more water and salt as required later.
I rub the surface of the tawa with a piece of half-onion to prevent the dosa from sticking to the surface and to remove easily. It also makes the dosa crispier.
Mix the batter every time you pour it on the tawa. It will make the batter uniform and smooth because sooji and rice flour tend to settle at the bottom of the container when it rests.
Nutrition Info (Estimation Only)
Nutrition Facts
Rava Dosa
Amount per Serving
Calories
252
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.2
g
Cholesterol
21
mg
7
%
Sodium
385
mg
17
%
Potassium
120
mg
3
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
13
g
26
%
Vitamin A
379
IU
8
%
Vitamin C
200
mg
242
%
Calcium
66
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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