Rava dosa is a crispy, savory pancake, or rather crepe, made from semolina. It’s a popular South Indian dish often served with sambhar and coconut chutney. It’s flakier than the usual dosa, and can be consumed anytime of the day, be it breakfast or dinner. Unlike rice dosa, which requires long fermentation, rava dosa comes together quickly. And with this instant rava dosa recipe, you can have this dish ready in just 30 minutes.
In a large bowl, add all the flours, water, curd, and 1 tsp of salt. Whisk well, ensuring no lumps are formed.
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Step 2: Flavor the batter and let it rest
Next, add the chopped onions, chilli, spices, curry leaves, and coriander. Mix it all again. Add a little more water, if required. The batter should be thinner than the usual pancake or rice dosa batter, with a slightly watery or runny consistency. Let the batter rest for 20 minutes, ensuring the semolina absorbs the water.
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Step 3: Heat the tawa
Put a pan or rawa on a high flame. Add 2 tbsp of oil and let the tawa heat up. Once the tawa is significantly hot, stir the batter and check for consistency.
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Step 4: Cook the dosa
Pour a ladle of batter onto the hot tawa, using the back of the ladle to spread the batter in a circle. Reduce the flame to low and cook the dosa. It will begin to peel off the edges on its own. Do not force flip the dosa. It’s a thin dosa and cooks on its own. Once the base turns golden brown and crispy, gently fold and serve.
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Indian
Easy
Main Course
