Recipe for Rava Dosa
Dosa is undoubtedly the most famous South Indian breakfast. Many other South Indian breakfasts, such as idli, vada, upma, etc., are loved too, but nothing can beat the popularity of dosas.
The most commonly available is the one made with rice and lentils. However, there are other varieties too, of which Rava Dosa holds its unique place. Rava Dosa is a crispy dosa made with semolina as the main ingredient, hence the name Rava Dosa. In Bangalore, these dosas are served with Sagu ( a potato curry) and coconut chutney.
Rava Dosa a typically available in two varieties -Plain Rava Dosa and Rava Masala Dosa. While the former is a plain crispy dosa, the latter is plain dosa served with a potato filling called Masala. Both are equally popular, with the latter being more suitable for people with bigger appetites.
One serving of Rava Dosa is a complete meal and will keep you full till lunchtime.
Unlike rice and lentil dosa, Rava Dosas can be made instantly. The recipe doesn’t involve soaking or fermenting.
Let us start with the recipe:
Ingredients needed to make Rava Dosa:
- 1 Cup Rice Flour
- 1 Cup Semolina
- 2 tbsp Refined Flour
- 3 tbsp Sour Curd/Yoghurt
- 1 tsp Salt
- 2 Medium-Sized Onions; finely chopped
- 1 tbsp Finely Chopped ginger
- ⅓ tsp Coarsely ground peppercorns
- 1 tsp Cumin Seeds
- 3-4 Green Chillies; Finely Chopped
- 2 tbsp Finely Chopped Fresh Coriander Leaves
- 2 tbsp Finely Chopped Curry Leaves
- 4 Cups Water
- Oil; for frying
Method to make Rava Dosa:
- Mix rice flour, semolina and refined flour.
- Add yoghurt and 3 cups of water. Mix well with the help of a whisker and let it rest for 15 minutes.
- Meanwhile, chop onions, ginger, green chillies and coriander leaves.
- Once the batter has rested, it will thicken a bit. Add one more cup of water. Add onions, ginger, green chillies, coriander leaves, curry leaves, salt, pepper and cumin seeds.
- Mix well. If needed, add more water. The batter should be of a watery consistency.
- Heat a pan. Using a brush, grease its surface.
- When the pan is hot, drop the batter all over the pan. It will form a netted structure.
- Put some oil in the gaps and along the edge of the dosa. Reduce the heat to medium, and cook till the dosa browns a little.
- Flip it, cook for about 15 seconds and remove. Serve hot.
Some additional Notes:
- I have mentioned about 4 cups of water in the recipe. However, this amount can vary depending on the coarseness and quality of the semolina, rice flour and refined flour you use. Remember that in the end, the batter consistency should be watery.
- Before you take portions of the batter for making dosas, always mix the batter well. The flour will settle at the bottom, so mixing well is important.
- Make sure that the pan is hot when you drop the batter. Once the batter ‘sets’ on the pan, reduce the heat to medium and make the dosa.
- You should not flip the dosa multiple times. Flip it only once when you see the lower surface browning. After you flip, cook for about 10-15 seconds and remove. That way, you will get crispy dosas.
Ingredient sourcing in Germany:
I bought all the ingredients ( except green chillies) needed for this recipe from a supermarket near me. Look for Reismehl ( Rice Flour), Hartweizengrieß ( Semolina) and Weizenmehl 405 ( Refined Flour).
You can also buy these ingredients from Amazon.de.
Rice Flour: https://amzn.to/44hxrmj
Semolina: https://amzn.to/3r66Udl
Refined Flour: https://amzn.to/42YV2Hh
Cumin Seeds: https://amzn.to/3NrBsOe
Black Pepper: https://amzn.to/3Nrrn3U
Equipment needed for the recipe:
Dosa Pan: https://amzn.to/41rC8Im
Mixing Bowl: https://amzn.to/3O21LfN
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Here is the recipe in printable format:
Recipe for Rava Dosa
Equipment
- Mixing bowl
- Knife and Cutting Board
- Pan
Ingredients
- 1 Cup Rice Flour
- 1 Cup Semolina
- 2 tbsp Refined Flour
- 3 tbsp Sour Curd/Yoghurt
- 1 tsp Salt
- 2 Medium-Sized Onions; finely chopped
- 1 tbsp Finely Chopped ginger
- 2 tbsp Finely Chopped Curry Leaves
- ⅓ tsp Coarsely ground peppercorns
- 1 tsp Cumin Seeds
- 3-4 Green Chillies; Finely Chopped
- 2 tbsp Finely Chopped Fresh Coriander Leaves
- 4 Cups Water
- Oil; for frying
Instructions
- Mix rice flour, semolina and refined flour.
- Add yoghurt and 3 cups of water. Mix well with the help of a whisker and let it rest for 15 minutes.
- Meanwhile, chop onions, ginger, green chillies and coriander leaves.
- Once the batter has rested, it will thicken a bit. Add one more cup of watr.
- Add onions, ginger, green chillies, coriander leaves, curry leaves, salt, pepper and cumin seeds.
- Mix well. If needed, add more water. The batter should be of a watery consistency.
- Heat a pan. Using a brush, grease its surface.
- When the pan is hot, drop the batter all over the pan. It will form a netted structure.
- Put some oil in the gaps and along the edge of the dosa.
- Reduce the heat to medium, and cook till the dosa browns a little.
- Flip it, cook for about 15 seconds and remove. Serve hot.
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