My love for South Indian food and Dosa, in particular, is very well known, especially if you follow me on Instagram.
Recently when I was talking to my Masi and I told her about my craving for some crispy Rava Dosa she told me about this recipe and I wanted to try it out at home immediately.
To my surprise, this recipe worked perfectly for me this time! I have tried Rava dosa at home before and have not been so successful, but I am happy to say this recipe works if you follow the measurements given below.
The important thing here to note is that- use a normal iron Dosa Tava that you use and not a nonstick Tava as it may not cook properly. And patience is key for a perfectly cooked and crispy Rava dosa after you have poured in the liquid batter on the Tava.
I hope you enjoy the recipe and these crunchy Rava dosas!
Makes 8 medium-sized Rava dosas
• 1/2 cup rava (suji, jada rava)
• 1/4 cup rice flour (chawal atta, easily available at grocery stores)
• 1/2 cup all-purpose flour or maida
• 1 tbsp Dahi or yogurt
• 1 tsp salt
• 2&1/2 cups of water room temperature
• 1 medium-sized chopped onion
• 2-3 finely chopped green chillis
• 1 tsp grated ginger
• 1/2 tsp jeera or cumin seeds
• Pinch of black pepper grounded or 4-5 whole black pepper seeds
• 1 tsp coriander
• 1 cup water room temperature
• Oil for preparing Rava dosa
• Optional: milagapodi or gunpowder for topping
1. Add the Rava, rice flour, maida, salt, yogurt, And 2.5 cups of water in a big bowl and mix until no lumps (see video for instructions)
2. Once all the lumps are out, add the chopped onion, green chili, ginger, jeera, black pepper, coriander, 1 cup of water and mix well.
3. Once fully mixed cover the bowl for 20 to 30 minutes and let the Rava absorb the water.
4. You can keep this for up to an hour-long you keep the better but if you are in a hurry or want an instant Rava Dosa 20 to 30 minutes should suffice.
5. (See video for reference) slowly take the liquid batter and spread it on the Dosa Tava, ensuring that the Tava is hot.
6. Fill in the gaps around the Tawa so your Dosa can be round in shape.
7. Add some butter or oil to ensure that the Dosa cooks well and is crispy. Patience is key here as the Rava Dosa will take 8 to 10 minutes approximately to get ready. I did not need to flip the door side to the other side as it cooked as it is in the Tava that I used.
8. Slowly remove the Dosa from the Tava and enjoy when it is hot!
Hope you enjoyed this super easy and simple recipe. If you end up trying this, let me know how you like it or tag me on Instagram @foodiesofindia