Rava dosa is a delectably crispy dosa that can be prepared instantly, without the need for any fermentation. A traditional tempering and quick mix-in of chopped onions, coriander and green chillies add excellent flavour to a batter made of ready flours. This dosa is indeed an irresistible option for breakfast, supper, snack or a sudden meal for a surprise guest.
Preparation time: 10 minutes
Cooking time: 25 minutes Makes 6 rava dosas.
Ingredients
½ cup semolina (rava/ sooji)
1½ tbsp plain flour (maida)
1½ tbsp rice flour (chawal ka atta)
Salt to taste
1½ tbsp oil
1 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1½ tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
¼ cup finely chopped onions
Oil for greasing and cooking
For serving
Coconut chutney
1. Combine the semolina, plain flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain.
2. Add more 1 cup of water and mix well. Keep aside.
3. Heat the oil in a small pan and add the cumin seeds.
4. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.
5. Add the coriander, green chillies and onions and mix well.
6. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it.
7. Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.
8. Repeat steps 6 and 7 to make 5 more rava dosas.
Serve hot with coconut chutney.
Preparation time: 10 minutes
Ingredients
½ cup semolina (rava/ sooji)
1½ tbsp plain flour (maida)
1½ tbsp rice flour (chawal ka atta)
Salt to taste
1½ tbsp oil
1 tsp cumin seeds (jeera)
A pinch of asafoetida (hing)
3 to 4 curry leaves (kadi patta)
1½ tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
¼ cup finely chopped onions
Oil for greasing and cooking
For serving
Coconut chutney
1. Combine the semolina, plain flour, rice flour, salt and 1 cup of water in a bowl and mix very well till no lumps remain.
2. Add more 1 cup of water and mix well. Keep aside.
3. Heat the oil in a small pan and add the cumin seeds.
4. When the seeds crackle, remove the pan off the flame and add the asafoetida and curry leaves, mix well and add it to the prepared batter.
5. Add the coriander, green chillies and onions and mix well.
6. Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it.
7. Pour ½ cup batter in a circular manner. Pour a little oil in the holes of the dosa and cook until crisp.
8. Repeat steps 6 and 7 to make 5 more rava dosas.
Serve hot with coconut chutney.
