Rava Dosa

📝INGREDIENTS

• 1 cup semolina (rava/sooji)
• 1/2 cup rice flour
• 1/4 cup all-purpose flour (maida)
• 1 finely chopped onion
• 2 green chilies (chopped)
• 1 tsp cumin seeds
• 10-12 curry leaves (chopped)
• 2 tbsp coriander leaves (chopped)
• Salt to taste
• 1/2 tsp crushed black pepper (optional)
• 2 ½ to 3 cups water
• Oil or ghee for cooking

👩‍🍳Recipe

Step 1

- In a large bowl, mix rava, rice flour, and maida thoroughly.

Step 2

- Add finely chopped onion, green chilies, cumin seeds, curry leaves, coriander leaves, crushed pepper, and salt.

Step 3

- Gradually add water and mix well to make a thin, watery batter. It should flow easily when poured.

Step 4

- Let the batter rest for 15–20 minutes. Stir well again before using, as rava tends to settle.

Step 5

- Heat a dosa tawa until it is hot. To test, sprinkle a few drops of water—it should sizzle and evaporate.

Step 6

- Grease the tawa lightly with oil if needed.

-Mix the batter well and pour it from the edges inward to create a netted pattern.

Step 7

- Fill any big gaps with a little extra batter if needed, but avoid overfilling to retain crispiness.

Step 8

- Drizzle oil or ghee all around the dosa and in the holes. Let it cook on medium-high flame.

Step 9

- Cook until the bottom becomes golden brown and crispy. Rava dosa doesn’t need to be flipped.

Step 10

- Carefully fold or lift the dosa with a flat spatula. Serve immediately while it's hot and crispy.

Step 11

- Stir batter well before making each dosa as ingredients settle at the bottom.

Serving Tip

- Best enjoyed with coconut chutney, tomato chutney, or piping hot sambar for that traditional tiffin experience!