Rava Dosa is one of the most popular South Indian breakfast recipes.Crispy Rava dosa is Sendhil’s most favourite dosa variety in hotels.Whenever we go to restaurants,i order plain uttapam for myself & his choice would be mostly rava dosa.As it is my man’s favourite,i have tried making this dosa many times in my kitchen to impress him
.But most of my attempts were flop shows
.It may be due to the wrong proportions of rava,rice flour & maida or the consistency of batter might not be right.When i told this to my friend Shalini,she suggested her fail proof rava dosa recipe which she has been successfully making it for years.I tried it yesterday for our Sunday breakfast.It came out unbelievably great!Sendhil loved it a lot & had more dosas.I became very happy,excited & i immediately called my dear Shalu to thank her.I must also thank Vahchef for some additional tips i learnt by watching his video.Friends,try this recipe.I am sure you won’t be disappointed with the results.Also don’t forget to follow the tips i have shared in this post which helps you to make perfect lacy rava dosa.Ok,Over to the recipe with a picture
.
Check out my other Rava Recipes :
Rava Kesari,Rava idli,Rava Kichadi,Rava Upma,Masala rava kichadi,Rava Payasam,Rava Ladoo,Rava roti,Microwave rava kesari,Milk kesari recipes.
Rava dosa recipe-Instant Version
Crispy restaurant style rava dosa recipe for breakfast Cuisine: Indian
Category: Breakfast
Serves: 12 nos
Prep time: 15 Minutes
Cook time: 3 Minutes
Total time: 18 Minutes
INGREDIENTS
1 cup = 200 ml
- Rice flour – 1 cup
- Unroasted Rava – 1/2 cup
- Maida – 1/4 cup
- Water – 3 cups + 1/4 cup( add 2 tbsp more in the middle)
- Curd – 1/4 cup ( semi solid)
- Salt – as needed
- Cumin seeds/Jeera – 1/2 tsp
- Pepper – 1 tsp (crushed)
- Green chilli – 1no ( finely chopped)
- Coriander leaves & curry leaves – Few ( finely chopped)
- Asafetida/Hing – as needed
- Ghee or cooking oil - as needed to drizzle dosas
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METHOD
- In a wide bowl,take the curd and rava.To this add rice flour,maida & salt.Add 3 cups of water & mix well with a whisk.Now add the cumin seeds,crushed pepper,Finely chopped green chillies,coriander leaves,hing & curry leaves.Mix well without lumps.Check for batter consistency.Leave it for 10 to 15 minutes.
- In the mean time,u can grind coconut chutney for side dish.After 10 minutes,check the batter,it would be thick slightly.So add 1/4 cup of water.Mix well & check whether the batter is right.I have given the water quantity i used for this recipe.Take it as a reference & adjust the quantity.The consistency of batter may not be correct in the first attempt.You will come to know the right consistency only after making the first dosa.( The first dosa may not come out perfectly crispy.Based on the texture of dosa,add little more water & make the second dosa.So it comes by trial & error only.You should get the perfect one at least for 3 rd dosa if u are a beginner.)
- Heat a dosa pan.I used iron pan here.Non-stick also works fine.Dosa pan should be well heated but not smoky.Grease the pan with oil.Hold the ladle 15cms away from the pan & pour a ladleful of batter around the corner of dosa pan.Make a circle.Again take some little batter & fill the inner portions.I.e. u should pour the batter in a circular motion from outer to inner portion of pan.Do not fill the holes.Instead drizzle some ghee in the holes.
- Keep the flame medium to medium high.Drizzle a tsp of ghee all over the dosa.Cover the pan with a lid & cook for sometime till u see the dosa turning crispy & golden brown.I( I covered the pan with my idli pot lid)
- Do not flip the dosa.Just fold it & serve immediately with coconut chutney & sambar.Before making the next dosa,mix the batter very well because Rava may settle down in the bottom of bowl.If u feel the batter is thickened,add 2 tbsp of water.Mix well & make dosa.Keep the flame high till u pour the batter & as soon as u pour the batter,reduce the flame to medium & cover cook as mentioned above.Repeat the same procedure for all dosas.
- Here is a rava dosa picture i made using non-stick dosa pan.
 Enjoy ! |
Note - For variations & for health reasons,u can follow the same recipe without maida.It comes out well.
- The consistency of rava dosa batter is very important to make crispy,lacy dosas.So add water as needed.
- Cooking in medium flame for more time gives u crispy dosa.Cooking in high flame makes the dosa brown & uncooked in the middle.
- Covering the pan while cooking helps to cook the dosa quick & gives u nice uniform golden color.
- you should mix the batter really well every time before making dosa.The batter may thicken after u make 3-4 dosas.So add 2 tbsp water & thin down the batter.
- Adding ghee while making dosas gives nice flavor & restaurant touch.So use it as per your wish.
- For making onion rava dosa,sprinkle finely chopped onions in greased tawa.Then pour the batter.Onions will be cooked well.
- To make fruit n nut rava dosa,sprinkle finely chopped cashews,badam & tutti frutti over the pan and pour the batter.Cook in medium flame.
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Check out my other Rava Recipes :
Rava Kesari,Rava idli,Rava Kichadi,Rava Upma,Masala rava kichadi,Rava Payasam,Rava Ladoo,Rava roti,Microwave rava kesari,Milk kesari recipes.Rava Dosa Using Non-stick Pan.
Enjoy this crispy,lacy rava dosa with your favourite chutney & sambar!!
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