About this Instant rava dosa recipe

Rava Dosa, or Suji Dosa, is a beloved South Indian delicacy made from semolina (rava), rice flour, and plain flour (maida), along with spices. This dosa stands out for its delicious taste, ease of preparation, and its distinctive thin, crispy texture with a lacy, crepe-like appearance, all without the need for fermentation.

Recipe highlights –

Instant batter, no fermentation required
Made with semolina (suji / rava), rice flour and maida
No yogurt included
Crispy texture with lacy appearance
Quick and easy to prepare

This delicious dosa is typically flavored with ingredients like cumin, green chilies, ginger, curry leaves etc. Rava Dosa is a great option for those seeking a delicious and instant breakfast or snack. It is often served with a variety of freshly prepared traditional chutneys and sambar.

How is rava dosa different from traditional dosa?

There are a few basic differences in both the preparation and the taste of rava dosa and traditional dosa.

Preparation & Fermentation:

Traditional dosa is made from a fermented batter of rice and lentils (urad dal). The soaking and fermentation required to prepare this batter takes several hours and generally requires planning one day in advance to prepare the dosas.
On the other hand, rava dosas which are made with semolina and rice flour can be made in just half an hour, as no fermentation is required. Note that you do need to rest the batter for around 20 minutes.

Taste & Texture:

Traditional dosas are characterized by a slightly crispy exterior and a soft, spongy interior.
Rava Dosas are crispier, with a lacy, textured appearance and a slightly chewy interior, offering a distinct crunch and thickness.

Some handy tips for making instant rava dosa

Below I have listed down a few things to keep in mind while preparing this recipe –

Use fine semolina – Use fine, high-quality rava (semolina) that is free of impurities. The quality of the semolina will greatly affect the taste and texture of the instant rava dosa.
Add water gradually – Gradually add water to the suji dosa batter to avoid lumps. Start by adding half the water to make a smooth paste, then add the remaining water.
Thin consistency batter – The consistency of the batter is very important. Ensure the rava dosa batter has a thin consistency. If the batter is too thick, the dosa will turn out thick and lumpy.
Optionally add some yogurt – You can also add 2 tablespoons of yogurt to the batter for a slightly sour taste and better texture.
Season the pan – Use a well-seasoned cast iron pan or a non-stick pan. Beginners may find a non-stick pan easier to prevent sticking. Lightly grease the pan with oil and spread it evenly with a paper towel or an onion to prevent the dosa batter from sticking.
Regulate the temperature – The rava dosa batter should be poured on a hot pan for the characteristic lace pattern to develop. Test the pan’s temperature by sprinkling water on it; the water should sizzle immediately. Sprinkling water in between cooking can also help regulate the pan’s temperature.
Cooking time – Semolina takes a longer time to cook than the regular dosa. You should cook the dosa on medium heat until golden brown. To make the dosa crispier, you can cook it on a low flame for a longer period of time.

Health & nutrition

Rava or semolina is a good source of protein, carbohydrates, and fiber as well as a good source of iron, magnesium, and zinc.

You can replace the maida in the dosa with wheat flour for a healthier version. Ragi (finger millet) flour is also a very healthy replacement option for maida and rice flour.

Normally chopped onions and green chilies are added to the batter to give a flavor to the rava dosa. However, you can also add some grated carrots or even grated zucchini to the batter for a healthier dosa.

To keep the dish healthy, use less oil by cooking the rava dosa on a non-stick pan. You can also experiment with healthier toppings such as avocado, or hummus.

Serving suggestions

Rava dosa is best served hot. Serve it immediately with your favorite chutneys and sambar.
There is a choice of several accompaniments that can enhance the experience with rava dosa –

Sambar, a flavorful and tangy lentil and vegetable stew, pairs exceptionally well with all dosas including rava dosa. You can dip the dosa in the sambar or eat with a spoon. My favorite varieties of sambar are this sorakkai sambar (lauki sambar) and kathirikai sambar (brinjal sambar). Combining this with chutney results in a more indulgent experience.
Coconut chutney complements the flavors of rava dosa perfectly. This is made with freshly grated coconut, green chilies, ginger and tempered with mustard seeds and fresh curry leaves. Its creamy texture adds a dash of richness and mild spicy taste goes quite well with the dish.
Tangy and slightly spicy, tomato chutney, made with tomatoes, onions, garlic, and spices is a versatile accompaniment that complements the crispy texture of rava dosa and adds a burst of flavor to each bite.
Mint chutney prepared with fresh mint leaves, coriander, green chilies, and a dash of tanginess from lemon juice, provides a good color contrast and brings in coolness. This chutney provides a zesty and cooling contrast to the dosa.

To make rava dosa at home follow the detailed step by step recipe with photos posted below.

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