Rava Dosa is a popular South Indian delicacy which is primarily a thin pancake made from rava (also knows as suji or semolina) along with rice flour, maida (plain flour) and some spices.
Rava Dosa is a good 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.
This dosa has won the hearts of not only Indians but is gaining acceptance of food lovers worldwide. It stands out for its mouth watering taste, ease of preparation, a thin crispy texture and a crepe like appearance.
How is rava dosa different from traditional dosa?
Preparation & fermentation – Traditional dosa is a thin pancake made from fermented rice and lentil (urad dal) batter. 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.
Taste & texture – Traditional dosas are characterized by a slightly crispy exterior and a soft, spongy interior. Rava dosas are relatively thicker, more lacy than regular dosas, with a more crispy exterior and a slightly chewy interior.
Some handy tips for making rava dosa
Below I have listed down a few things to keep in mind while preparing this recipe –
- Use fine rava (semolina), that is of good quality and free of impurities. The quality of the semolina will affect the taste and texture of the dosa.
- Add water to the batter slowly to make a smooth batter. If you add all the batter at once, there will be lumps left in the batter. First add half the water and make a smooth paste before adding the rest.
- The consistency of the batter is very important. The batter for this dosa should be on the thinner side. If the batter is too thick, the dosa will be thick and lumpy.
- You can also add 2 tablespoons of yogurt to the batter for a slightly sour taste and better texture.
- Use a well seasoned cast iron pan or a non stick pan to make the dosas. For beginners it’s best to try a non stick pan to avoid the dosa sticking to the pan.
- Grease the pan with a little oil before adding the batter and rub it evenly with a paper towel or an onion. Greasing the pan will prevent the dosa from sticking.
- You can sprinkle some water on the pan to test it’s temperature. The water should start sizzling right away. Sprinkling water in between cooking the dosa will also help to temper the pan.
- 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.
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.
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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Rava Dosa Recipe | Instant Suji Dosa
Ingredients For Rava Dosa Recipe | Instant Suji Dosa
- 1/2 Cup Sooji (Rava / Semolina)
- 1/2 Cup Rice Flour
- 1/4 Cup Maida (Plain Flour)
- 1/2 Inch Piece of Ginger
- 1 Green Chilli
- 8-10 Curry Leaves
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Teaspoon Salt
- 6-7 Black Peppercorn (Sabut Kali Mirch)
- 2.5 Cups Water
- 2 Tablespoons Oil or Ghee
Step By Step Instructions for Rava Dosa Recipe | Instant Suji Dosa
- Add sooji (semolina), rice flour & maida (plain flour) in a mixing bowl.1/2 Cup Sooji (Rava / Semolina), 1/2 Cup Rice Flour, 1/4 Cup Maida (Plain Flour)
- Then add some cumin seeds, salt and freshly crushed black peppercorns.1 Teaspoon Cumin Seeds (Jeera), 1 Teaspoon Salt, 6-7 Black Peppercorn (Sabut Kali Mirch)
- Add finely chopped ginger, green chillies and curry leaves to the bowl.1/2 Inch Piece of Ginger, 1 Green Chilli, 8-10 Curry Leaves
- Then start adding water to the bowl in small increments.2.5 Cups Water
- First start by adding half the water. Mix to remove any lumps and make a smooth paste.
- Then add the remaining water and make a thin batter of flowing consistency. Let the batter rest for 20-30 mins.
- Heat a pan and brush a few drops of oil on it. Then mix the batter and pour it on the hot pan in a circular shape. The heat of the pan will cause the thin batter to sizzle and create a net.
- Drizzle some oil along the edges and on the top. Cook the dosa on medium heat for 1-2 minutes till the edges and thinner parts start browning up.
- Gently pry the dosa away from the pan with a spatula, then flip and cook for 20-30 seconds.
- Rava Dosa is ready. Serve it hot with some sambar & chutney.
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