Rava Dosa is a fairly simple dosa which requires no grinding and no fermentation. You just have to mix a few ingredients and the dosa batter is ready. This is an ideal hassle-free breakafast recipe for me when I have not made any prior preparations for breakfast. This gets ready in minutes with just a few ingredients. Here’s the recipe:
1 cup semolina (rava)
½ cup rice flour (chaval ka atta)
2 tbsp gram flour (besan)
1 medium sized onion, finely chopped (pyaaz)
2 tbsp chopped fresh coriander (dhaniya)
1 green chilly, finely chopped (hari mirch)
1 tsp cumin seeds (jeera)
4 cups water (paani)
Salt as per taste (namak)
Oil for cooking the dosas. (tel)
- In a mixing bowl, add rava, rice flour, besan, chopped onion, chopped coriander, chopped green chilly, cumin seeds, salt and water.
- Mix all the ingredients well with a whisk. The batter will be very thin.
- Keep this batter aside for a minimum of 10 to 15 minutes.
- Heat a pan. When the pan is piping hot, pour a ladleful batter on the pan.
- Start pouring the batter from the edges towards the centre of the pan.
- Once you have poured the batter, reduce the flame to low.
- Let the dosa cook on a low flame.
- Drizzle oil at the edges of the dosa and also few drops on the holes formed by the dosa.
- When the edges of the dosa start getting crispy, gently loosen the edges of the dosa.
- Flip the dosa and cook on the other side, still keeping the gas on low flame.
- Once the dosa is cooked, remove and serve with green chutney or tomato chutney.
- The batter should be very thin (pouring consistency). So, though 4 cups of water may seem more for the quantity of rava mentioned above, don’t reduce the quantity of water. The dosas turn out perfect with the measurements given above.
- The pan should be piping hot while pouring the dosa batter.
- The batter has to be mixed well before making each dosa as rava has a tendency to settle at the bottom of the vessel.
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