Rava Dosa

About Rava Dosa

Rava Dosa is not just a dish; it's a crispy, flavorful experience that has captured the hearts and taste buds of food enthusiasts worldwide. Originating from the southern states of India, Rava Dosa is a cherished part of the country's rich culinary heritage. What sets it apart is its unique preparation method and distinctive taste. Unlike the traditional dosa made from rice and lentil batter, Rava Dosa is made from semolina (rava) mixed with rice flour and a tantalizing blend of spices. This gives it a delicate yet slightly tangy flavor and an incredible, thin, and lacy texture.

Rava Dosas are famous for their quick preparation, making them a popular choice for breakfast or a light, savory snack. The batter doesn't require fermentation, which means you can enjoy these delectable delights almost instantly. When poured onto a hot griddle, the batter forms a thin, crispy crepe with a delightful crunch. It's often served with a variety of accompaniments like coconut chutney, sambhar, or a spicy potato masala filling, creating a harmonious symphony of flavors.

Whether you're a seasoned fan of Indian cuisine or just beginning to explore its diverse offerings, Rava Dosa is a must-try. Its unique taste and texture makes it a crowd-pleaser, suitable for all palates.

Ingredients

How to Make Rava Dosa (Stepwise Photos)

 To Make Batter:

1. Add 1 cup semolina (rava) to a mixing bowl.
   
2. To the same bowl, add
   ½ cup rice flour
   ½ cup refined flour (maida)
   6 cashewnuts, crushed
   Salt to taste
   Crushed black pepper
   
3. Next add
   ½ inch ginger chopped
   2 green chillies, chopped
   1 tablespoon chopped fresh coriander leaves
   
4. Add 3 cups water to make a thin batter
   
5. Mix everything well to make a lump free batter.
   
6. Set it aside for 15 minutes.
   

To make Rava Dosa:

1. Heat a non-stick tawa and pour the prepared batter on it.
   
2. Drizzle ghee on top and cook till the dosa turns golden brown and crisps
   
3. Fold the Dosa and serve it hot with coconut chutney and Sambhar.