Rava Dosa is a thin and crispy crepe prepared from rava and rice flour and is one of the simplest types of Dosa to make at home. Unlike other Dosa recipes, Rava Dosa does not require overnight fermentation of the batter and can be made in only 15 minutes; combine all ingredients and set aside for 20 minutes. Isn’t it simple? Read on to learn this easy Rava Dosa recipe in different styles, know its nutritional value, and get answers to some of the most common questions.
|Recipe Name||Rava Dosa|
|Place of Origin||South India|
|Total Time Taken||25 minutes|
|Preparation Time||5 minutes|
Restaurant Style Rava dosa
- ½ cup unroasted fine Rava (suji or semolina)
- ½ cup rice flour
- ¼ cup all-purpose flour
- ½ tsp finely chopped green chillies
- 1 medium-sized finely chopped onions
- ½ teaspoon finely chopped ginger
- 8 to 10 curry leaves, chopped
- 1-2 tbsp chopped coriander leaves
- ½ tsp crushed black pepper
- ½ tsp cumin seeds
- 2.5 cups water
- salt as required
- oil or ghee or butter for cooking, as required
Restaurant Style Rava Dosa Method
Step 1: In a mixing dish, combine unroasted fine rava, rice flour, and maida.
Step 2: Add the chopped onions, green chilies, and ginger.
Step 3: Crushed black pepper, cumin seeds, chopped curry leaves, and salt to taste
Step 4: Add some water. Depending on the quality of the rava and rice flour, you can add less or more water – anywhere between 2 and 2.5 cups.
Step 5: Whisk until smooth and free of lumps. The batter must be thin and flowing.
Step 6: Add more water if the batter appears thick or has a medium consistency. If the batter appears too thin and runny, add additional rice flour.
Step 7: Allow the suji dosa batter to rest for 20 to 30 minutes, covered. After the batter has rested, you will notice that the rava and flours have settled and the water is floating on top.
Making Rava Dosa
Step 1: Mix the batter thoroughly before preparing the dosa. Apply some oil to the tawa. Make certain that the tawa is hot.
Step 2: Pour the dosa batter into a ladle. Start at the edges and work your way to the centre.
Step 3: If there are any large or little gaps, lightly cover them with the batter.
Cook the suji ka dosa over low to medium heat.
Step 4: When the top side appears to be done, drizzle 1/2 to 1 teaspoon oil over the top and sides.
Step 5: Using a spoon, spread oil all over the dosa.
Step 6: Rava dosa takes somewhat longer to prepare than ordinary dosa.
Step 7: Cook until the bottom is brown and crispy. The dosa edges on the pan’s edges will also split.
Step 8: The crispier the rava dosa, the more you cook it and the more golden it becomes. Cook the second side for 1/2 to 1 minute.
Step 9: Fold the suji ka dosa and serve it hot with coconut chutney and sambar.
Step 10: The flour sinks to the bottom of the batter. Every time you prepare a dosa, you must thoroughly stir and mix the batter. If the batter becomes too thick after a few dosas, add more water and stir again.
Step 11: Serve rava dosa with coconut chutney, dosa podi, or your favourite chutney. They also go well with peanut chutney, tomato chutney, ginger chutney, and onion chutney.
Home-Made Rava Dosa
- ½ cup Semolina
- ½ cup Rice Flour
- ¼ cup Maida
- 1 tsp Salt
- 1 Green Chilli, finely chopped
- 1 inch Ginger, finely chopped
- 1 tsp Peppercorns
- Few Curry Leaves
- 1 tsp Cumin
- 2 tbsp Coriander Leaves, finely chopped
- ½ Onion, finely chopped
- 3 cups Water
- 4 tbsp Cooking oil
- 1 tbsp Curd
Home-Made Rava Dosa Method
Step 1: Keep the onion, coriander leaves, green chilli, and ginger finely chopped and ready.
Step 2: In a mixing bowl, combine rawa, maida, and rice flour.
Step 3: Mix with 2 to 2 and 1/2 glasses of water well. Make certain that the batter is free of lumps.
Step 4: Mix in the salt, cumin seeds, curry leaves, sliced ginger, and green chilli.
Step 5: Yogurt, chopped coriander leaves, and onion are other good additions. Combine thoroughly. Set this batter aside for about 20 minutes.
Step 6: We can see that the top layer is watery and the bottom layer is thick after 20 minutes. Check the batter’s consistency after mixing. The batter should be the consistency of thin buttermilk. Adjust the consistency of the batter until it is completely thin.
Step 7: Heat a thawa (Dosa Pan) and drop some water on it. If the water sizzles, the tawa is ready. Pour a ladle of batter onto the tawa. Begin with the outer circle of the dosa and make your way inside. Because the batter is very thin, the dosa will have many little holes. Spread the dosa batter evenly.
Step 8: Add a spoonful of ghee / oil around the dosa and cook on medium heat till the dosa is crispy and the bottom section is attractively golden brown. If the flame is low/medium, the dosa will be nicely cooked and the edges will begin to come out.
Step 9: We don’t need to flip the rava dosa to cook the other side because it’s so thin. When the dosa is entirely cooked, carefully remove it with a spatula.
Step 10: The crispy and delicious rawa dosa is ready to serve with your choice of chutney.
Tips to Enhance the Taste
- Pour batter from a height of 3-4 inches onto the hot surface of the tawa. This allows the batter to form microscopic holes, allowing steam to escape and making the dosa crispier and tastier.
- Instead of adding and mixing chopped onions into the batter, sprinkle them on the tawa before pouring it. This keeps the dosa from sticking to the pan.
- To prepare vegetable rava dosa, add 1 tablespoon grated carrot, 1 tablespoon grated fresh coconut, 1 tablespoon grated beetroot, and any desired veggies to the batter.
Serve it hot for breakfast along with vegetable sambar, red chutney, green chutney, and coconut chutney. You can serve it as a light supper course. Sambar, coconut chutney, dosa podi, or any other chutney of your preference can be served with rava dosa. You may prepare a delicious masala rava dosa to go with it and serve it with potato curry (potato sabzi) to make it more filling. Additionally, peanut, onion, tomato, and ginger chutneys go well with rava dosa.
Nutritional Content in Rava Dosa
Frequently Asked Questions
Q1. Is it simple to digest rava dosa?
Sada dosa is fermented, whereas rava dosa is not. Dosa is a fermented, easily digestible meal. Fermentation of meals increases nutrient bioavailability, allowing the body to absorb more nutrients. Rava dosa is low in carbs and calories.
Q2. Is rava dosa better than normal dosa?
While diabetics can switch to wheat or rice flour Dosas, the Rava Dosa is a preferable option for everyone else. It is low in carbs and calories, having a healthy nutritional balance. It is an excellent alternative for those who wish to lose weight and start eating healthier.
Q3. Can diabetics eat rava?
It is a healthy alternative because of its higher nutritional value. Suji includes fibre, which aids in the maintenance of blood glucose levels in the body. A fibre-rich diet aids in the management of blood sugar levels after meals.
Q4. Does rava raise blood sugar levels?
Semolina is high in minerals and fibre, which may help improve blood sugar levels and lower your risk of type 2 diabetes.
Q5. What is rava made of?
Rava is created by grinding husked wheat and is used to make savoury meals such as rava dosa, rava idli, upma, and khichdi in Indian cuisine. It is also used to make sweet dishes such as rava ladoo and sooji halwa in North Indian cuisine and rava kesari/kesari bath in South Indian cuisine.