Chefs Nectar, “Rava Dosa”

Rava Dosa

Ingredients for making the Rava Dosa

  • ½ cup fine rava (sooji or fine semolina)
  • ½ cup rice flour
  • ¼ cup all-purpose flour
  • 1 to 2 green chillies, chopped
  • 1 medium sized onion, finely chopped
  • ½ inch ginger, finely chopped
  • 8 to 10 curry leaves, chopped
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves) – optional
  • ½ teaspoon crushed black pepper
  • ½ teaspoon cumin seeds
  • 2 to 2.5 cups water or add salt as required
  • oil or ghee or butter for cooking rava dosa

Method of making the Rava Dosa Batter

  • Take ½ cup fine rava, ½ cup rice flour and ¼ cup maida in a bowl.
  • Then add ⅓ cup chopped onions, 1 or 2 green chilies (chopped), and ½ inch ginger (chopped).
  • Also add ½ tsp crushed black pepper, ½ tsp cumin seeds/jeera, 8 to 10 curry leaves (chopped) and salt as required.
  • Add 2 to 2.5 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water – from 1.5 to 2.5 cups water. I added 2.25 cups water.
  • Whisk till smooth without any lumps.
  • If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
  • Cover and let the dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.

Making of Rava dosa

  • Before preparing dosas, mix the batter very well. Spread some oil on the tawa. Do make sure that the tawa is hot.
  • With a ladle pour the dosa batter. Start from the edges move towards the center.
  • If there are big or small gaps, then fill them lightly with the batter.
  • On a medium-low to medium flame, cook the dosa.
  • When the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.
  • Spread oil all over the dosa with a spoon.
  • Rava dosa takes a little longer time to cook than regular dosa.
  • Cook till the base is golden and crisp.
  • The more you cook the dosas and the more golden it becomes, the more crisp it will be. You can even cook both the sides if you want.
  • Fold and then serve hot with coconut chutney and sambar. 
  • The flours settles down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosas, then add some water and stir again.
  • Served hot with coconut chutney or dosa podi or any chutney of your choice.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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