This rava dosa recipe is quick and easy to make!
If you’re looking for an easy alternative to traditional dosas, try this rava dosa recipe.
Making normal dosas from scratch can be quite time consuming. Not only do you have to soak and then grind all of the rice and lentils to form a batter, you also need to let the batter ferment for 24 hours. The resulting dosa are out of this world gorgeous but there is an easier option.
So crisp – Rava dosas are also easy to make.
Rava dosas are made with semolina flour, plain flour and rice flour. There is no need to ferment the batter which means you can literally make this rava dosa recipe in about 20 minutes.
No, they aren’t the same as the fermented batter version but they are still absolutely delicious.
Dosas are usually made on a large tawa which is an Indian flat pan without any sides.
Cooking on a tawa for the first time can be quite daunting. The good news is, you can also use a non-stick frying pan.
I am used to cooking on tawas but I was recently asked to review a couple of non stick, aluminium, hard enamel pans and I decided cooking dosas would be a great way to see how well they worked. They worked perfectly.
Three kinds of flour are used for great flavour and texture.
Chop up your onions, chilli and coriander.
Toast your cumin seeds and then add them to the flour.
When ready, your batter should be about as thick as double cream.
The non-stick pans I used worked perfectly. The cooked dosas slid right out of the pan.
The edges of the dosa should crisp right up in the hot oil.
Rava dosas are great served with your favourite chutneys
Fresh whole and ground spices are a must.
If you like this recipe, you might like to try some of these too…
Szechuan Dosas
Chorizo dosas
Egg dosas
Rava Dosas With Onion, Chilli and Coriander
Ingredients
- 190g (1 ½ cups) plain flour
- 190g (1 ½ cups) rice flour
- 60g ( ½ cup) fine semolina flour (Rava)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- A pinch of Asafetida
- 10 curry leaves
- 2 tablespoons chopped fresh coriander
- 1 green chilli – finely chopped
- ½ onion – finely chopped
- Oil for greasing the pan when cooking
Instructions
- Pour all of the flour into a large mixing bowl.
- Heat a pan over medium high heat and roast your cumin seeds until they begin to pop. About 30 seconds.
- Pour the cumin seeds into the flour.
- Now add two tablespoons of the oil to the pan. When hot, throw in your curry leaves, with a pinch of asafetida and remove from the heat.
- Pour four cups (1 litre) of water into the flour and whisk into a smooth batter. There shouldn’t be any lumps.
- Add the onions, chilli and coriander to the batter along with the curry leaf oil mixture.
- Mix this all up.
- Heat a non-stick tawa or frying pan over medium high heat. Add just enough oil to grease the surface.
- When a drop of water evaporates almost immediately in the pan, your pan is ready to go.
- Pour a ladle full (about 70ml) of the batter into the centre of the tawa/pan.
- Working quickly, move the bottom of your ladle in a circular motion over the batter so that it spreads out evenly in the pan.
- Cook for a couple of minutes until the edges of the dosa begin to crisp up.
- Flip the dosa over and fry until the other side is browned.
- Flip over one last time and then fold into a tasty dosa.
- Serve filled with your favourite fillings such as lamb keema, cheese, tomato or simply plain with a good chutney.
Marie
Wednesday 11th of February 2015
these I have to try, I've been meaning to try proper dosa for a long time but the process is a bit drawn out. If I like these ( I know I will if mine turn out like yours) I will try making them properly. Thank you for posting.
Dan Toombs
Friday 13th of February 2015
Good luck with it Marie. They are really easy. Hope you like the recipe. Dan