Rava dosas are so quick and easy to make!
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.
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 these dosas 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 tava which is an Indian flat pan without any sides. Cooking on a tava 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 tavas 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.