The typical rava dosa recipe makes the dosas very thin and crisp, but this recipe, keeps them a little thicker and fuller to taste. This recipe doesn't use maida or rice flour to bind the batter, instead uses gram flour, or besan, giving it a much softer texture than a traditional rava dosa. In comparison to the traditional recipe, this also uses curd to give it a slight sour after taste (similar to a fermented dosa batter).
Rava Dosa, is an instant dosa that doesn't need any fermenting, and hence is a much quicker fix than the fermented-batter dosa.
The batter is spread onto a hot pan; by pouring it over the pan. (Unlike other dosas where a ladle is used to spread it on the pan) It's cooked until it becomes crispy, and served along with chutney.
45 Mins - 1 Hour
approximately 10 dosas
Semolina / Rava
Besan / Gram Flour
300 ml approximately
1 - 2, chopped
1, medium, chopped
1, medium, chopped
1/4 cup, chopped
In a big bowl, put the curd, water, gram flour, cumin powder, coriander powder and salt. Whisk well, making sure that no lumps are formed.
Add the semolina to this, stir well to remove any lumps and set aside for at least an hour. This would allow the semolina to soak the thinned curd well and become soft.
Till then, chop the onions, tomatoes, coriander leaves and green chillies and add them to the semolina batter.
The semolina should be well soaked in about an hour.
Heat a non-stick pan, brush with a little oil and pour a ladle full of the batter on the pan.
Pick up the pan and turn the pan to make sure the batter covers the entire pan.
Pour a little oil on the sides. Cover and keep for about 2-3 minutes till the top of the dosa seems cooked.
If you want a crispy dosa, then put the gas on a full flame and allow the dosa to become slightly brown.
Flip the dosa on the other side and allow to bake for 1-2 minutes.
Remove from the pan and serve with coconut chutney or coconut peanut chutney and molagapudi
If you want the dosas to be thinner and crispier, add a little more water to the batter and then spead it on the pan.
If the batter becomes slightly more liquidy than it should be, in a seperate bowl mix some warm water and besan into a smooth paste and add it to the batter. If you dont like a strong taste of besan, add some more semolina and give it 10-25 minutes to soak well again.