Rava Dosa recipe
Rava dosa is a beloved dish from South India, cherished for its crispy texture and delightful flavor. It’s made using semolina (rava), rice flour, and a combination of aromatic spices. This versatile dish can be savored as a fulfilling breakfast or enjoyed as a light meal throughout the day. In this article, we’ll guide you through the step-by-step process of creating the perfect rava dosa from scratch. We’ll provide information on serving sizes, preparation time, and nutritional values to ensure that you can relish this culinary delight while staying mindful of your health.
Rava Dosa recipe
Rava dosa is a beloved dish from South India, cherished for its crispy texture and delightful flavor. It's made using semolina (rava), rice flour, and a combination of aromatic spices.
- 1 cup rava (semolina)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour (maida – optional for added crispiness)
- 1/2 cup plain yogurt
- 1 small onion (finely chopped)
- 1-2 green chilies (finely chopped)
- 1- inch piece of ginger (grated)
- A handful of fresh coriander leaves (chopped)
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns (coarsely crushed)
- 1/4 tsp asafoetida (hing)
- Salt (to taste)
- 2-3 cups water
- Oil (for cooking)
Prepare the Batter:
- In a mixing bowl, combine rava, rice flour, all-purpose flour (if using), yogurt, chopped onions, green chilies, grated ginger, cumin seeds, crushed black peppercorns, chopped coriander leaves, asafoetida, and salt.
- Gradually add water and mix well to form a thin batter. Allow the batter to rest for 15-20 minutes to let the flavors meld and the rava soften.
Cooking the Dosas:
- Heat a non-stick skillet or dosa tawa over medium-high heat. Ensure the tawa is well-heated before making dosas.
- Lightly grease the tawa with a few drops of oil. Stir the batter well, as the rava tends to settle at the bottom.
- Take a ladleful of batter and pour it onto the tawa. Starting from the edges, quickly spread the batter in a circular motion to form a thin dosa. Don’t worry if there are small holes; they contribute to the crispy texture.
- Drizzle a few drops of oil around the dosa and cook until the edges turn golden-brown and the dosa becomes crispy.
Serve and Enjoy:
- Fold the dosa and serve it hot with a side of coconut chutney, tomato chutney, or sambar for a complete meal.
- Repeat the process for the remaining batter, stirring the batter before making each dosa.
Tips for Perfect Rava Dosa:
- Ensure the batter is of thin consistency to achieve the characteristic crispy texture.
- The tawa should be hot, but not smoking, when you pour the batter. A well-heated tawa prevents sticking.
- Stir the batter before making each dosa, as the rava tends to settle.
- Experiment with the size of the dosa – smaller ones are easier to handle, while larger ones are more dramatic.
- Customize the level of spiciness by adjusting the quantity of green chilies.
- For added flavor, you can also incorporate finely chopped curry leaves and grated coconut into the batter.
In summary, preparing Rava Dosa recipe at home can be a delightful culinary experience. With its distinct texture and delicious flavor, rava dosa is bound to become a household favorite. Enjoy this versatile dish for breakfast, brunch, or even a light dinner, and savor the flavors of South India in each crispy bite.
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