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Rava Dosa

Writer's picture: Nandini R KiniNandini R Kini

Rava dosa a popular south Indian crepe recipe made with semolina, rice flour, and plain flour. the batter of semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. it can be ideally served for any occasion, but generally served for morning breakfast with spicy chutney and potato sabzi/bhaji.









Ingredients

1/2 cup rava/semolina/sooji

1/2 cup rice flour

1/4 cup besan/gram flour

3 tsp cornflour

1 tsp salt

1 finely chopped green chilli

1 tsp jeera/cumin seeds

1/2 tsp turmeric/Haldi powder

2 tbsp chopped coriander leaves

Oil for roasting dosa




Procedure



  • in a large mixing bowl take Rava, rice flour, besan, and cornflour. Add salt and water. whisk and mix well making sure there are no lumps.

  • Further add cumin, few curry leaves, 2 tbsp coriander leaves, and turmeric powder. If the batter is thick add some water and adjust the consistency. (Watery consistency like neer dosa batter)

  • Rest the batter for 20 minutes making sure the Rava has absorbed water.

  • Mix well making sure the batter is thin watery consistency.

  • Now carefully pour the dosa batter over very hot Tawa. Drizzle with some oil.

  • Lower the flame and cook until the dosa turns golden and crisp.

  • Finally, fold the dosa and serve Rava dosa immediately with coconut chutney or potato sagu or bhaji.

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