Rava dosa is a tasty and easy to cook option for a quick breakfast or dinner. The advantage of rava dosa over the regular dosa is that it doesn't involve soaking of ingredients, grinding, fermenting etc. I never thought I could make crisp rava dosa like the restaurant ones, because my dosas always turned out to be a little softer. It was recently that I found that the batter has to be of watery consistency to get crisp dosas and this tip came from Sanjay of Vahrevah. So, now my rava dosas are as crispy as restaurant ones, thanks to Sanjay.
Rava/Semolina - 1 cup
Rice Flour - 1 cup
Maida/Plain Flour - 1/2 cup
Jeera/Cumin seeds - 1 tsp
Crushed black pepper - 1 tsp
Onion - 1, finely chopped
Finely chopped Ginger - 1 to 2 tsp
Yoghurt - 2 tbsp (optional)
Coriander leaves - a few, chopped
Ghee or Oil
1. In a bowl, mix rava,rice flour and maida. Add jeera, pepper, onion, ginger, yoghurt, salt and lots of water to make a very watery batter. Check Sanjay's video to get an idea of the batter consistency. I usually keep this batter aside for about 20 minutes and make chutney in the meantime.
2. Heat a flat dosa tava. As the batter is watery, you cannot pour it like the normal dosa batter. So, sprinkle the batter on the hot tava using a ladle or your hand. The dosa has to be cooked on medium-high flame and it takes more time to cook than regular dosa. When it is almost cooked, drizzle ghee or oil. The dosa gets crisp and separates from the edges. You can flip to the other side to make it even crispier.
Serve with any chutney of your choice. Why not try my Onion Chutney or Tomato Chutney?
Sending this to Show me your Dosa hosted by Divya
Also goes to Dosa recipes hosted by Sameena