Rava Dosa

Author: Soniya

You know that feeling when you bite into something and it instantly takes you back to a specific moment in time? That's what crispy rava dosa does for me. Growing up in Mumbai, South Indian food was

5 from 1 vote

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Course: Main Course

Cuisine: Indian

Keyword: masala rava dosa, rava dosa, sooji dosa

Prep Time: 5

Cook Time: 12

Total Time: 17

Servings:

4 people

Calories:

252kcal

Ingredients

1 cup rava semolina
½ cup rice flour fine
¼ cup maida all-purpose flour
2 tablespoon yogurt curd
1 teaspoon salt
3 ½ cups water
1 green chili, finely chopped
1 inch ginger, finely chopped
1 teaspoon cumin jeera

Few curry leaves, finely chopped

2 tablespoon fresh coriander, finely chopped
1 onion finely chopped

Instructions

Make batter base: Whisk 3.5 cups water with 2 tablespoon yogurt in a large bowl.
Add dry ingredients: Mix in 1 cup rava, ½ cup rice flour, ¼ cup maida, and 1 teaspoon salt until lump free.
Add aromatics: Stir in green chili, ginger, cumin, curry leaves, coriander, and onion until evenly distributed.
Rest batter: Cover and let sit for 15-20 minutes.
Stir thoroughly: Mix batter well, scraping bottom of bowl where rava settles.
Heat pan: Place non stick or cast iron pan on medium heat for 1 minute.
Test temperature: Splash water on pan; it should bubble and evaporate immediately.
Pour batter: Stir batter, then pour in small amounts all over pan starting from edges, moving inward. Leave gaps.
Cook undisturbed: Let cook 5-8 minutes without touching or spreading.
Check dryness: Touch top of dosa with finger; surface should feel completely dry.
Add oil: Drizzle oil around edges and let cook another 30 seconds to 1 minute.
Check crispiness: Dosa is ready when edges are golden and bottom sounds crispy when tapped.
Fold and serve: Use wide spatula to fold dosa in half and serve immediately with chutney or sambar.

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