Instant Rava Dosa
ID: 43c7ff03...
An instant and crispy South Indian crepe made with semolina (rava), rice flour, and plain flour (maida), seasoned with spices and fresh herbs. It requires no fermentation and can be prepared quickly for breakfast or a snack.
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🍳 Cooking Flow
Mix semolina, rice flour, maida, and water to make a thin, lump-free batter. → Add spices and fresh herbs, then rest the batter for 15 minutes. → Stir the batter well and pour thinly onto a hot, lightly greased non-stick tawa. → Drizzle oil and cook on medium-high heat until the bottom is golden and crispy. → Fold the dosa without flipping and serve hot with chutney.
Cooking Steps
Brief Cooking Order
Mix semolina, rice flour, maida, and water to make a thin, lump-free batter. → Add spices and fresh herbs, then rest the batter for 15 minutes. → Stir the batter well and pour thinly onto a hot, lightly greased non-stick tawa. → Drizzle oil and cook on medium-high heat until the bottom is golden and crispy. → Fold the dosa without flipping and serve hot with chutney.
Introduction
An instant and crispy South Indian crepe made with semolina (rava), rice flour, and plain flour (maida), seasoned with spices and fresh herbs. It requires no fermentation and can be prepared quickly for breakfast or a snack.
Step 1
In a large mixing bowl, combine 1/2 cup of semolina (rava), 1/2 cup of rice flour, and 2 tbsp of plain flour (maida).
Step 2
Add 1 cup of water and whisk thoroughly until a smooth paste is formed without any lumps.
Step 3
Pour in another 1.5 cups of water to dilute the mixture into a very thin, watery batter consistency.
Step 4
Add the chopped green chillies, ginger paste, chopped coriander, salt, asafoetida, crushed black pepper, and cumin seeds, and mix everything well.
Step 5
Cover the bowl and let the batter rest for 10 to 15 minutes to allow the semolina to absorb moisture and swell.
Ingredients List
Important Notes
Always stir the batter thoroughly before pouring each dosa, as the semolina and rice flour quickly settle to the bottom.
The tawa must be sufficiently hot before pouring the batter to get the signature lacy texture.
Make sure the batter is very thin and watery; if it thickens over time, add a tablespoon or two of water.
Wipe the tawa with a clean cloth or paper towel between making each dosa to maintain the temperature and prevent sticking.
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