Instant rava dosa is suitable for any occasion. With only 30 minutes and a few simple ingredients, you can have this delicious dosa for lunch, dinner, or the morning.
Rava dosa is a simple and popular South Indian dosa variation. Crepes are made from semolina (rava), rice flour, all-purpose flour, and seasonings that are crispily netted, and thin. Unlike the classic Dosa Recipe, these are exceedingly simple to make and involve no grinding or fermentation.
Sooji, rice flour, and water or buttermilk are combined to make a thin batter. The batter is seasoned with onions, green chilies, and additional herbs and spices. The batter is then put over a hot tawa (griddle) to achieve the desired effect on the dosa.
The dosa is cooked until golden crisp before being served hot. The batter must be thin to achieve excellent crisp instant rava dosa with a netted structure. So, keep in mind that the batter should be thin and easy to flow.
With this post on the rava dosa recipe, I invite you to check out my other South Indian dosa recipe collection. It includes recipes such as Cheese Dosa Recipe, Rice Flour Dosa recipe
Ingredients for Instant rava dosa
- 1 Cup rava/Suji/Semolina
- 3/4 cup rice flour
- 1/4 cup all-purpose
- 1 tablespoon curd
- 1 tbsp fresh coconut (pieces)
- 1 tsp jeera
- 2-3 green chili, sliced
- ½ teaspoon finely chopped ginger
- 1 tablespoon chopped curry leaves or 8 to 10 curry leaves, chopped
- 1 to 2 tablespoons chopped coriander leaves (cilantro) – optional
- ½ teaspoon crushed black pepper
- Salt (as per taste)
- 2 1/2 cup water
- 1 tbsp oil
- 1 tbsp ghee/clarified butter
Instructions for Instant rava dosa
- In a large mixing basin, combine the rava, rice flour, and all-purpose flour, also add 1 tbsp curd, and water. Combine thoroughly. Set aside for 30 minutes.
- Add the chopped onions, green chilies, and ginger.
- Crushed black pepper, cumin seeds, minced curry leaves, and salt to taste.
- add 2½ cup water and prepare a watery consistency batter.
- Whisk till smooth without any lumps. The batter has to be flowing and thin
- Before preparing the dosa, mix the batter very well.
- Heat a big nonstick skillet over medium heat, then add some clarified butter to the surface and wait for it to get heated.
- Pour the dosa batter into a ladle. Begin at the edges and work your way to the center.
- If there are any large or little gaps, lightly cover them with the batter.
Cook the rava dosa over medium-low to medium heat.
- When the top side appears to be done, drizzle 1 teaspoon of oil over the top and sides.
- Reduce the heat to low and continue to cook the dosa until golden and crisp. The edges will also separate from the pan.
- Repeat the same process with the rest of the Rava Dosa batter.
- Fold and then serve rava dosa hot with coconut chutney and sambar.
Tips and Variations
- Rava dosa takes longer to prepare than normal dosa. If the tawa becomes too hot, lower the heat.
- if you are vegan then skip adding curd. however, adding curd gives a nice flavor
- Rest the batter for 20 to 30 minutes.
- Always use a heavy or thick-bottomed tawa or pan to prevent the rava dosa from sticking to the pan. A cast iron pan is another option.
- After making some rava dosa, if the batter looks slightly thick, then you can add some more water.
Q: Can I make Instant Rava Dosa without yogurt?
A: Yes, you can substitute yogurt with buttermilk or simply use water. However, yogurt adds a slight tanginess to the dosa and contributes to its texture, so it’s recommended for the best results.
Q: How do I achieve a crispy texture for my dosa?
A: To ensure a crispy texture, make sure the skillet or dosa tawa is adequately hot before pouring the batter. Additionally, spreading the batter thinly and drizzling oil around the edges while cooking helps achieve that desired crispiness.
Q: Can Instant Rava Dosa be made gluten-free?
A: Yes, you can make gluten-free Instant Rava Dosa by using gluten-free substitutes for all-purpose flour, such as chickpea flour or a gluten-free flour blend.
Q: Is there a vegan version of Instant Rava Dosa?
A: Yes, you can make a vegan version of Instant Rava Dosa by substituting dairy yogurt with plant-based yogurt or coconut milk. Ensure that all other ingredients used are also vegan-friendly.
Q: Can I prepare the batter in advance?
A: Yes, you can prepare the batter for Instant Rava Dosa in advance and store it in the refrigerator for up to 1-2 days. Just give it a good stir before cooking to ensure the ingredients are well combined.
Q: Can I freeze leftover dosas?
A: While it’s best to enjoy Instant Rava Dosa fresh, you can freeze leftover dosas for later consumption. Make sure to wrap them individually in aluminum foil or plastic wrap before placing them in an airtight container or freezer bag. Reheat them in a skillet or microwave before serving.
Q: What are some serving suggestions for Instant Rava Dosa?
A: Instant Rava Dosa pairs well with a variety of chutneys, such as coconut chutney, tomato chutney, or mint chutney. It also tastes delicious with sambar, a flavorful South Indian lentil stew. Get creative with your toppings and accompaniments to suit your taste preferences.
Mastering the art of crafting the perfect Instant Rava Dosa is a culinary journey filled with flavors, textures, and unparalleled satisfaction. With the right ingredients, technique, and a dash of creativity, you can recreate this South Indian delicacy in the comfort of your kitchen. So, roll up your sleeves, gather your ingredients, and embark on a culinary adventure that promises to tantalize your taste buds and delight your senses.
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