Rava Dosa ( How To Make Rava Dosa )

by Tarla Dalal

5/5 stars 100% LIKED IT

1 REVIEW ALL GOOD

Added to 88 cookbooks
This recipe has been viewed 51402 times

An easy to make counterpart of the traditional dosa! these crisp dosas are made with a batter of semolina and buttermilk. Since the batter does not have to be fermented for long, this is an ideal dish to serve the sudden guest!

Add your private note

Preparation Time: 30 mins
Fermentating Time: 20 minutes
Cooking Time: 15 mins
Makes 6 dosas
Show me for dosas

Ingredients

1 cup semolina (rava)
2 tsp plain flour (maida)
1/2 cup fresh curds (dahi)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
2 tbsp thinly sliced fresh coconut
2 tbsp broken cashewnuts (kaju)
salt to taste
2 tsp coconut oil or any other oilfor the tempering
fried coconut chutney for serving
sambhar for serving.

Method

Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
Add more water as required and mix well to a thin batter
Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
Grease it lightly with oil and wipe hard with a slice of onion or potato.
Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
Smear a little oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
Repeat with the remaining batter to make 5 more dosas. Serve hot with fried coconut chutney and sambhar.