Rice Rava Dosa


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This version of rava dosa is made with equal proportions of rice flour and semolina, with a tempering of mixed spices and a dash of chopped coconut and cashews for crunch. It is a really quick recipe, but tastes special, so it is an ideal choice when you have guests.

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Makes 12 dosas
Show me for dosas


1 cup semolina (rava)
1 cup rice flour (chawal ka atta)
a few broken cashewnuts (kaju)
a few dry coconut (kopra) pieces
1/4 tsp baking soda
salt to taste
ghee for cooking

For The Tempering
1/2 tsp cumin seeds (jeera)
2 green chillies , chopped
a pinch asafoetida (hing)
a few curry leaves (kadi patta) , chopped
3 tsp oil

To Serve
coconut chutney

  1. Mix together the semolina, rice flour, soda bi-carb and salt and add enough water (approximately 4 cups) to make a very thin batter.
  2. To prepare the tempering, heat the oil in a small vessel, add the cumin seeds and fry until they crackle. Add the green chillies, asafoetida and curry leaves and fry for a few seconds. Add this to the batter.
  3. Add the cashewnut and coconut and mix well.
  4. Heat a large non-stick pan on a high flame and grease it lightly with ghee. Pour 1/2 cup of the batter in a circular manner.
  5. Pour a little ghee in the holes of the dosa, fold into a triangular shape and cook until crisp.
  6. Repeat with the remaining batter.
  7. Serve hot with coconut chutney.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
1 review received for Rice Rava Dosa

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 Reviewed By
shreya_the foodieOctober 13, 2012

Our family is a pure addict of Rava Dosas. Kids love it.

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Reviewed October 13, 2012by shreya_the foodie

Our family is a pure addict of Rava Dosas. Kids love it.

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