Rice Rava Dosa
by Tarla Dalal
Added to 672 cookbooks
This recipe has been viewed 83258 times
The Rice Rava Dosa is a really tempting variant of the regular dosa, which does not require any grinding or fermentation.
Made of a batter of rice flour and semolina, tempered with onion, coconut and cashew, this quick and easy dosa can be made on any day for breakfast or as a snack.
The tempering gives it a nice mouth-feel, and makes it really flavorsome and delectable. Just make sure you serve the Rice Rava Dosa hot and fresh because it is not so appetizing when it gets cold. This goes really well with chutney and sambhar.
You will also love other dosa variants like Sada Dosa and Moong Dal Dosa .
- Combine the rice flour, semolina, curds, black pepper, salt and approx. 3¼ cups of water in a deep bowl, mix well using a whisk. Keep aside.
- For the tempering, heat the ghee in a small non-stick pan, add the cumin seeds, curry leaves, green chillies, asafoetida, onions, cashewnuts and coconut and sauté on a medium flame for 5 minutes, while stirring occasionally.
- Add this tempering over the rice-semolina mixture and mix well.
- Heat a non-stick tava (griddle) and grease it lightly with oil and sprinkle little water on it and wipe it off gently using a muslin cloth.
- Pour ½ cup batter evenly on the tava (griddle), smear 1 tsp of oil on the dosa and cook it on a medium flame till it turns golden brown in colour.
- Fold over to make a semi-circle or a roll.
- Repeat with the remaining batter to make 9 more rice rava dosas.
- Serve immediately with sambhar and coconut chutney.
Rice Rava Dosa Video by Tarla Dalal
Rice Rava Dosa recipe with step by step photos
Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
Make sure while making the Rice Rava Dosa, to measure the water as per the recipe and add to the batter. Adding more water would make the dosa stick to the pan.
For tempering if you wish you could use coconut oil as well.
If tava gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan.The ideal temperature of tava is very important to make the perfectly Rice Rava Dosa dosa.
Keep the flame on medium and cook, if on high it will burn and not cook properly.
Nutrient values (Abbrv) per dosa
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