Rice Rawa Dosa


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Enjoy the crispiness of this thin Rice rawa dosa as breakfast with coconut chutney. The rice and semolina combination in the batter imparts a novel taste, crispiness and flavour to this dosa recipe.

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Rice Rawa Dosa recipe - How to make Rice Rawa Dosa

Preparation Time:    Cooking Time:    Total Time:    


1 cup semolina (rava)
1 cup rice flour (chawal ka atta)
a few cashewnut pieces
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, chopped
3 tsp oil
To serve

  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. 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. 3. add the cashewnut and coconut and mix well.
  4. 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. 5. pour a little ghee in the holes of the dosa, fold into a triangular shape and cook until crisp.
  6. 6. repeat with the remaining batter.
  7. 7. serve hot with coconut chutney.

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This recipe was contributed by Hpatel7 on 09 Dec 2003

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