Rice Rava Dosa Video by Tarla Dalal

Rice Rava Dosa Video by Tarla Dalal

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Rice Rava Dosa Video. This 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.


Recipe Description for Rice Rava Dosa

Preparation Time: 
Cooking Time: 
Makes 10 dosas
Show me for dosas


For Rice Rava Dosa
1 cup rice flour (chawal ka atta)
1 cup semolina (rava / sooji)
1/2 cup curd (dahi)
1 tsp crushed black peppercorns (kalimirch)
salt to taste
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 tbsp chopped curry leaves (kadi patta)
1/2 tsp chopped green chillies
a pinch asafoetida (hing)
1/4 cup finely chopped onions
1 tbsp broken cashew nut (kaju)
2 tbsp grated coconut
10 tsp oil for cooking

For Serving With Rice Rava Dosa
coconut chutney


For rice rava dosa

  1. To make {span class="bold1"}rice rava dosa{/span}, 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.
  2. 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.
  3. Add this tempering over the rice-semolina mixture and mix well.
  4. 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.
  5. 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.
  6. Fold over to make a semi-circle or a roll.
  7. Repeat with the remaining batter to make 9 more {span class="bold1"}rice rava dosas{/span}.
  8. Serve the {span class="bold1"}rice rava dosa{/span} immediately with sambhar and coconut chutney.

See step by step images of Rice Rava Dosa Recipe

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