“Rava Dosa” is for sure on the menu when we have our breakfast outside. This dosa is thin, crisp with that netted or mesh like texture, flavorful and tasty. I thought of giving it a try at home for my son, I wanted to try a different variety besides the regular dosa which is his favorite. I browsed through the recipe and realized that it can be made instantly with handful of ingredients like Suji, Rice flour and Maida/ Wheat Flour/ Oats Flour. I keep switching on using the third ingredient which is maida or wheat flour or oats flour, no matter the flour being used, the result is a perfect crisp Rava Dosa. The best alternative for the regular dosa, the batter for rava dosa is made thin like buttermilk and poured onto the pan. Here is the recipe where I am using oats flour…
Makes: 8 to 10, Ingredients:
- Unroasted Rava or Suji: 1/2 cup
- Rice flour: 1/2 cup
- Oats flour: 1/4 cup (Alternatively, Maida or Wheat flour can be used)
- Curd: 1 tbsp (optional)
- Chopped Onions: 1/2 cup
- Finely chopped or grated Ginger: 1 inch
- Black pepper powder: 1/2 tsp (Adjust according to taste)
- Asafoetida : 1/2 tsp
- Finely chopped Green Chillies: 2 (Adjust according to taste)
- Salt: 1 tsp (Adjust according to taste)
- Cumin: 1 tsp
- Chopped Coriander: 1 tbsp
- Chopped Curry Leaves: 4 to 6 leaves
- Water: 3 to 4 cups (May require more to adjust the consistency of the batter)
- Oil/ Butter/ Ghee for cooking Rava Dosa
Things to prepare or set up before we start cooking:
- To make oats flour, just take a cup of oats (rolled or instant) and blend it into a fine powder. This can be stored in air tight container and used as required.
- The batter needs to be rested for 15 to 30 minutes before we start making dosas, so plan accordingly. The batter thickens a bit after resting, the consistency can be adjusted by adding water.
- If you have dosa pans of different sizes, choose the bigger one to make rava dosa, this way you can make some big size dosas and it will also be easy to pour the batter with a free hand.
- Keep some extra oil or a cut onion handy to grease the pan before making rava dosa to prevent dosas from sticking to the pan.
- If using curd, whisk it well or make some buttermilk and then add to the batter.
For the Batter:
- Lets, start with mixing the dry ingredients. In a bowl, add Suji, Rice flour, Oats flour/ Maida/ Wheat flour, Cumin, Asafoetida and mix well.
- Add whisked curd and 2 cups of water or butter milk to the mixture, give it a good mix.
- Add some black pepper powder, chopped coriander and curry leaves, chopped ginger, onions. Mix well.
- Add required water to make the batter thin and pouring consistency. Rest the batter for about 15 to 30 minutes.
Let’s Get Started:
- Heat the dosa pan, grease the pan with oil or cut onion if required.
- Check the consistency of the batter before using it and add water if required to get the pouring consistency.
- Reduce the flame to medium, mix the batter well.
- Start pouring the batter from the sides in circular motion and move towards the centre.
- Pour more batter gently to fill the gaps if any. Sprinkle some Oil/ Butter/ Ghee over the edges and little on the rava dosa.
- Dosa needs to be cooked on medium to low flame. Make sure the pan does not get overheated, adjust the flame accordingly.
- Cook until the base of the dosa looks golden and crisp. Flip the dosa and cook on the other side if required.
- If the pan is good and the batter does not stick, you can make thinner dosas like the one in the hotels and does not required to be cooked on the other side.
- Once, the dosa looks golden and crisp, fold the dosa, take it into a serving plate.
- To make the next one, make sure to stir the batter well and the pan is hot enough.
- Serve Rava Dosa hot with chutney of your choice and we are all set.
My Take on the dish:
- Rava dosa can be made without any seasoning as well and tastes best with fresh coconut chutney, peanut chutney and tomato chutney.
- Few chefs sprinkle the batter with hand, this way you can make paper like thin dosa. Instead of mixing onions in the batter, spread some onions on the pan and sprinkle the batter with your hand. Make sure that your pan is greased well before trying this way and a thick bottomed pan is preferable. I tried it a couple of times and definitely makes a paper thin dosa. You can check the Rava Dosa recipe by chef Kunal Kapoor, I follow him a lot and love his style of cooking.
- Some grated carrot and thin slices of fresh coconut can be added to the batter as well for some extra flavor. I just add some grated carrot, chopped coriander, pepper powder when I make rava dosa for my son, so the ingredients can be adjusted according to your taste and preference.
- Make sure to give the batter a good mix before pouring it onto the pan and keep adjusting the consistency of the batter by adding more water if required.
- Rava dosa is crispy and tasty when a generous amount of oil is sprinkled on it…However, if you want to cook it with less oil, you might need some patience and few extra minutes for a crisp, golden dosa, that’s my way. A good non-stick pan works as well lol.
- Always serve the dosa hot 🙂