Rava Dosa Recipe | Crispy Suji Dosa

Rava Dosa Recipe Learn how to create perfect crisp and thin Rava Dosas every time. Rava dosa is an authentic South Indian breakfast made with semolina, cumin, coriander leaves, ginger, and green chilies. The aromatic, crisp, and thin crepes are extremely popular within these South Indian Tiffin centers. Rava dosa usually comes with coconut chutney, kara Chutney, sagu, and veggie curry.

Rava Dosa Recipe

About Rava Dosa

Rava dosa, sometimes called Suji Dosa, is a fine, lacy, and crunchy South Indian crepe made with semolina, rice flour, spices, and spices. “Rava” refers to one of the South Indian words for ‘semolina.’ Dosa is the traditional crepe made of a thin South Indian’. So ‘rava dosa’ translates to ‘semolina crepes.’ Many spices and herbs, such as ginger, green chilies, and cumin seeds, are utilized to flavor the crepes.

Rava dosa, or Dosa in Hindi, is an Instant food item where the batter is thin and made using all the components. It’s then drizzled onto a hot grill to create a crepe with a lacy texture. An ample amount of Ghee or oil can be drizzled on top to cook the crepes. The resultant crepes turn delicate, golden, fragrant, and tasty.

Dosas are traditionally prepared by mixing lentils and rice to make the batter. It is then allowed to ferment overnight and then consumed. Making traditional dosas takes a lot of preparation, planning, and soaking before making them, which can be a two days process.

The instant rava dosas make an ideal alternative to the traditional Dosa since they are made in a matter of minutes without the need to soak, mix and make the batter ferment. Because of this, the dosas are frequently made within South Indian households.

In Karnataka Tiffin centers, various varieties of rava Dosas are created. Plain Dosa, rava masala, onion Ravi masala, dry fruit, and rava dosa are a few of them. Rava masala dosa is among the most sought-after and is prepared by filling potato masala in the same manner as masala dosa.

About This Recipe

The recipe for rava dosa is fairly simple, similar to how it is served in each home and South Indian restaurant. This recipe can’t be changed, which means the amounts of rava, rice flour, and all-purpose flour will always be identical. Changes to this recipe are more likely to result in breaking the dosas.

Utilizing ingredients such as onions, chilies, ginger, cinnamon, yogurt, and chilies, is the choice of your own since these are used to add flavor.

Rava Dosa Recipe

How to Make Rava Dosa?

Create batter

Mix 1 cup of fine rava (semolina) into the large mixing bowl. I’ve tried using non-roasted Rava that is not roasted.
The bowl you are using Add the following ingredients to the bowl
1/2 cup rice flour
1/4 cup all-purpose flour (maida)
1 teaspoon salt
1/2 teaspoon cumin seeds (jeera)

1 teaspoon to 1/2 teaspoon of crushed black pepper

Next, add

2 – 3 teaspoons onion (very small chopped)

1 chopped green chili (skip for children)

6 curry leaves, finely chopped

2 tablespoons of coriander leaves (finely chopped)

1 teaspoon of grated ginger

1. Add 1 tbsp of curd (optional). This adds a golden-colored color to the rava dosas. However, it could be omitted. Add 2 1/2 cups of water to create a smooth batter.
Mix all ingredients well, and create an unclumpy batter. It should be liquid and thick. Check it out and add salt if required. Rest and cover for 20 minutes.

Make Rava Dosa on Hot Tawa

Make sure to heat a nonstick or cast iron pan over an oven at a moderate temperature. As soon as the pan is hot and hot, pour a couple of drops of oil, then coat it with a slice of onion, kitchen cloth, or tissue. Clean the fat off.

Change the consistency. When the batter rests, it becomes slightly thicker, so you must check whether it is wide enough by stirring it. If necessary, add additional water, and mix. The mix should look more similar to the consistency of water. I threw in 2 or 3 tablespoons at this point.

Mix the batter thoroughly each time you pour it into the rava dosa. Ensure the pan is hot before pouring the batter, starting at the edge of the pan. After that, you can fill the gaps between them. Only run the batter at a time. If your batter is thin, you’ll end up with paper-thin Dosas with big holes. After pouring out the batter, lower the flame to a minimum.
Another time, I made a moderately thin version of Ravi dosas, and they were not super thin. That’s how I cook almost every time. Reduce the heat to low. Sprinkle 1 teaspoon of Ghee or oil on the edges and onto the over.
Toast the rava dosa at moderate heat until the edges are removed from the pan. Once done, it will be a little sloppy, and the edges of the rava dosa will fall off the pan effortlessly. At this point, you’ll know that it’s finished. The batter will be cooked effectively and will shrink.
Once you are sure that all the batter is cooked Then, fold it and transfer the Dosa from an eating plate. TroubleshootingSome dosas have to be cooked from the opposite side. If it is browning on the bottom but not dry on the top, turn the dish and cook it for 30-60 minutes. Finally, flip it and toast it until it is crisp. The toast I made was not toasted to the opposite side.

Before making the next Dosa:

Make sure your pan is sufficiently hot.
Mix the batter thoroughly before pouring. The batter could thicken over time.
Add more water to it and mix it in as required.

Rava dosa is served hot and with Chutney. Eat them right from the skillet. They are likely to soften as they cool.

A properly-made rava Dosa should be a crisp, smooth, and spongy feel. Here are some ideas which could be useful.

Pro Tips

Make use of the fine type of ravia. Make sure to make use of only fine semolina, often referred to as Bombay Rava. Don’t try it with different kinds of rava, such as whole wheat rava or bansi rava. The bigger bran and larger grains in these types will hinder dosas from cooking properly and could break.
The consistency of the batter must be thin and pourable. A batter’s consistency will determine the texture of the Dosa. A porous batter will create a smooth surface. They can be made anywhere from thin paper to medium thin by altering the thickness of the batter.
The right type of pot is vital for this. Dosas I cook with a nonstick and in a cast-iron pan. If you use a cast iron or iron skillet, the pan needs to be well-seasoned and seasoned with oil. Also, you can apply chopped onion to rub the iron pan before making each Dosa. Ensure not to cook dosas on the griddle is used for toasting naan or roti.
The temperature and the flame The pan needs to be heated before you make the batter. However, cook them at a lower temperature to ensure they are crisp. Avoid toasting them on the highest heat. The Dosa may brown before becoming crisp.
RoastingRemoval of the rava dosa as soon as the edges separate from the pan. Please don’t force it from the skillet. The well-cooked Dosa releases its advantages in the pan, indicating that it has been cooked.
pour the batter into a bowl and don’t spread: In the making of traditional dosas, the batter is spread over the tawa. In this case, it needs to be drizzled over the hot skillet. Spread it onto the pan, not spreading.

Tawa for seasoning

What is essential to create delicious rava dosas is using an excellent griddle or tawa. If you’re using a nonstick pan, you can use it immediately since seasoning is unnecessary. Many people prefer cast iron griddles when making their dosas. This is why we are sharing the following tips with newbies:
Heat your cast iron pan first. If it gets extremely hot, lower the heat to a low level and add 1/4 – 1/2 teaspoon oil. The oil can be spread with an old kitchen towel or cloth. Make sure to be careful since the pan is very hot. Maintain the heat at the medium setting until the flame turns into a fume. Switch off the heat and let it cool. It is time to make Ravi dosa.
If your pan is brand new, repeat the procedure three to four times until a fine, shining coating appears on the pan’s surface. Each time you heat the pan using oil, a layer of fat burns off onto the pan, creating a patina. Thus, your pan will be unsticky

Tricks

If you’re part of a larger family, these suggestions could help.

Making lots of these dosas can be difficult since they need twice the time to make than regular dosas. It is therefore recommended to cook them simultaneously in two different pans (on two burners).
Rava dosas are thin and light. They could be more filling If you consume them along with a Chutney. It is recommended to pair them with a basic masala of potatoes.
Finally, if you create these very thin or thin on paper, it is possible to produce many of them because they’re very thin and not filled. Then I build them to be relatively light but not as soft. Be aware of this when making the batter.

Troubleshooting

Dosa stays on the pan. The pan is greased with oil. Rub it with an onion slice before pouring the batter and making the Dosa. Do this for each Dosa.
Dosas Rava is denseand thick. If the batter isn’t sufficiently thin, you’ll have thicker, heavier dosas. You can add more water if the batter is too thick.
Dosa is brokenif the batter is too fluid. Include a couple of teaspoons of flour, and then rava in proportion.

Ingredients (Us Cup = 240ml )

1/2 cup of rava (fine semolina, also known as suji)
1/2 cup Rice flour
1/4 cup of all-purpose flour (maida or 1/2 cup of oats flour, or whole wheat pastry flour) (refer to the notes)
2 – 3 tablespoons of onions Very finely chopped (optional)
1 chopped green chili finely
1 teaspoon of grated ginger
1/2 teaspoon cumin seeds (jeera)
1 teaspoon to 1/2 teaspoon of crushed black pepper
1/4 teaspoon salt (adjust according to your taste)
6 curry leaves sliced extremely in fine pieces
2 tablespoons chopped coriander leaves extremely in fine
2 1/2 cups of water (you could need to drink additional)
1 tablespoon curd (plain yogurt) (optional)
1 to 3 teaspoons of oil or Ghee

Cooking Steps & Instructions

Include the rava, rice flour, all-purpose flour, salt green chilies, ginger curry leaves, and coriander leaves, and mix it all in a bowl.
Add the crushed pepper, cumin, onions, and the yogurt (optional).
Put 2 1/2 cups water in the bowl and mix the batter. Pour in more water, and then get it to a slushy consistency.
Check the batter for taste and add salt as needed. Let the batter rest for 20 minutes.

How to Make Rava Dosa?

Heat the dosa pan on medium-high heat. If you are using a cast iron skillet and want to drizzle a few drops of oil on the skillet and cover the oil evenly using a slice of onion, kitchen towel, or cloth. Clean the fat off and let it warm.
When the oven is heating, stir the batter thoroughly. Make sure it’s very smooth and pourable. You can increase the amount of water you use to bring it to the consistency you want.
If the pan is heated enough, mix the batter thoroughly before pouring it out from the sides across the pan in a circular movement.
And then fill in any gaps by pouring in more batter.
Dim the flame down to a low setting. Spread 1 teaspoon of oil over the edges. Pour a small amount around the rava Dosa.
After it’s cooked, the dosas will start to break off the boundaries. Be careful not to take the dosas off with force.
If you are making slim (paper Dosas that are thin), then there is no have to cook them for the second side.
Once the base of the rava dosa gets crispy and golden, transfer it to a plate.
Alternatively, if the rava Dosa has turned brown on the bottom but remains wet on the top, it is possible to flip it and toast it to the opposite side. Return to the original.

To Make Next Rava Dosa

Check that the skillet is warm, and then turn it off.
Make sure to stir the batter before pouring it out each time. If you need to add water until it is consistent.
It’s best eaten warm since it becomes soft as it cools. Serve with any Chutney.

Important Notes

This recipe has been tried using maida, oats flour, and whole wheat pastry flour. To make Oat flour, you need to put oats into the blender and then blend to create the powder into a finer consistency and use the powder. This recipe has also been made a few times using the Whole wheat pastry flour I use for baking.
Yogurt (curd) aids suji dosas in developing a golden color and improving the smell. The addition of more could cause them to become smooth.
Ensure that chilies and onions have been chopped very fine as they won’t cook properly.
After cooling the batter, the rava absorbs a certain quantity of water. This means that you will have to alter the consistency by adding water.
If you’re beginning and want to improve your skills, you must practice some to get the perfect recipe. This isn’t a beginner recipe.