Instant Rava dosa recipe | crispy onion Rava dosa preparation with step by step photos and a quick video. Rava dosa is a popular south Indian recipe made with semolina(Rava), rice flour and plain flour. The batter of Rava dosa should be thin as compared to traditional rice dosa batter which makes crisp and flaky dosa. The recipe might look simple but you need a lot of patience to make it perfect. First thing, You need to cook on a very low flame. It takes a lot of time to become crisp and one would need a minimum of at least 6 to 8 dosa to fill his/her stomach. We prefer to make this on rare occasions but worth trying out. I felt coconut chutney is a perfect combo with this recipe but again its individual preference. Use medium size Rava or also known as Bombay semolina for this recipe. I had used iron Tawa but we can also use non-stick Tawa/pan.
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Instant Rava dosa recipe | crispy onion Rava dosa
Ingredients
- Rava / semolina / suji -½ cup,coarse
- Rice flour- ¼ cup
- Maida / all-purpose flour -¼ cup
- Salt - to taste
- Cashews - 2 tbsp, chopped
- Water -5 cups
- Chilli -1, finely chopped
- Ginger-1 inch,chopped
- Pepper -1 tsp
- Asafoetida(hing)- ½ tsp
- Cumin / jeera -1 tsp
- Curry leaves -1 tbsp, finely chopped
- Onion -1,finely chopped
- Oil- 2 tbsp
Directions
- Step 1 Take a large mixing bowl take Rava
- Step 2 Add rice flour
- Step 3 Add maida.
- Step 4 Add salt
- Step 5 Add chopped ginger
- Step 6 Add green chili
- Step 7 Add chopped curry leaves
- Step 8 Add jeera
- Step 9 Add pepper
- Step 10 Add chopped cashews
- Step 11 Add sugar
- Step 12 Add water and mix it well
- Step 13 Rest the batter for 30 minutes
- Step 14 Add Rava
- Step 15 Add hing (asafoetida) and mix it well
- Step 16 Add water and mix it well. Make sure the batter is thin watery consistency.
- Step 17 Heat iron tawa on medium heat and add oil
- Step 18 add chopped onion
- Step 19 Take a ladle full of batter and start pouring it over the Tawa, starting from the edges. Do not pour at one spot multiple times, pour a little of the batter and move the ladle and pour again.
- Step 20 Drizzle the oil around the edges of the dosa and also on top of the dosa.
- Step 21 Let the dosa cook on low-medium heat until it turns golden brown and crisp. Cooking Rava dosa on low heat takes time.
- Step 22 Rava Dosa:
- Step 23 Pour the dosa batter in hot Tawa.
- Step 24 Drizzle the oil around the edges of the dosa and also on top of the dosa.
- Step 25 Lower the flame and cook until the dosa turns golden and crisp.
- Step 26 Finally, fold the dosa and serve Rava dosa immediately with sambar or coconut chutney
Instant Rava dosa recipe | Crispy onion Rava dosa quick video:
Making of Instant Rava dosa recipe | Crispy onion Rava dosa:
1. Take a large mixing bowl take Rava
2. Add rice flour
3. Add maida.
4. Add salt
5. Add chopped ginger
6. Add green chili
7. Add chopped curry leaves
8. Add jeera
9. Add pepper
10. Add chopped cashews
11. Add sugar
12. Add water and mix it well
13. Rest the batter for 30 minutes
14. Add Rava
15. Add hing (asafoetida) and mix it well
16. Add water and mix it well. Make sure the batter is thin watery consistency.
17. Heat iron tawa on medium heat and add oil
18. Add chopped onion
19. Take a ladle full of batter and start pouring it over the Tawa, starting from the edges. Do not pour at one spot multiple times, pour a little of the batter and move the ladle and pour again.
20. Drizzle the oil around the edges of the dosa and also on top of the dosa.
21. Let the dosa cook on low-medium heat until it turns golden brown and crisp. Cooking Rava dosa on low heat takes time.
22. Gently remove it from the tawa and fold. Since we pour the batter super thin, it doesn’t need to be cooked on the other side.
Rava Dosa:
23. Pour the dosa batter in hot Tawa.
24. Drizzle the oil around the edges of the dosa and also on top of the dosa.
25. Lower the flame and cook until the dosa turns golden and crisp.
26. Finally, fold the dosa and serve Rava dosa immediately with sambar or coconut chutney
Don’t forget to share this recipe with your friends after trying out.
