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Main Course

Simple Crispy Rava Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 3 servings

Rice Flour : 1 cup
Semolina/Rava : 1 cup
All purpose flour : ½ cup
Ginger : 1 tsp — grated
4 nos Green chillies finely chopped : 3
Curry leaves, a few
Black pepper powder : ½ tsp
Asafoetida : ¼ tsp
Whole jeera/cumin seeds : 1 tsp
Salt, to taste
Coconut pieces / broken cashew nut pieces, a few — optional
Water : 10 cup

Preparation

Step 1
Mix all the ingredients for the dosa batter well without any water in a vessel.
Step 2
Stir in 10 cups water and thin the batter. The batter should be very thin and should not coat the back of a spoon.
Step 3
Heat a dosa tava with a rim to high heat.
Step 4
Lower the flame and sprinkle the batter on the tawa so as to completely cover it. This will form a net which is what is unique about a rawa dosa.
Step 5
Cover the pan and cook on a low flame for a few minutes.
Step 6
When the dosa is cooked it will turn a golden brown color and start to come away from the edge of the pan.
Step 7
Gently lift the edge that has begun to come away from the pan and fold to form a dosa.
Step 8
Flip and transfer to a serving plate.
Step 9
Goes well with sambhar and chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

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Main Course

Simple Crispy Rava Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 3 servings

Rice Flour : 1 cup
Semolina/Rava : 1 cup
All purpose flour : ½ cup
Ginger : 1 tsp — grated
4 nos Green chillies finely chopped : 3
Curry leaves, a few
Black pepper powder : ½ tsp
Asafoetida : ¼ tsp
Whole jeera/cumin seeds : 1 tsp
Salt, to taste
Coconut pieces / broken cashew nut pieces, a few — optional
Water : 10 cup

Preparation

Step 1
Mix all the ingredients for the dosa batter well without any water in a vessel.
Step 2
Stir in 10 cups water and thin the batter. The batter should be very thin and should not coat the back of a spoon.
Step 3
Heat a dosa tava with a rim to high heat.
Step 4
Lower the flame and sprinkle the batter on the tawa so as to completely cover it. This will form a net which is what is unique about a rawa dosa.
Step 5
Cover the pan and cook on a low flame for a few minutes.
Step 6
When the dosa is cooked it will turn a golden brown color and start to come away from the edge of the pan.
Step 7
Gently lift the edge that has begun to come away from the pan and fold to form a dosa.
Step 8
Flip and transfer to a serving plate.
Step 9
Goes well with sambhar and chutney.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.