Rava dosa is a popular south Indian crepe recipe made with semolina, rice flour, and plain flour. the batter of semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. It can be ideally served for any occasion, but generally served for morning breakfast with spicy chutney and potato sabzi/bhaji.
Ingredients
1/2 cup rava/semolina/sooji
1/2 cup rice flour
1/4 cup besan/gram flour
3 tsp cornflour
1 tsp salt
1 finely chopped green chilli
1 tsp jeera/cumin seeds
1/2 tsp turmeric/Haldi powder
2 tbsp chopped coriander leaves
2 finely chopped onions
3 finely chopped green chillies (optional)
Oil for roasting dosa
Procedure
In a large mixing bowl take Rava, rice flour, besan, and cornflour. Add salt and water. whisk and mix well making sure there are no lumps.
Further add cumin, a few curry leaves, 2 tbsp coriander leaves, and turmeric powder. If the batter is thick add some water and adjust the consistency. (Watery consistency like neer dosa batter)
Rest the batter for 20 minutes making sure the Rava has absorbed water.
Mix well making sure the batter is thin watery consistency.
Heat tava on a high flame, grease with little oil, sprinkle around 2 tsp of chopped onions, little green chillies, and chopped coriander leaves on tava.
Now carefully pour the dosa batter over very hot Tawa. Drizzle with some oil.
Lower the flame and cook until the dosa turns golden and crisp.
Finally, fold the dosa and serve Rava dosa immediately with coconut chutney or potato sagu, or bhaji.
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