Rava Dosa

Top Rated Recipe

By Masterchef Sanjeev Kapoor From Sanjeev Kapoor's Kitchen

Last Updated: Apr 16, 2024

3/5

(9 votes)

About Rava Dosa

Rava Dosa is not just a dish; it's a crispy, flavorful experience that has captured the hearts and taste buds of food enthusiasts worldwide. Originating from the southern states of India, Rava Dosa is a cherished part of the country's rich culinary heritage. What sets it apart is its unique preparation method and distinctive taste. Unlike the traditional dosa made from rice and lentil batter, Rava Dosa is made from semolina (rava) mixed with rice flour and a tantalizing blend of spices. This gives it a delicate yet slightly tangy flavor and an incredible, thin, and lacy texture.

Rava Dosas are famous for their quick preparation, making them a popular choice for breakfast or a light, savory snack. The batter doesn't require fermentation, which means you can enjoy these delectable delights almost instantly. When poured onto a hot griddle, the batter forms a thin, crispy crepe with a delightful crunch. It's often served with a variety of accompaniments like coconut chutney, sambhar, or a spicy potato masala filling, creating a harmonious symphony of flavors.

Whether you're a seasoned fan of Indian cuisine or just beginning to explore its diverse offerings, Rava Dosa is a must-try. Its unique taste and texture makes it a crowd-pleaser, suitable for all palates.

1. About Rava Dosa

Rava Dosa is not just a dish; it's a crispy, flavorful experience that has captured the hearts and taste buds of food enthusiasts worldwide.

2. Ingredients

semolina (rawa) 1 cup
Rice flour ½ cup
Refined flour (maida) ¼ cup
cashewnuts, crushed 6 nos

3. How to Make Rava Dosa (Stepwise Photos)

To Make Batter:

4. Method

Add 1 cup semolina (rava) to a mixing bowl.
Add rice flour, refined flour (maida), crushed cashewnuts, salt & crushed black pepper

5. Additional Tips and Tricks

Serving Suggestion : Serve it hot with green chutney & sambar..

Ingredients

semolina (rawa) 1 cup
Rice flour ½ cup
Refined flour (maida) ¼ cup
cashewnuts, crushed 6 nos
Salt to taste
Crushed black pepper
Ginger chopped ½ inch
Green chillies, chopped 2 nos
Water 3 cups
Chopped fresh coriander leaves 1 tbsps
Ghee to shallow fry
Green coconut chutney for serving
Sambhar for serving.

How to Make Rava Dosa (Stepwise Photos)

To Make Batter:

Add 1 cup semolina (rava) to a mixing bowl.
To the same bowl, add
½ cup rice flour
½ cup refined flour (maida)
6 cashewnuts, crushed
Salt to taste
Crushed black pepper
Next add
½ inch ginger chopped
2 green chillies, chopped
1 tablespoon chopped fresh coriander leaves
Add 3 cups water to make a thin batter
Mix everything well to make a lump free batter.
Set it aside for 15 minutes.

To make Rava Dosa:

Heat a non-stick tawa and pour the prepared batter on it.
Drizzle ghee on top and cook till the dosa turns golden brown and crisps
Fold the Dosa and serve it hot with coconut chutney and Sambhar.

Method

Add 1 cup semolina (rava) to a mixing bowl.
Add rice flour, refined flour (maida), crushed cashewnuts, salt & crushed black pepper
Add chooped ginger, green chillies & chopped coriander leaves
Add 3 cups water to make a thin batter
Mix everything well to make a lump free batter.
Set it aside for 15 minutes.
Heat a non-stick tawa and pour the prepared batter on it.
Drizzle ghee on top and cook till the dosa turns golden brown and crisps
Fold the Dosa and serve it hot with coconut chutney and Sambhar.

Additional Tips and Tricks

Serving Suggestion : Serve it hot with green chutney & sambar..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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