Rava dosa is an easy crisp instant dosa made with semolina, rice flour, all-purpose flour and spices. This recipe does not require fermentation or grinding of rice or lentils. Make this easy vegan recipe for a truly crispy rava dosa.
Take unroasted fine rava, rice flour and maida in a bowl.
Add the chopped onions, chopped green chilies ginger.
Also add crushed black pepper, cumin seeds, chopped curry leaves and salt as required.
Add water. Depending on the quality of rava and rice flour, you can add less or more water - from 2 to 2.5 cups water. I added 2.25 cups water.
Whisk till smooth without any lumps. The batter has to be flowing and thin.
If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
Cover and let the suji dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
Making rava dosa
Before preparing dosa, mix the batter very well. Spread some oil on the tawa. Do make sure that the tawa is hot.
With a ladle pour the dosa batter. Start from the edges move towards the center.
If there are big or small gaps, then fill them lightly with the batter.
On a medium-low to medium flame, cook the suji ka dosa.
When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil on the top and sides.
Spread oil all over the dosa with a spoon.
Rava dosa takes a little longer time to cook than regular dosa.
Cook till the base is golden and crisp. The edges will also separate from the pan.
The more you cook the rava dosa and the more golden it becomes, the more crisp it will be. Flip and cook the second side for ½ to 1 minute.
Fold and then serve suji ka dosa hot with coconut chutney and sambar.
The flours settles down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosa, then add some water and stir again.
Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney or onion chutney.
For best taste and texture I recommend to serve these as soon as they are made. This recipe can be easily scaled to make a small or a big batch.
Store any leftover batter for a couple of hours in the refrigerator.
Resting batter: Rest the batter for 20 to 30 minutes.
Batter consistency: The batter has to be thin and of pouring consistency. A medium consistency, will yield soft rava dosa.
Temperature of the pan: When pouring the batter, the tawa has to be hot. When you pour the batter, it will sizzle when it comes in contact with the hot tawa. So keep the flame to medium or medium-high.
Pouring batter: The batter has to be poured from a slightly more height and this gives a netted effect on the rava dosa. Pour from the edges first and then move towards the center. When you make the first dosa then you will come to know whether you are getting the crisp and netted effect or not. If not then you will need to add some more water. Instead of water, you can also add buttermilk to the batter.
Cooking time: Rava dosa takes more time to cook than the regular dosa. You can reduce the heat if the tawa becomes too hot.
Mixing: Every time before pouring the batter on tawa, you have to mix it very well as the flours and rava settle down at the bottom of the batter. After making some rava dosa, if the batter looks slightly thick, then you can add some more water.
Pan type: Always use a heavy or a thick bottomed tawa or pan, so that the rava dosa does not stick to the pan. Cast iron pan is also a good choice.