Instant Rava Dosa
Instant Rava Dosa: Rava Dosa: Sooji Dosa: Instant Dosa: Crispy Rava Dosa: healthy breakfast, lunch, and dinner dish.
Instant Rava Dosa is a popular South- Indian dish made with rice flour, semolina, and wheat flour. The consistency of the batter is very much thin in texture as compared to the regular rice dosa batter. This dosa is famous for its thin and porous texture.
Traditionally, the dosa batter includes different processes like soaking, grinding, and fermentation which requires at least 24 hours to complete the whole process. For this, we need to have proper planning if we are thinking to make regular dosa. So there is a replacement for all this is Instant Rava Dosa which requires a resting time of only 10 minutes and the resultant is equally tasty like regular dosa.
You can make either plain Rava dosa or mix some spices with batter to make it flavorful. Also, you can stuff it with potato stuffing. Potato stuffing usually increases the weightage and is best to serve if you are living in a joint family. I mix cumin seeds, grated ginger, green chilies, coriander leaves, and onion into the batter. You can also add some chopped dry fruits. This makes it more healthy and tasty.
Tips to follow for perfect Instant Rava Dosa:
- Measurement of Ingredients: The perfect measurement of ingredients is a necessary part of any dish but in this case, the measurement must be accurate. Otherwise, the resultant product is different from the actual. Every single ingredient has its value and significance so to use them in proportion is mandatory. For the perfect crunchy texture, I added 1/2 cup of wheat flour here but if you want it to be soft then increase the amount of wheat flour by 2 tbsp.
- Consistency of Batter: The batter must be of pouring consistency like water then only it forms a perfect porous structure. Otherwise, it will become a pancake. Perfect consistency executes the perfect texture.
- Pouring Batter: This is one of the most important points that need to remember that we have to pour the batter in small batches with the help of a serving spoon or with a bowl. Traditionally the batter got spread on the pan but this time we are not following the tradition to make this.
- Selection of ingredients: The selection of ingredients should be done very carefully. Make sure to use fine Rava only. The thick Rava grains might break the dosa while roasting. Here I used whole wheat flour but you can replace it with plain flour and the quantity should be the same.
- Flame: While pouring batter, the flame should be high means the pan or tawa should be very hot. After pouring, reduce the flame and cook it on medium flame to get the perfect crunch. Roasting on the high flame will make the dosa crunchy for that time only afterward it becomes soft.
- Roasting: Let the dosa roast properly for the perfect result. Do not try to scrab the edges. When the dosa is cooked properly from one side it will start leaving its edges, this indicates the dosa is ready to turn.
- Selecting Pan: This point needs much focus as if you do not choose the right pan then all your efforts went in vain. If you are using a non-stick pan then there is no problem at all. Just follow all of the above points carefully. If you are using a cast iron pan then it needs to be seasoned with oil 2- 3 times or you can make 2-3 pancakes before making dosa on it. You can also rub sliced onion before making each and every dosa. Do not use regular tawa or pan which we use to make chapati or naan.
While following all of the above points, you just get the perfect result. You can serve it with Sambhar, Coconut chutney, or with Tomato chutney as well. Though you can make it anytime because of its numerous health benefits but the best time considered is Breakfast.
Step by step instructions
Preparing Batter
- In a bowl, add semolina, rice flour, and whole wheat flour.
- Followed by curd and salt.
- Add water gradually and make a smooth batter.
- Allow the batter to take a rest for 15 minutes. After 15 minutes, mix the batter again.
- Add cumin seeds, ginger, green chili, coriander leaves, and onion.
- Add 2 glasses of water and make a running consistency batter.
Making Rava Dosa
- Spread the batter on hot Tawa which forms a perfect net. It is easy to spread with a serving spoon. Spread on all sides.
- After 10 seconds, apply ghee. Cook on medium flame till it becomes golden brown.
- Flip it and cook on another side as well. Take out on a plate.
- Rawa Dosa is ready to serve.
Related Recipes
Instant Rava Dosa
Ingredients
- 1 cup semolina (sooji)
- 1 cup rice flour
- 1/2 cup wheat flour
- 2 tbsp curd
- 1 tsp salt
- 1 tsp cumin seeds
- 1/2 inch ginger grated
- 1 green chili chopped
- 1 small onion chopped
- coriander leaves
- ghee
- 3 glasses of water
Instructions
Preparing Batter
- In a bowl, add semolina, rice flour, and whole wheat flour.
- Followed by curd and salt.
- Add water gradually and make a smooth batter.
- Allow the batter to take rest for 15 minutes. After 15 minutes mix the batter again.
- Add cumin seeds, ginger, green chili, coriander leaves, and onion.
- Add 2 glasses of water and make a running consistency batter.
Making Rava Dosa
- Spread the batter on hot Tawa which forms a perfect net. It is easy to spread with a serving spoon. Spread on all sides.
- After 10 seconds, apply ghee. Cook on medium flame till it becomes golden brown.
- Flip it and cook on another side as well. Take out on a plate.
- Rawa Dosa is ready to serve.
Notes
• The consistency of the batter should be runny like water.
• Spread on hot Tawa for the perfect texture.
• Mix well every time as the particles settle down at the bottom.