Thursday, May 5, 2011

Beauty of my Rava Dosa

My delicious crispy Rava Dosa J


  1. Raj - comon ! let the world know ur recipe :)
    so that all can relish n rejoice ur rava dosa ... like i have done :)

  2. Ok fine, 2 requests!!!

    Rava Dosa as the name goes, the main ingredient is Rava. (Prepare overnight)

    1 cup - Rava (Upma rava)
    1/2 cup rice flour
    3-4 glass water
    1 tsp Cumin seeds/Jeera
    2-3 green chillies, paste from the grinder
    Salt, Coriander, Curry leaves,

    In a vessel, take rava & flour and mix them dry. Add about 2 cups of water and mix to remove any lumps. Add remaining water generously making it watery. Rava dosa thickness is very less compared to Normal Dosa. Rava dosa batter should not be thick. Should be kheer or buttermilk kinda consistency. Add Jeera and salt and soak it over night. In the morning, before preparing dosas add the green chilli paste, chopped coriander & curry leaves.

    You may add more water if required as the Rava will swell overnight.
    On a well heated roast pan, mix well & pour a ladle full of batter. As the batter is very thin, Rava dosas are not as round in shape as normal Dosas. And since it has so much water, you need to patiently wait for it to roast well so it doesn't tear when you flip it. A well heated & slightly greased pan makes wonderful quick rava dosas :)

    Note to make crispy dosas, pour single ladle at a time. To make soft & thicker ones, you can pour about two ladles overlapping the 1st layer; but note it will take longer to cook.

    Enjoy with any kind of chutney :)