Rava Dosa | Instant Rava dosa | Crispy Sooji dosa | Semolina Dosa

Rava dosa is a recipe which is very easy to make. It is made from rava which is nothing but semolina. It can be done very quickly and is perfect for a quick breakfast because you don’t need to ferment it overnight unlike the other dosa recipes. You can prepare this dosa instantly whenever you feel like eating it. It is a very tasty and has a unique kind of crispiness.  It is usually served with any chutney.

Ingredients

1. Rava – 1/2 cup (Again rava is called as semolina or sooji)
2. Rice Flour – 1/2 cup 
3. All-purpose Flour – 2 tablespoons (Maida)
4. Salt as per taste.
5. Black Pepper Powder – ¼ teaspoon
6. Asafoetida  (Hing) – 1 pinch
7. Green Chilies – 2 (Minced)
8. Ginger paste – ½ teaspoon
9. Cumin Seeds – ½ teaspoon
10. Onion – 1 (Finely chopped)
11. Cooking oil – 3 tablespoons
12. Finely chopped coriander leaves for garnishing.

Note – Rice Flour and All-purpose Flour are optional. But if you want additional crispiness then you need to add rice flour and for binding purpose, you need to add all-purpose flour.

Directions

1. In a bowl, add rava, rice flour, and all-purpose flour.
2. To this, add little bit of salt, black pepper powder, and cumin seeds.
3. Add ginger paste, finely minced green chillies, finely chopped onion and a pinch of asafoetida.
4. Mix them all.
5. Add some water, little by little to prepare a thin consistency batter. Make sure that there are no lumps.
6. Ensure that the batter is like butter milk consistency.
7. Use a rectangular pan as it will be helpful to make the crispy rava dosa. 
8. I’ve the pan on a medium flame and when the pan is hot enough, add a little bit of cooking oil and spread it across the pan using an half cut onion. Onion give a nice taste and also acts as a non-stick agent for the pan. 
9. Also the pan needs to be more hot than usual for rava dosas.
10. Every time, before you pour the batter on the pan, make sure to mix the batter well. Because if you don’t use this batter for some time, the rava tends to sink to the bottom of the bowl.
11. Using a spatula, pour the batter on the pan.
12. If you see any blank spots, then just cover them with the batter.
13. Add a little bit of cooking oil on top of the dosa.
14. If you want more crispiness, then just scrape the upper part of dosa using a flat spatula.
15. Rava dosa doesn’t cook as fast as regular dosa. So you need to put them on medium high flame.
16. If you see some brown spots. it is ready. Add a little bit of coriander leaves for garnishing
17. It is not required to flip it other side because it is very thin like a paper.
18. Start folding it from any side and transfer it to a serving plate. You can add some more coriander leaves for garnishing

That is it, you can serve it with any chutney you like. :-)

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