rava dosa

Rava dosa is a popular South Indian crepe made with semolina (also known as rava or sooji), rice flour, and all-purpose flour. Unlike traditional dosa batter, rava dosa batter does not require fermentation, making it a quick and easy option. Here's how you can make it:

Ingredients:

- 1 cup fine semolina (rava)

- 1/4 cup rice flour

- 1/4 cup all-purpose flour (maida)

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon whole black peppercorns

- 2-3 green chilies, finely chopped

- 1-inch piece of ginger, grated

- Handful of fresh coriander leaves, chopped

- 1 small onion, finely chopped (optional)

- Salt to taste

- Water, as needed

- Oil or ghee for cooking

Instructions:

1. In a mixing bowl, combine the fine semolina, rice flour, all-purpose flour, cumin seeds, whole black peppercorns, chopped green chilies, grated ginger, chopped coriander leaves, chopped onion (if using), and salt. Mix well to combine all the ingredients evenly.

2. Gradually add water to the dry ingredients and mix well to form a thin, pourable batter. The consistency should be thinner than regular dosa batter but thicker than water.

3. Let the batter rest for about 10-15 minutes to allow the semolina to absorb the water and soften slightly.

4. Heat a non-stick dosa tawa (griddle) over medium-high heat. Make sure the tawa is properly heated before making the dosas.

5. Once the tawa is hot, give the batter a quick stir and pour a ladleful of batter onto the center of the tawa.

6. Using a circular motion, spread the batter evenly to form a thin layer. Rava dosa is typically lacy and has small holes, so don't worry about spreading it too thinly.

7. Drizzle some oil or ghee around the edges and on the surface of the dosa. Cook the dosa on medium-high heat until the bottom turns golden brown and crispy.

8. Carefully flip the dosa using a spatula and cook the other side until it turns golden brown and crispy as well.

9. Once both sides are cooked to perfection, remove the rava dosa from the tawa and serve hot.

10. Repeat the process with the remaining batter to make more dosas.

Rava dosa is best enjoyed with coconut chutney, tomato chutney, or sambar. It makes for a delicious and crispy breakfast or snack option. Enjoy your homemade rava dosa!