Rava Dosa

This thin, crispy and flaky rava dosa is quick and super easy to make. There’s no grinding or fermenting required, making it a simple dish to please any dosa cravings you may have.

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Rava Dosa

This thin, crispy and flaky dosa is quick and super easy to make. There's no grinding or fermenting required, making it a simple dish to please any dosa cravings you may have.

Course: Breakfast

Cuisine: Indian

Ingredients

• 1 cup rava
• 1 cup rice flour
• ¼ cup all purpose flour
• 3 tbsp gram flour/besan flour
• 2 green chilies (chopped) (adjust to taste)
• 10 curry leaves (chopped)
• ⅛ tsp asafoetida (also known as hing or perungayam)
• 1 tsp cumin seeds
• ¼ tsp black pepper (crushed)
• 1 inch ginger (grated)
• water as needed
• salt to taste
• oil to cook
• 1 cup onion (chopped) (optional)

Instructions

• Add rava, rice flour, all purpose flour and besan flour to a mixing bowl. Mix well.
• Add water as needed and make a thin liquid batter.
• Then, add green chilies, curry leaves, asafoetida, cumin seeds, black pepper, ginger and salt.
• Mix the batter making sure there are no lumps.
• Pour the batter onto a hot dosa pan or griddle. There should be holes in the dosa.
• Add oil to the dosa and let it cook. Once the bottom is cooked, flip the dosa and let it cook.
• Spread oil, if needed, and roll or fold the dosa.
• To make onion rava dosa, add 2 tbsp of finely chopped onion onto the hot griddle.
• Let the onions cook on the griddle for 30 seconds and then pour the dosa batter on top.
• Add oil to the dosa and let it cook. Once done, flip over and cook.
• Remove from heat when golden brown and crisp.
• Serve hot dosas with sambar and chutney.