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.
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.