rava dosa recipe-How did you make this

 Rava Dosa is a crispy and savory South Indian crepe made with semolina, rice flour, and all-purpose flour. This dish is easy to make, quick to prepare, and doesn't require any fermentation. Here is a simple recipe for making delicious Rava Dosa at home.


Ingredients:


1 cup of Rava/Semolina

1/2 cup of Rice Flour

1/2 cup of All-Purpose Flour

1/4 cup of finely chopped onions

2-3 green chilies, finely chopped

1-inch piece of ginger, grated

1 sprig of curry leaves, finely chopped

1/4 cup of chopped coriander leaves

Salt to taste

2-3 cups of Water

Oil for cooking the dosas

Instructions:


In a mixing bowl, take 1 cup of Rava, 1/2 cup of Rice Flour, and 1/2 cup of All-Purpose Flour. Mix all the flours well.


Add 1/4 cup of finely chopped onions, 2-3 green chilies finely chopped, 1-inch piece of grated ginger, 1 sprig of curry leaves finely chopped, and 1/4 cup of chopped coriander leaves. Mix everything well.


Add salt to taste and mix everything again.


Gradually add 2-3 cups of water and mix well to make a smooth and runny batter. The consistency of the batter should be like buttermilk. Keep the batter aside for 10-15 minutes to rest.


After 10-15 minutes, check the consistency of the batter again. If it has thickened, add some water to adjust the consistency.


Heat a non-stick pan or cast iron skillet on low heat. Once the pan is hot, spread 1 tsp of oil all over the pan.


Take a ladle full of batter and pour it onto the pan in a circular motion starting from the edges and moving towards the center. Do not spread the batter like a regular dosa. Rava dosa is thin and crispy, and spreading the batter will make it thick and chewy.


Drizzle 1 tsp of oil over the edges of the dosa and cook for 1-2 minutes until the edges start to turn golden brown.


Flip the dosa and cook the other side for 1-2 minutes until it turns golden brown and crispy.


Fold the dosa into half and serve hot with coconut chutney, tomato chutney, or sambar.


Repeat the process with the remaining batter and oil.


Tips:


The key to making a perfect Rava Dosa is to keep the batter runny and thin. The consistency should be like buttermilk.

Make sure the pan is hot before pouring the batter. A cold pan will make the dosa stick to the pan.

Spread the batter in a circular motion starting from the edges and moving towards the center. Do not spread it like a regular dosa.

Drizzle oil over the edges of the dosa while cooking. This will make it crispy.

Rava Dosa tastes best when served hot.

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