Name: Instant Rava Dosa recipe by Sasmita Sahoo Samanta at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: Rava / semolina / sooji ½ cup; Rice flour ½ cup; All purpose flour / maida ¼ cup; Onion (medium) 1 number; Green chili 1 number; Ginger ¼ inch; Cumin seed ½ teaspoon; Coriander leave As needed; Salt As needed; Water As needed; Oil As needed

ABOUT Instant Rava Dosa RECIPE

Among all varieties of dosa, rava dosa is an instant version of dosa which is very easy and quick to make. This dosa batter does not require any soaking, grinding or fermentation like the normal traditional dosa batter. So you can easily make crispy dosa with rava in no time for breakfast. Basically the main ingredients of the rava dosa are rice flour, all purpose flour and semolina or rava or sooji. So the name of the dosa is according to one of its main ingredient, rava or semolina. The batter can be made with water / thin buttermilk. If you are in a hurry and don't have time to soak the batter for 15 minutes, then always prefer to use thin buttermilk instead of water. The batter should be very thin as of running consistency. Crispiness of dosa depends upon the consistency of the batter. So thinner the batter, crispier the dosa. Also the temperature plays a vital role for making the crisp dosa. Though it will take time, still always prefer to cook the dosa on medium flame. Rava dosa batter has to be poured on the pan or tawa from certain height (3-4 inch height over the pan). This pouring method helps in the netted texture of the dosa. Here I have added finely chopped onions which can be omitted too. This type of dosa is one of the easiest recipes which is more delicious and enjoyable by all age groups.

Instructions

In a mixing bowl, take sooji / rava / semolina, maida, rice flour and salt and then mix well.
Next add water and again mix well using a hand whisk till no lumps in the batter.
Keep aside for 15 minutes.
Then add finely chopped green chilies, finely chopped onion, grated ginger, cumin seeds, finely chopped coriander leaves.
Again give a quick stir.
The batter should be very thin as of running consistency.
Otherwise, add some more water to adjust the batter consistency.
Now heat a non-stick dosa pan on high flame.
When the pan is hot enough, then first stir the batter in mixing bowl, take a ladle full of batter, pour here and there from about 3-4 inch height over the pan.
Do not spread the batter like normal dosa batter.
Sprinkle ½ to 1 teaspoon of oil on top of the dosa and cook on medium flame till it turns golden.
No need to flip and cook the other side.
Switch off the flame and serve these crisp rava dosa hot immediately as it is or with accompaniment as sambar or any preferable chutney like tomato-mint chutney, coconut chutney etc !

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