Semolina Crapes || Instant Crispy Rava Dosa
Rava dosa recipe || suji ka dosa || Instant Rava dosa || crispy Rava dosa is a popular south Indian crepe recipe made with semolina, rice flour and plain flour. the batter of semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa.
I visited southern India recently with my husband. On asking the concierge of the hotel about some interesting restaurants in Chennai, he recommended that I should go to an old Udupi restaurant downtown. It was a nice but small restaurant I got friendly with a restaurateur who taught me this recipe and whenever I serve these instant and crispy crapes/dosas they are always praised. These semolina crapes are so much in demand among us that every second day they are on our favourite breakfast list.
How I Make Instant Rava Dosa?
A thin batter is made of sooji, rice flour, maida and water or buttermilk to make crispy rava dosa. The batter is spiced with onions, green chillies and some more herbs & spices. The batter is then poured on a hot tawa (griddle) to get netted effect on the dosa. The dosa is cooked till golden crisp and then served hot.
To make perfect crisp instant Rava dosa which has a netted texture, the batter has to be thin. So always remember that the batter should be thin and easy to flow.
Few Things To Remember When You Make Rava Dosa
- Soaking rava: Before making them, always allow a soaking time of 20 to 30 minutes for the batter. That way samolina/ rava absorbed all the liquid and become soft.
- Batter consistency: The batter has to be thin and of pouring consistency. Even if the batter is of medium consistency, the rava dosa will be soft and not crisp. When you make the first dosa then you will come to know whether you are getting the crisp and netted effect or not. If not then you will need to add some more water. Instead of water, you can also add buttermilk to the batter.
- Temperature of skillet or tawa: Temperature of skillet is very importent while makeing rava dosa. When pouring the batter, the skillet or tawa has to be hot. When you pour the batter, it will sizzle when it comes in contact with the hot tawa. So keep the flame to medium or medium-high. When cooking instant rava dosa, you can reduce the flame if the tawa becomes too hot.
- Pouring batter: The first thing i learnt while learning dosa is batter cosistency. The batter also has to be poured from a slightly more height than what is the norm. This will give you the netted effect on the instant rava dosa. When pouring the batter, pour from the edges first and then move towards the center.
- Cooking time: Rava dosa takes more time to cook than the regular dosa.
Few More:
- Mixing batter: Every time before pouring the batter on tawa, you have to mix it very well as the flours and rava settle down at the bottom of the batter. After making some rava dosa, if the batter looks slightly thick, then you can add some more water.
- Griddle type: Always use a heavy or a thick bottomed tawa or pan, so that the rava dosa does not stick to the pan. You can even use cast iron tawa or griddle.
Finally, I would like to suggest you few more recipes from my blog
How To Make Crispy Rava Dosa
Course: MainCuisine: southindian, IndianDifficulty: Medium4
servings30
minutes15
minutes116
kcalCrispy Rava dosa is a popular south Indian crepe recipe made with semolina, rice flour and plain flour.
Ingredients
Rice flour – 1 1/2 cup
Rava – 1/2 cup
Maida/ all-purpose flour – 2 tbsp
Jeera/cumin seeds – 1 1/2 tsp
Whole black pepper – 1 tsp
Green chilli -1 very finely chopped
Thick Buttermilk – 1/4 cup
Onion -1
Water – 2 3/4 cup
Oil for making dosas
Salt as needed
Directions
- Mix Rava in 1/4 cup buttermilk and leave it for 15 minutes. Chop onions and green chillies very finely.
- How to prepare Rava dosa batter-
- In a bowl, mix together rice flour, all-purpose flour, cumin seeds, whole black pepper crushed, green chillies and salt as needed. Add the Rava and buttermilk mixture to it. Then add approximately 2 3/4 cups of water to it. Mix it well so that there are no lumps. Check for salt. Add if required add a little.
- How to make onion Rava dosa –
- First heat a non-stick tawa or a cast iron tawa / flat griddle. Sprinkle little onions on top of it. Do not add too many onions as you will have difficulty in removing the dosa from the tawa.
- When the tawa is heated well, reduce the flame to medium. The temperature of tawa is really important when making dosa.
- Remember for every dosa, you have to mix the batter well so that the Rava will not settle at the bottom. You cannot spread the Rava dosa batter like normal dosa.
- After mixing it, take a ladle or a small flat surface bowl fill it with batter. pour batter on a flat griddle and spread it in a circular motion.
- Let the dosa cook. Rava dosa will take a longer time to cook than normal dosa, so do not be in a hurry to flip over the dosa. Drizzle a tsp of oil around the dosa.
- Let the dosa cook evenly on all sides. (You can adjust or move the tawa if needed)
- Wait until the bottom turns nice golden brown and the corners slightly start lifting up.
- Once the bottom turns golden brown, flip over to the other side. Drizzle another 1/2 tsp of oil around the dosa. Let the other side also cook.
- Once cooked, remove from flame and serve hot with coconut chutney, red tomato chutney and sambhar
- Some important points :
- Mix the batter well every time before making dosa to prevent sedimentation of the rava.
- The batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.
- As I told you earlier also the temperature is really important so once the tawa is heated well, keep the flame in the medium throughout the process.
- Remember rava dosa will take a longer time to get cooked.
- Must clean tawa ( flat griddle ) with a wet cloth after every dosa.
- Mix rava in 1/4 cup buttermilk and leave it for 15 minutes. Chop onions and green chillies very finely.
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tips from chef
- tips:
- Mix the batter well every time before making dosa to prevent sedimentation of the rava.
- The batter should be thin. In case the batter becomes slightly thick after making 3-4 dosas, add 1-2 tbsp of water and mix again. Then continue to make dosas.
- As I told you earlier also the temperature is really important so once the tawa is heated well, keep the flame in the medium throughout the process.
- Remember rava dosa will take a longer time to get cooked.
- Must clean tawa ( flat griddle ) with a wet cloth after every dosa.
Superb recipe !!! my mom often follow your recipes and find all of them excellent keep posting .