Rava Dosa or Sooji Dosa is a delectable south Indian Dosa recipe. The beauty of this recipe is that it can be prepared instantly and requires no fermentation that a traditional dosa requires. Therefore, it can be prepared in a jiffy and is perfect for breakfast and surprise guest visits.
Rava/Sooji also known as semolina is mixed with rice flour and all purpose flour (maida) to make a batter for this recipe. It is then mixed with curd or buttermilk which lends it a mild sourness to it. The batter is then tempered and mixed with onions and chillies. Let the batter stand for about 30-40 minutes so that the rava can swell a bit and become soft.
Rava Dosa has a beautiful netted texture to it and is very crispy. The consistency of the batter is very crucial for making a crisp dosa. The batter for making rava dosa should be very thin, unlike the regular dosa batter. You can get an idea about the consistency when you pour the dosa batter on the tawa. If the dosa is forming a thick layer then you may need to add more water. But if you add too much water, the dosa may be very stick and difficult to be flipped. So try experimenting by making a small dosa to check for the batter consistency 😉 .
One more important thing to be mentioned here is that Rava Dosa cannot be spread like a usual dosa. It has to be poured slowly starting form the edges and proceeding towards the centre. If the batter consistency is perfect then u may start noticing the netted texture of the dosa as soon as you start pouring. Rava dosa requires a bit extra time to cook than the regular dosa so be a bit patient before flipping it.
Rava dosa can be teamed up with hot sambar and any chutney of your choice like coconut chutney, coriander chutney or tomato chutney.
Ingredients for Rava Dosa/Sooji Dosa:
Rava/Sooji (coarse)- 3/4th cup
Rice Flour- 3/4th cup
Maida- 2 tbsp
Onion- 1 medium (chopped finely)
Green chillies- 3-4 (chopped finely)
Ginger- 1 tsp (chopped finely)
Buttermilk- 1 cup (*Refer Footnotes)
Pepper powder- 1/2 tsp
Water- 2-3 cups
Salt- As per taste
Oil (for greasing tawa/pan)
Mustard Seeds (rai)- 1 tsp
Fennel seeds (Jeera) – 1 tsp
Curry leaves- 7-8 (chopped finely)
Oil- 2 tsp
How to make Instant Rava Dosa/ Sooji Dosa:
- Mix rava/sooji, rice flour and maida with chopped onions, green chillies, ginger, pepper powder and salt and mix well.
- Heat oil in a pan and add all the ingredients mentioned for the tempering. Saute it and add it to the rava mix (**Refer Footnotes).
- Add buttermilk and water and mix properly till no lumps are present. Keep aside for 1/2 -1 hr. Adjust the quantity of water, as the batter should be very thin and watery.
- Now heat a tawa/pan. Cut an onion and use it to grease the pan with some oil.
- Now take a laddle full of batter and start pouring on the sides of the pan in a clockwise direction by gradually moving towards the centre. This should be done rather quickly to get the perfect texture of dosa (***Refer Footnotes).
- Cook on a medium-high flame for 2-3 minutes.
- As the corners start browning, pour some oil on the uncooked portion and flip it and let it cook for 2-3 minutes.
- Your instant rava dosa is ready. Similarly make all the dosas and make sure to mix the batter each time before pouring as the rava and rice flour tends to settle at the bottom.Serve immediately with hot sambar, coconut or peanut chutney.
* 1 cup buttermilk can be prepared by mixing 3/4 cup yoghurt with 1/4 cup of water. In case you don’t have buttermilk, substitute it with 1 tsp of baking soda.
** If you wish you can also add onions, chillies and garlic in the tempering mix. Since I prefer the crunchiness of onions and chillies I mix it in the batter itself.
*** The batter should be very thin and should be poured rather quickly to get a nice crispy dosa. If the batter is thick, the resultant dosa would be sticky and crumbly and will take more time to cook. Also it won’t have the thin and crispy texture of dosa with small holes.
Rava dosa should to be served immediately as it turns hard when kept for sometime and loses its crispness.
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