Recipe- Restaurant Style Crispy Rava Dosa

Rava dosa is a savory crepe made with rava (sooji) aka semolina.This instant version is different than traditional dosa in the sense that it does not need fermentation.You can make it instantly with only a handful of ingredients.This instant rava dosa is made with rava (of course), rice flour and some seasonings like curry leaves, ginger, cumin seeds etc.Making the batter for this dosa is super easy, you only have to mix everything together and then let it rest for 20 minutes and then make the dosa.

The batter is really thin and has to be poured on the hot tawa with a ladle all around. That’s what gives the dosa it’s characteristic “net like pattern”.While the dosa itself it easy to make, making it crispy does need some tips.

Ingredients

1/2 cup rava/sooji semolina, 84 grams
1/2 cup rice flour 82 grams
1/4 cup all purpose flour 32 grams
1 medium onion finely chopped
1 green chili chopped
1 teaspoon chopped ginger
6-7 curry leaves finely chopped
1 tablespoon chopped cilantro
1/2 teaspoon cumin seeds
1/4 teaspoon black pepper
3/4 teaspoon salt or to taste
2.5 - 3 cups water as needed
oil to cook the dosa

Method

* To a large bowl add rava (sooji/semolina), rice flour and all purpose flour (maida).

* To that then add chopped onion, green chili, ginger, curry leaves, cilantro. Also add cumin seeds, black pepper and salt. Stir to combine.

* Start adding water, little by little, mixing after each addition.
I added around 2.5 cups (20 oz) water at this point.

* Mix until you have a very thin batter and there are no lumps. The consistency of the batter should be very thin like buttermilk.

* Cover and let the batter sit for 20 minutes.

* After 20 minutes, stir the batter (as the rava settles down at the bottom). I added another 1/4 cup water (2 oz) at this point to thin out the batter even more.

* So I added a total of 2 & 3/4 cups water (22 oz). You may need more or less depending on the quality of rava that you use.

* To start making the dosa, heat an iron tawa on medium heat. Let it heat up nicely and then wipe it with some oil.

* Take a ladle full of batter and start pouring it over the tawa, starting from the edges. Do not pour at one spot multiple times, pour a little of the batter and move the ladle and pour again. You want it to be a thin layer.

* Go pouring the batter around the edges and then move to the center. Do not try to make a completely round shape here and don't even try to fill the holes. This will give the dosa it's characteristic pattern.

* Keep pouring the batter and moving towards the center of the tawa as you pour.

* Once you have poured the batter all around, fill any of the large holes by dropping the batter into those holes. Leave the smaller holes as such. Now reduce the heat to low-medium.

* Drizzle oil, around 1 teaspoon around the edges of the dosa and also on top of the dosa.

* Let the dosa cook on low-medium heat until it turns golden brown and crisp. Do not try to remove the dosa or try to flip it in between.

* Cooking rava dosa on low heat takes time, it will take anywhere between 12 to 14 minutes for the dosa to cook (this is for 10-inch pan & dosa). If your pan is bigger and dosa is bigger in size, it will take even more time. So, have patience.

* Once it's golden brown, gently remove it from the tawa and fold. Since we pour the batter super thin, it doens't need to be cooked on the other side.

* Make all dosa same way. Remember to stir the batter every time you make dosa since rava settles at the bottom. You might need to add additional water as you make the dosa if the batter starts getting thick.

* Serve crispy rava dosa with sambar and cilantro coconut chutney!