Dosa – An Indian crepe or pancake is an ultimate breakfast at my home with no one turning their back for it. Normally in a week for couple of days there will be fermented batter in stock, for some other days I grind batter in the morning and make dosa right away just like neeru dosa or methi leaves dosa. When I run out of fermented batter then as a quick fix I choose instant rava dosa which is all time hit and easy.
It is the only dosa that I never tasted in my childhood and first time I had it after marriage in a Udupi Hotel. I was so delighted and amazed by it’s taste that in my every visit to hotel, I used to order the same. When I learnt making such crispy, lacy textured crepes at home, believe me I was in heaven. To prepare such instant rava dosa you need to make sure that your hunger pangs are not roaring high and you have enough time till it slowly cooks to crisp paper like thin. Now I have addicted to this slow cooking pancakes and love to munch them hot from stove. A plateful of lacy textured crunchy rava dosa paired with coconut chutney and sambar is something one can dream for starting his/her day…Move on to the recipe..
Instant Rava Dosa Recipe
Ingredients
- Medium Rava/Chiroti Rava- 1 cup
- Rice flour- 1 cup
- Maida/All purpose flour- 1/2 cup
- Salt- 1.5 tsp
- Curry leaves- few
- Coriander leaves- few
- Cumin seeds- 1/4 tsp
Instructions
Preparation
- Chop curry leaves and coriander leaaves finely and keep them aside.
Method
- In a wide bowl add rava, rice flour, maida, salt and cumin seeds. Give quick stir so that salt combines evenly.
- Mixing in one hand, go on adding water till the batter becomes very thin. The batter should have the consistency like neer dosa.(I have added 3.5 cups of water). Include chopped curry and coriander leaves now.
- Now heat dosa griddle smearing a tea spoon of oil on to it.When the dosa griddle is really hot, take a ladle full of rava dosa batter and spill on it so that it covers the entire griddle. Spreading dosa using back of ladle is not needed. Refer video below to learn how to pour rava dosa on griddle.
- The rava dosa on the griddle should have lacy texture with holes. Do not fill those holes with batter.
- Let it cook covered in medium flame. Remember rava dosa takes much time to cook than normal dosas. It should be really crispy with base turning slightly brown. Do not turn over the dosa.
- Slowly loosen the edges till the center and remove the dosa from griddle. Serve hot straight from stove to feel the awesome taste.
Notes
- It is easy to remember the ingredient's proportions. Rava, rice flour and maida ratio is 1:1:0.5.
- The rava dosa batter should be watery. It may thicken with time, so do add additional water if needed.
- Each time you need to stir the batter to make dosa as the rava gets settled at the bottom.
- Cook the dosas in medium flame always and wait till it becomes crisp. It takes few minutes to cook.
- Drizzle a tea spoon of oil or ghee on the dosa while cooking. I have not added.
- As rava dosa cools, the taste reduces. You should enjoy them straight from griddle, hot and crispy.
How to pour rava dosa:
Meet you all with one more interesting recipe. Till then bye.
Hello, i like udupi recipes a lot and i liked the recipes of urs and my request is i want the recipe of medu pakoda which is made with maida and chirotti rava pls post the recipes . thank u
Thanks Sandhya, But I haven’t heard of something like “medu pakoda”.
I used your recipe and my rava dose came out very good. only additions were hing pinch and pepper powder. I also sprinkled chopped onions on the tava and poured the batter to make onion rava dose. Your video really helped to understand how to pour it which gives its unique taste.
Good to know that Seema.
A1 recipe!! Got amazing dosas… family polished off the last crispy bits as well.
Thanx a ton for the easy, sure-success recipe!!
Glad to know that Neha…Thanks for stopping by..