Rava Dosa is a popular South Indian dosa variety made with semolina, rice flour and maida. In some places instead of rice flour, wheat flour is used.
Unlike the traditional dosa batter, the batter for this dosa is thin and uses semolina, green chillies and maida. The dosa is also thin and crispy.
This dosa is an ideal breakfast dish and can also be served as a main course with sambar and coconut chutney.
- 1/2 cup Rice Flour
- 1/4 cup Semolina (Sooji)
- 2 tbsp Plain Flour (Maida)
- 2 tbsp Wheat Flour
- 2 tbsp Sour Curd
- as per taste Salt
- 1 Green Chilli finely chopped
- handful Coriander Leaves
- 1/4 inch Ginger grated
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Cumin Powder
- Oil for tempering
- little Mustard Seeds
- Combine the rice flour, semolina, plain flour, wheat flour, sour curd and salt in a bowl.
- Add 1/2 to 1 cup of water and mix well.
- Keep aside for 8 hours to ferment.
- Heat little oil in a small frying pan.
- Add mustard seeds and let it splutter.
- Add this to the batter along with green chillies, coriander leaves and ginger.
- Mix well.
- Heat a non-stick tawa over medium flame.
- Ensure the batter is thinner than the regular dosa batter.
- Pour a ladleful of the batter and spread with the back of the spoon to a thin round.
- Add little oil around the edges and cook until the underside is done.
- Flip and cook the other side until crisp and brown.
- Serve hot coconut chutney and sambar.
- Instead of wheat flour, you can use rice flour.
- Instead of sour curd, you can use sour buttermilk.