It’s not an easy task to decide the breakfast menu and making it delicious with simple ingredients is another challenge. Rava Dosa is one of the easiest recipes which is tasty & crispy and liked by many.
Though simple, many fail to get the crisp texture of Rava dosa which is usually available in restaurants. Tastes awesome when made crisp and served with spicy coconut chutney.
Rava dosa can be prepared with very simple and easily available flours at home and with very basic spices and herbs. So I thought to share this easy recipe which can be prepared at home and relished by family members
It is required to dry roast the three flours (rice flour, maida and fine sooji) and mixing it along with other ingredients to quickly form the batter. Soaking the batter for an hour or more makes the dosa’s crispy.
Here the art of spreading dosa is very important. Start spreading the thin batter from the edges of the dosa pan. The batter should be dropped and spread from a height to get thin layer of dosa.
Sprinkle oil from the edges and wherever there are gaps. Once the dosa is cooked on one side and the edges start turning slightly crisp turn around. Cook it on the other side till they turn crispy.
Rava dosa tastes great when they are topped with sliced onions but they might also make the dosa’s slightly soft. So depending on one’s choice onions can be added or left out.
Enjoy the crispy Rava dosa with coconut chutney
Preparation time 15 mins
Cooking time depends on number of dosa’s
Ingredients to dry roast
Rice flour 1 cup
Maida (all purpose flour) 1 cup
Fine rava (sooji) 1 cup
Zeera (cumin seeds) 2-3 tsps
Ingredients for Rava dosa batter
Roasted zeera 2-3 tsps
Water As required for preparing the batter
Turmeric powder (haldi) ¾ tsp (to get nice golden color adjust the haldi quantity)
Green chilies 3-4 (finely chopped)
Fresh coriander leaves 1 cup (finely chopped)
Fresh curry leaves 4-5 sprigs (finely chopped)
Salt ½ – ¾ tsp (adjust accordingly as there will be salt in chutney also)
Method for preparing rava dosa
• Dry roast the rice flour, maida and fine rava separately for 4-5 minutes. (If rava is not roasted earlier(when bought) then it has to be roasted slightly longer)
• Mix all the roasted flours with roasted zeera, finely chopped green chilies, coriander leaves, curry leaves, salt and add adequate amount of water to get a thin batter.
• The batter consistency is thinner than the regular dosa batter.
• Make sure there are no lumps and allow this batter to settle for an hour atleast.
• Heat the dosa pan (preferably the thick iron pan) and spread oil.
• Once again mix the batter well and add water if required.
• Start dropping and spreading the batter from the edge of the pan to get a thin layer of dosa. Continue to spread batter wherever there are gaps.
• Once the dosa is set on the pan sprinkle oil on the top and turn it around once the edges are crisp and start changing the color.
• Allow the other side of dosa to cook for few minutes and turn it around if required to get crispier dosa.
• Serve hot crispy rava dosa with coconut chutney
• The longer the batter is soaked crispier the dosa’s turn
• Traditional dosa pans are the best to get crisp texture
• To get crispier dosa it’s important to cook the dosa on medium flame for longer time, than cooking on high flame
Please find the original recipe on http://www.itsfuncooking.com/recipes/crispy-rava-dosa