Rava Dosa

Rava Dosa is a popular South Indian delicacy known for its crisp texture, delicate flavor, and quick preparation. Unlike traditional dosas, it does not require soaking rice and lentils or fermenting the batter for hours. Instead, it is made with a simple blend of semolina (rava), rice flour, and all-purpose flour, making it a convenient choice for busy mornings or last-minute meals.

With its signature lace-like appearance, crispy edges, and soft center, Rava Dosa offers a delightful contrast in texture. Flavored with cumin, green chillies, and fragrant curry leaves, it is light, aromatic, and incredibly satisfying. Since the batter can be prepared in minutes, it is an excellent option for unexpected guests or when you're craving an authentic South Indian dish without the wait.

Serve Rava Dosa hot with coconut chutney, tomato chutney, or steaming sambar for a delicious and wholesome meal that captures the essence of South Indian cuisine.

Ingredients

• 1 cup semolina (rava)

• ½ cup rice flour

• ¼ cup all-purpose flour

• ¼ cup yogurt (curd)

• 3 cups water, or as required

• 1 tsp cumin seeds

• 2 green chillies, finely chopped

• 1 tsp finely chopped ginger

• 1 tbsp finely chopped curry leaves

• 2 tbsp finely chopped coriander leaves

• Salt, to taste

• 2 tbsp Shalimar's Sunflower Oil or ghee

  
  

Method

In a large mixing bowl, combine the semolina, rice flour, all-purpose flour, yogurt, and salt. Gradually add the water, whisking continuously to prepare a thin, lump-free batter.

Stir in the cumin seeds, green chillies, ginger, curry leaves, and coriander leaves. Let the batter rest for 20 minutes, allowing the semolina to absorb the liquid. Before making each dosa, stir the batter well, as the flour tends to settle at the bottom.

Heat a non-stick tawa or griddle until hot and lightly grease it with Shalimar's Sunflower Oil or ghee.

Pour the batter from a height in a circular motion, allowing it to spread naturally and form the characteristic lace-like pattern with small holes. Do not spread the batter with a ladle, as this will affect the dosa's texture.

Drizzle a little Shalimar's Sunflower Oil or ghee around the edges and cook over medium heat until the underside turns golden brown and the dosa becomes crisp.

Once fully cooked, fold the dosa and remove it from the pan.

Serve hot with coconut chutney, tomato chutney, or steaming sambar for a crisp, flavorful, and authentic South Indian meal.