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Weekly Newsletter. You have been successfully subscribed to the Food Newsletter. Rava masala dosa is one of the most popular and is made by stuffing potato masala similar to the masala dosa.
This rava dosa recipe is pretty straight forward and is the same as it is made in every household and South Indian restaurants. This is a recipe which cannot be altered, meaning the proportions of rava, rice flour and all-purpose flour are always the same. Any changes to this is more likely to break the dosas.
Using ingredients like onions, ginger, chilies, cumin and yogurt is up to you since these are added for flavor.
More Breakfast Recipes Bhatura recipe upma recipe Sabudana khichdi poha recipe. Add 1 tbsp curd optional. This gives a golden color to your rava dosas but can be skipped. Mix everything well and make a lump-free batter. It has to be very runny and watery. Taste it and add more salt if needed. Cover and rest this for 20 mins.
Heat a non-stick or cast iron pan on a medium high heat. Wipe off the excess oil. Adjust the consistency : After resting batter does turn slightly thicker, so at this stage recheck the consistency of the batter by stirring it.
If needed add more water and mix. It has to be more like watery. I added about 2 to 3 tbsps more at this stage. Stir the batter very well every time before you pour it to make a rava dosa. Ensure the pan is very hot and then pour the batter beginning from the edges across the pan. Next fill up the gaps in between. Do not pour the batter in one place.
If your batter is very very thin you will get paper thin dosas with large holes. Once done with pouring the batter, reduce the flame to low. This was another time I made moderately thin rava dosas and not very very thin. This is how I make most of the times. Turn down the flame to low. Let the rava dosa toast well on a low flame until the edges leave the pan. When done, the edges of the rava dosa will come off the pan easily.
This is the time you know it is done. The batter will cook through well and shrink a bit. When you see all the batter is cooked fully, then fold and remove the rava dosa to a serving plate. Troubleshooting: Not all dosas need to be cooked on the other side. Lastly flip it back and toast until crisp. I did not toast mine on the other side.
Before you make the next rava dosa, ensure the pan is hot enough. Then stir the batter well and then pour. The batter may thicken after a while. Just add more water and stir it as and when needed. Rava dosa is best served hot with a chutney. Serve them directly from the pan. They tend to turn softer when they cool down. Here are some sides you may want to try Coconut chutney Veg kurma Tomato chutney Potato masala Tiffin sambar.
A well-made rava dosa will have a crisp, thin and porous texture. Here are some tips that may be helpful. Use fine rava : Make sure you use only fine semolina also known as Bombay rava. Do not try this with other kinds of rava like whole wheat rava or bansi rava. Consistency of batter has to be thin and of pourable. The consistency of the batter determines the texture of the rava dosa. Runny batter creates a porous texture here.
You can make them anywhere from paper thin to moderately thin by adjusting the consistency of batter. Using the right kind of pan is crucial here.
I make these dosas on a non-stick as well on a cast iron pan. If using a cast iron or an iron pan then it has to well-seasoned with oil. You can also use sliced onion to rub the pan before making every dosa.
Do not try making these on a griddle that you use for toasting roti or naan. But cook on a low heat to get them crisp. Do not toast them on a high heat. The dosa will brown without turning crisp. Roasting : Remove the rava dosa when the edges begin to leave the pan.
Do not forcibly pull it out from the pan. A well-cooked rava dosa leaves the edges from the pan on its own which is an indication that it is done. But here it has to be poured over the hot pan. Pour it all over the pan instead of spreading. If using a non-stick pan, then it can just be used straight away as it needs no seasoning. However many people use cast iron griddles to make their dosas. So sharing these tips for beginners:.
Heat your cast iron pan first. Spread the oil gently with a kitchen tissue or a cloth. Be careful as the pan is hot. Continue to heat on a medium flame until it begins to smoke. Turn off and cool down. Your pan is ready to make rava dosa. If your pan is new, then repeat this process 3 to 4 times until a thin glossy coating is visible on the pan.
Every time you heat the pan with oil, a layer of fats will burn off on the pan and this creates a patina over it. So your pan will be absolutely non-sticky. So it is good to make them on 2 different pans on 2 burners at one time. Rava dosas are very light and are not filling if you eat them with a chutney. So it is good to pair them with a simple potato masala. Lastly If you make them very very thin or paper thin, then you may need to make a lot of them as they are not filling at all.
Next I make them moderately thin and not paper thin. Plan accordingly when you make the batter. Dosa sticks to the pan : Grease the pan well. If needed rub it with a slice of onion before you pour the batter to make the dosa. Repeat this for every dosa. Dosas came out beautifully and they were delicious. My husband loved it. Thanks for sharing. Your step by step instructions are so good! I have made rava dose before but your recipe and directions turned out best!
Thank you! Does it have to be an iron tava? Also, can the batter be made in the morning and dosas prepared in evening? Yes batter can be made in advance, sooji will settle down so whisk and add more water to thin it out later.
Best ever rava Dosa recipe. Your email address will not be published. Skip to content. Checkout Amazing Diwali Recipes. Rava Dosa. Restaurant style crispy Rava Dosa made with semolina and rice flour and flavored with onion, ginger, curry leaves and cilantro. These are easy to make and pair well with chutney and sambar! Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 45 mins. Resting Time 20 mins.
Course Main Course. Cuisine Indian. Preparation Time: 25 minutes. Cooking Time: 15 minutes. Serves: 2 servings. Print Recipe. Cooking Measurements. Oil, for roasting dosa Salt to taste. Assemble all the ingredients to make the batter. Add salt approx. Mix well using a large spoon or a wire whisk until there are no flour lumps. Mix well and check the batter for consistency.
It should have pouring buttermilk like consistency NOT like simple dosa batter. Add more water until batter attains pouring consistency. Cover it with a plate and let it rest for 20 minutes. After about 20 minutes, check for the consistency again. Rava semolina absorbs water after soaking so batter may become thick. If required, add more water to bring it to pouring consistency. Stir the batter and mix well. Ensure that tawa is hot otherwise the batter will stick to the pan and dosa will not come out easily.
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