Rava Dosa Recipe | Instant Onion Rava Dosa Recipe Healthy – Keerthi

Rava dosa Recipe is a dosa made apart from regular dosas like onion dosa, masala dosa etc… It is unlike other dosas as it is made instantly and quick and is a very quick recipe. Rava dosa is not made using dosa batter but the main ingredient in making the recipe is the sooji/semolina/rava as they are usually called.

Rava dosa recipe

Rava Dosa Recipe Ingredients:

1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine

Rava Dosa Recipe Method:

  • Blend all the ingredients together.
  • Add more buttermilk if necessary.
  • ginger grated Roll the dosa in a three-fold cylinder.
  • oil to shallow fry Serve hot with onion and/or coconut chutneys.
  • The batter should be relatively thin. salt to taste Keep aside for 20-30 minutes.
  • Heat griddle and pour 1 large spoon of batter on it.
  • Spread by gent
  • ly rotating the griddle.
  • Put some oil (1/2 tsp.) over dosa.
  • Lift with a spatula as for basic dosa.

Rava Dosa Makeing Time:

Makes: 10-12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.

RAVA DOSA MAKING FOLLOW THE INSTRUCTIONS:

  1. Firstly, take a bowl, into it add sooji/rava, add rice flour, all purpose flour/maida.
  2. Add finely chopped coriander leaves, cumin seeds, very finely chopped onion, very finely chopped green chillies.
  3. Add salt according to taste, chopped curry leaves, crushed ginger.
  4. Add yogurt and mix up all the ingredients.
  5. Add water gradually and keep mixing the batter with water until a pouring consistency is obtained.
  6. Heat the griddle/tawa.
  7. Mix the batter well and take a bowl full of batter and pour the thin batter all over the tawa.
  8. Smear oil all over the rava dosa and also at the corners of the dosa.
  9. Cook the bottom side of the dosa well until it turns crisp brown.
  10. Fold the sooji dosa and take it out.
  11. Serve hot with chutney…



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