If you love dosas but don’t like the whole process of soaking the rice and lentils, grinding it and then the long wait for the batter to be fermented, then am sure you will love instant dosas. Rava dosa is my favorite type of dosa. In fact, I like it better than the regular fermented dosa and this is my usual order if we are at a place which serves good dosas.
I also like the flavouring of cumin, ginger and green chilli in a rava dosa. Which sort of makes it quite different from the regular dosa. Am not a big fan of sambhar, so different varieties of chutney is what I love having with this dosa.
If you prefer crispier dosas, you can increase the quantity of rava in the recipe. And of course increase the ghee added to. When making at home, I try to reduce the amount of ghee added while making dosas..:)
Rava DosaCourse: BreakfastCuisine: IndianDifficulty: Easy
An instant dosa which turns out to be crispy and yummy!
- For the batter
Rice flour – ½ cup
Rava – 3 tbsp
Maida – 1 tbsp
Green Chilli – 1
Ginger – ½ inch piece, chopped fine or grated
Salt – as per taste
Water – 1.5 – 2 cups (adjust as per consistency of the batter)
- For the tempering
Mustard Seeds – ¼ tsp
Jeera Seeds – ¼ tsp
Curry Leaves – a few, finely chopped
Cashews – a few, finely chopped
- Mix together rice flour, rava, maida, green chilli, ginger and salt together with a whisk.
- Add water and whisk together to a lump-free and thin consistency batter. Keep this aside.
- In a pan, add a little oil.
- To this, add the mustard seeds and jeera seeds and let them crackle.
- Add the curry leaves and cashews and fry till the cashews change color.
- Add this tempering to the batter and mix well. Add more water, if need.
- Heat a dosa tawa and let it heat up properly. Apply some oil if needed.
- Pour the batter onto the tawa. The batter should sizzle as you add and form small holes all around.
- Pour oil/ghee all around the dosa and let it cook on both sides till golden brown and crisp.
- Serve hot with a chutney.