Rava Dosa (Semolina Crepes)

It gives you immense pleasure to try something new, isn’t it. And especially when the experiment goes right. 

This is what happened when I tried Rava Dosa recently and the result was amazing. I did spoil the first 2 dosas to be honest but then learnt the trick and I am here to share that with you all now.

There are so many varieties of Dosas or Indian crepes and are my absolute favorite. I love making the regular rice/lentil dosas, Adai dosa, Neer Dosa, Set Dosa and Rava Dosas as well. Hence, wanted to try out Rava Dosas since I had never made them at home.

They are super simple and easy to make, trust me. Plus you don’t need to wait while soaking the grains, grinding them and waiting for them to ferment. These are instant and ready instantaneously.

PREPARATION TIME: 10 minutes
COOKING TIME: 15-20 minutes
SERVINGS: 6-8
DIFFICULTY SCALE: Medium

INGREDIENTS:
1. Rava/Semolina – ¼ cup
2. Chawal ka atta/Rice powder – ¼ cup
3. Maida/all-purpose flour – 4 tablespoons
4. Dahi/Yogurt – ¼ cup
5. Besan/chickpea flour – 2 tablespoons
6. Hari Mirch/Green chilli – 1
7. Adrak/Ginger – 1 tablespoon, grated
8. Kadhi patta/Curry Leaves – 2 tablespoons, finely chopped
9. Dhaniya/Corriander Leaves – 2 tablespoons, finely chopped
10. Pyaz/Onion – ½, finely chopped
11. Zeera/Cumin seeds – 1 teaspoon
12. Hing/Asafetida – a pinch
13. Water – 2-2.5 cups
14. Vegetable oil – 3-4 tablespoons
15. Salt – to taste

UTENSILS/EQUIPMENT:
1. Big mixing bowl
2. Ladle
3. Non stick pan

RECIPE:
1. Take all the flours in a big mixing bowl and mix well.
2. Add in cumin seeds, hing, finely chopped green chilli, onion, curry and coriander leaves.
3. Add salt and some yogurt and add little water and mix well.
4. Make a thick batter and fold with light hands. Make sure it is a thick, lump free batter.
5. Let it rest for 5 minutes.
6. Then add in 2 – 2.5 cups of water to make a thin, flowy batter with a buttermilk like consistency.
7. Allow it to rest for 15 minutes or so.
8. Heat a non stick pan till it gets pretty hot. Then take a ladle of the batter and start pouring from outside to inside.
9. There will be big pores and fill them with little batter till there aren’t big holes. This dosa will anyway have bigger pores than the regular dosa.
10. You could turn the flame slightly lower, though it should still be medium.
11. Wait till the pores start turning brown, which is an indication that the dosa is done. Brush it slightly with a brush with very little oil.
12. Remove the dosa once it’s nice, crisp and brown.
13. This is done. Clean the pan with a wet cloth or kitchen towel to clean it and turn it to heat again.
14. Pour the batter only once the pan gets hot and remember to stir the batter each time before pouring it on the pan since the flours tend to settle below.
15. Serve hot with peanut chutney.