Crispy Rava Dosa

Ingredients

• 1 cup (120g) semolina 1 cup (120g) semolina
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60ml) yogurt 1/4 cup (60ml) yogurt
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ginger, grated 1/2 teaspoon ginger, grated
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1/4 cup (60ml) finely chopped onions 1/4 cup (60ml) finely chopped onions
• 2 tablespoons finely chopped coriander leaves 2 tablespoons finely chopped coriander leaves
• Salt to taste Salt to taste
• Oil for cooking Oil for cooking

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 29g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine semolina, rice flour, all-purpose flour, yogurt, cumin seeds, black pepper, ginger, green chili, onions, coriander leaves, and salt. Mix well.
2. 2.
   Gradually add water to the mixture while stirring continuously until you achieve a smooth batter consistency. Let the batter rest for 20 minutes.
3. 3.
   Heat a non-stick skillet or dosa tawa over medium heat. Once hot, drizzle a few drops of oil and spread it evenly using a sliced onion or a paper towel.
4. 4.
   Pour a ladleful of the batter onto the center of the skillet and spread it in a circular motion to form a thin dosa.
5. 5.
   Drizzle a teaspoon of oil around the edges of the dosa and cook until the edges turn golden brown and crispy.
6. 6.
   Flip the dosa and cook for another minute until the other side is cooked and crispy.
7. 7.
   Remove the dosa from the skillet and serve hot with coconut chutney and sambar.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for a smoother texture in the dosa batter.
• Rice flour — Use store-bought rice flour or grind raw rice to a fine powder for best results.
• Yogurt — If you prefer a vegan version, substitute the yogurt with plant-based yogurt or simply omit it and adjust the water quantity accordingly.

Tips & Tricks

• For a crispier dosa, make sure the skillet is adequately hot before pouring the batter.
• Adjust the consistency of the batter by adding more water if needed. It should be thin enough to spread easily but not too watery.
• To enhance the flavor, you can add finely chopped curry leaves or grated coconut to the batter.
• Serve the dosa immediately after cooking to retain its crispiness.
• If you prefer a spicier dosa, increase the quantity of green chilies or add red chili powder to the batter.

Serving advice

Serve the Crispy Rava Dosa hot with coconut chutney, sambar, and a side of tomato or mint chutney. It pairs well with a hot cup of filter coffee or masala chai.

Presentation advice

To present the dosa attractively, fold it into a triangle or roll it up like a crepe. Garnish with a sprinkle of chopped coriander leaves for a pop of color.