New Delhi: As winter chills settle in, the thought of leaving your cosy blanket to cook a meal might seem daunting. But what if cooking could be as comforting as the warmth of your favourite quilt? Enter Rava Dosa—a crispy South Indian delicacy that requires minimal effort but delivers maximum flavour. Perfect for cold days, this instant recipe is a crowd-pleaser and doesn’t require the tedious soaking and grinding of traditional dosa batter.
If you’re a fan of mouth-watering South Indian food, this crispy, golden treat paired with spicy coconut chutney is bound to transport you to a state of culinary bliss. Let’s dive into an easy-to-follow recipe for Rava Dosa batter that you can whip up in no time.
Rava Dosa Batter Recipe
Rava Batter Ingredients:
Dry ingredients:
- ½ cup rava (semolina/suji), coarse
- ½ cup rice flour, fine
- ¼ cup maida (all-purpose flour)
Wet ingredients:
- 1 tbsp curd (yoghurt) (optional)
- 2½ cups water (for initial mixing)
- 1½ cups water (to adjust consistency)
Seasonings and flavours:
- 1 chilli, finely chopped
- 1 inch ginger, grated
- ½ tsp crushed black pepper
- 1 tsp cumin seeds (jeera)
- A few curry leaves, finely chopped
- 2 tbsp coriander leaves, finely chopped
- 1 onion, finely chopped
For roasting:
Oil or ghee, as needed
Steps to Prepare Rava Dosa Batter
Combine the Dry Ingredients:
In a large mixing bowl, add ½ cup rava, ½ cup rice flour, and ¼ cup maida.
Add Wet Ingredients:
Mix in 1 tbsp curd (if using), 1 tsp salt, and 2½ cups water. Whisk the mixture thoroughly, ensuring no lumps remain.
Incorporate Flavourful Additions:
Stir in the chopped chilli, grated ginger, crushed pepper, cumin seeds, curry leaves, coriander, and onion. Add another 1½ cups of water to achieve a thin, watery batter consistency.
Rest the Batter:
Let the mixture rest for 20 minutes to allow the rava to absorb the water and enhance the texture. Give it a final stir before using.
How to Cook the Perfect Rava Dosa
- Heat a tawa (flat griddle) until it’s very hot.
- Pour a ladleful of the watery batter onto the tawa, allowing it to spread naturally into a lace-like pattern.
- Cook on low flame until the dosa turns golden and crispy.
- Gently fold and serve hot with tomato or coconut chutney for a delightful experience.
Pro Tips for the Best Rava Dosa
- Ensure the batter has a thin consistency; thick batter won’t give you the signature crispy texture.
- Always use a hot tawa to achieve that perfect golden crust.
- Mix the batter well before pouring each dosa to prevent the ingredients from settling at the bottom.
Enjoy this easy and flavourful dish that’s perfect for lazy winter days. Whether you’re a novice cook or a seasoned chef, this instant Rava Dosa recipe promises warmth, flavour, and comfort in every bite!
Learn how to make the perfect Rava Dosa batter for irresistibly crispy dosas! This quick and easy recipe features semolina, rice flour, and maida, paired with vibrant chutneys for a warm, comforting meal. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
