Rava Dosa Recipe

Method16 steps · about 50 min

1. 1

   Step 1: Combine ½ cup fine semolina and ½ cup rice flour with one binding flour: ¼ cup maida, or ½ cup oats flour, or ½ cup whole-wheat pastry flour. Add ½ tsp salt, 1 tsp ginger, 1 green chili, 2 tbsp coriander and 6 curry leaves, chopping the herbs and chili very finely.

   Uses ½ cup fine semolina · ½ cup rice flour · ¼ cup maida, only for the all-purpose flour choice · 1 finely chopped green chili · 1 tsp grated ginger · ½ tsp initial salt · 6 finely chopped curry leaves · 2 tbsp finely chopped coriander

2. 2

   Step 2: Add ½ tsp cumin seeds, ¼–½ tsp crushed black pepper, optional 2–3 tbsp finely chopped onion and optional 1 tbsp plain yogurt.

   Uses same selected flours/herbs/initial salt · 2–3 tbsp optional finely chopped onion · ½ tsp cumin seeds · ¼–½ tsp crushed black pepper · 1 tbsp optional plain yogurt

3. 3

   Step 3: Stir in 2½ cups water to make a smooth, very runny batter. Add a little extra water if needed.

   Uses same batch with cumin/pepper/onion/yogurt · 2½ cups initial batter water · extra thinning water after initial measured2½cups, only as needed

4. 4

   Step 4: Cover and rest the batter for 20 minutes. Adjust any extra salt after tasting the first cooked dosa.

   Rest Batter · 20 minUses same batch before twenty-minute rest

5. 5

   Step 5: Heat the griddle over medium-high heat. For cast iron, spread a few drops of oil or ghee with a cut onion or cloth, then wipe off excess. Take this fat from the measured 2–3 tbsp supply; use extra only after that supply runs out.

   Uses few drops only from same shared fat for greasing · cut onion only for rubbing cast iron, not extra chopped batter onion · extra oil or ghee only when measured2–3Tb supply exhausted while cooking batch

6. 6

   Step 6: While the pan heats, stir the batter well. Ensure it is very runny and is pourable. At this stage you can add more water to bring to the desired consistency.

   Uses same hydrated batch ready to thin if needed · extra thinning water after initial measured2½cups, only as needed

7. 7

   Step 7: Stir the rested, thinned batter well. Pour a ladleful onto the hot pan, starting at the edges and moving across in a circle. Reserve the remaining batter.

   Uses one ladle from the whole rested batch; proportional share unknown

8. 8

   Step 8: Fill small gaps with a little more batter, keeping the dosa thin.

   Uses same ladle portion, fill small gaps

9. 9

   Step 9: Lower the heat. Drizzle 1 tsp oil or ghee around the edges and over the dosa, taking it from the measured supply while available.

   Uses same individual crepe ready for teaspoon fat · 1 tsp oil or ghee for this dosa, taken from the 2–3 tbsp measured supply · extra oil or ghee only when measured2–3Tb supply exhausted while cooking batch

10. 10

    Step 10: When it is done cooking, it will begin to peel off the edges on its own. Do not pull the dosas forcibly.

    Uses same crepe cooking over low heat

11. 11

    Step 11: Check whether the top is fully cooked. A paper-thin dosa may need cooking on only one side.

    Uses same cooked-base crepe, assess top

12. 12

    Step 12: When the base is crisp and golden and the top is fully cooked, remove to a plate. If the top is still moist, finish it using step 13.

    Uses same crepe ready to remove or finish flip

13. 13

    Step 13: For a moist top, flip and cook for 30–60 seconds, then flip back and toast the base crisp before removing.

    Uses ONLY if top was moist, instead direct removal

14. 14

    Step 14: Reheat the pan for the next dosa. Grease only as needed with the remaining measured fat, or extra fat after the measured supply runs out.

    Uses only remaining measured greasing fat for repeat cooking · cut onion only for rubbing cast iron, not extra chopped batter onion · extra oil or ghee only when measured2–3Tb supply exhausted while cooking batch

15. 15

    Step 15: Stir the remaining batter before pouring each new ladleful. Thin with extra water as needed and adjust extra salt after tasting the first cooked dosa. Repeat steps 7–13 to make 8–10 dosas.

    Uses extra thinning water after initial measured2½cups, only as needed · extra salt only after tasting a cooked dosa, never raw batter · only the remaining batter after earlier ladles; proportional share unknown

16. 16

    Step 16: Serve each dosa hot while crisp. Ready chutney is an optional accompaniment; dosas soften as they cool.

    Uses ONLY if optional flipping was needed · ONLY fully cooked direct-removal route