Back to list

Best Easy Rava Dosa Recipe

Name: Best Easy Rava Dosa Recipe
Total time: 30 min
Yield: 125 g
Ingredients: Semolina (Rava/Sooji) 1 cup; Rice flour 1 cup; All-purpose flour 0.25 cup; Finely chopped onion 0.5 cup; Chopped green chilies 2 tbsp; Chopped cilantro 2 tbsp; Grated ginger 1 tsp; Water 3 cups; Salt 1 tsp; Black pepper 0.25 tsp; Cumin seeds 1 tsp; Crushed black peppercorns 0.5 tsp; Oil (for cooking) 4 tbsp

Rava Dosa is a crispy South Indian crepe made from fermented rice and lentil batter, served with chutney and sambhar. This popular vegetarian dish is naturally high in protein from fermentation and a beloved family breakfast.

Cook 30 min Difficulty NORMAL 210 kcal

#vegetarian #mediterranean #high protein

Image coming soon

Ingredients

Main ingredients

Semolina (Rava/Sooji) 1 cup
Rice flour 1 cup
All-purpose flour 0.25 cup
Finely chopped onion 0.5 cup
Chopped green chilies 2 tbsp
Chopped cilantro 2 tbsp
Grated ginger 1 tsp
Water 3 cups

Seasonings/Sauce

Salt 1 tsp
Black pepper 0.25 tsp
Cumin seeds 1 tsp
Crushed black peppercorns 0.5 tsp
Oil (for cooking) 4 tbsp

Nutrition summary

Carbohydrates 34 g 65%

Protein 6 g 12%

Fat 6 g 23%

Serving size 125g

Cooking steps

1

In a large mixing bowl, combine semolina, rice flour, and all-purpose flour. Whisk until evenly mixed.
2

Add chopped onions, green chilies, cilantro, and grated ginger. Sprinkle in salt, black pepper, cumin seeds, and crushed peppercorns.
3

Gradually pour in water while stirring; ensure there are no lumps. The batter should be thin and pourable. Let batter rest for 20 minutes for slight fermentation and flavor melding.
4

Heat a nonstick or cast-iron skillet over medium-high heat. Once hot, lightly grease with oil. Stir the batter (it may separate) and pour a ladleful from the outside inward to create lace-like patterns.
5

Drizzle a little oil around edges. Cook for 2-3 minutes until edges crisp and bottom browns well. Flip and cook for 1 more minute or until golden spots appear. Repeat with remaining batter, stirring before each dosa.

Personalized Q&A

Q. What's the key ingredient in this Rava Dosa recipe?

The defining ingredient is semolina (rava/sooji), which gives Rava Dosa its signature crispiness and texture. Balanced with rice flour and a touch of all-purpose flour, this blend ensures that the dosa is light, crispy, and lacy.

Q. How do I get a super-crispy texture in Rava Dosa?

The thin, watery batter and hot skillet are crucial. Always stir the batter before pouring each dosa, and ladle it onto a well-heated pan. Adding oil around the edges helps develop golden, crispy edges without sticking.

Q. How many calories and how much protein does each serving provide?

Each serving of this Rava Dosa contains about 210 kcal, with approximately 6 grams of protein, 34 grams of carbohydrates, and 6 grams of fat, making it a balanced vegetarian breakfast choice.

Q. What small seasoning detail makes a difference in flavor?

Including both cumin seeds and crushed black peppercorns adds a subtle earthy warmth and gentle heat that set this Rava Dosa apart from simpler versions.

Q. How can I prevent the Rava Dosa from sticking or tearing when flipping?

Ensure the skillet is well-heated and nonstick or seasoned cast iron is used. Oil the surface evenly, and wait until the edges brown and crisp before attempting to flip. The dosa will release easily when fully cooked on one side.

Best Easy Rava Dosa Recipe

AI 영양사 앤디