Rava Dosa | Suji ka Dosa » Dassana’s Veg Recipes

Rava dosa (also referred to as Suji ka Dosa) is a fast and widespread variant of dosa from the South Indian delicacies. These are crispy, netted and skinny crepes made with semolina (rava or cream of wheat), rice flour, all goal flour and spices. These are extremely simple to make and require no grinding or fermentation, not like the normal Dosa Recipe. Make a very crispy Rava Dosa recipe – one which you’ll make many times for a fast breakfast or snack.

What’s Rava?

Rava stands for suji or semolina or cream of wheat. Therefore this dosa is known as after one among its essential components. The kind of rava used is the tremendous number of rava. You might additionally use Bombay rava to make these crispy crepes.

Rava is coarsely or finely floor husked wheat. Relying on the kind of dish, the kind of rava is used accordingly. E.g tremendous rava is utilized in making Rava Idli, Upma, sooji halwa, sheera and so forth.

All of the three phrases suji, rava, semolina flour and cream of wheat imply the identical. In western and southern elements of India, the phrase ‘rava’ is used. In northern elements of India the phrase ‘sooji’ or ‘suji’ are used. Thus rava dosa can be referred to as as ‘suji ka dosa’ or ‘suji dosa’.

Along with rava, rice flour and all goal flour (maida) are additionally added to the batter. You may make the suji ka dosa plain or you’ll be able to spice it up by including chopped onions, curry leaves, herbs and spices.

How is On the spot Rava Dosa made?

A skinny batter is made from sooji, rice flour, maida and water or buttermilk. The batter is spiced with onions, inexperienced chilies and a few extra herbs & spices.

The batter is then poured on a sizzling tawa (griddle) to get netted impact on the dosa. The dosa is cooked until golden crisp after which served sizzling.

To make good crisp prompt rava dosa which has a netted texture, the batter needs to be skinny. So at all times keep in mind that the batter needs to be skinny and simple to stream.

Additionally enable some soaking time for rava or suji, in order that they soften. I normally combine every thing and set the batter apart for 20 to half-hour.

About This Rava Dosa Recipe

Rava dosa is likely one of the fast breakfasts I make now and again. At dwelling, we want so as to add onions and a few spices to them.

So I normally add onions, ginger, inexperienced chilli and a few spices to the batter. At instances I even add some chopped cashews. The addition of those components makes the dosa extra wholesome and attractive.

Right here I’m sharing my mother’s rava dosa recipe which is made with out curd (yogurt) or buttermilk. Water is used to make the batter.

You’ll be able to even use curd or buttermilk as an alternative of water to make the batter. This recipe can be halved or doubled or tripled in keeping with your wants.

When you do double the recipe, then use two tawa or skillets and cook dinner the dosa facet by facet on two stovetop burners.

Step-by-Step Information

Find out how to make Rava Dosa

Make Skinny Batter

1. Take ½ cup unroasted tremendous rava, ½ cup rice flour and ¼ cup all-purpose flour in a bowl.

2. Then add ⅓ cup chopped onions, 1 or 2 inexperienced chillies (about ½ to 1 teaspoon finely chopped), and ½ teaspoon finely chopped ginger.

3. Additionally add ½ teaspoon crushed black pepper, ½ teaspoon cumin seeds, 8 to 10 curry leaves (about 1 tablespoon chopped) and salt as required.

At this level it’s also possible to embrace 1 to 2 tablespoons of chopped coriander leaves, 2 tablespoons of contemporary grated coconut or 1 to 2 tablespoons of chopped cashews.

4. Add 2.25 to 2.5 cups water. Relying on the standard of rava or suji and rice flour, you’ll be able to add much less or extra water – from 2 to 2.5 cups water.

I added 2.25 cups of water. You may also use buttermilk as an alternative of water.

5. Whisk until clean with none lumps. The batter needs to be flowing and skinny. If the batter seems to be thick or has a medium consistency, then add extra water. If the batter seems to be very skinny and runny, then add some rice flour.

6. Cowl and let the batter relaxation for 20 to half-hour. As soon as the batter rests, you will note that the rava and the flours have settled down and the water will probably be floating on prime.

7. Earlier than making ready dosa, combine the batter very effectively in order that the flours and semolina which can be on the backside of the bowl are blended evenly once more.

Cook dinner Rava Dosa

8. Unfold some oil on the tawa or skillet. Do guarantee that the tawa is sizzling. Hold the flame to medium or medium-high earlier than pouring the dosa batter.

You may also use butter or ghee or coconut oil. Typically I exploit coconut oil and it provides a very good taste.

If utilizing a forged iron skillet, I like to recommend to make use of one that’s effectively seasoned. In order that the batter doesn’t stick with it. You’ll be able to verify beneath my recommendations on seasoning the forged iron skillet.

9. With a ladle pour the dosa batter. Begin from the perimeters transfer in direction of the middle.

10. If there are huge or small gaps, then fill them calmly with the batter.

11. On a medium-low to medium warmth, cook dinner the dosa. If the tawa or pan turns into too sizzling, then you’ll be able to scale back the warmth.

12. When the highest facet agency up and appears cooked, then sprinkle ½ to 1 teaspoon oil on the highest and sides.

13. Unfold oil all around the dosa with a spoon.

14. On the spot rava dosa takes just a little longer time to cook dinner than the common Dosa.

15. Cook dinner until the bottom is golden and crisp. The perimeters can even separate from the pan.

16. The longer you cook dinner these, the extra golden and crispy they turn out to be. Flip and cook dinner the second facet for ½ to 1 minute or as wanted.

17. Fold after which serve prompt rava dosa sizzling with coconut chutney and sambar. The flours calm down on the backside of the batter. So it’s important to stir and blend the batter very effectively each time you make dosa.

In case the batter turns into thick after making just a few dosa, then add some water and stir once more. Make all dosa this manner.

18. Serve rava dosa sizzling. For greatest style serve these as quickly as they’re made.

Serving Options

Rava Dosa or Suji ka Dosa could be served with sambar, Coconut Chutney or Idli Dosa Podi or any chutney of your selection. To make it extra filling, you’ll be able to serve it with Potato Masala and make a scrumptious Masala Rava Dosa.

Rava dosa additionally pairs effectively with Peanut Chutney, Onion Chutney, Tomato Chutney and Ginger Chutney.

Variations

With the fundamental prompt rava dosa recipe, many variations could be made. Improve or lower any of the herbs and spices and make a variation.

Instance: you can also make pepper rava dosa by growing black pepper or onion rava dosa by growing quantity of onions.

Add ghee or butter and make ghee rava dosa or butter rava dosa. Serve rava dosa with potato masala and also you get masala rava dosa.

Professional Ideas

• Soaking rava: Earlier than making them, at all times enable a soaking time of 20 to half-hour for the batter.
• Batter consistency: The batter needs to be skinny and of pouring consistency. Even when the batter is of medium consistency, the Suji ka dosa will probably be gentle and never crisp. If you make the primary dosa then you’ll come to know whether or not you might be getting the crisp and netted impact or not. If not then you have to so as to add some extra water. As a substitute of water, it’s also possible to add buttermilk to the batter.
• Temperature of skillet or tawa: When pouring the batter, the skillet or tawa needs to be sizzling. If you pour the batter, it is going to sizzle when it is available in contact with the new tawa. So preserve the warmth to medium or medium-high. When cooking prompt rava dosa, you’ll be able to scale back the flame if the tawa turns into too sizzling.
• Pouring batter: The batter additionally needs to be poured from a barely extra top than what’s the norm. This gives you the netted impact on the Suji ka Dosa. When pouring the batter, pour from the perimeters first after which transfer in direction of the middle.
• Cooking time: Rava dosa takes extra time to cook dinner than the common dosa.
• Mixing batter: Each time earlier than pouring the batter on tawa, it’s important to combine it very effectively because the flours and rava calm down on the backside of the batter. After making some rava dosa, if the batter seems to be barely thick, then you’ll be able to add some extra water.
• Pan sort: All the time use a heavy or a thick bottomed tawa or pan, in order that the rava dosa doesn’t stick with the pan. You’ll be able to even use forged iron pan.

FAQs

Why rava dosa sticks to the pan or skillet?

When making rava dosa or any dosa for that matter, at all times use a seasoned pan. Iron tawa or iron skillets are the most effective for making dosa.

Seasoning signifies that the pan is prepared for use or has been used earlier to make dosa. By no means use a pan or tawa through which you make roti or chapati as then the dosa will stick on the tawa.

Normally rava dosa doesn’t stick on a non-stick pan whether it is heavy or thick-bottomed. In case the dosa begins sticking on the non-stick pan, then make just a few small dosa initially on it and later the dosa gained’t stick.

Find out how to season iron tawa (forged iron skillet)

1. For an unseasoned or new iron tawa or iron skillet firstly warmth the tawa. Unfold some oil throughout. Hold the flame to a medium or excessive and let the tawa get sizzling for 1 to 2 minutes. Decrease the flame and wipe this oil with a cotton serviette or a paper towel. Unfold one other layer of oil and repeat the method. Decrease the flame after which once more wipe this layer of oil. Repeat this course of a few times.
2. Now unfold oil once more. Make a small rava dosa. See if it sticks or not. If it sticks then repeat the seasoning technique for 1 or 2 instances extra. Initially just a few dosa, to start with, will stick, however later they gained’t stick. After making all of the dosa, when the iron tawa cools, then rinse tawa additionally and wipe it dry. You’ll be able to then unfold a layer of oil on it. Subsequent time earlier than making rava dosa, warmth after which take away the oil after which begin making dosa.
3. You’ll be able to even season the iron pan just a few days earlier than you propose to make rava dosa recipe. Repeat the above technique of spreading oil and eradicating it, 3 to 4 instances. Then lastly unfold the oil. Swap off the flame. Hold the pan with the oil on it for just a few days. Earlier than making rava dosa, warmth the pan. Then with a cotton serviette or paper towel wipe the oil. Unfold oil once more and warmth it. Then wipe the oil once more after which begin making dosa.

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This Rava Dosa recipe submit from the archives, first printed in Could 2013 has been republished and up to date on November 2022.