Rava dosa recipe, How to make rava dosa (Soaking method)

Rava dosa made by soaking rava (Semolina), rice flour and all purpose flour (maida). Quick video, step by step photos.

I have posted instant version and always make it that way because I make rava dosa for me alone. And don’t spend much time for it. But for long time wanted to try this soaking method.

Even my friend have told it turns out tasty, where her MIL soaks overnight. When my Co-sis told her neighbor aunty makes this version, it sound interesting where it involved giving the batter a grind. So I tried and turned out really tasty.

🥘 Ingredients

Rava - Semolina, sooji, cream of wheat however you call it is available in many varieties like Bombay rava, ceroti rava, roasted, double roasted. I use un roasted rava and it gives best flavor.

📝 Variations

Instead of maida, you can use atta (wheat flour). You can also make with or without onion. You can also temper the batter with mustard urad dal, curry leaves followed by chilli and onion. Saute and add to batter for another flavor.

🥣 Storage

You can store the leftover batter in fridge for a day or two. Before using, strain the water above and mix fresh water, a handful of rava and a little salt to make it fresh.

💭 Top tip

• To make perfect rava dosa, use cast iron pan.
• Be generous with oil or ghee at least for first few dosas.
• For crispy and perfect golden results, cook it medium flame for long time. If you cook in high flame it may get dark fast but wont be crispy.

💬 Related posts

• Instant onion rava dosa
• Tiffin sambar
• Coconut chutney
• Instant oats dosa

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Rava dosa recipe

Rava dosa made by soaking rava (Semolina), rice flour and all purpose flour (maida). Packed with flavors, crisp, lacy dosa. Video, stepwise photos.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Soaking time 3 hours

Servings 10

1x2x3x

Equipments (Amazon Affiliate links)

• Cast iron tawa

Cup measurements

Ingredients

• ½ cup Rava Semolina
• ½ cup Rice flour
• ½ cup Maida All purpose flour
• 2 teaspoon Black pepper
• 2 teaspoon Cumin seeds
• 2 Onion
• 2 Green chilli
• 1 teaspoon Ginger finely chopped
• 1 Pinch Asafoetida
• Salt - As needed
• 1 Sprig Curry leaves
• Oil/ ghee – As needed

Cook ModePrevent your screen from going dark

Instructions

• In a mixing bowl, place rava, rice flour, maida and mix well with water ( 2 cups approx). Keep aside for 3 hours covered.
• After three hours, blend the batter in a mixer. (I used my hand blender). You can grind the rava when it is dry and then proceed with soaking. But I opted to blend the batter.
• Add roughly crushed black pepper, cumin seeds, ginger, finely chopped green chilli, salt, asafoetida and mix well. You can add finely chopped onion to the batter and mix.
• Adjust the water quantity, approximately 2 more cups.
• Heat a dosa tawa and drizzle with oil. Hold the pan in you hands, slightly in slanting way.
• Pour a ladle full of batter in an arch. Then tilt to make it spread evenly everywhere.
• Fill any large gaps. Drizzle little more oil or ghee over.
• Cook in medium flame until golden crisp. No need to flip.

Video

Notes

• You can reduce maida as ¼ cup in this recipe.
• Add a tablespoon of rava while making the dosa for rava to be seen.
• Blending is for getting a homogenous batter. You can skip too.
• Using ghee gives maximum flavour.
• You can sprinkle onion and pour batter over it too instead of adding in the batter itself.
• This can be made without onion too.
• Make sure to cook the rava dosa in Medium fame, so that it cooks slowly and turns crispy.

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📸 Stepwise photos

1. In a mixing bowl, place rava, rice flour, maida and mix well with water ( 2 cups approx). Keep aside for 3 hours covered.

2. After three hours, blend the batter in a mixer. (I used my hand blender)

3. Add roughly crushed black pepper, cumin seeds, ginger, finely chopped green chilli, salt, asafoetida and mix well. You can add finely chopped onion to the batter and mix.

4. Adjust the water quantity, approximately 2 more cups.

5. Heat a dosa tawa and drizzle with oil. Hold the pan in you hands, slightly in slanting way. Pour a ladle full of batter in an arch. Then tilt to make it spread evenly everywhere. Fill any large gaps. Drizzle little more oil or ghee over.

6. Cook in medium flame until golden crisp. No need to flip.

Serve hot with sambar and coconut chutney the best accompaniment.