rava dosa recipes
Guest post from my friend Sangeeta. Sangeeta is one of my good friend who is one of the reasons I have started food blogging. She keeps pushing me to blog and share step by step pictures too. And I am very happy to bring you her version of recipes to you all….
My version is Instant rava dosa adapted from Prema’s cook book,and hers is a very authentic ,different way, her mother-in-law used to do for years.
Other than this recipe, she will be mostly bringing you north Indian and authentic Sindhi recipes with us all. Hope you all Enjoy her recipes.
Rava dosa ( Soaking version) :
Pictures and recipe From : Sangeeta’s Kitchen
INGREDIENTS:
| Maida | 1 cup |
| Rava | 1 cup |
| Rice flour | 1/2 cup |
| Green Chilles | 3-4 nos. |
| Jeera | 1 tsp |
| Curry leaves | a sprig |
| Onions | 1 big |
| Pepper (Whole) | 1 tsp |
| Coriander leaves | few sprigs |
| Mustard seeds | 1 tsp |
Method
1. Soak maida, rava and rice flour along with jeera, greenchillies and curry leaves for 6 -7 hours. The water level should be above the mixture.
![[DSC00328.JPG]](https://i1.wp.com/rakskitchen.net/wp-content/uploads/2008/11/DSC00328.JPG?resize=328%2C219)
2. At the time when you are going to prepare dosas, season with mustard and pepper and add it to the dosa batter along with salt,onion,curry leaves and coriander and mix .
3. Add a handful for rava to the batter and water , to make it to pouring consistency(thin).
4. Heat tawa spread oil , pour the batter in the outer in to a circle, so that it spreads in the inner sides.
5.Add oil over it and turn it the other side. wait till it gets crispy. 
6. Enjoy with potato Masala and chutney.
Rava dosa (Instant version):
Mine is a fatafat version, if you feel like eating rava dosa,this comes handy, and taste wise no compromise also.
The differences between the two are the soaking part and the ratio of the ingredients….
But as both I have tasted,they are equally good 🙂
I always use little ghee for making rava dosa,as it gives a restaurant kinda flavour. And I don’t flip the dosa,as it gets cooked easily and keeps the dosa crispy.
Equal amount of Rava, rice flour and half the amount maida. If you want you can add wheat flour in place of maida. Add cumin, black pepper, coriander, curry leaves and salt. Make a runny batter and pour on hot tawa. Cook in medium flame after you pour dosa on tawa. Takes long time to cook, yet turns crispy.
You can find the recipe,exactly here.
One more angle of dosa!
LG
November 25, 2008 at 2:56 amWhatever way it is Rava dosa is a joy to eat, easy to make. It is always on my breakfast menu 🙂 Pics are too good and so is the recipe.
Cham
November 25, 2008 at 4:26 amThe last lacy picture is just killer one! Looks absolutely delish
Purnima
November 25, 2008 at 7:52 amRajeshwari,
Wonderful Dosas..was abt to comment why Italic font..going thru the post resolved my query..but I would surely enjoy rava dosas wt less maida! 😀 Tks for sharing …its making me feel hungry!! 😀
Sireesha
November 25, 2008 at 8:42 amThe pics are droolyfying and fabulous…
DEESHA
November 25, 2008 at 10:55 amyummy Rava Dosa .. that looks perfect
Priya
November 25, 2008 at 1:00 pmWow wat a lovely click..crispy rava dosa makes me hunger..
Kitchen Flavours
November 25, 2008 at 2:09 pmMouth watering Dosa’s. Iam droooooooooooooooooooooling…..
Ramya Vijaykumar
November 25, 2008 at 2:27 pmWow both the versions are amazing they have come out well crispy and flaky…
Happy cook
November 25, 2008 at 3:44 pmI like both of them, but i love the instant one. Yumm
Sujatha
November 25, 2008 at 5:38 pmawesome dosas! I make it your way.. never tried your friends way.. will try that also soon..
Anamika:The Sugarcrafter
November 25, 2008 at 7:00 pmhi rajeshwari
thanks for passing by my blog..and also for sharing both the versions of dosa…they look crispy and i would have loved to have as many i can !
srikars kitchen
November 25, 2008 at 8:53 pmwow.. looks perfect & nice click… delicious…
Laavanya
November 25, 2008 at 9:31 pmBoth versions look great Raks and that last picture is just top-notch.
Sharmi
November 25, 2008 at 9:49 pmvery tempting infact!! I could never make one in my life.
Purva Desai
November 25, 2008 at 10:25 pmRava dosa is enjoyed by all at my place, and I make this frequently as it does not require fermenting the batter.
Urs look crispy and crunchy
Uma
November 26, 2008 at 1:08 amWow, both versions are just amazing! All the pics look so tempting. Best wishes to your friend!
Gita's Kitchen
November 26, 2008 at 2:06 amThe pictures look great, I usually make the instant version, lazy me 🙂
Andhra Flavors
November 26, 2008 at 3:58 amWonderfull! love ravva dosa, but my ravva dosa net well. this time will try ur version.
Jaishree
November 26, 2008 at 9:03 amMouth watering Dosa’s…both the versions are amazing. Nice click..
Gita's Kitchen
November 26, 2008 at 1:06 pmThey are my parents…They are currently in Pondicherry….
AnuSriram
November 26, 2008 at 2:47 pmThat looks crispy and nice… My version is little different.
raaji
November 26, 2008 at 8:06 pmi love rava dosa once in a while.its quite a relief to ur tastebuds from the regular dosas……i almost make it ur way…the pic is sooooo cool
Suma Rajesh
November 28, 2008 at 1:04 amits soo crisp and elegant..i too the same way..
Vibaas
November 28, 2008 at 2:46 amMy favorite because it’s easy and yummy. your rava dosa pics are making me drool! 🙂
jeyashrisuresh
November 28, 2008 at 5:42 amwow yummy dosas.pictures r really tempting.
Maheswari
November 28, 2008 at 6:07 amOne of my fav…So crispy and golden..Delicious…
vidhas
November 30, 2008 at 2:42 pmWow!! both versions are too good. My mom makes the quick version only. I love that. When we were small we used to call as otai dosa (lots of holes ). Mind blowing pictures Rajeshwari.
I am in your friends list, i feel so.. happy raji.
TBC
December 6, 2008 at 5:45 pmWhat a lovely pic that is!
Rava dosa is one of my favorites.
rev
September 14, 2010 at 1:12 amhi
can i hv Ur rava dosa recipe
RAKS KITCHEN
September 14, 2010 at 1:20 amrev,
My dosa's recipe :
1/2 cup rava
1/2 cup rice flour
1/4 cup maida
Pepper and jeera 1 tsp each
1/2 tsp sugar(optional-for getting a golden brown colour)
Chopped ginger(optional) and coriander leaves.
If you want you can top the dosa with onion after you pour on tawa.
Just mix the ingredients with water,let it be on a runny side, heat a non stick pan preferably till it fumes,drizzle oil/ghee,pour the batter in it,first outer fill towards the inner side. Just pour only once,dont layer.
Since the tawa is very hot the holes will be formed as shown. cook in medium or medium low flame. Donot flip,add oil/ghee over it and add onions if desired.
Corporate to Kitchen
January 9, 2013 at 6:29 amHi Raks.
I tried your Rava dosa recipe yesterday for brekfast & it was very good. Earlier I used to make it on a big tava but making in Appam pan was so easy. Thanks for sharing. I also follow your blog religiously for all veg recipes. you have a very neat space.
Thanks
Sheela
Prathima p
April 10, 2014 at 3:07 pmHi..
I stay in place where am not getting rava that we find in india. The rava size is big almost the size of a big mustard seed. Can I use that rava for this?can I grind it for a while n use it?
Raks anand
April 10, 2014 at 3:21 pmOk try grinding the rava and use.
Renuka Ambbarees
August 2, 2014 at 1:25 pmYesterday I prepared rava dosa. ..its very crispy. ..Thanks a lot. ..ur recipes are too nice. .
kalai vani
April 13, 2015 at 10:33 amCan we replace riceflour with any millet flour
Raks anand
April 13, 2015 at 10:37 amYes, refer my kambu dosa recipe (in recipe index) and replace with any millet flour