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Home » BREAKFAST-DINNER » Rava dosa, two version in one post

Rava dosa, two version in one post

November 25, 2008 by Raks Anand 36 Comments /

rava dosa recipes

  • Onion rava dosa recipe
  • Rava dosa soaking version
  • Rava dosa platter
  • Dry fruit rava dosa

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 flour1/2 cup
Green Chilles3-4 nos.
Jeera 1 tsp
Curry leavesa sprig
Onions 1 big
Pepper (Whole)1 tsp
Coriander leavesfew sprigs
Mustard seeds1 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]
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 .
DSC01060 (1)


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.
DSC01066

 

Rava dosa (Instant version):

Ready
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.
In tawa
One more angle of dosa!
Crispy thin Edge

 

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Filed Under: BREAKFAST-DINNER, CONTRIBUTIONS BY MY FRIEND S, DOSA RECIPES

Previous Post: « Easy arisi upma using rice rava, thengai thogayal combo post
Next Post: Tomato rice recipe, Thakkali sadam recipe (With garlic) »

Reader Interactions

Comments

  1. LG

    November 25, 2008 at 2:56 am

    Whatever 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.

    Reply
  2. Cham

    November 25, 2008 at 4:26 am

    The last lacy picture is just killer one! Looks absolutely delish

    Reply
  3. Purnima

    November 25, 2008 at 7:52 am

    Rajeshwari,
    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!! 😀

    Reply
  4. Sireesha

    November 25, 2008 at 8:42 am

    The pics are droolyfying and fabulous…

    Reply
  5. DEESHA

    November 25, 2008 at 10:55 am

    yummy Rava Dosa .. that looks perfect

    Reply
  6. Priya

    November 25, 2008 at 1:00 pm

    Wow wat a lovely click..crispy rava dosa makes me hunger..

    Reply
  7. Kitchen Flavours

    November 25, 2008 at 2:09 pm

    Mouth watering Dosa’s. Iam droooooooooooooooooooooling…..

    Reply
  8. Ramya Vijaykumar

    November 25, 2008 at 2:27 pm

    Wow both the versions are amazing they have come out well crispy and flaky…

    Reply
  9. Happy cook

    November 25, 2008 at 3:44 pm

    I like both of them, but i love the instant one. Yumm

    Reply
  10. Sujatha

    November 25, 2008 at 5:38 pm

    awesome dosas! I make it your way.. never tried your friends way.. will try that also soon..

    Reply
  11. Anamika:The Sugarcrafter

    November 25, 2008 at 7:00 pm

    hi 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 !

    Reply
  12. srikars kitchen

    November 25, 2008 at 8:53 pm

    wow.. looks perfect & nice click… delicious…

    Reply
  13. Laavanya

    November 25, 2008 at 9:31 pm

    Both versions look great Raks and that last picture is just top-notch.

    Reply
  14. Sharmi

    November 25, 2008 at 9:49 pm

    very tempting infact!! I could never make one in my life.

    Reply
  15. Purva Desai

    November 25, 2008 at 10:25 pm

    Rava 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

    Reply
  16. Uma

    November 26, 2008 at 1:08 am

    Wow, both versions are just amazing! All the pics look so tempting. Best wishes to your friend!

    Reply
  17. Gita's Kitchen

    November 26, 2008 at 2:06 am

    The pictures look great, I usually make the instant version, lazy me 🙂

    Reply
  18. Andhra Flavors

    November 26, 2008 at 3:58 am

    Wonderfull! love ravva dosa, but my ravva dosa net well. this time will try ur version.

    Reply
  19. Jaishree

    November 26, 2008 at 9:03 am

    Mouth watering Dosa’s…both the versions are amazing. Nice click..

    Reply
  20. Gita's Kitchen

    November 26, 2008 at 1:06 pm

    They are my parents…They are currently in Pondicherry….

    Reply
  21. AnuSriram

    November 26, 2008 at 2:47 pm

    That looks crispy and nice… My version is little different.

    Reply
  22. raaji

    November 26, 2008 at 8:06 pm

    i 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

    Reply
  23. Suma Rajesh

    November 28, 2008 at 1:04 am

    its soo crisp and elegant..i too the same way..

    Reply
  24. Vibaas

    November 28, 2008 at 2:46 am

    My favorite because it’s easy and yummy. your rava dosa pics are making me drool! 🙂

    Reply
  25. jeyashrisuresh

    November 28, 2008 at 5:42 am

    wow yummy dosas.pictures r really tempting.

    Reply
  26. Maheswari

    November 28, 2008 at 6:07 am

    One of my fav…So crispy and golden..Delicious…

    Reply
  27. vidhas

    November 30, 2008 at 2:42 pm

    Wow!! 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.

    Reply
  28. TBC

    December 6, 2008 at 5:45 pm

    What a lovely pic that is!
    Rava dosa is one of my favorites.

    Reply
  29. rev

    September 14, 2010 at 1:12 am

    hi
    can i hv Ur rava dosa recipe

    Reply
  30. RAKS KITCHEN

    September 14, 2010 at 1:20 am

    rev,
    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.

    Reply
  31. Corporate to Kitchen

    January 9, 2013 at 6:29 am

    Hi 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

    Reply
  32. Prathima p

    April 10, 2014 at 3:07 pm

    Hi..
    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?

    Reply
  33. Raks anand

    April 10, 2014 at 3:21 pm

    Ok try grinding the rava and use.

    Reply
  34. Renuka Ambbarees

    August 2, 2014 at 1:25 pm

    Yesterday I prepared rava dosa. ..its very crispy. ..Thanks a lot. ..ur recipes are too nice. .

    Reply
  35. kalai vani

    April 13, 2015 at 10:33 am

    Can we replace riceflour with any millet flour

    Reply
  36. Raks anand

    April 13, 2015 at 10:37 am

    Yes, refer my kambu dosa recipe (in recipe index) and replace with any millet flour

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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