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


Rava dosa (also referred to as Suji ka Dosa) is a fast and common 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 objective flour and spices. These are extremely straightforward to make and require no grinding or fermentation, in contrast to the standard Dosa Recipe. Make a really crispy Rava Dosa recipe – one which you’ll make repeatedly for a fast breakfast or snack.

rava dosa served in a green plate with a side of two bowls having sambar and coconut chutney on a dark black-blue board

What’s Rava?

Rava stands for suji or semolina or cream of wheat. Therefore this dosa is called after certainly one of its principal components. The kind of rava used is the superb 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 superb 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 will also be referred to as as ‘suji ka dosa’ or ‘suji dosa’.

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

How is Instantaneous Rava Dosa made?

A skinny batter is fabricated 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 scorching tawa (griddle) to get netted impact on the dosa. The dosa is cooked until golden crisp after which served scorching.

To make good crisp immediate rava dosa which has a netted texture, the batter needs to be skinny. So at all times do not forget that the batter ought to be skinny and simple to stream.

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

About This Rava Dosa Recipe

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

So I often 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 possibly can even use curd or buttermilk as an alternative of water to make the batter. This recipe will also be halved or doubled or tripled based on your wants.

Should you do double the recipe, then use two tawa or skillets and prepare dinner the dosa aspect by aspect on two stovetop burners.

sooji dosa served in a green plate with a side of two bowls having sambar and coconut chutney on a dark black-blue board

Step-by-Step Information

How you can make Rava Dosa

Make Skinny Batter

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

rava, rice flour and all-purpose flour in a steel mixing 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.

chopped onions, green chillies and ginger added in the bowl

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 you may also embrace 1 to 2 tablespoons of chopped coriander leaves, 2 tablespoons of recent grated coconut or 1 to 2 tablespoons of chopped cashews.

spices, chopped curry leaves and salt added

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

I added 2.25 cups of water. You too can use buttermilk as an alternative of water.

water added to make suji ka dosa batter.

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

mixing the ingredients with a wired whisk to make suji ka dosa batter.

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 high.

instant rava dosa batter after 20 minutes.

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

mixing the rava dosa batter with a ladle.

Cook dinner Rava Dosa

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

You too can use butter or ghee or coconut oil. Generally I exploit coconut oil and it offers a extremely 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 keep on with it. You possibly can verify beneath my recommendations on seasoning the forged iron skillet.

oil spread on a pan or skillet

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

poured rava dosa batter from the sides

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

filling the gaps with the batter

11. On a medium-low to medium warmth, prepare dinner the dosa. If the tawa or pan turns into too scorching, then you may scale back the warmth.

cooking rava dosa

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

drizzling oil on top and sides of the rava dosa

13. Unfold oil everywhere in the dosa with a spoon.

spreading oil on the suji ka dosa with a spoon

14. Instantaneous rava dosa takes a bit longer time to prepare dinner than the common Dosa.

cooking instant rava dosa

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

The bottom of suji ka dosa has become crisp and golden

16. The longer you prepare dinner these, the extra golden and crispy they turn into. Flip and prepare dinner the second aspect for ½ to 1 minute or as wanted.

rava dosa or suji ka dosa flipped over

17. Fold after which serve immediate rava dosa scorching with coconut chutney and sambar. The flours quiet down on the backside of the batter. So you must 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 fashion.

rava dosa folded

18. Serve rava dosa scorching. For finest style serve these as quickly as they’re made.

instant rava dosa served in a green plate with a side of two bowls having sambar and coconut chutney on a dark black-blue board

Serving Recommendations

Rava Dosa or Suji ka Dosa could be served with sambar, Coconut Chutney or Idli Dosa Podi or any chutney of your alternative. To make it extra filling, you may 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 immediate rava dosa recipe, many variations could be made. Enhance or lower any of the herbs and spices and make a variation.

Instance: you can also make pepper rava dosa by rising black pepper or onion rava dosa by rising 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.

Knowledgeable Suggestions

  • 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 tender and never crisp. Once you make the primary dosa then you’ll come to know whether or not you’re getting the crisp and netted impact or not. If not then you will want so as to add some extra water. As a substitute of water, you may also add buttermilk to the batter.
  • Temperature of skillet or tawa: When pouring the batter, the skillet or tawa needs to be scorching. Once you pour the batter, it’s going to sizzle when it is available in contact with the new tawa. So preserve the warmth to medium or medium-high. When cooking immediate rava dosa, you may scale back the flame if the tawa turns into too scorching.
  • Pouring batter: The batter additionally needs to be poured from a barely extra peak than what’s the norm. This will provide you with the netted impact on the Suji ka Dosa. When pouring the batter, pour from the sides first after which transfer in direction of the middle.
  • Cooking time: Rava dosa takes extra time to prepare dinner than the common dosa.
  • Mixing batter: Each time earlier than pouring the batter on tawa, you must combine it very effectively because the flours and rava quiet down on the backside of the batter. After making some rava dosa, if the batter seems barely thick, then you may 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 keep on with the pan. You possibly can 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 very best 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 received’t stick.

How you can 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 scorching 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 couple of 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, at first, will stick, however later they received’t stick. After making all of the dosa, when the iron tawa cools, then rinse tawa additionally and wipe it dry. You possibly can 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 possibly can even season the iron pan just a few days earlier than you propose to make rava dosa recipe. Repeat the above means of spreading oil and eradicating it, 3 to 4 instances. Then lastly unfold the oil. Change 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.

Extra Dosa Recipes To Attempt!

Average9 hrs 30 minutes

Masala Dosa

Please be sure you charge this recipe within the recipe card beneath when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

rava dosa, rava dosa recipe

Rava Dosa | Suji ka Dosa

Rava dosa is a straightforward crisp immediate dosa made with semolina, rice flour, all-purpose flour and spices. This recipe doesn’t require fermentation or grinding of rice or lentils. Make this straightforward vegan recipe for a really crispy rava dosa.

Prep Time 5 minutes

Cook dinner Time 25 minutes

soaking time 30 minutes

Whole Time 30 minutes

Stop your display screen from going darkish whereas making the recipe

Making batter

  • Take unroasted superb rava, rice flour and maida in a bowl.

  • Add the chopped onions, chopped inexperienced chilies ginger.

  • Additionally add crushed black pepper, cumin seeds, chopped curry leaves and salt as required.

  • Add water. Relying on the standard of rava and rice flour, you may add much less or extra water – from 2 to 2.5 cups water. I added 2.25 cups water.

  • Whisk until clean with none lumps. The batter needs to be flowing and skinny. 

  • If the batter seems thick or has a medium consistency, then add extra water. If the batter seems very skinny and runny, then add some rice flour.

  • Cowl and let the suji dosa 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 high.

Making rava dosa

  • Earlier than getting ready dosa, combine the batter very effectively. Unfold some oil on the tawa. Do guarantee that the tawa is scorching.

  • With a ladle pour the dosa batter. Begin from the sides transfer in direction of the middle.

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

  • On a medium-low to medium flame, prepare dinner the suji ka dosa.

  • When the highest aspect seems cooked, then sprinkle ½ to 1 teaspoon oil on the highest and sides.

  • Unfold oil everywhere in the dosa with a spoon.

  • Rava dosa takes a bit longer time to prepare dinner than common dosa.

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

  • The extra you prepare dinner the rava dosa and the extra golden it turns into, the extra crisp it is going to be. Flip and prepare dinner the second aspect for ½ to 1 minute.

  • Fold after which serve suji ka dosa scorching with coconut chutney and sambar. 

  • The flours settles down on the backside of the batter. So you must 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.

  • Serve rava dosa with coconut chutney or dosa podi or any chutney of your alternative. In addition they style good with peanut chutney or tomato chutney or ginger chutney or onion chutney.

  • For finest style and texture I like to recommend to serve these as quickly as they’re made. This recipe could be simply scaled to make a small or a giant batch.

  • Retailer any leftover batter for a few hours within the fridge.

  • Resting batter: Relaxation the batter for 20 to half-hour. 
  • Batter consistency: The batter needs to be skinny and of pouring consistency. A medium consistency, will yield tender rava dosa. 
  • Temperature of the pan: When pouring the batter, the tawa needs to be scorching. Once you pour the batter, it’s going to sizzle when it is available in contact with the new tawa. So preserve the flame to medium or medium-high.
  • Pouring batter: The batter needs to be poured from a barely extra peak and this offers a netted impact on the rava dosa. Pour from the sides first after which transfer in direction of the middle. Once you make the primary dosa then you’ll come to know whether or not you’re getting the crisp and netted impact or not. If not then you will want so as to add some extra water. As a substitute of water, you may also add buttermilk to the batter.
  • Cooking time: Rava dosa takes extra time to prepare dinner than the common dosa. You possibly can scale back the warmth if the tawa turns into too scorching.
  • Mixing: Each time earlier than pouring the batter on tawa, you must combine it very effectively because the flours and rava quiet down on the backside of the batter. After making some rava dosa, if the batter seems barely thick, then you may 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 keep on with the pan. Forged iron pan can be a good selection. 

Vitamin Info

Rava Dosa | Suji ka Dosa

Quantity Per Serving

Energy 102 Energy from Fats 27

% Every day Worth*

Fats 3g5%

Saturated Fats 1g6%

Sodium 134mg6%

Potassium 38mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 30IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 10mg50%

Vitamin B6 1mg50%

Vitamin C 17mg21%

Vitamin E 1mg7%

Vitamin Okay 1µg1%

Calcium 9mg1%

Vitamin B9 (Folate) 117µg29%

Iron 1mg6%

Magnesium 9mg2%

Phosphorus 26mg3%

Zinc 1mg7%

* P.c Every day Values are based mostly on a 2000 calorie food plan.

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


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