Rava Dosa

Rava dosa is an instant dosa variety which is very easy to prepare but requires more cooking time than the regular dosa. I used to follow a different method of preparing this dosa by soaking rava in buttermilk and then adding the remaining ingredients. When I came across this recipe in Vijay TV Venkatesh Bhat's cookery show, it was very easy and simple to make. I followed his recipe for the proportions of the flour and modified to include few other ingredients like ginger, pepper etc. I have tried this many times and it comes out perfectly every time.

Rava Dosa Recipe

Makes :  Around 15 dosas

Ingredients

• Rava/Sooji  -  3/4 cup
• Rice flour  -  3/4 cup
• Maida/All purpose flour  -  3/4 cup
• Water  -  as needed
• Coriander leaves  -  little
• Curry leaves  -  a sprig
• Salt  -  as needed
• Mustard  -  1 tsp
• Cumin seeds  -  1 tsp
• Asafoetida -  2 generous pinches
• Ginger  -  a small piece
• Green chilly   -  1 small
• Black Pepper  - 1/2 tsp
• Oil  -  as required for cooking the dosa

Method

1. Mix rava, rice flour and maida in a bowl.
2. Add required water and salt to make a thin watery batter. Use a whisk to prepare the batter without lumps.
3. Chop green chillies, coriander leaves and curry leaves finely. Grate ginger and keep it aside.
4. In a pan, add 2 tbsp oil and temper with mustard, cumin seeds, asafoetida, grated ginger, green chillies, black pepper, chopped coriander leaves and curry leaves.
5. Allow the batter to rest for at least 30 minutes. It can be kept aside even for up to 2 hours.
6. Heat a tawa, pour a ladle of the batter from outside to inside into a thin circle. It should not be spread like regular dosas.
7. Drizzle oil and cook on both sides till crispy. It takes more time to cook so do not flip it in a hurry.
8. Mix the batter well till the bottom for each dosa. Otherwise the rava stays in the bottom and the texture will not be achieved. Also if the batter becomes thick after sometime, add required water to achieve the consistency.
9. Serve hot with any chutney or sambar.

Notes

• The proportion is easy to remember -  equal amount of rava, rice flour and maida.
• The more time the batter is allowed to rest, the dosas come out better.
• The seasoning ingredients can be added as such, but the tempering gives a nice flavour to the dosa.
• I usually do not add pepper and green chillies when i make this dosa, but do add them to get the restaurant style dosa. 
• Onions can be added while making dosas. If adding, sprinkle onions either before pouring the batter or after pouring the batter in the tawa.
• Ensure that the tawa is heated well before starting to make dosas. Once heated, cook dosa patiently in medium flame to achieve the crisp lacy texture.
• The leftover batter can be refrigerated and used for 1 day.