Here’s a simple recipe for Instant Rava Dosa, a popular South Indian dish made with semolina (rava or sooji) and rice flour. This recipe doesn’t require fermentation like traditional dosa batter, making it quick and easy to prepare.
Ingredients:
- 1 cup fine semolina (rava or sooji)
- 1/2 cup rice flour
- 1/4 cup all-purpose flour (optional, for crispiness)
- 1 small onion, finely chopped
- 1-2 green chilies, finely chopped (adjust according to your spice preference)
- 2 tablespoons chopped coriander leaves
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns, coarsely crushed
- 1/2 teaspoon grated ginger (optional)
- Salt to taste
- Water, as needed
- Oil or ghee for cooking
Instructions:
- Preparation: In a large mixing bowl, combine the semolina, rice flour, all-purpose flour (if using), chopped onions, green chilies, coriander leaves, cumin seeds, crushed black peppercorns, grated ginger, and salt. Mix everything well.
- Making the Batter: Slowly add water to the dry ingredients, stirring continuously to avoid lumps. The batter should be thin and flowing, similar to the consistency of buttermilk. Let the batter rest for about 10-15 minutes. During this time, the semolina will absorb water and the batter will thicken slightly. If the batter becomes too thick, adjust by adding a little more water.
- Cooking the Dosa: Heat a non-stick or cast-iron skillet or dosa tawa over medium heat. Once hot, lightly grease the surface with oil or ghee.
- Pouring the Batter: Take a ladleful of the batter and pour it onto the center of the skillet. Using the back of the ladle, spread the batter outwards in a circular motion to form a thin layer. Since this is an instant dosa, the batter won’t spread as easily as traditional dosa batter. It might have small gaps, which is normal.
- Drizzling Oil: Drizzle a little oil or ghee around the edges of the dosa and on the surface. This will help in crisping up the dosa.
- Cooking: Cook the dosa on medium heat until the edges start to lift and turn golden brown, and the bottom side is crispy. You can check by lifting a corner with a spatula.
- Serving: Once the dosa is cooked to your liking, carefully fold it in half or roll it and transfer it to a serving plate. Serve hot with coconut chutney, sambar, or any other side dish of your choice.
- Repeat: Repeat the process with the remaining batter, adjusting the heat as needed. Remember to stir the batter before making each dosa, as the semolina tends to settle at the bottom.
Enjoy your crispy and delicious Instant Rava Dosa!
