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Mar 29, 2012

Rava Dosa Recipe / Instant Crispy Rava Dosa



This is my mother's favorite dosa and mine too. If we go to any restaurant, the first thing we order is Ghee Roast, Paper Roast or Rawa Dosa. We used to make fun of amma for this, but she never cares about anything other than digging in straight away. We make rawa dosa at home often, My version is so quick and instant, that is how I like my food, "FAST & INSTANT".



 This version of dosa is modified from a hotel called arya bhavan here. It turns out so crispy and thin and tasty.  The meaurement I have given is perfect for a crispy dosa..But if you want a soft dosa, you can increase the amount of maida in this..But I recommend this quiantity because traditionally rava dosa's are meant to be crispy..You can serve this with coconut chutney and sambar..They taste great even with tomato chutney..There is another version of rava dosa where they stuff masala inside the dosa..Will post that recipe soon..


This is my last recipe for this weeks BM, will see you all in another week soon..I hope you will love it for sure ...I am sending this recipe to Blogging Marathan Day 7 under the theme Seven Days of Dosa Recipes. 



Preparation Time : 10 mins
Resting Time : 15 mins
Cooking Time : 1 to 2 min per dosa
Serves : 4

Ingredients:

Rava / Sooji / Semolina – 1 cup
Rice Flour / Arisi Mavu – 1 cup
Maida / All Purpose Flour – 1/2 cup
Salt to taste
Water as needed
Oil for frying dosa

For Seasoning:
Oil- 1 tsp
Mustard Seeds / kaduku – 1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Whole Pepper – 2 tsp
Green Chilli – 3 chopped finely
Curry leaves – 1 sprig
Ginger – 1 tblspn minced
Onion –  1 medium size finely chopped
Coriander Leaves / Cilantro – a big handful finely chopped

Method:

Add maida, rice flour, rava, salt in a mixing bowl. Add water and make into a very thin batter.Set it aside for 15 mins.

Now make seasoning. Heat oil , add mustard, cumin and pepper and sauté for a min.

Add in ginger, curry leaves, green chilli, onion and mixwell. Saute for a min.

Add this to the batter. Add coriander leaves too and mix well.

Heat a non stick tawa and pour couple of ladleful of batter from a height so that it forms small holes in this. Don’t Spread the batter..Just pour it thinly here and there.

Drizzle some oil and let it cook for couple of minutes or till it turn golden. Flip over and cook for a min.

Remove and Serve.

Notes:

1)Make the batter very thin so that while you make the dosa it forms thinly.
2)You can sprinkle the batter on the tawa using your hands so that it forms holes evenly.
3)Pour the batter from a height so that holes will form on the dosa..Don’t spread the dosa.
4)Mix well before making each dosa..Adjust the consistency of the batter by adding more water if it gets thick as it stands  by.Thinner the Batter crispier the dosa..
5)Add more rice flour or maida if the dosa sticks to the pan.

Pictorial:
Take all your ingrediants
Take all purpose flour, rava & rice flour in a bowl
Mix well
Pour in water and mix well
all mixed up and allow it to rest for 15 mins.
Now make seasoning by heating oil..
Add in mustard, pepper and cumin seeds
add in ginger, curry leaves and green chilli
add in onions
and mix well..Seasoning done
Now check out the batter...all nicely soaked up
The consistency should be very watery
add the seasoning in
along with a bunch of coriander leaves
mix well...The batter is done..
Make thin dosa out of it
drizzle some oil
and cook till the bottom turn golden
flip over and cook

Serve


Enjoy crispy dosa

81 comments:

  1. You are making my mouth water - First had it in my hostel in Chennai. Did not like it much for some reason - tried it again after a few months and loved it so much so that would wake up in time for breakfast even though it was only served on Saturdays! :)

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  2. Believe me, if I was taking out those dosas, half of it would still be sticking to the tawa. so I usually make smaller dosas. Its an amazing skill to turn it over without breaking it.

    Great yummy dosa.

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  3. Looks crispy and delicious. I also order rawa dosa often at restaurants, maybe because we get it hot from the tawa in the hotel, whereas, at home we have to make two or three for ourselves and eat it not so crisp afterwards. or eat standing at the stove with dosas hot from the tawa. :). Aah for the days when me and my sisters used to take turns making dosas for each other, hot hot from the tawa. Now I am waiting for my daughter to grow up :0

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  4. Looks very nice and crisp!..good to have run this BM ..

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  5. Dosa looks really very tasty. Liked the way you have prepared. Yum Yum.

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  6. Awesome!!very crisp and thin dosa.with perfect tutorial..great..
    Anjana

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  7. wow....yummy n crispy dosha....

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  8. I have just been eyeing some crepe recipes and now I see this. I really like this savory version-there is so much flavor packed in there! Well done and have a great day!

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  9. When I order dosa, mostly it is rava dosa, very nicely done Aarthi..

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  10. wow. It looks so great. Love it.

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  11. wow perfect dosai Arthi,makes me hungry now...

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  12. wow i am so gonna try this coming weekend!

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  13. Hey, I just love your blog.. Is it possible to add wheat instead of maida in this recipe.. Have yu tried?

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  14. Loved rava dosa. Quite a regular at my place:-)

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  15. This is my favourite dosa EVER! Someone else posted one recently and I completely forgot to bookmark it, I'm so glad you're sharing this, I'm definitely keeping this! Maybe for breakfast this Sunday?!

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  16. Rava dosa looks delicious, my proportions is different, I use 1 cup rava, 3/4 cup rice and 1/4 cup maida.

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  17. ahh..perfect crispy looking dosa!! Loved the recipe :)

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  18. Restaurant style,crispy and delicious.

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  19. this looks so tempting n just awesome!u done it perfectly..nice.
    Maha

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  20. Hi......its very yummy rawa dosa....superb....your step by step process is very helpful to all thanks for sharing...i love your site very much....your all recipes are too good and delicious i checked every recipe you post....keep going.

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  21. @Jerrittai have not tried adding wheat flour instead of maida..But i am sure that it will work out fine..You can try that and tell me how it cameout

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  22. your step by step instructions via photos are mind blowing..no one can get anything wrong when they try it themselves!

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  23. love ur blog trust me.. and so crisp rawa dosa ..yummmmmmmmmm

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  24. Hey i love this... i loved the technique that u shared of making the batter very thin & pouring it on tava... i didnt knw this & it really helped me once while i was making a mixed atta dosa... I was just thinking of what to make for my darling baby & here i saw ur dosa ... i think i must try this...:) thanks for this recipe.

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  25. Hey i love this... i loved the technique that u shared of making the batter very thin & pouring it on tava... i didnt knw this & it really helped me once while i was making a mixed atta dosa... I was just thinking of what to make for my darling baby & here i saw ur dosa ... i think i must try this...:) thanks for this recipe.

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  26. looks super crispy & golden, just like the restaurant ones

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  27. My mum's fav too..Im so used to ghee dosa. You made it sooooo delish :)

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  28. Absolute array of dosais...rava dosai luks very perfect and bet it tastes delicious too..

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  29. Who can refuse these super crispy, yummy dosas? :)

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  30. This dosa is my savior when it come to making breakfast in a jiffy. I generally use buttermilk so your version will definite addition as theer are many times i do not have curds to spare. Thanks.

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  31. This would be perfect for breakfast right now. Wonderful crispy dosas!!

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  32. i will try to make this in the evening...this is sooo cool Aarthi

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  33. This is our family fav. Looks very crispy...

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  34. This is our family fav. Looks very crispy...

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  35. This is really lovely.....need to try...
    http://lazy2cook.blogspot.com/

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  36. We have tried the Rava Dosa no lesser than five times till date - and each time, it comes out amazing

    Great recipe - many Thanks

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  37. Hi
    I made dosa two times with this recipe and it was really good.
    Everybody liked it so much.
    Thank you

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  38. Sure gonna try it if rice flour is nt available anything else can used ??

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  39. Tried this Dosa, turned out great.
    Like the fact that it can be made instantly. Thank you.

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  40. @SheelaRice flour gives the crispyness to the dosa. You can use couple of ladleful of dosa batter.

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  41. I like your all recipes. I tried some of these recipes. It is so simple to make and yummy.. I love your blog...

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  42. Very good recipe. Made rava dosa for the first time today. Came out very well. Thanks for the recipe with all the pics and details. Very helpful.

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  43. Hi.arthi I am a fan of ur cooking.can u plz share recipe of simple wheat cookies to hav wid tea.

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  44. what type of Rava do we use for this Arthi? Bombay rava or the idli rava?

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  45. Hi can we store the batter in refrigerator for 2 to 3 days.

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  46. Can I skip maida ?? Any alternative ??

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  47. Hi Aarthi, I am from Sri Lanka. I love all your recipes. Excellent job. Pls clear me whether we should roast the rava before making the batter.

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  48. My dosa didnt turn out to be very crispy nd with many holes...though i followed all d instructions...kept d batter very thin...poured it from height...still...😟😟

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  49. @Anonymousit may be because u added too much maida. Add more rice flour and sooji

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  50. Hi... aarthi... I'm newly married ..your wed page is helping me a lot...Thank u so much..
    And I prepared rava dosa yesterday as per ur instructions..taste is too good.but I didn't get crispy dosa.. can I keep extra batter in fridge ?? Can I use after 2 or 3 days ?

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  51. @vaishnaviAdd more rava and rice flour, yes u can keep it in fridge

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  52. It looks yumm.il surely try it

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  53. Whats the difference between bombay rava n idli rava??

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  54. I tried this today n i found it bit brittle to my family taste. Im approx with the rava:maidha:rice flour ratio. Wich brings the gardess/brittleness to the dhosa? Rava? Rice flour? Or maidha?

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  55. Its defntly crispy by the way :-)

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  56. @aarthi dhanrajit is because of too much rice flour

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  57. @aarthi dhanrajbombay rava is made with wheat, idli rava is made with rice

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  58. Can we use Idli rava in all places instead of bombay rava? Our usual rava we getting is wheat only i think

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  59. In the picture, the rice flour is half cup but in the ingredient list it is the maida that is 1/2 cup. Kindly advise.

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  60. @Poornima Nairfollow the written recipe..it must be a typo in the image

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  61. Rice flour you used is raw or fried

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  62. Rice flour used is pachai arisi or normal one?

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  63. Hey Aarthi cud you also share the recipe for the chutney which is ahown in the picture. Thats one of my fav.. And wud love to make it at home.

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