Rava Dosai
Servings Prep Time
10-12dosais 10mins
Cook Time Passive Time
5 mins/dosai 30mins
Servings Prep Time
10-12dosais 10mins
Cook Time Passive Time
5 mins/dosai 30mins
Ingredients
  • 1cup rava/sooji/cream of wheat
  • 1/2cup rice flour
  • 1/4cup maida/All purpose flourI used whole wheat flour in this recipe
  • 1/4cup Bajra flouroptional; I was experimenting and it turned out great
  • 2tsp Cumin seeds
  • 1tsp whole black peppercorns
  • 1sprig curry leaves, chopped fine
  • 1/4cup cilantro, chopped fine
  • 1 or 2 Green chiliesoptional
  • 2-3tsp Salt
  • 1tsp oil per dosai
  • 1/2 cup buttermilkoptional, can made only with water
  • 2-3cups Watermore may be needed to make a thin batter
  • 1cup very finely chopped onions
Instructions
  1. Take rava, maida/whole wheat flour, rice flour, bajra in a container
  2. Add salt, cumin, and whisk together with the flours
  3. Add the buttermilk if using, whisk
  4. Add water a cup at a time until desired consistency is achieved. The batter should be really thin, more like a thin soup
  5. Add the curry leaves, cilantro, green chilies, peppercorns
  6. Rest for at least 30 minutes
  7. Heat the dosa pan/tava on high; drizzle a few drops of oil if it looks dry and wipe with a paper towel
  8. Before each dosa, sprinkle some onions randomly on the pan
  9. Before making each dosa, mix the batter as the rava tends to settle. Take a ladleful and splash it starting with the outer edge towards the center, a small section at a time; if the batter is the right consistency and the heat is right, the batter will form big holes as it falls on the pan and sizzle
  10. Make as much of a circle as possible. I have not perfected a circle in rava dosa. Drizzle a teaspoon of oil around the edges, in between the holes and in the center
  11. Let it cook on medium to high heat for about 3-4 minutes. There is no need to flip the rava dosa. The color will change to a dull beige, and look cooked when it’s done
  12. Gently go around the edges with the spatula, and try to lift, without lifting the entire dosa yet. If it comes up easily, it’s cooked. If it breaks, it needs to cook a bit more.
  13. When you’re able to run the spatula completely under the dosa without breaking it, fold it and serve!
Recipe Notes

Notes And Tips:

  1. I used whole wheat flour instead of maida/All purpose
  2. I also experimented adding some bajra flour (pearl millet flour/kambu). I think this resulted in the darker color of my dosais, but the taste was amazing
  3. The batter should be as thin as possible
  4. Rava dosai needs to be cooked on fairly high heat, and on only one side. There is no need to flip it and cook on both sides

Here are the video links. I would welcome feedback on the video presentation.

Rava Dosai 1: https://youtu.be/Ds0oldqIeNE

Rava Dosai 2: https://youtu.be/ixASWLySplY

Verdict:

My rava dosai batter could have been thinner, which would have resulted in flakier restaurant style rava dosa. But my hubby had no complaints, and gobbled them up. There’s always next time!