Rava Dosa


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Rava dosa needs no introduction. In places like Bangalore/Mysore, this is available every day as if a staple, but the same cannot be said of hotels here in Manipal-Udupi. etc. Hence whenever I visit Bangalore I make it a point to visit my favorite restaurants to have Rava dosa. Even though it can’t quite beat the best of Hotel dosas, I still feel like preparing them at home along with a favorite chutney or Potato Bhaji. For the others who feel the same urge, here goes the recipe.

What you need to have:

1. Bombay sujee – 1 cup

2. Maida (All purpose flour) – 1/2 cup

3. Rice Atta (very fine) – 1/2 cup

4. Water – 3 cups

5. Onion finely chopped – 1/2 cup

6. Green chillies chopped – 1 Tablespoon

7. Coriander eaves finely chopped – A handful

8. Cumin seeds – 1 Teaspoon

11-1-2009-046 Ingredients of Rava Dosa

What you do with what you have:

1. Sieve Rice atta and Maida together in the atta siever .

2. Wash, peal, chop onions , green chillies , and coriander leaves very fine and keep it aside separately.

3. Transfer sieved atta to a bowl and add Bombay sujee to it and mix well.

4. Slowly add the required quantity of water and stir well to see that there are no lumps in it.

5. Add chopped onions, green chillies, coriander leaves from step 2 to it. Add required quantity of salt, cumin seeds to it and set it aside for about an hour.

11-1-2009-0471 Ready Rava Dosa mix

6. Place a Dosa griddle on medium flame and sprinkle a few drops of oil on it. Just rub it with a coconut coir or the tissue paper. Sprinkle water.

7. Stir the batter well and pour a laddle of Rava dosa batter at the end of the gridle in a circular fashion and put it on high flame.

11-1-2009-055

Rava dosa batter spread on a circular fashion

8. Again stir batter and pour it to fill the next round of the dosa on high flame.

11-1-2009-056

Dosa batter poured in the next round

9. Pour batter in the middle to get to the shape of dosa and cook it on high flame only.

11-1-2009-057 Dosa batter poured in the middle to get round shape

10. Simmer the flame and flip the dosa to cook it on the other side on high flame for a minute , so that it turns crispy.

11-1-2009-054 Dosa being cooked on the other side

11. Transfer dosa to a plate and serve with your favorite chutney/Bhaji/Kurma.

picture-104 Ready to serve Rava dosa with chutney

Number of Dosas: 12

How long it takes: 45 minutes (other than time that set the batter aside)

Good to remember:

1. Left over batter can be pushed in the refregerator and can be prepared next day as well.

2. One can even prepare the batter and set it aside for about 2 hours also before preparing the dosa – there is no need for fermentation.

3. Too much water can ruin the Dosa – it wont hold together and you will get pieces of fried dough rather than a nice dosa.

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8 thoughts on “Rava Dosa

    • Hi Asha,

      Nim blog thumba chenagide. Me first time on your blog. Henceforth i will visit very frequently. Ugadi thali is so tempting.

    • Hi Anjali,

      Thanx a lot . Wish you and ur family very happy and prosperous year in advance. bye for now.

      your loving uncle and aunty

  1. i tried the dosa said by you , wonderful it was….very much tasty..my husband loved it….thanks for posting…..and step by step procedure…..

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