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Rava Dosa
Rava dosa is all time favorite in our house, but I would not make it for the fear of pouring the batter right. But I have now come up with a technique that makes it easier to make it whenever I want. Rajesh took a video when we made the dosa at home. Remember to only look at how I made the dosa and not how terrible I look, the excuse- I just got back from work! so tied my hair up and started cooking- all for you 
Semolina– 1 1/4 cup, dry roasted in a pan
Rice flour – 1 cup
All purpose flour – 1 1/2 cup
Salt – 1 tsp
Cumin seeds – 1 T
Ground black pepper – ½ tsp
Curry leaves – 10 tender leaves, chopped
Green chillies – 1, finely minced
Ginger – ½ tsp, minced
Water – 4 cups approx
Oil for cooking – 4 T
- In a large bowl, add all the dry ingredients and mix it well.
- Add curry leaves, green chillies and ginger.
- Start adding water little at a time and mix well such that there are no lumps, about 3 cups
- Allow the batter to rest for at least 30 to 45 minutes
- Some of the water will get absorbed at this time, so add more to make a thin batter.
- Heat griddle or non stick pan
- Pour the batter on to a measuring cup , such that you can easily pour from it on to the griddle
- Pour with one hand and with the spatula starting thinning the batter
- Drizzle oil over the dosa and let it cook on side until golden brown
- Flip the dosa and let it cook on other side.
- Serve with mango chutney or any chutney of your choice
Variations: Sprinkle finely chopped onions or roughly chopped cashew nuts when you make the dosa.
Notes: I started off with one cup semolina and 1.5 cups flour, but thought the dosas were a little too soft, so added roughly quarter cup semolina. In class, we used brown rice flour and it worked well too.
I so enjoyed your Dosa class and was sorry I had to leave a bit early. I made Dosa’s though! It looks delish and I know it is! You look very pretty with your hair back….:)
Your dosas were perfect. This was the one you missed in class.
You look just fine, Shankari! And the dosas- divine…I’ll be trying these soon after my next kari-patta run.
Play around withe the flours, I know you will. This was my mom’s go to recipe.
I’ve never heard of this type of dosa before but it looks delicious! Thanks for sharing your technique.
First up I like your dosa pan a lot. After the intro and how bad you look I was expecting a horror show
but trust you look very professional (like a chef). Using a pourable measuring cup is indded a great idea.
Thanks ISG, Akay & Joanne. You can buy this griddle at Macy’s. I am sure they have it in other places too. The brand is presto and it is really neat that you can make two dosais at a time
This is just a neat technique. Thanks for sharing. I really like your dosa pan. Can you tell me where can I get a similar one?
Hey Shankari,
Thanks for teaching..I tried at home and they came perfect. My husband loved it
Monita
Hi Shankari,
Thanks for taking dosa class. I tried it at home and they came out perfect. My husband loved it….I was wondering if you could share the recipe for chicken in cashew sauce and mirch paneer….
Regards
Monita
I’ve never had dosa like this but thanks so much for sharing the recipe. It looks great!