One of the quick dosa recipes which does not requires the dosa batter to be fermented for long.
It is simple and easy to make and has helped me when I need to make breakfast quickly.
Rava dosa is so called because rava is one of its main ingredients. It also contains rice and sometimes ragi flour.
- 1 cup rava
- 1/2 cup rice flour
- 1 tablespoon ragi flour (optional)
- 1/2 tsp crushed jeera
- 1/2 tsp crushed black pepper
- 1 1/2 tbsp curd
- coriander leaves
- 3 cups water
Mix rava, rice flour, ragi flour, jeera, black pepper, curd, water and salt and keep aside for 10 – 15 minutes. The batter should be watery.
Then mix in the coriander leaves. Make sure that the batter is watery enough. Make one dosa and check if is crisp and netty, if not add more water.
Heat oil in a pan and pour batter from top. Make sure that it is spread evenly and in a net fashion. If too thick, it means you need to add more water to the batter.
Sprinkle some oil on top of the dosa. Once it is browned below, flip it and cook for a minute or so. Once done, take off heat.
Serve hot with chutney.
More of ragi flour can be added as it is nutritious but it does make the dosa drier. Instead of water and curd you can substitute buttermilk.