August 2, 2023

Recipe for Instant Rava Dosa

Name: Recipe for Instant Rava Dosa
Ingredients: 1/2 cup Rawa(Semolina); 1/2 cup Rice flour; 2 Tbspn Chana Ata/Besan (Gram Flour); 1 cup water; 2 green chillies (chopped fine); 1/2 tspn salt; 1 inch ginger (chopped fine); 1/2 cup water; 1 Cup Fresh Coconut; 1 Inch Ginger; 1.5 Tbspn Roasted skinless whole Gram; ¼ Tspn Salt(you can add more if you like); ½ Tspn Mustard Seeds; ½ Tspn Urad Dal(Split black gram); 1 Green Chilly(optional); 6-8 Curry leaves; 1 Tspn Oil(I prefer using Coconut oil)

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Recipe for Instant Rava Dosa

The Recipe for these Shortcut Instant Holey Holes was shared by my Mum’s friend and neighbour, Aunty Sandra. As soon as I saw the ingredient list and procedure to make these dosas, the lazy side of me got so excited because this is so Easy Peasy! Yay

Being a die hard fan of rava dosa at any South Indian restaurant I go to, I had to give this a shot.

Thank you aunty Sandra! Breakfast sorted!

Course Breakfast

Cuisine Indian

Keyword Dosa, Instant Dosa, Instant Rava DOsa, Quick recipe, Rava Dosa

Ingredients

Mix these 4 ingredients for 30 minutes

1/2 cup Rawa(Semolina)
1/2 cup Rice flour
2 Tbspn Chana Ata/Besan (Gram Flour)
1 cup water

After 30 minutes add the following(the batter should be very runny or else the dosas wont be crispy):-

2 green chillies (chopped fine)
1/2 tspn salt
1 inch ginger (chopped fine)
1/2 cup water

For the Chutney

1 Cup Fresh Coconut
1 Inch Ginger
1.5 Tbspn Roasted skinless whole Gram
¼ Tspn Salt(you can add more if you like)
½ Tspn Mustard Seeds
½ Tspn Urad Dal(Split black gram)
1 Green Chilly(optional)
6-8 Curry leaves
1 Tspn Oil(I prefer using Coconut oil)

Instructions

For the Chutney

In a Mixer Jar, Add the Fresh Coconut, Ginger, Chillies, Salt, Water and Roasted Gram
Grind this into a Coarse mixture and transfer it into a bowl
In a tadka Pan, add the oil and heat it on medium flame
Once the oil turns Hot, add the Mustard Seeds, Urad Dal and Curry leaves and immediately turn off the flame
Gently mix it all together and the chutney is ready to use
Immediately, Transfer this tadka into the chutney

For the Dosas

Place a Dosa Pan on Medium High heat
Take a Cloth and a bowl of water
Once the Pan becomes Hot, splash some water on the Pan and wipe it off with the cloth
Note: Each time, before you Pour the Dosa batter on the Hot Pan, Sprinkle Water on the Pan and wipe the Pan with a cloth.
Note: This is the secret tip for making any Dosa crisp. Ilearnt it by watching the Dosa bhaiyya next to my place in Bombay do it
This is the Dosa batter. It has to be runny. If it is thick, the holes won't form on the dosa. The whole Beauty of a rava dosa is the lacey look that it carries due to the holes in it
Pour One ladle of the batter on the Hot Pan
Note: The Batter has to be splashed on to the Pan. If you pour it gently, you won’t get the holes like you see in a Rava Dosa
Also, the tava has to be piping hot or else you won't be able to attaion this texture
What I do is I pour it from a little height
Once the Dosa turns crisp and is cooked on the other side, use a flat spoon and release the sides of the Dosa and transfer it into a plate. Enjoy these beautiful, lacey, crisp instant rava dosas!