Print

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!

If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You :)