Back in 2015 I published a rava dosa recipe after learning how to make them at a nearby restaurant. That recipe was really good but over the years I have experimented and also received lots more advice on how to make them lighter and crispier. I prefer this recipe but please try the other too. They are both authentic rava dosa recipes and you might just prefer my earlier version.
Rava dosas are usually made for breakfast in India but here in the UK they are a popular option on dinner menus. These are super easy to make. You could use any non-stick pan but I prefer to make them with a tawa. Tawas have slightly raised edges and the batter tends to run into the middle giving you a fluffy, porous centre and really crispy edges. Unlike other dosas, there is no fancy spreading required. The batter needs to be pourable like a thin tomato soup and you simply splatter it around your pan and then let the dosa cook.
Serve with sambar and your choice of chutneys and/or pickles.
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- 85g (½ cup) rice flour
- 85g (½ cup) fine semolina flour
- 30g (¼ cup) plain flour
- 3 tbsp gram flour
- 1 teaspoon cumin seeds
- ½ teaspoon salt
- 2 tbsp finely chopped coriander
- 2 green bird’s eye chillies – finely chopped
- 2 teaspoons finely chopped ginger
- ½ tsp asafoetida (optinal)
- 5 curry leaves – finely chopped
- 1 medium red onion – finely chopped
- 1 tbsp plain yogurt
- Rapeseed oil for frying
- ½ onion (optional)
- Mix all the ingredients well in a large bowl. Add the water slowly until you have a very thin batter. It is just slightly thicker than water.
- Heat a tawa or non stick pan over medium high heat. Spread about ½ teaspoon rapeseed oil over the surface. For additional flavour, you can spread the oil using half on onion.
- Use a large spoon or ladle to add the batter. You can get creative here and splatter where you see fit to come up with a delicious looking pattern.
- Fry until the underside is nicely browned and then flip it over to cook the other side for about 30 seconds. Flip over again and fold in half. Keep warm while you make the remaining dosas.
- NOTE: As the batter sits, it will become thicker as the flours absorb the water. So whisk and add more water if necessary before making each dosa. The batter will keep in the fridge for three days but be sure to whisk and add more water when needed before making each dosa.