Rava dosa | semolina dosa

Rava dosa is a popular variety of dosa made from semolina, rice flour and plain flour. The best part - there is no fermentation required! The batter for rava dosa has to be super watery and thin, this way you get the characteristic lace-net pattern. The batter is also flavoured with green chillis, red onion, coriander, ginger and cumin. Goes really well with sambar and some coconut chutney, or aloo bhaji (like in the picture and my personal favourite!)

Few tips on making rava dosa

• The batter has to be really thin and watery.
  
  
• Pour the batter from a slight height, this will give you the lace like effect.
  
  
• Keep the heat on medium to ensure even browning and crispiness. 
  
  

Ingredients

1/2 cup (100g) fine semolina (unroasted)

1/2 cup  (100g) rice flour 

1/4 cup (25g) plain flour

1 green chilli, finely chopped 

1 tsp cumin seeds

Thumb size piece of ginger, finely chopped

Handful coriander leaves, finely chopped 

1/2 large red onion, finely diced 

1 tsp salt 

2 1/2 cups water (625ml).

Method

• Mix the rice flour, semolina and plain flour in a bowl until well combined. 
  
  
  
• Add the chopped coriander, salt, ginger, red onion, cumin seeds and green chilli and mix well. 
  
  
  
• Pout in half of the water, mixing well to ensure no lumps.
  
  
  
• Let the batter rest for 20 minutes. The semolina and rice flour will absorb some of the water and make the batter nice and smooth. 
  
  
  
• Once rested, thin out the batter even more by adding the remaining water.
  
  
  
• To cook the dosa, heat a tawa or non-stick pan on a medium heat. Ensure that the batter is well mixed before making the dosas as the flour and semolina will sink to the bottom. 
  
  

• Using a ladle, pour a medium-thin layer of dosa batter evenly on the tawa or pan, ensuring any big gaps are filled. 
  
  

• Keep the heat on low-medium and let the rava dosa cook. Drizzle a little oil on top of the dosa and wait for the dosa to become crispy and golden underneath. Depending on the size of your dosa and pan this may take up to 10 minutes, so have patience here. 
  
  

• When the base is golden brown, gently loosen the dosa around the edges and fold into a half moon shape. 
  
  
  
• Before making the next dosa, mix the batter very well as the flour and semolina will have settled. Also, if you notice the batter becoming thicker, add more water to make the thin watery consistency. 
  
  
  
• Serve rava dosa with chutneys, sambar or aloo bhaji.