Rava Dosa
Thin, lacy, crisp semolina crepes flavoured with cumin, pepper and curry leaves. No fermenting is needed, so you can go from pantry to plate in under an hour.
Ingredients
Equipment: Cast iron or non-stick tawa (about 28 cm), mixing bowl, whisk, ladle, thin spatula
Method
In a large bowl, whisk the semolina, rice flour, plain flour and salt together. Add the yogurt and about 250 ml of the water and whisk into a smooth, thick paste with no lumps.
Pour in the remaining water and whisk again. The batter should be very thin and runny, like thin buttermilk.
Stir in the cumin, crushed pepper, ginger, green chilli, curry leaves, coriander and onion if using.
Cover and rest the batter for 20 minutes so the semolina softens. It will thicken slightly, so stir in a few tablespoons of water before cooking if it looks less runny than buttermilk.
Heat the tawa over medium-high heat for 2 to 3 minutes. Sprinkle a few drops of water on it: they should sizzle and vanish quickly. Wipe the surface lightly with oil.
Stir the batter well from the bottom, as the semolina settles fast. Scoop up a ladleful and pour it from a low height, starting at the outer edge and moving in a circle toward the centre. The batter will form a lacy net with gaps; do not spread it.
Fill in any very large holes with a little extra batter, then drizzle about 1 teaspoon of oil around the edges and over the top of the dosa.
Cook for 2 to 3 minutes, until the underside is deep golden and the edges lift away from the tawa. The top should look dry and set. Fold in half or into a triangle, and lift onto a plate. There is no need to flip it.
Stir the batter again before every dosa and let the tawa come back to heat between rounds. Repeat until all the batter is used, making about 10 dosas. Serve hot and crisp.
Cooking tips
- The batter must be thin. If the first dosa is thick or does not form holes, add 60 to 100 ml more water and try again.
- Stir the batter from the bottom before every ladleful, otherwise the semolina sinks and later dosas turn dense.
- The tawa should be hot but not smoking. If the batter sets before you finish pouring, lower the heat for a moment. If it does not sizzle, wait longer.
- The first dosa is often a test. Break it up and taste it to check the salt before you continue.
Substitutions
- No rice flour: use extra plain flour, though the dosas will be a little less crisp.
- No maida: use rice flour instead, or a fine whole wheat flour for a chewier, darker dosa.
- No curry leaves: leave them out and add a little more coriander.
- Vegan version: leave out the yogurt and add 1 tsp lemon juice to the water.
Serve with
"Serve straight from the tawa with coconut chutney, tomato chutney and a bowl of sambar. A spoonful of spiced potato filling turns these into a heartier meal. Eat them while they are hot so they stay crisp."
Storage
"Cooked dosas are best eaten fresh. The unused batter keeps covered in the fridge for up to 24 hours; it will thicken, so thin it with water before use."
Reheating
"Warm a dosa on a hot dry tawa for 30 to 45 seconds per side to crisp it again. Do not use the microwave, as it turns them soft."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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