RecipenKitchen

Recipe

Rava Dosa

55 min · Serves 4 · Indian

Why make it

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.

Serves 4

You’ll need

  • ¾ cup fine semolina (sooji/rava)
  • ½ cup rice flour
  • ¼ cup plain flour (maida)
  • 60 g plain yogurt, slightly sour, whisked
  • 750 ml water, plus a little extra to adjust
  • 1 tsp salt, or to taste
  • 1 tsp cumin seeds
  • ½ tsp black peppercorns, coarsely crushed

+ 6 more in the full recipe
1

Step 1 of 9

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.
2

Step 2 of 9

Pour in the remaining water and whisk again. The batter should be very thin and runny, like thin buttermilk.
3

Step 3 of 9

Stir in the cumin, crushed pepper, ginger, green chilli, curry leaves, coriander and onion if using.
4

Step 4 of 9

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.
5

Step 5 of 9

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.

The last 4 steps are in the full recipe.

Cook’s tip

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.

Ready to cook?

Rava Dosa

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe