A classic South Indian delight, this crispy, lacey crepe is made from semolina and rice flour. It's incredibly quick to prepare since there's no fermentation needed. Perfect for a speedy breakfast or light dinner, served with coconut chutney and sambar.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 serving
307cal
8gprotein
55gcarbs
Ingredients
1 cup Fine Rava (Also known as fine semolina or sooji. Do not use coarse rava.)
0.5 cup Rice Flour (Provides crispiness to the dosa.)
0.25 cup Maida (Also known as all-purpose flour. Provides binding.)
0.25 cup Curd (Slightly sour curd or plain yogurt works best for a tangy flavor.)
1 medium Onion (Finely chopped.)
2 piece Green Chili (Finely chopped. Adjust to your spice preference.)
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6gfat
Black Peppercorns
(Coarsely crushed for best flavor.)
10 leaf Curry Leaves (Finely chopped.)
2 tbsp Coriander Leaves (Finely chopped.)
1.5 tsp Salt (Adjust to taste.)
4.5 cup Water (Approximately. Adjust for a very thin, watery consistency.)
4 tsp Ghee (Or oil, for cooking the dosas.)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the fine rava, rice flour, and maida. Whisk them together to ensure they are evenly mixed.
Add the curd, salt, cumin seeds, crushed peppercorns, grated ginger, chopped green chilies, coriander leaves, and curry leaves to the dry flour mixture.
Gradually pour in about 4 cups of water while whisking continuously to prevent any lumps from forming. The batter should be very thin and flowing, similar to the consistency of thin buttermilk.
2
Rest the Batter (30 minutes)
Cover the bowl and let the batter rest for at least 30 minutes. This crucial step allows the rava to absorb water and swell, which is essential for achieving the perfect crispy texture.
3
Final Batter Adjustment
After resting, the batter will have thickened. Stir it well from the bottom.
Add the remaining 0.5 to 1 cup of water, or more as needed, to bring the batter back to its original very thin, watery consistency.
Stir in the finely chopped onions just before you are ready to make the dosas. Adding them earlier can make them release water and alter the batter's consistency.
4
Heat the Tawa (Griddle)
Place a non-stick or well-seasoned cast-iron tawa over medium-high heat. The tawa must be very hot to create a lacy, crispy dosa.
To check if the tawa is ready, sprinkle a few drops of water on it. If they sizzle and evaporate immediately, the temperature is perfect.
Lightly grease the hot tawa with a few drops of ghee or oil using a paper towel or half an onion.
5
Pour and Cook the Dosa (3-4 minutes per dosa)
Always stir the batter vigorously from the bottom before making each dosa, as the flours settle very quickly.
Take a ladleful of the thin batter. From a height of about 8-10 inches, pour the batter onto the hot tawa, starting from the outer edge and moving towards the center in a circular motion. This technique creates the signature lacy pattern.
Fill any large gaps with a little more batter, but do not spread it with the back of the ladle like a regular dosa.
Drizzle about 1/2 tsp of ghee or oil around the edges and over the holes in the dosa.
6
Crisp and Serve
Cook on medium heat for about 3-4 minutes. Rava dosa is cooked only on one side, so do not flip it.
The dosa is ready when the bottom turns golden brown and crisp, and the edges begin to lift away from the tawa.
Carefully fold the dosa in half using a spatula and remove it from the tawa.
Repeat the process for the remaining batter, stirring well each time before pouring.
Serve immediately with coconut chutney and sambar for the best taste and texture.
199cal
4gprotein
30gcarbs
8gfat
Ingredients
500 g Potatoes (About 4 medium. Use waxy potatoes like Yukon Gold or red.)
1 tsp Salt (For boiling the potatoes.)
2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola.)
1 tsp Mustard Seeds (Also known as rai.)
1 tsp Cumin Seeds (Also known as jeera.)
0.25 tsp Asafoetida (Also known as hing. Use gluten-free if needed.)
12 leaves Curry Leaves (Fresh curry leaves are recommended.)
1 large Onion (Finely chopped, about 150g.)
3 pcs Green Chilies (Slit lengthwise. Adjust quantity based on desired heat.)
0.5 tsp Turmeric Powder (Also known as haldi.)
0.5 tsp Sugar (Optional, but recommended for authentic Maharashtrian flavor.)
1 tbsp Lemon Juice (Adds a bright, tangy finish.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Boil and Prepare Potatoes
Place the whole, unpeeled potatoes in a pot with enough water to cover them by an inch. Add 1 tsp of salt for boiling.
Bring to a boil and cook for 15-20 minutes, or until a knife can be inserted easily but the potatoes remain firm. Do not overcook.
Drain the potatoes and allow them to cool completely. This step is crucial to prevent them from becoming mushy.
Once cool, peel the skin and gently crumble the potatoes into bite-sized, uneven chunks with your hands. This rustic texture is key to the dish. Set aside.
2
Prepare Tempering and Sauté Aromatics
Heat oil in a wide pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter, which takes about 30-45 seconds.
Immediately add the cumin seeds, asafoetida, and fresh curry leaves. Sauté for 30 seconds until fragrant, being careful as the leaves will splutter.
Add the finely chopped onion and slit green chilies. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
Stir in the turmeric powder and cook for another 30 seconds to remove its raw aroma.
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Add the crumbled boiled potatoes and 1 tsp of salt for seasoning to the pan.
Gently toss everything together, ensuring the potatoes are well-coated with the spice mixture without breaking them down further.
Cover the pan, reduce the heat to low, and let it cook for 5-7 minutes. This allows the potatoes to absorb all the flavors.
Turn off the heat. Stir in the optional sugar and fresh lemon juice for a balanced flavor profile.
Garnish generously with freshly chopped coriander leaves. Serve hot.
8
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
Rava Dosa, Aloo Bhaji & Scrambled Egg - South Indian Breakfast | CraftMyMeals
