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: 2 dosas
310cal
9gprotein
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.)
A classic Chennai breakfast side dish where soft, steamed lentil cakes are simmered in a fragrant, spicy tomato-coconut gravy. Perfect with idli, dosa, or idiyappam.
A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
Crispy Rava Dosa with rich Vada Curry & tangy chutney – a quick to make, energy-giving breakfast!
This chettinad dish is perfect for breakfast. With 826.28 calories and 24.150000000000002g of protein per serving, it's a nutritious choice for your meal plan.
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.
Serving size: 1 cup
379cal
13gprotein
45gcarbs
19gfat
Ingredients
1 cup Chana Dal (Soaked for 2-4 hours and drained)
4 whole Dried Red Chilli (Adjust to your spice preference)
2 tsp Fennel Seeds (Divided use)
0.5 inch Ginger (For vada batter)
2 cloves Garlic Cloves (For vada batter)
0.25 cup Shallots (Finely chopped)
1.5 tsp Salt (Divided use, or to taste)
3 tbsp Sesame Oil (Also known as gingelly oil)
1 tsp Mustard Seeds
1 inch Cinnamon Stick
3 whole Cloves
2 pods Green Cardamom Pods
1 sprig Curry Leaves
1 medium Onion (Finely sliced)
1 tbsp Ginger-Garlic Paste
2 medium Tomatoes (Pureed)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 cup Grated Coconut (Fresh or thawed frozen)
3 cups Water (Adjust for desired consistency)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Soak and Grind Lentils for Vada
Rinse 1 cup of chana dal thoroughly. Soak in plenty of water for 2-4 hours. Do not over-soak.
Drain the water completely using a colander. Let it sit for 10 minutes to remove all excess moisture.
In a grinder, combine the drained dal, 4 dried red chillies, 1 tsp fennel seeds, 0.5 inch ginger, and 2 garlic cloves.
Grind into a coarse, fluffy paste without adding any water. The moisture from the soaked dal is sufficient. Scrape the sides as needed.
Transfer the batter to a bowl. Mix in 0.25 cup of finely chopped shallots and 0.5 tsp of salt.
2
Steam the Vadas
Grease an idli plate or a steamer tray with oil.
Shape the batter into small, slightly flattened patties (vadas) and arrange them on the greased plate.
Steam for 10-12 minutes on medium-high heat, until a toothpick inserted comes out clean.
Remove the steamed vadas and let them cool for 5 minutes. Gently crumble them into bite-sized pieces and set aside.
2 tbsp Roasted Chana Dal (also known as pottukadalai)
2 piece Green Chili (adjust to taste)
0.5 inch Ginger (peeled and roughly chopped)
0.5 tsp Tamarind Paste (or a small marble-sized ball of whole tamarind)
0.5 tsp Salt (or to taste)
0.5 cup Water (for grinding, add as needed)
1 tbsp Coconut Oil (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal
1 piece Dried Red Chili (broken into two)
8 leaf Curry Leaves
0.25 tsp Hing (asafoetida)
Instructions
1
In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.
2
Blend for about 30 seconds to form a coarse paste. Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.
3
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
4
Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.
5
Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.
6
Pour the hot tempering mixture directly over the ground chutney in the bowl. Mix well to combine. Serve immediately with your favorite South Indian dishes.
While the vadas steam, grind 0.5 cup of grated coconut with 1 tsp of fennel seeds and a few tablespoons of water to a very smooth paste.
Heat 3 tbsp of sesame oil in a heavy-bottomed pan over medium heat. Add 1 tsp of mustard seeds and let them splutter.
Add the whole spices: 1-inch cinnamon stick, 3 cloves, and 2 green cardamom pods. Sauté for 30 seconds until fragrant.
Add 1 sprig of curry leaves and 1 sliced medium onion. Sauté for 5-6 minutes until the onions are soft and translucent.
4
Cook the Masala
Add 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the puree of 2 medium tomatoes and cook for 3-4 minutes.
Stir in the spice powders: 0.5 tsp turmeric powder, 1 tsp red chilli powder, and 1.5 tsp coriander powder. Cook for 4-5 minutes until the masala thickens and oil starts to separate.
5
Simmer and Finish the Curry
Stir in the prepared coconut-fennel paste and cook for 2 minutes, stirring constantly.
Pour in 3 cups of water and add 1 tsp of salt. Bring the gravy to a rolling boil.
Gently add the crumbled vadas to the boiling gravy. Reduce the heat to low, cover the pan, and simmer for 8-10 minutes. The vadas will absorb the gravy and soften.
Turn off the heat. Stir in 0.5 tsp of garam masala and 2 tbsp of chopped coriander leaves.
Let the curry rest, covered, for at least 15 minutes before serving to allow the flavors to meld perfectly.
