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Experience the magic of an instant crispy dosa! This Biyyam Rava Dosa, made with rice flour and semolina, creates a beautiful, lace-like texture without any fermentation. A perfect and quick South Indian breakfast, best served hot with your favorite chutney.
Prepare the Batter
Add Aromatics and Rest
Cook the Dosa
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Experience the magic of an instant crispy dosa! This Biyyam Rava Dosa, made with rice flour and semolina, creates a beautiful, lace-like texture without any fermentation. A perfect and quick South Indian breakfast, best served hot with your favorite chutney.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 389.21 calories per serving with 7.57g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Serve Immediately
For a classic 'Onion Rava', sprinkle extra finely chopped onions over the dosa immediately after pouring the batter onto the tawa.
Substitute oil with ghee for cooking the dosas. This imparts a rich, nutty aroma and an even crispier texture.
Add 1/4 cup of finely grated carrots or shredded cabbage to the batter for added nutrition and a subtle sweetness.
Omit the 2 tablespoons of all-purpose flour. The dosa will be slightly more delicate but still delicious and completely gluten-free.
The primary ingredients, rice flour and semolina, are rich in carbohydrates, providing a quick and sustained source of energy to start your day.
Spices like ginger, cumin seeds, and black peppercorns are known for their digestive properties. They can help stimulate digestive enzymes and reduce bloating.
Semolina (rava) is a good source of iron, which is essential for producing red blood cells, preventing anemia, and maintaining overall energy levels.
The most common reasons are: the batter is too thick, the tawa (pan) is not hot enough, or you didn't cook it long enough. Ensure the batter is very thin and watery, the tawa is smoking hot before you pour, and you cook on medium-high heat until the edges lift and the surface looks dry and golden.
This usually happens if the tawa is not seasoned well or not hot enough. For a cast-iron tawa, ensure it's well-seasoned. For any pan, let it get very hot before pouring the batter. A light greasing with oil before the first dosa also helps.
You can prepare the batter and store it in the refrigerator for up to a day. However, it's best made fresh as the resting time is only 20-30 minutes. If you do refrigerate it, bring it to room temperature and adjust the water consistency before making dosas, as it may thicken.
It can be a moderately healthy breakfast option. It's primarily a source of carbohydrates for energy. The health factor largely depends on the amount of oil used for cooking. Using minimal oil and serving it with nutritious sides like sambar (lentil stew) and coconut chutney can make it a balanced meal.
A single Biyyam Rava Dosa (approximately 1/8th of this recipe) contains around 150-180 calories, depending on the amount of oil absorbed during cooking. This estimate includes the dosa itself and does not account for accompaniments.