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A quick and savory South Indian crepe made with semolina, rice flour, and loaded with finely chopped vegetables and a delicate layer of egg. Crispy, lacy, and perfect for a hearty breakfast or light dinner.
Prepare the Dosa Batter
Prepare the Egg Mixture
Cook the Egg Rava Dosa
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A quick and savory South Indian crepe made with semolina, rice flour, and loaded with finely chopped vegetables and a delicate layer of egg. Crispy, lacy, and perfect for a hearty breakfast or light dinner.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 515.95 calories per serving with 16.12g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
Serve Hot
To make it vegetarian, simply omit the egg. The dosa will still be delicious and crispy. For a vegan version, omit the egg and ensure no dairy products are used for serving.
Increase the number of green chilies or add 1/2 teaspoon of red chili powder to the batter for extra heat.
Incorporate other finely chopped or grated vegetables like cabbage, beetroot, or spinach into the batter for added nutrition and color.
To reduce gluten, you can replace the 2 tbsp of maida with an equal amount of rice flour or besan (chickpea flour). Note: This recipe is not fully gluten-free as rava (semolina) is made from wheat.
The inclusion of eggs makes this dosa a great source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Loaded with vegetables like carrots, onions, and bell peppers, this dish provides essential vitamins, minerals, and dietary fiber, which aids digestion and promotes gut health.
Rava (semolina) is a good source of complex carbohydrates, which digest slowly and provide a steady release of energy, keeping you full and active for longer.
Semolina is often enriched with iron, an essential mineral that helps in the formation of red blood cells and prevents anemia. Eggs are also a source of iron.
One Egg Vegetable Rava Dosa contains approximately 250-280 calories, depending on the amount of oil used and the size of the dosa. It's a balanced meal with carbohydrates, protein, and fats.
Yes, it can be a healthy choice. The eggs provide high-quality protein, the vegetables offer fiber and vitamins, and the semolina provides energy. To make it healthier, use minimal oil for cooking.
The most common reasons for a non-crispy rava dosa are: 1) The batter is too thick (it should be very watery), 2) The tawa (pan) is not hot enough before pouring the batter, or 3) You added too much maida or rice flour in proportion to the rava.
Absolutely! You can simply skip the egg step. The result will be a classic Vegetable Rava Dosa, which is also very popular and delicious.
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. However, it will thicken over time, so you will need to add more water and stir well to get the right consistency before making the dosas.
A well-seasoned cast-iron tawa or a heavy-bottomed non-stick pan works best. Cast iron helps in achieving a uniform heat and a superior crispy texture.