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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.
Prepare the Batter
Rest the Batter (30 minutes)
Final Batter Adjustment
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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.
This south_indian recipe takes 70 minutes to prepare and yields 4 servings. At 310.05 calories per serving with 8.55g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or light_dinner.
Heat the Tawa (Griddle)
Pour and Cook the Dosa (3-4 minutes per dosa)
Crisp and Serve
For a more pronounced onion flavor, you can sprinkle extra finely chopped onions on top of the dosa immediately after pouring the batter onto the tawa.
Be more generous with the ghee while cooking. Drizzle an extra teaspoon of ghee over the dosa as it cooks for a richer flavor and even crispier texture.
Prepare a simple potato masala (like the one used for regular masala dosa). Once the dosa is almost cooked, place a spoonful of the masala in the center before folding and serving.
To make this gluten-free, omit the maida (all-purpose flour). You may need to add an extra 2 tablespoons of rice flour to help with binding.
Made primarily from semolina (rava), this dosa is rich in carbohydrates, which are the body's main source of fuel, providing a quick and sustained energy boost.
Semolina is a good source of iron, an essential mineral for producing red blood cells, preventing anemia, and maintaining overall energy levels.
The inclusion of spices like cumin seeds, ginger, and black pepper can stimulate digestive enzymes, promoting better digestion and gut health.
The most common reasons are a thick batter or an insufficiently hot tawa. The batter must be very thin and watery. Also, ensure your tawa is heated on medium-high heat until a sprinkle of water sizzles and evaporates instantly.
You can prepare the batter and store it in the refrigerator for up to 24 hours. However, do not add the chopped onions until just before you are ready to make the dosas. The batter will thicken in the fridge, so you will need to add more water and stir well to get the right consistency before cooking.
Rava Dosa can be a part of a healthy diet. It is relatively low in calories and provides quick energy from carbohydrates. Using minimal ghee or oil for cooking keeps the fat content down. It is not as nutrient-dense as fermented dosas but is a good option for a quick meal.
One serving, which consists of two Rava Dosas, contains approximately 298 calories. This can vary slightly based on the amount of ghee or oil used for cooking.
Rava Dosa is traditionally served with coconut chutney, tomato chutney, and sambar. It also pairs well with podi (gunpowder) mixed with ghee or sesame oil.
Yes, you can make it without maida for a gluten-free version. Maida acts as a binder, so omitting it might make the dosa slightly more brittle. You can add an extra 2 tablespoons of rice flour to compensate and help with binding.