Instant Rava Dosa (Semolina Pancakes)

"This is a quick snack that my son loves (and so does my dad)."
 
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photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Mix wheat/maize, rice, rava (suji), curd, baking soda and salt.
  • Add water to it and make dough of pouring consistency.
  • Heat oil in kadai and add the mustard seeds.
  • After the mustard seeds splutter, add the cumin seeds, asafoetida, green chilles, ginger, pepper corns (optional) and curry leaves.
  • Heat till the cumin seeds get golden.
  • Add the seasoning to the batter.
  • Leave it for 3-5 mins or even upto an hour.
  • Important: Making a rava dosa is different from making a normal dosa.
  • The consistency of the dough has to be more watery.
  • You need to pour the batter all over the fry pan starting from the outer circle and fill it towards the center.
  • Swirl the pab around so that there are no gaps in the dosa and the batter spreads fine all round.
  • As it cooks tiny holes (like dots) will appear on the dosa.
  • (3 to 5 mins) Cover the fry pan after spreading the batter.
  • Turn to cook the other side if needed (I do so as we like the dosas crisp) (for a minute or so uncovered) Accompaniments: sambar, chutney, or a potato vegetable.

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Reviews

  1. Independence Day recipe from my wife's blog- Make this day more colorful with the yummy and nutritious Tricolor Dosa : http://foodclinic.in/blog/tips-for-tricolor-crunchy-dosa/
     
  2. When I used the wheat flour they came out fine, but with the corn they were gluey on the inside--perhaps i should have used cornflour instead of cornmeal? I had to leave out the chilies, mustard seed, curry leaf, and asafetida since I didn't have those, but I put in a few dashes of garam masala instead. I used 1 tsp salt and 1 tbsp sugar--would use less salt next time, maybe 1/2 tsp.
     
  3. Unbelievably good. Take Fay's advice for dilution of the batter to a watery consistency seriously as it was only after doing so that my dosa turned out crisp and lacy. To die for with coconut chutney and mint/mango chutney. thanks
     
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Tweaks

  1. When I used the wheat flour they came out fine, but with the corn they were gluey on the inside--perhaps i should have used cornflour instead of cornmeal? I had to leave out the chilies, mustard seed, curry leaf, and asafetida since I didn't have those, but I put in a few dashes of garam masala instead. I used 1 tsp salt and 1 tbsp sugar--would use less salt next time, maybe 1/2 tsp.
     

RECIPE SUBMITTED BY

<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>
 
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