Rava dosa (dosae in Kannada, of course) is definitely right up there among my favourite breakfast dishes. This one’s easy to put together since there’s no grinding, fermenting and all of that. Serve it with some garlic chutney, or as in my case this morning I did with chutney pudi and ghee. Makes for a really delicious and quick breakfast on weekdays.
6 medium sized dosas
Semolina (rava) – 1/2 cup
Rice flour – 1/2 cup
Onion – 1/2 cup finely chopped
Green chilly – 1 finely chopped
Ginger – 1/2 inch finely chopped
Salt – to taste
Water – enough to make a thin batter
Oil – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1/tsp
Curry leaves – 1 sprig
Mix rava and rice flour in a mixing bowl.
Add the onions, chilly and ginger. Mix.
Heat the oil for tempering and add the mustard seeds first. After they splutter, add jeera.
Once the jeera turns slightly darker in colour, add curry leaves.
After the curry leaves splutter, add the tempering to the rava mixture.
Add enough water to make a thin batter, and not thick like regular dosa batter.
If you’ve added more water, add rice flour to thicken it slightly. Add salt.
Let this batter sit for 20 minutes.
Heat a dosa pan. Grease it with ghee/oil.
Once hot, pour a ladleful of batter from the sides then on to the middle.
There will be obvious holes or spaces in the dosa. Let them be.
Once you see it turn brown around the sides, flip it over and let the other side cook.
Serve with chutney, sambar or chutney pudi like I did.