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Rava Dosa | Suji ka Dosa » Dassana’s Veg Recipes


Rava dosa (also called Suji ka Dosa) is a fast and common variant of dosa from the South Indian delicacies. These are crispy, netted and skinny crepes made with semolina (rava or cream of wheat), rice flour, all objective flour and spices. These are extremely simple to make and require no grinding or fermentation, in contrast to the standard Dosa Recipe. Make a really crispy Rava Dosa recipe – one which you’ll make time and again for a fast breakfast or snack.

rava dosa served in a green plate with a side of two bowls having sambar and coconut chutney on a dark black-blue board

What’s Rava?

Rava stands for suji or semolina or cream of wheat. Therefore this dosa is known as after considered one of its important components. The kind of rava used is the nice number of rava. You can additionally use Bombay rava to make these crispy crepes.

Rava is coarsely or finely floor husked wheat. Relying on the kind of dish, the kind of rava is used accordingly. E.g nice rava is utilized in making Rava Idli, Upma, sooji halwa, sheera and so on.

All of the three phrases suji, rava, semolina flour and cream of wheat imply the identical. In western and southern elements of India, the phrase ‘rava’ is used. In northern elements of India the phrase ‘sooji’ or ‘suji’ are used. Thus rava dosa will also be known as as ‘suji ka dosa’ or ‘suji dosa’.

Along with rava, rice flour and all objective flour (maida) are additionally added to the batter. You can also make the suji ka dosa plain or you possibly can spice it up by including chopped onions, curry leaves, herbs and spices.

How is Prompt Rava Dosa made?

A skinny batter is fabricated from sooji, rice flour, maida and water or buttermilk. The batter is spiced with onions, inexperienced chilies and a few extra herbs & spices.

The batter is then poured on a scorching tawa (griddle) to get netted impact on the dosa. The dosa is cooked until golden crisp after which served scorching.

To make good crisp prompt rava dosa which has a netted texture, the batter needs to be skinny. So all the time keep in mind that the batter needs to be skinny and simple to move.

Additionally enable some soaking time for rava or suji, in order that they soften. I often combine all the things and set the batter apart for 20 to half-hour.

About This Rava Dosa Recipe

Rava dosa is likely one of the fast breakfasts I make occasionally. At dwelling, we choose so as to add onions and a few spices to them.

So I often add onions, ginger, inexperienced chilli and a few spices to the batter. At occasions I even add some chopped cashews. The addition of those components makes the dosa extra wholesome and attractive.

Right here I’m sharing my mother’s rava dosa recipe which is made with out curd (yogurt) or buttermilk. Water is used to make the batter.

You’ll be able to even use curd or buttermilk as a substitute of water to make the batter. This recipe will also be halved or doubled or tripled in line with your wants.

In case you do double the recipe, then use two tawa or skillets and cook dinner the dosa aspect by aspect on two stovetop burners.

sooji dosa served in a green plate with a side of two bowls having sambar and coconut chutney on a dark black-blue board

Step-by-Step Information

Tips on how to make Rava Dosa

Make Skinny Batter

1. Take ½ cup unroasted nice rava, ½ cup rice flour and ¼ cup all-purpose flour in a bowl.

rava, rice flour and all-purpose flour in a steel mixing bowl

2. Then add ⅓ cup chopped onions, 1 or 2 inexperienced chillies (about ½ to 1 teaspoon finely chopped), and ½ teaspoon finely chopped ginger.

chopped onions, green chillies and ginger added in the bowl

3. Additionally add ½ teaspoon crushed black pepper, ½ teaspoon cumin seeds, 8 to 10 curry leaves (about 1 tablespoon chopped) and salt as required.

At this level you may also embrace 1 to 2 tablespoons of chopped coriander leaves, 2 tablespoons of contemporary grated coconut or 1 to 2 tablespoons of chopped cashews.

spices, chopped curry leaves and salt added

4. Add 2.25 to 2.5 cups water. Relying on the standard of rava or suji and rice flour, you possibly can add much less or extra water – from 2 to 2.5 cups water.

I added 2.25 cups of water. You too can use buttermilk as a substitute of water.

water added to make suji ka dosa batter.

5. Whisk until clean with none lumps. The batter needs to be flowing and skinny. If the batter appears to be like thick or has a medium consistency, then add extra water. If the batter appears to be like very skinny and runny, then add some rice flour.

mixing the ingredients with a wired whisk to make suji ka dosa batter.

6. Cowl and let the batter relaxation for 20 to half-hour. As soon as the batter rests, you will note that the rava and the flours have settled down and the water will probably be floating on high.

instant rava dosa batter after 20 minutes.

7. Earlier than making ready dosa, combine the batter very properly in order that the flours and semolina which can be on the backside of the bowl are combined evenly once more.

mixing the rava dosa batter with a ladle.

Cook dinner Rava Dosa

8. Unfold some oil on the tawa or skillet. Do guarantee that the tawa is scorching. Preserve the flame to medium or medium-high earlier than pouring the dosa batter.

You too can use butter or ghee or coconut oil. Generally I exploit coconut oil and it offers a extremely good taste.

If utilizing a forged iron skillet, I like to recommend to make use of one that’s properly seasoned. In order that the batter doesn’t follow it. You’ll be able to verify under my recommendations on seasoning the forged iron skillet.

oil spread on a pan or skillet

9. With a ladle pour the dosa batter. Begin from the perimeters transfer in direction of the middle.

poured rava dosa batter from the sides

10. If there are large or small gaps, then fill them evenly with the batter.

filling the gaps with the batter

11. On a medium-low to medium warmth, cook dinner the dosa. If the tawa or pan turns into too scorching, then you possibly can cut back the warmth.

cooking rava dosa

12. When the highest aspect agency up and appears cooked, then sprinkle ½ to 1 teaspoon oil on the highest and sides.

drizzling oil on top and sides of the rava dosa

13. Unfold oil everywhere in the dosa with a spoon.

spreading oil on the suji ka dosa with a spoon

14. Prompt rava dosa takes somewhat longer time to cook dinner than the common Dosa.

cooking instant rava dosa

15. Cook dinner until the bottom is golden and crisp. The sides may also separate from the pan.

The bottom of suji ka dosa has become crisp and golden

16. The longer you cook dinner these, the extra golden and crispy they turn out to be. Flip and cook dinner the second aspect for ½ to 1 minute or as wanted.

rava dosa or suji ka dosa flipped over

17. Fold after which serve prompt rava dosa scorching with coconut chutney and sambar. The flours cool down on the backside of the batter. So you need to stir and blend the batter very properly each time you make dosa.

In case the batter turns into thick after making a couple of dosa, then add some water and stir once more. Make all dosa this fashion.

rava dosa folded

18. Serve rava dosa scorching. For greatest style serve these as quickly as they’re made.

instant rava dosa served in a green plate with a side of two bowls having sambar and coconut chutney on a dark black-blue board

Serving Options

Rava Dosa or Suji ka Dosa might be served with sambar, Coconut Chutney or Idli Dosa Podi or any chutney of your alternative. To make it extra filling, you possibly can serve it with Potato Masala and make a scrumptious Masala Rava Dosa.

Rava dosa additionally pairs properly with Peanut Chutney, Onion Chutney, Tomato Chutney and Ginger Chutney.

Variations

With the fundamental prompt rava dosa recipe, many variations might be made. Enhance or lower any of the herbs and spices and make a variation.

Instance: you may make pepper rava dosa by rising black pepper or onion rava dosa by rising quantity of onions.

Add ghee or butter and make ghee rava dosa or butter rava dosa. Serve rava dosa with potato masala and also you get masala rava dosa.

Knowledgeable Suggestions

  • Soaking rava: Earlier than making them, all the time enable a soaking time of 20 to half-hour for the batter.
  • Batter consistency: The batter needs to be skinny and of pouring consistency. Even when the batter is of medium consistency, the Suji ka dosa will probably be delicate and never crisp. Whenever you make the primary dosa then you’ll come to know whether or not you might be getting the crisp and netted impact or not. If not then you will want so as to add some extra water. As a substitute of water, you may also add buttermilk to the batter.
  • Temperature of skillet or tawa: When pouring the batter, the skillet or tawa needs to be scorching. Whenever you pour the batter, it’s going to sizzle when it is available in contact with the recent tawa. So hold the warmth to medium or medium-high. When cooking prompt rava dosa, you possibly can cut back the flame if the tawa turns into too scorching.
  • Pouring batter: The batter additionally needs to be poured from a barely extra peak than what’s the norm. This will provide you with the netted impact on the Suji ka Dosa. When pouring the batter, pour from the perimeters first after which transfer in direction of the middle.
  • Cooking time: Rava dosa takes extra time to cook dinner than the common dosa.
  • Mixing batter: Each time earlier than pouring the batter on tawa, you need to combine it very properly because the flours and rava cool down on the backside of the batter. After making some rava dosa, if the batter appears to be like barely thick, then you possibly can add some extra water.
  • Pan sort: At all times use a heavy or a thick bottomed tawa or pan, in order that the rava dosa doesn’t follow the pan. You’ll be able to even use forged iron pan.

FAQs

Why rava dosa sticks to the pan or skillet?

When making rava dosa or any dosa for that matter, all the time use a seasoned pan. Iron tawa or iron skillets are one of the best for making dosa.

Seasoning implies that the pan is prepared for use or has been used earlier to make dosa. By no means use a pan or tawa through which you make roti or chapati as then the dosa will stick on the tawa.

Normally rava dosa doesn’t stick on a non-stick pan whether it is heavy or thick-bottomed. In case the dosa begins sticking on the non-stick pan, then make a couple of small dosa initially on it and later the dosa received’t stick.

Tips on how to season iron tawa (forged iron skillet)

  1. For an unseasoned or new iron tawa or iron skillet firstly warmth the tawa. Unfold some oil throughout. Preserve the flame to a medium or excessive and let the tawa get scorching for 1 to 2 minutes. Decrease the flame and wipe this oil with a cotton serviette or a paper towel. Unfold one other layer of oil and repeat the method. Decrease the flame after which once more wipe this layer of oil. Repeat this course of a few times.
  2. Now unfold oil once more. Make a small rava dosa. See if it sticks or not. If it sticks then repeat the seasoning technique for 1 or 2 occasions extra. Initially a couple of dosa, to start with, will stick, however later they received’t stick. After making all of the dosa, when the iron tawa cools, then rinse tawa additionally and wipe it dry. You’ll be able to then unfold a layer of oil on it. Subsequent time earlier than making rava dosa, warmth after which take away the oil after which begin making dosa.
  3. You’ll be able to even season the iron pan a couple of days earlier than you propose to make rava dosa recipe. Repeat the above means of spreading oil and eradicating it, 3 to 4 occasions. Then lastly unfold the oil. Swap off the flame. Preserve the pan with the oil on it for a couple of days. Earlier than making rava dosa, warmth the pan. Then with a cotton serviette or paper towel wipe the oil. Unfold oil once more and warmth it. Then wipe the oil once more after which begin making dosa.

Extra Dosa Recipes To Strive!

Average9 hrs 30 minutes

Masala Dosa

Please you should definitely charge this recipe within the recipe card under in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

rava dosa, rava dosa recipe

Rava Dosa | Suji ka Dosa

Rava dosa is a simple crisp prompt dosa made with semolina, rice flour, all-purpose flour and spices. This recipe doesn’t require fermentation or grinding of rice or lentils. Make this simple vegan recipe for a really crispy rava dosa.

Prep Time 5 minutes

Cook dinner Time 25 minutes

soaking time 30 minutes

Whole Time 30 minutes

Stop your display from going darkish whereas making the recipe

Making batter

  • Take unroasted nice rava, rice flour and maida in a bowl.

  • Add the chopped onions, chopped inexperienced chilies ginger.

  • Additionally add crushed black pepper, cumin seeds, chopped curry leaves and salt as required.

  • Add water. Relying on the standard of rava and rice flour, you possibly can add much less or extra water – from 2 to 2.5 cups water. I added 2.25 cups water.

  • Whisk until clean with none lumps. The batter needs to be flowing and skinny. 

  • If the batter appears to be like thick or has a medium consistency, then add extra water. If the batter appears to be like very skinny and runny, then add some rice flour.

  • Cowl and let the suji dosa batter relaxation for 20 to half-hour. As soon as the batter rests, you will note that the rava and the flours have settled down and the water will probably be floating on high.

Making rava dosa

  • Earlier than making ready dosa, combine the batter very properly. Unfold some oil on the tawa. Do guarantee that the tawa is scorching.

  • With a ladle pour the dosa batter. Begin from the perimeters transfer in direction of the middle.

  • If there are large or small gaps, then fill them evenly with the batter.

  • On a medium-low to medium flame, cook dinner the suji ka dosa.

  • When the highest aspect appears to be like cooked, then sprinkle ½ to 1 teaspoon oil on the highest and sides.

  • Unfold oil everywhere in the dosa with a spoon.

  • Rava dosa takes somewhat longer time to cook dinner than common dosa.

  • Cook dinner until the bottom is golden and crisp. The sides may also separate from the pan.

  • The extra you cook dinner the rava dosa and the extra golden it turns into, the extra crisp will probably be. Flip and cook dinner the second aspect for ½ to 1 minute.

  • Fold after which serve suji ka dosa scorching with coconut chutney and sambar. 

  • The flours settles down on the backside of the batter. So you need to stir and blend the batter very properly each time you make dosa. In case the batter turns into thick after making a couple of dosa, then add some water and stir once more.

  • Serve rava dosa with coconut chutney or dosa podi or any chutney of your alternative. In addition they style good with peanut chutney or tomato chutney or ginger chutney or onion chutney.

  • For greatest style and texture I like to recommend to serve these as quickly as they’re made. This recipe might be simply scaled to make a small or a giant batch.

  • Retailer any leftover batter for a few hours within the fridge.

  • Resting batter: Relaxation the batter for 20 to half-hour. 
  • Batter consistency: The batter needs to be skinny and of pouring consistency. A medium consistency, will yield delicate rava dosa. 
  • Temperature of the pan: When pouring the batter, the tawa needs to be scorching. Whenever you pour the batter, it’s going to sizzle when it is available in contact with the recent tawa. So hold the flame to medium or medium-high.
  • Pouring batter: The batter needs to be poured from a barely extra peak and this offers a netted impact on the rava dosa. Pour from the perimeters first after which transfer in direction of the middle. Whenever you make the primary dosa then you’ll come to know whether or not you might be getting the crisp and netted impact or not. If not then you will want so as to add some extra water. As a substitute of water, you may also add buttermilk to the batter.
  • Cooking time: Rava dosa takes extra time to cook dinner than the common dosa. You’ll be able to cut back the warmth if the tawa turns into too scorching.
  • Mixing: Each time earlier than pouring the batter on tawa, you need to combine it very properly because the flours and rava cool down on the backside of the batter. After making some rava dosa, if the batter appears to be like barely thick, then you possibly can add some extra water.
  • Pan sort: At all times use a heavy or a thick bottomed tawa or pan, in order that the rava dosa doesn’t follow the pan. Forged iron pan can be a sensible choice. 

Diet Information

Rava Dosa | Suji ka Dosa

Quantity Per Serving

Energy 102 Energy from Fats 27

% Every day Worth*

Fats 3g5%

Saturated Fats 1g6%

Sodium 134mg6%

Potassium 38mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 30IU1%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 10mg50%

Vitamin B6 1mg50%

Vitamin C 17mg21%

Vitamin E 1mg7%

Vitamin Okay 1µg1%

Calcium 9mg1%

Vitamin B9 (Folate) 117µg29%

Iron 1mg6%

Magnesium 9mg2%

Phosphorus 26mg3%

Zinc 1mg7%

* P.c Every day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Rava Dosa recipe publish from the archives, first revealed in Could 2013 has been republished and up to date on November 2022.



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