Rava Dosa (Crispy Semolina Pancake)


Necessity is the mother of all invention…

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Sometimes I am amazed at how much I love food! I will be eating breakfast and thinking about lunch, while eating lunch think about what I am going to cook for dinner and while eating dinner I will be thinking about exciting recipe ideas for the following day. At times I have found myself thinking of food at work too, sometimes in between important meetings. Perhaps the saying ‘Live to Eat’ is for people like me.

Like most days one night while eating dinner all I could think of was being back home in Bombay and gorging on crispy rava dosa. The next day I had to have rava dosa and that is why necessity is the mother of all invention!

Rava dosa or semolina pancake is a great invention of South India. It is as good in flavour as normal dosa but takes less than half the effort and time because you don’t have to ferment the batter. You can stuff the dosa with a potato or meat filling or even have it plain, either way you will be going back for more.

Ingredients: 10    Cooking time: 30 minutes

Serves: 2 – 3 (depending on how hungry you are)

  • One cup raw semolina
  • One cup rice flour
  • 1/2 cup plain all purpose flour
  • 1/2 inch grated ginger
  • One teaspoon cumin seeds
  • Two- three chopped green chillies
  • Six to eight chopped curry leaves
  • Four to five cups of water
  • Salt to taste
  • Vegetable oil or ghee to brush

In a bowl mix all the ingredients except the oil/ghee. The batter should be really thin for it to yield crispy dosas. Keep the batter aside for about 30 minutes prior to using it.

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One tip: in case you don’t have rice flour don’t fret, simply take a cup of rice blitz it in the blender until fine and then sieve it before using.

Heat a teaspoon of oil/ghee in a pan and with a ladle pour the batter into the pan. On a medium heat let the dosa cook.

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Once you see the edges getting some colour add another teaspoon of oil/ghee around the edges of the dosa. Give the dosa about seven to eight minutes on one side, then flip the dosa and let cook for another two to three minutes.

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There you have your very own lip smackingly delicious rava dosa. Serve it with coriander chuntey or coconut chutney or even just devour it by itself. I promise it will be love at first bite.

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