Indian Rava Dosa Recipe

Semolina: A coarse flour made from durum wheat, giving the dosa its signature texture.

Rice flour: A fine flour made from ground rice, used to add crispiness to the dosa.

All-purpose flour: A versatile flour that helps bind the ingredients together.

Yogurt: Adds a slight tanginess and helps in making the batter smooth.

Water: Used to achieve the desired consistency of the batter.

Cumin seeds: Adds a warm, earthy flavor to the dosa.

Salt: Enhances the overall taste of the dosa.

Oil: Used for cooking the dosa to a crispy perfection.

When making rava dosa, ensure the batter is thin and runny. This helps in achieving the characteristic lacy and crispy texture. If the batter thickens while resting, add a little more water to maintain the right consistency. Additionally, always stir the batter before pouring it onto the pan to ensure the ingredients are well-distributed.

• semolina (rava) - Substitute with cream of wheat: Cream of wheat has a similar texture and can be used as a direct replacement for semolina in dosa batter.

• rice flour - Substitute with cornstarch: Cornstarch can mimic the binding properties of rice flour, though the texture may be slightly different.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier alternative, though it may slightly alter the taste and texture.

• yogurt - Substitute with buttermilk: Buttermilk provides a similar tangy flavor and consistency, making it a good substitute for yogurt.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and unique flavor to the dosa batter.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute for cumin seeds.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• oil - Substitute with ghee: Ghee can be used for cooking the dosa, providing a richer flavor and traditional touch.

• Allow the rava dosa to cool completely before storing. This prevents condensation, which can make the dosa soggy.
• Place a sheet of parchment paper between each dosa to prevent them from sticking together.
• Store the dosas in an airtight container. This helps maintain their crispiness and prevents them from absorbing any unwanted odors from the fridge.
• For short-term storage, keep the container in the refrigerator. The dosas will stay fresh for up to 2 days.
• For longer storage, consider freezing the dosas. Wrap each dosa individually in plastic wrap or aluminum foil before placing them in a freezer-safe bag or container.
• When ready to eat, reheat the dosas directly from the fridge or freezer. For best results, use a non-stick pan over medium heat. Add a little oil to the pan to help restore the dosa's crispiness.
• If reheating from frozen, allow the dosas to thaw slightly at room temperature before reheating. This ensures even heating and prevents the dosa from becoming too dry.
• Serve the reheated dosas with your favorite chutney or sambar to enjoy a delicious meal anytime.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Lightly grease the pan with a few drops of oil.
  3. Place the leftover rava dosa on the pan.
  4. Cook for 1-2 minutes on each side until it becomes crispy and heated through.
  5. Serve hot with chutney or sambar.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the rava dosa on a baking sheet lined with parchment paper.
  3. Lightly brush the dosa with oil.
  4. Bake for 5-7 minutes until it is crispy and thoroughly heated.
  5. Remove from the oven and serve immediately.

• Microwave Method:

  1. Place the rava dosa on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Microwave on high for 30-45 seconds.
  4. Check if it is heated through; if not, microwave for an additional 15 seconds.
  5. Serve hot with your favorite chutney or sambar.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly brush the rava dosa with oil.
  3. Place the dosa in the air fryer basket.
  4. Air fry for 3-4 minutes until it is crispy and heated through.
  5. Serve immediately with chutney or sambar.

• Mixing bowl: A large bowl used to combine the semolina, rice flour, all-purpose flour, yogurt, cumin seeds, and salt.

• Whisk: A utensil used to mix the ingredients thoroughly and ensure a smooth batter.

• Measuring cups: Tools used to measure the semolina, rice flour, all-purpose flour, and yogurt accurately.

• Measuring spoons: Tools used to measure the cumin seeds and salt precisely.

• Ladle: A deep spoon used to pour the batter onto the pan.

• Non-stick pan: A flat surface used to cook the dosa without sticking.

• Spatula: A flat tool used to flip the dosa and ensure even cooking on both sides.

• Drizzle bottle: A container used to drizzle oil onto the pan for cooking the dosa.

Prepare ingredients in advance: Measure and mix semolina, rice flour, and all-purpose flour the night before.

Use a blender: Blend yogurt, cumin seeds, and salt with water for a smooth batter.

Preheat the pan: Ensure the non-stick pan is hot before pouring the batter to save cooking time.

Batch cooking: Make multiple dosa at once if you have a large griddle.

Use non-stick spray: Instead of drizzling oil, use a non-stick spray for quicker and even cooking.