Rava Dosa – a crispy, crunchy, amazing-tasting dosa made with semolina, rice flour and all-purpose flour and spiced up with onions, ginger, green chilies, curry leaves and coriander leaves. They take no time at all to make and pair well with any chutney. It’s my favorite quick and easy breakfast dish.
Rava is also called semolina, suji or cream of wheat. Homemade crispy, spicy and porous dosas relished with hot sambar or ginger/coconut chutney is yum!
What is Rava Dosa?
Rava Dosa, also known as Suji Dosa, is a thin, crispy crepe-like dish that originates from South India. Unlike regular dosas that require fermentation, Rava Dosa is an instant version that can be prepared in a matter of minutes. The main ingredient, semolina (rava or suji), gives this dosa its unique texture and flavor.
Health Benefits of Rava Dosa
Suji Dosa not only tastes great but also offers several health benefits:
- Low in calories: Rava Dosa is relatively low in calories compared to other breakfast options, making it a good choice for those watching their weight.
- Rich in complex carbohydrates: Semolina provides complex carbohydrates, which offer sustained energy throughout the day.
- Good source of protein: The combination of semolina and all-purpose flour provides a decent amount of protein.
- Fiber-rich: Semolina contains dietary fiber, which aids in digestion and promotes gut health.
- Vitamins and minerals: The addition of onions and coriander leaves provides essential vitamins and minerals.
Rava Dosa Recipe:
Onion Semolina Dosa is a crispy, golden-brown dosa, a popular variation of the traditional dosa, made with semolina (rava or suji) instead of fermented rice and lentils.
Rava Dosa is an instant, crispy crepe with a lacy, net-like appearance. The batter can be put together in minutes and it’s made from ingredients that one has on hand. This easy breakfast recipe requires no fermentation.
- For preparing instant crispy dosa, firstly in a mixing bowl, take 1 cup rice flour, 1 cup suji (semolina) and ½ cup maida (all purpose flour).
- Then add a teaspoon of jeera (cumin seeds), salt to taste, finely chopped onion (optional), chopped green chillies, chopped coriander leaves, chopped ginger, chopped curry leaves and 1 tbsp of curd. Mix all the ingredients well.
- Now keep pouring water into the batter till you get a lump-free pouring consistency batter.
- Keep the rava dosa batter aside for 20 minutes.
- You will notice that the batter has thickened again as the flours and semolina absorbed the water. So again add water to dilute the batter.
- Now heat a flat, not stick pan. Using a round ladle mix the batter and pour a ladleful of batter on the pan.
- Start by pouring the batter from the edge of the pan and moving towards the centre, filling any gaps with the batter. Do not attempt to spread the batter.
- Let the dosa cook for 1-2 minutes on medium-high heat. Then drizzle oil around the edges and on top of the dosa.
- Once the edges of the dosa start to peel off from the pan and the underside of the dosa turns a crispy brown, flip the dosa over with a flat spatula.
- Let the dosa cook for 30 seconds and then fold and remove it onto a plate.
- You have to mix the batter each time you make the dosa. In case the batter becomes thick, dilute it with water.
- Serve hot and crispy Rava Dosa with ginger chutney or coconut chutney.
- If you are searching for more dosa recipes, do try out South Indian Moong Dal Dosa.
Rava Dosa Serving Suggestions
Suji Dosa pairs wonderfully with a variety of side dishes. Here are some popular accompaniments:
- Coconut Chutney
- Sambar
- Tomato Chutney
- Potato Masala
For a complete South Indian breakfast experience, serve Suji Onion Dosa alongside Idli and Vada.
Variations of Suji Dosa
Once you’ve mastered the basic Suji Dosa recipe, try these delicious variations:
- Plain Rava Dosa: Skip the onions and spices for a simpler version.
- Masala Rava Dosa: Add finely chopped vegetables like carrots, bell peppers, and peas to the batter.
- Rava Dosa with Coconut: Mix in some grated coconut for a tropical twist.
- Spicy Suji Dosa: Increase the amount of green chilies or add red chili powder for extra heat.
Tips for Perfect Rava Dosa
To ensure your Suji Dosa turns out crispy and delicious every time, keep these tips in mind:
- Use a combination of semolina, all-purpose flour, and rice flour for the perfect texture.
- The batter should be of pouring consistency. Adjust water as needed.
- Always cook Suji Dosa on medium-high heat for the best results.
- Don’t try to spread the batter like regular dosa; let it form natural holes as it cooks.
- For extra crispiness, add a tablespoon of melted butter to the batter before cooking.
Instant Onion Suji Dosa Recipe Details below:
Rava Dosa Recipe
Ingredients
- Suji/Semolina – 1 cup
- Rice Flour – 1 cup
- Maida/All-purpose flour – ½ cup
- Curd – 1 tbsp
- Ginger – 1 inch piece
- Cumin seeds – 1 tsp
- Green chilli -2
- Salt to taste
- Coriander leaves - 2 tbsp
- Curry leaves – 2 sprig
- Onion – 1 small
- Water - 5 cups or as required
- Oil – ½ cup
Instructions
- In a mixing bowl, take suji, rice flour, maida, jeera and salt. Mix well.
- Add chopped curry leaves, coriander leaves, green chillies, ginger and chopped onion. Mix well
- Tip in 1 tbsp of curd.
- Pour water and mix all the ingredients well till you get a thin, watery batter without lumps.
- Leave the Rava Dosa batter aside for 20 minutes. The batter will thicken, so add more water to get a pouring consistency.
- Then heat a non-stick tava.
- Mix the batter and using a round spoon pour the batter onto the tava. It will look porous.
- Let the dosa cook for 1-2 minutes and then drizzle oil on the edges and on top of the dosa.
- Once the base of the dosa turns a golden brown, flip it over.
- Let it cook for about thirty seconds.
- Remove and serve Onion Rava Dosa with coconut chutney.
Notes
- Always mix the batter before making each rava dosa
- The batter should be runny
- For making the batter, you can substitute water with buttermilk
