Instant Rava Dosa

We eat a lot of Dosa at home. Manish absolutely loves Dosa and now lil'Appu is also becoming a fan. He never says no to Dosa and sometimes prefers Idlis. I prepare Dosa/Idli batter almost every week as it’s a quick breakfast to prepare during busy work day mornings and also its healthy and filling. Whenever I make the batter it is sufficient enough to last a whole week. I have been wanting to do a step-by-step post on Idli-Dosa batter preparation that’s made with Rice and Urad dal, so that's in the pipeline for now :-)

Apparently south-India is affluent in its various Dosa preparations. I love to try different varieties when dining out and even try preparing different kinds at home. The only limiting factor with regular dosa batter is waiting for the batter to ferment. And on busy weeknights all I want is a simple and quick solution.

That’s how I found this super simple and absolutely flavorful instant Rava Dosa recipe here and I modified it a bit to suit our tastes. Just mix together all the ingredients and let it rest for 10 mins and start making and eating your hot hot rava dosas :-) Another thing I want to clarify here is that, these are NOT the crisp Rava Dosa that we get in restaurants. Infact it’s a softer version and absolutely melt in your mouth kinds. And another benefit is that it does not require any extra oil while making the dosa. 

I made these when my sis-in-law and bro-in-law came to visit us and they simply loved it. Even my lil’Appu loves to eat it as its soft and flavorful from the veggies added in it. Any simple chutney like coconut chutney or tomato chutney goes well with this rava dosa.

This recipe has been sleeping in my drafts for over a 'year' now (sheesh!) and the pics are also old and sort of boring, but I felt the recipe had to be shared as its super yumm and one of our fav dosas. This recipe will yield about 8-10 medium sized rava dosa. 

Instant Rava Dosa

You'll need

Rava (Sooji / Semolina / Cream of wheat) - 2 cups

Red onion (chopped) - 1/4 cup

Green chillies (sliced) - 1or 2

Ginger (finely and thinly chopped) - 1 tsp

Corriander leaves (chopped) - 1  or 2 tblsp

Grated Carrot – 1 medium carrot (purely optional)

Yogurt (dahi) - 1 cup

Salt - to taste

Water (optional) - to loosen the batter

Ghee or Oil for cooking

Directions

1. Combine all the ingredients except for ghee/oil in a deep bowl, mix well and keep aside for 5-10 minutes. Add water as required to get desired batter consistency ( it should be thinner than pancake batter)

2. Apply little ghee or oil on dosa pan or non-stick pan, spread a spoonful of batter (almost ¼ cup batter) on it in a circular motion.

3. Cook till it is golden brown in color and mildly crisp on both sides.

4. Repeat with the remaining batter to make more dosas.

5. Serve hot with chutney of choice.

Notes

1. We like thick dosas, so I did not thin the batter too much with water. 

2. I like to add all kinds of veggies like grated carrots, boiled potatoes, tomatoes etc into the batter. But its all purely optional.

3. I don't add too much oil/ghee to crisp up the dosas. You may do so if you please.

 Try this out, its so simple and versatile. Enjoy with a cup of hot tea/coffee and kids will surely love it. It's definitely become my go-to recipe when looking for a quick and simple breakfast or dinner option and I bet you'll enjoy it too. 

See you all again soon.

-Manju