Dosa Recipe
Looking for a delicious, quick, and healthy recipe that works for both breakfast and dinner? Veg Rava Dosa is the answer. This South Indian delicacy is not only tasty but also extremely easy to prepare. Made with semolina (rava or sooji), rice flour, and all purpose flour, it’s a no-fermentation dosa that can be ready in minutes. Plus, it’s loaded with veggies, making it a nutritious choice for the whole family.
Why Veg Rava Dosa?
Unlike traditional dosas, Rava Dosa doesn’t require overnight fermentation. This makes it an ideal recipe when you’re short on time but still want to enjoy something homemade and wholesome. With a mix of vegetables like onions, carrots, green chilies, and coriander, it’s a delightful way to add nutrition to your meal.
Ingredients:
- 1 cup semolina (rava/sooji)
- ½ cup rice flour
- ¼ cup all-purpose flour (maida)
- 1 finely chopped onion
- 1 grated carrot
- 2 tablespoons chopped coriander leaves
- 1 chopped green chili
- ½ teaspoon cumin seeds
- Salt to taste
- 2½ to 3 cups water
- Oil or ghee for cooking
Optional Additions:
- Curry leaves
- Grated ginger
- Finely chopped tomatoes
- Finely chopped capsicum
Instructions:
- Prepare the Batter:
In a large mixing bowl, combine semolina, rice flour, and all-purpose flour. Add salt, cumin seeds, green chili, onion, carrot, and coriander leaves. Gradually add water and whisk until you get a thin, watery batter. The consistency should be runnier than traditional dosa batter. Let it rest for 10-15 minutes. - Check Consistency:
After resting, if the batter has thickened, add a little more water. Stir well before making each dosa as the ingredients tend to settle at the bottom. - Heat the Pan:
Heat a non-stick or cast-iron dosa pan until it is hot. Drizzle a few drops of oil and wipe it with a tissue or cloth. - Pour the Batter:
Pour the batter from the edges inward in a circular motion. Do not spread it like regular dosa; just let the batter flow naturally. The holes and uneven texture make rava dosa crispy and unique. - Cook Until Golden:
Drizzle oil or ghee around the edges. Cook on medium flame until the dosa turns crisp and golden brown. No need to flip it. - Serve Hot:
Serve immediately with coconut chutney, tomato chutney, or sambar.
Tips for Perfect Rava Dosa:
- Always stir the batter before pouring.
- Keep the pan hot but not smoking.
- Do not overcrowd the batter with too many vegetables.
- For extra crispiness, add a tablespoon of curd or a pinch of baking soda.
Veg Rava Dosa is a fantastic recipe for those hectic mornings or lazy dinner nights. It’s light, crispy, flavorful, and packed with the goodness of vegetables. Whether you’re an experienced cook or a beginner, this dosa never fails to impress. Try it once, and it’ll surely become a regular part of your kitchen!
