During my early days of cooking, a friend told me about Vahrehvah Cooking Videos. I saw a few of the videos by Vah Chef and immediately liked it. I was however skeptical of trying the recipes since most of the measurements were not precise. However, after seeing the video for Rava Dosa/Dosha, I decided to try it at home. What attracted me to the recipe was the fact that the batter needed no fermentation.
The dosha came out well and all of us liked it. Until then, I had eaten Rava Dosa only from restaurants but had never made it at home. I assumed it was really complicated but only after seeing the video did I realize how simple it was. Now, I often make instant Rava Dosa for breakfast and serve it with Coconut based chutneys like Onion Chutney and Pearl Onion Chutney. Rava Dosa is thin and looks like lacey crepes only that it is crisp.
- Wheat Semolina/Rava (Sooji) – 1 cup
- Rice Flour – 1 cup
- Maida or All Pupose Flour – 1/2 cup
- Finely Chopped Ginger – 1 tsp
- Finely Chopped Green Chillies – 2
- Black pepper Poder – 1/2 tsp
- Cumin (Keerakam) – 1/2 tsp
- Asafoetida/Hing (Kaayam) – a fat pinch
- Salt – to taste
- Finely Diced Onions – 1 medium
- Water – as needed
- Ghee/Oil – 2 tsp
- Combine rava, rice flour and maida in a large bowl. Add 1/2 tsp pepper powder, 1/2 tsp cumin seeds, chopped ginger, greeen chillies, asafeotida and salt. Mix everything.
- Slowly, add water to the bowl and keep mixing to form a thin batter. The batter should be thin like butter milk.
- Heat a nonstick griddle or flat tava and sprinkle diced onion on the surface. Using your hands, scoop out the batter and sprinkle it on the griddle, filling large gaps.
- Allow it to cook on medium-high heat for 4-5 minutes until it becomes crisp. Sprinkle little ghee on the dosa.
- It is not necessary to flip rava dosa as it’s thin and crisp. Remove from pan and serve immediately with any chutney.