This is the recipe for Instant Rava dosa, the one which tastes awesome and gets ready very quickly. You know that, dont you? :- )
Instant dosa recipes are super handy on a busy weeknight when the last thing I want to do is cook dinner. I love the fact that I can take the batter straight from the fridge and the dinner is ready in less than 15 minutes. Click for some other dishes that you can make in under 20 minutes.
Rava dosa is something that doesn’t show up as often as this no fermentation wheat dosa in my menu but it’s as handy and easy to make since there’s no need for soaking (not for long anyway), grinding, and fermenting. You can choose to make crispy rava dosa or more softer ones too, according to your preference.
I prefer the rava dosa which has onions and some spices in them, so here i have added onions, ginger, green chili, and some spices to the batter. This makes the dosa crispier and tastier, and you dont need any chutney to serve it with. At least I love to eat it just on its own like that, especially for breakfast. Skip onion if you want to keep it a no onion garlic dish.
The batter- for rava dosa should be thin and easy to flow to achieve the netted texture. Also, allow some soaking time for rava to let it soften and swelled up a bit. 15-20 minutes should be enough, but if you dont have that much time you can make it immediately after whisking the batter. The only difference is that the dosas will be a bit soft and not crispy.
If while making the dosa it gets too sticky and refuses to leave the tawa in one piece, add more rice flour to your batter. Since the quality of sooji/rava and rice flour is different from brand to brand and also the type and region of crop used. So you try with this proportion mentioned in the recipe and then you may change it as per your preference.
One important thing to remember-> While preparing the rava dosa, the flours tend to settle down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosas, then add some water and stir again. Making rava dosa takes some practice especially pouring the dosa. After the first few dosas, it gets better so keep trying.
Do write to me if you try this recipe and it comes out to be good. Even if not, I would love to hear from you. Connect with me on Facebook, Instagram and Twitter to see more of these recipes and inside fun.
Instant rava dosa
You can omit the pepper, onions, ginger, etc according to your preference
You may add 3-4 finely chopped cashew nuts to the batter for some texture in your dosa
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