By: Payal
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Dosa is a South Indian staple that always delivers. While the classic version takes time, this instant rava dosa recipe is all about big flavour in half an hour.
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No fermentation, no fuss — just that crispy, lacy magic straight from your pan. Perfect for those who want something comforting and quick.
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1 cup rava/suji/semolina
3/4 cup rice flour
1/4 cup all-purpose flour
1 tbsp fresh coconut (in pieces)
1 tsp jeera (cumin seeds)
2-3 green chillies, sliced
1/4 cup dhaniya (fresh coriander)
1/2 medium onion, diced
Salt to taste
2 3/4 cups water
1 tbsp oil
1 tbsp ghee (clarified butter)
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Dice or slice all your vegetables and keep them aside in a bowl.
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In a large mixing bowl, add the rava, rice flour, all-purpose flour and water. Mix thoroughly. Let this rest for 30 minutes.
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After the batter has rested, stir in the onions, green chillies, coriander, cumin seeds, coconut and salt. Mix everything well.
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Place a large non-stick pan on medium heat. Brush it lightly with ghee and let it get hot.
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Once the pan is hot, pour the batter from a slight height using a ladle. Fill in any big gaps with extra batter. Drizzle a little oil around the edges.
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When the edges begin to brown, use a sharp-edged spatula to check that the dosa is not sticking.
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Flip it over gently and cook the other side. Once it is cooked through, take it off the pan and place it on a plate.
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Repeat for the remaining batter. Serve hot with coconut chutney, red chutney and sambar on the side.
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