vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Rava Dosa Quick Version

CHANA SOYA MASALA SAAG

Chana Soya Masala Saag

Chana soya masala saag is an interesting dish made with saag masala which has a very good...

BAKED MANGO CHEESECAKE

Baked Mango Cheesecake

Pureed fresh mango gives this cheesecake a light and soft texture and subtle. Bake cake u...

BANANA SOUP

Banana Soup

A chilled soup that is creamy and smooth! Great for a hot summer day! ...

FRIED PEPPER EGG

Fried Pepper Egg

Boiled egg wedges coated in a slurry of corn starch and bread crumbs gives a peppery and ...

BabyCorn Paneer Pakoda

Babycorn Paneer Pakoda

Corn which is indigenous to America is now grown worldwide. It is used as a vegetable, br...

JOWAR KI BHAKRI Roti of Sorghum flour

Jowar Ki Bhakri Roti Of Sorghum Flour

Jowar ki bhakri is a nutritious Indian flatbread made with sorghum flour also known as jo...

Rava Dosa Quick Version Recipe, Sooji Dosa , How To Make Rava Dosa Quick Version Recipe

Rava dosa is a very tasty and crispy semolina pan cakes.It is a perfect breakfast that can be prepared and served instantly with any chutney.

Rava Dosa

Rava dosa (quicky version) or Instant Rava dosa is a very tas... Read More..

About Recipe

Rawa Dosa recipe, Semolina dosai, Sooji attu

How to make Rava Dosa Quick version

(187 ratings)
184 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Rava Dosa Quick version
Author : Vahchef
Main Ingredient : Rava
Servings : 4 persons
Published date : November 03, 2018


Ingredients used in Rava Dosa Quick version
• Cumin - 1 pinch.
• Pepper crushed - 1 pinch.
• Chopped onion - 1 small.
• Maida - 1/4 cup.
• Chopped gr chilli - 1 pinch.
• Chopped ginger - 1 pinch.
• Rice flour - 1 cup.
• Salt - 1 to taste.
• Sooji/rava/semolina - 1 cup.
• Ghee/butter/oil - 1 teaspoons.
Method:
  • Mix all ingredients as shown.
  • Then add water (or buttermilk) and make a thin batter and sprinkle over hot griddle if it is not a nonstick pan, spray non-stick spray, wipe clean and sprinkle the batter and apply butter or oil. Serve hot with pickle, chutney.
  • Use potato stuffing to serve it as a stuffed masala Rava Dosa.





Cooking with images Rawa bhajjiya , Semolina crepes, Rawa dosa recipe





Articles


Rava Dosa

Rava dosa (quicky version) or Instant Rava dosa is a very tasty and crispy semolina crepe/ pancakes and a perfect for a quick in easy breakfast. Rava dosa is a favorite recipe in many homes and there are different versions in the measurements of rice flour, sooji (semolina) and maida (all purpose flour). The rava dosa is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney. Unlike the ordinary dosa, this recipe does not need to be fermented. For making ordinary dosa, we need to the leave the batter for about 6-7 hours to ferment (or overnight ferment).

For Rava Dosa, the ingredients need to be soaked for just 30 mins to 1 hour. This is apt for the jiffy tiffin making. Rava dosa is a combination of rice flour, maida and suji and water to get the right consistency, allow standing for 30 mins. Temper the batter with cumin seeds, green chillies, curry leaves, grated carrot and salt. Pour the dosa onto the hot griddle to get crisp and delicious dosas. Remove and serve hot with Tomato Chutney, Peanut chutney, Ginger chutney or with Peanut powder and Sambar. A basic dosa is a fermented crepe or pancake made from rice flour and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein.

It is a day to day diet for people in present day Tamil Nadu, Andhra Pradesh, Karnataka and to some extent in Kerala also. Dosa is also popularly known as dhosha, dosay, dosai, dhosai, tosai, thosai, or dvashi in various regions as per their language. In different countries it is spelled in different manners,  for example, in Malaysia and Singapore it is spelled thosai, because of the different way in which Tamil is transliterated in South-East Asia. Though dosa typically refers to the version made with rice and lentils there are many other versions of dosa exist and are popular in varying degrees. This is sometimes specific to a region in India.

Other types of dosa include: Pesarattu green moong dosa, ragi dosa, banana dosa, masala dosa and so on. To prepare the rava dosa firstly mix all ingredients (sooji or semolina, all purpose flour – maida, rice flour) add water (or buttermilk) and make thin batter and sprinkle over hot griddle if it is not a non stick pan, spray non-stick spray, wipe clean and sprinkle the batter and apply butter or oil serve hot with pickle, chutney, use potato stuffing - just as used in masala dosa.

Do try this variation of dosa and you will really enjoy the crispness of the dosa.It has a unique taste than the normal dosa and enlightens your taste buds. Do view the making of this dish at:

https://www.vahrehvah.com/rava-dosa-quick-version

It takes practice to prepare rava dosas. Usually many do not get the batter of the rava dosa perfect. To prepare this dish you need to keep few things mind while making dosas. The batter has to be prepared atleast an hour or half before you want to eat. There is no need of fermentation for the rava dosa batter unlike the masala dosa batter. This is an instant preparation.

The batter should of pouring consistency like a thick buttermilk consistency but not very thick. Resting the batter in the fridge for a few hours also helps in making a crisp dosa, not that you cannot prepare crisp dosas with batter sitting for just an hour. The most important factor in the making of this dosa is adjusting the heat control. An iron tawa or griddle requires higher heat as compared to non-stick pan.

There are many variations in preparing rava dosa. You could add grated carrot and coconut to the batter along with rest of ingredients, Or add some sliced onions while the dosa is cooking. Broken cashew nut pieces can also be added to the dosa batter. At the time of preparing dosa, use the ladle to stir the dosa batter well, as all the flours mixture tends to sink to the bottom of the vessel like a thick residue. So combine well each time you pour the dosa batter over the tawa. Use considerable oil as it helps the rava dosa get crisp. (forget of the calories if you want to relish a perfect crisp rava dosa). Do not store the batter for more than 2 to 3 days in the fridge or else it will turn sour.



 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Jayanthi Nagarajan Posted on Thu Feb 16 2017

Vah 're vah.fantastic.you really inspire me.you are a wonderful chef n teacher.

Reply 0 - Replies
profile image

kiran mehra Posted on Fri Feb 26 2016

Awesum receipe chef :)?

Reply 0 - Replies
profile image

Bhushan Prasad Posted on Sun Feb 28 2016

Awesome Rava Dosa, easy and quick to prepare?

Reply 0 - Replies
profile image

Huma Nahid Posted on Tue Mar 01 2016

intresting?

Reply 0 - Replies
profile image

Nitya Shetty (nityas2012) Posted on Wed Mar 02 2016

I tried making rava dosa on an iron tava. The dosa does not come out easily, the bottom of the dosa does not come off the tava and the top remains soft uncooked. Can you advise me why this is so.?

Reply 0 - Replies
profile image

Mohan Reddy Posted on Thu Mar 03 2016

soooper i will do it?

Reply 0 - Replies
profile image

Savera Rizwana Posted on Sun Mar 06 2016

bcoz of u...I made this dose so many times ...every time it cums amazing. ..thanks for this wonderful recipe chef ...you are d best. ..?

Reply 0 - Replies
profile image

Rizwan Takkhar Posted on Mon Mar 07 2016

You are the most enthusiastic chef in the world. And I love it. LOOK AT THA CULUH?

Reply 0 - Replies
profile image

Mukesh Sharma Posted on Thu Mar 10 2016

i enjoy your recipy and your styl of taking very much?

Reply 0 - Replies
profile image

Shirley Francis Posted on Fri Mar 11 2016

Awesome Awesome Awesome. I will try making this awesome dosa on Sunday. Thank you ?

Reply 0 - Replies
profile image

Nilofer Fathima Posted on Fri Mar 11 2016

WARNING LOOK AT COLOR?

Reply 0 - Replies
profile image

Sarita Keswani Posted on Sat Mar 12 2016

I just can't stop loving you:-)?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter