A Classic South Indian breakfast! Paper thin dosas made with semolina or sooji, pair this yummy treat with coconut chutney and a comforting sambar.
Cook Time
Ingredients of Rava Dosa
- 1 Cup fine sooji (semolina)
- 1/2 cup rice flour or plain flour
- 1 tbsp oil
- 1/8 tsp soda bicarb
- 2 1/2 cups buttermilk
- 1 tsp coriander chopped fine
- 2 green chillies, finely chopped
How to Make Rava Dosa
1. Blend all the ingredients together. Add more buttermilk if necessary.
2. The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes.
3. Heat griddle to very hot, sprinkle some water till it sizzles, and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over the dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it.
4. Roll the dosa in a three-fold cylinder. Serve hot with onion and/or coconut chutneys. Lift with a spatula for basic dosa.
