Instant No Ferment Rava Dosa Batter
A crispy, lacy South Indian crepe made with semolina and rice flour that requires no fermentation time.
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Ingredients
- 1 cup Rava (Fine Semolina)
- 1 cup Rice Flour
- 1/4 cup All-Purpose Flour (Maida)
- 4 1/2 cups Water
- 2 pieces Green Chilies, finely chopped
- 1 inch Ginger, finely grated
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Black Peppercorns, crushed
- 10 leaves Curry Leaves, chopped
- 1/2 cup Onion, finely chopped(optional)
- 1 teaspoon Salt
- 2 tablespoons Oil or Ghee
Instructions
- 1
In a large mixing bowl, combine rava, rice flour, and all-purpose flour.
- 2
Gradually add water while whisking continuously to ensure there are no lumps; the batter should be thin and watery like buttermilk.
- 3
Add the chopped green chilies, grated ginger, cumin seeds, crushed peppercorns, curry leaves, and salt to the batter.
- 4
Let the batter rest for 15 to 20 minutes to allow the rava to absorb some moisture.
- 5
Check the consistency after resting; if the batter has thickened, add another 1/4 cup of water to maintain the thin consistency.
- 6
Heat a non-stick tawa or cast iron griddle on high heat until very hot.
- 7
Stir the batter well from the bottom and pour it from the outer edges toward the center of the pan, filling in large gaps but leaving small holes for the lacy texture.
- 8
Drizzle a teaspoon of oil around the edges and cook on medium-high heat until the dosa turns golden brown and crisp, then remove without flipping.
Nutrition per Serving
245
Calories
5g
Protein
48g
Carbs
4g
Fat
2g
Fiber
1g
Sugar
580mg
Sodium
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