Jain Food Recipes

Rava Dosa Recipe

By avni Published: October 1, 2012

• Yield: 18-20 (6 Servings)
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 45 mins

Ingredients

• 2 Cups rava/sooji
• 1 Cup Rice flour
• 1/4 Cup Whole purpose flour/maida
• 1/4 Cup Dry coconut/khopra Grated
• 10-12 Pieces Cashew nuts Optional
• 1/2 Tsp Asafoetida/hing
• 11/2 Tsp Ginger chilli Paste
• 1 Tsp Cumin seeds Crushed
• 2 Tbsp Peppercorn Crushed
• 2 Tbsp Corainder Finely chopped
• Few Curry leaves Finely chopped
• 5 Cups water
• 1/2 Cup curd/ dahi Optional
• As required Oil

Instructions

1. Mix all the ingredients except oil and jeep the batter for about 1 or 1/2 an hour
   
2. Rava will soak water so at the time of making dosa you might have to add little water. The batter should be of pouring consistency (thick buttermilk)
   
3. Pour the dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
   
4. Cook it on medium heat for 3 minutes and then on high heat for 1/2 a minute. Remove the dosa if you want slightly soft
   
5. For crispy dosa cook for another 1minute on high heat until it turns Golden brown in color
   
6. You can Flip the dosa and cook it on other side but usually I cook only on one side
   
7. Serve it hot with coconut or tomato chutney. (or sambhar)
   

• Cuisine: Indian
• Course: Breakfast
• Skill Level: Easy