ReceptnaptárRava dosa (crispy semolina dosa)
Rava dosa is the quick, lacy, golden and crisp version of the dosa served at South Indian eateries: no fermentation, just semolina and rice flour with a 20-minute rest. The lacy, holey structure comes from the very thin batter and the hot pan.
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Ingredients
Method
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- Mix the semolina, rice flour and plain flour with the salt in a large bowl.
- Gradually whisk in the water to make a very thin, milk-like batter; rest for 20-30 minutes (the semolina swells).
- Stir in the onion, chilli, cumin, pepper and coriander, and thin with more water if needed.
- Heat a cast-iron or non-stick pan (tawa) over medium-high heat until very hot and brush with oil.
- Pour the batter from a height in circles from the edge of the pan towards the centre so it becomes lacy and holey; drizzle a little oil into the holes.
- Cook for 1-2 minutes until golden and crisp, no need to flip; fold and serve with chutney and sambar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The batter must be very thin (like single cream), or it won't turn lacy.
- The pan must be very hot; pour from a height, starting at the edge.
- The first dosa often fails; that's normal.
- Stir the batter before using, as the semolina settles.
Frequently asked questions
Why does the dosa stick?
The pan isn't hot enough or isn't oiled enough; don't wash cast iron with detergent.
Is it gluten-free?
No, because of the semolina; a gluten-free version can be made with rice semolina and rice flour.
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