About the Recipe
Rava dosa is a crispy, thin crepe made with semolina and rice flour. It’s a popular South Indian breakfast served with coconut chutney and sambar, offering a crispy texture and mild spice.
Ingredients
1 cup semolina (rava/sooji)
½ cup rice flour
2 tbsp all-purpose flour (optional for binding)
1 small onion, finely chopped
2 green chillies, finely chopped
1 tsp AZUE’s Grandma’s Special Nuska Cumin Seeds
8–10 curry leaves, chopped
1 tbsp chopped coriander leaves
½ tsp AZUE’s Grandma’s Special Nuska Turmeric Powder
Salt to taste
2½ cups water (adjust for batter consistency)
Oil or ghee for cooking
Preparation
In a large bowl, mix semolina, rice flour, all-purpose flour, turmeric powder, and salt.
Add chopped onions, chillies, cumin seeds, curry leaves, and coriander leaves.
Gradually add water to form a thin, runny batter (similar to crepe batter consistency).
Let the batter rest for 10 minutes.
Heat a non-stick pan or tawa on medium-high heat. Lightly grease with oil or ghee.
Pour a ladleful of batter onto the hot pan, spreading it thinly in a circular motion.
Drizzle a little oil or ghee around the edges. Cook until the bottom turns golden and crisp (about 2-3 minutes).
Flip and cook the other side for 1 minute if desired (optional).
Remove and serve immediately with coconut chutney or sambar.
Grandma's Nuska
Make sure the batter is thin and runny to get perfectly crispy dosas. Add grated ginger or curry powder for extra flavour. For a gluten-free version, omit all-purpose flour.