Rava Dosa is a South Indian Classic. If you visit any South Indian restaurant, you’ll definitely find this in the breakfast section of the menu. It is sometimes also called Onion Rava Dosa.
Dosa
Dosa is a South Indian crepe that is savory and made from different ingredients. Traditional dosa is made from a batter of urad dal and rice, soaked, blended and allowed to ferment overnight. We have our very own multigrain dosa batter, with oats, flax seeds and so on. Of course, you need not ferment the better for all types of dosas. Pesarattu for instance, is made with green mung lentils and spiced with ginger and chili peppers. Cabbage Dosa is another variation made with unfermented batter. I love all kinds of dosas!
Multigrain Dosa with Potato Curry & Guacamole
My Guide For This Recipe
I never made rava dosa, so I enlisted the help of Kumari, our wonderful tenant of 30 years, an expert cook. She is an amazing lady who now takes care of my dad, making him meals the way he likes them. When I suggested to her that I wanted to put up this recipe on our blog, she came down to our kitchen fully prepared. She brought all the ingredients and made sure I was very clear about every single thing that goes into this dish. Thank you, Kumari!
Kumari with my mom, buying vegetables from a street vendor (Aug 2018)
Rava Dosa
I realized that there’s a certain technique to making rava dosa. You should make sure the batter is soaked just right, the pan is sufficiently hot, and allow the bottom to be cooked right, before you flip it over (it can get burnt or it can tear). Its not rocket science, but needs practice. You’ll get the hang of it pretty quickly.
Rava dosa contains veggies like carrots, cilantro, onion and chili peppers. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Onions are also loaded with antioxidants and are known for their anti-inflammatory properties.
Check out some of our delicious dosa recipes:
- Wholesome, Spicy, Sprouts Dosa
- Pesarattu-Green Mung Crepe
- No Ferment Cabbage-Onion Dosa
- Multigrain Dosa
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Rava Dosa
Ingredients
- 1 Cup Sooji - Semolina
- 1 Cup Yogurt
- 1/2 Cup Rice Flour
- 1/4 Cup All Purpose Flour
- 1/2 Cup Onion - Fine cut
- 1/2 Cup Carrots - Grated
- 1/4 Cup Cilantro - Fine cut
- 1 Green Chili Pepper - Small, fine cut
- 1/2 Teaspoon Sea Salt - Or to taste
- 2 Cups Filtered water
- 2 Tablespoons Rice Bran Oil
Instructions
- Cut chili peppers, onion, cilantro, grated carrots, and set aside in a tray.
- Set semolina (sooji), rice flour, all purpose flour and yogurt, in separate containers.
- Thoroughly mix all the above ingredients in a bowl, with water, salt and cumin seeds. Allow the contents to sit for 5 to 10 minutes.
- Heat pan on medium flame. Pour batter evenly across the pan and sprinkle about 1 teaspoon oil. Cook for about 3-4 minutes, and gently start lifting the dosa on all sides to ensure it does not tear. Flip it over and cook for about a minute and flip it back.
- Fold and serve hot with coconut chutney.
