Rava Dosa (version 2) Recipe - Makes 10

Rava Dosa (version 2) Recipe

143 calories each


1 cup (170g or 6 oz) semolina
1/2 cup (60g or 2 oz) plain (standard) flour
1 teaspoon (5ml) cumin seeds
1/2 teaspoon (2.5ml) salt
1 medium onion, peeled and very finely chopped
1 medium tomato, very finely chopped
3 fresh green chillies, very finely chopped
2.5cm (1 inch) finger fresh ginger root, peeled and grated
3 tablespoons (45ml) natural unsweetened yogurt
11 teaspoons (55ml) vegetable cooking oil


Sieve the semolina, plain flour, cumin seeds and salt into a large mixing bowl and mix well
Gently add 200ml (7 fl oz) of water and mix to make a smooth batter (like a pancake batter)
Add the onion, tomato, chillies and ginger and mix well
Add the yogurt and mix well
Add a little more water if the batter is now too thick (remember, we need a pancake type of batter)
Preheat the oven to 140C (275F) to keep the cooked dosa warm
Brush 1 teaspoon (5ml) of vegetable cooking oil around a large heavy bottomed frying pan (about 28cm or 11 inch across) and heat over a medium heat
Use a large ladle to scoop batter out of the mixing bowl and spread it over the bottom of the frying pan so you have a very thin layer of batter (do not worry about any holes or missing bits – you are making a crepe, not an omelette – and just pour in the batter without pressing down on it)
Sprinkle another 1 teaspoon (5ml) of vegetable oil around the edge of the batter
Cook for about 2 minutes until the edges of the batter start to turn brown
Take a large spatula and loosen the cooked side of the dosa until it is completely movable then gently turn the dosa over
Cook the second side of the dosa for 1 minute
Use the spatula again to loosen the dosa and turn it over again so that the dark side is on the bottom
Then use the spatula to remove the dosa from the frying pan, roll/fold it over a couple of times (so that the dark side is on the outside), put it onto a large plate and put into the oven to keep warm
Repeat the cooking process (without adding/wiping the initial 1 teaspoon of oil because the frying pan is now slippery) until all of the batter is used up
Serve warm with chutney

Recipe submitted on 21 August 2017

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