Wednesday, 25 May 2016


Rava dosai is a perfect quick fix breakfast or evening tiffin with tea. No need of fermentation. The traditional tempering and quick mix of  chopped curry leaves, cumin seeds, chopped cilantro leaves, asafoetida and peppercorns make excellent flavour and taste of Rava Dosai. It is indeed a delightful breakfast to the children and everybody.

Find the method of making instant Rava Dosai as follows:


Three cups of Semolina
one cup of Dosa batter/Idli batter left over
Two teaspoons of pepper
Two teaspoons of cumin seeds
Tender curry leaves one cup finely chopped 
One pinch of asafoetida
Cooking oil to fry and drizzle dosais
Salt as needed
Water required about five cups 


Combine leftover idli /dosai batter, salt and  semolina with required water.
Keep aside for half an hour.
Heat the cooking oil in a small tempering pan and add cumin seeds, pepper and curry leaves and asafoetida.
Allow to crackle over a medium flame.
Transfer them to the prepared batter.
Add chopped coriander leaves and mix well.
If the batter is thick, dilute with one more cup of water and check.
The batter should be 
Heat the griddle and pour half a cup of dosa batter from outside to inner and
spread a thin circle to ensure crispiness.
Drizzle one spoon of oil around the dosa. and  allow cooking over a medium flame until the turning of golden brown or crisp.
flip over the other side.
Fold over to make semi-circle.
Repeat the process with the remaining batter.
Rava Dosais are ready to serve with coconut chutney and sambar.

No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...