-->

Instant Rava Dosa Recipe

We continue our journey through the most representative dishes of Indian cuisine. Today we will discover what is and how the dosa is prepared. It is a typical food from the south of the country, but easily found everywhere and besides, it's delicious. The dosa pronounced dosai is a very thin crêpe made with rice flour or lentils.

After being fried on an iron plate, it is filled with the most diverse ingredients. Thus, we find mushrooms with cheese, mixed vegetables although the most common is the so-called masala dosa, stuffed with potatoes, vegetables, fried onions, and many, many spices.

This typical dish of southern Indian food reminds me of French crêpres, only that these are made of rice. The dosa is the name of the rice pancake stuffed with potatoes and vegetables. There are many types of dosa but the best known and specialty of the south is cooked with masala. It is served with different sauces that are poured over the pancake and that give it different flavors.

It is in everyone's taste to include chilis in the dosa or not. What we have found here is that the restaurants do not serve dosas at lunchtime, only for breakfast and dinner.

Masala Dosa image

The dosa is a dish of great success among the Indian population, something that is reflected in the long queues that form in front of the street stalls where this specialty is prepared. Its price, in addition, makes it accessible to everyone. A dosa in one of these carts is usually around 30 rupees. If, on the contrary, we ask for it in a restaurant, the price of the dosa can reach 60, 100 and even 120 rupees which cannot be considered a big price either.

Although it is a typical dish at breakfast time, its size and nutritional composition (low level of fats, many proteins, and carbohydrates) make the dosa an excellent choice to enjoy at lunch or at any time of the day. For breakfast, lunch or dinner; You'll find dosas everywhere in India, especially in the south of the country where spicy is much more present in the kitchen than in the north.

The masala dosas come to be a pancake or crepe style. Its interior is filled with potatoes, onions and many species. The smell and taste of cinnamon, coriander, and cardamom, among other species, will transport you to India again if you use them again in your homes. Today you can find this kind of species in any Indian store in big cities, as well as basmati rice imported from India of good quality.

It is a very cheap dish, at most you will pay about 10 rupees for a masala dosa and it is a rich and healthy dish.

On the other hand, those who still tread with fear at the time of tasting the special flavors of India will find in this dish an "easy" way out of their fears. Since if you ask for little spice, the dosa differs little from any salty crêpe that we can find, for example, in France.

The different vegetarian dishes are served together with rice mainly in the South, and accompanied by other types of bread or chapati in the Central or Northern India. They are also often found wrapped in a dosa, a crepe made from rice and lentils, is consumed in South India at breakfast or as a snack at any time of the day.

The traditional recipe would want them to be soaked for a night and broken basmati rice separately with rice flour left to ferment for one night and then cooked.

The next day you should drain, make two separate batters and then merge them. The masala dosa should be done with the same mixture of idli only left a little more liquid, but if you do not start the day before, then you have to invent something else.

One for the classic masala dosa includes potatoes, onions and spices, but can also be found with eggs, vegetables, noodles, cheese, potatoes and almonds, all accompanied by various sauces, mostly very spicy. And to think that the rava dosa was born as a main dish for breakfast but, probably, since the energy intake and the fatness of the recipe, even the South Indians are accustomed to consume it during the main meals of the day.

The dosa can also be presented in the table without filling: in this case should be rolled right out of the pan because in a few minutes become stiff and crisp.

Prep Time: 10 mins ♥ Cook Time: 45 mins ♥ Total Time: 55 mins ♥ Yield: 6 servings

Nutrition: 114 calories, 3 grams fat

Ingredients:

2 cups semolina
1 cup rice flour
1 cup all-purpose flour
1 tsp cumin seeds
Pinch of hing
1 tbsp green chillies
1 tsp ginger
1 tsp peppercorn
1 cup sour buttermilk
4 cups water
2 tbsp coriander leaves
4 curry leaves
1 onion
1 carrot
1 tbsp cilantro
3 beans
1 tsp mustard seeds
1 tsp bengal gram dal
1 tsp urad dal
Salt to taste
Oil as required

Recipe Method:

Mix rice flour, rava, all purpose flour and salt together. Add all the vegetables and spices and mix well. Add water and buttermilk and mix well. The batter will be of thin consistency and let the batter sit for an hour. At the time of making dosas add more water such that it is of pouring consistency.

Heat a frying pan on high for a minute and add the oil. When it gets hot, add the mustard seeds and curry leaves and cover with a lid. Once the mustard splutters, add the dals and wait for a minute for them to brown. Add this to the dosa batter and mix well.

Add a tsp of oil and let it coat the base of the heated frying pan. Pour a ladleful of dosa batter from the outward base of the pan in a circular motion and shake the pan a bit. Add the chopped onions first on the pan and then fill the gap in the middle with dosa batter. Pour all over evenly filling the gaps. Pour oil along the edge of the dosa and the gaps in the middle and cook in medium flame for 4 minutes.

Flip over and let the dosa roast for a half a minute or so till it reaches a nice golden brown stage. Take off the pan, serve hot with chutney or sambar and a cup of hot coffee.