South India is known for its pancakes. Typically dosa are served as a snack, or tiffin, in the afternoon but they are also served for breakfast. Everyone who has eaten at an Indian restaurant has tried a dosa. You would remember it if you had because the flavor is incredible. It is made from a batter of rice flour and a bit of urad dal that is fermented overnight then cooked on a griddle or tava. It is served with Sambar, Red Coconut Chutney or Green Coconut Chutney and Mulaga Podi mixed with oil. The only problem is to remember to prepare the batter the night before you want to eat them.

Rava dosa are also pancakes that are cooked on a griddle but they have two very fundamental differences. First, the batter is made from ground semolina (coarsely ground wheat) and a bit of rice flour so the texture and flavor are more delicate. Second, the batter for rava dosa does not have to ferment so this recipe can be made on the spur of the moment. Using flour that is already ground instead of soaking and grinding it at home, also contributes to making this recipe a breeze.

Rava Dosa

Rava Dosa, hot off the griddle, are a delicious snack any time of day.

Several ingredients are added to the batter give this dosa its distinctive flavor. I like to add a bit of green chile, cilantro, chopped onion, chopped coconut and cashews. The last step of preparing the batter is adding a few spices that are tempered in hot oil to enhance the flavor. In this version I added green onions for more color and additional spices for even more flavor.

Rava dosa are also served with Sambar, Red Coconut Chutney or Green Coconut Chutney and Mulaga Podi  mixed with oil.


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