Karnataka

Rava dosa

Name: Rava dosa
Total time: 35 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 cup fine rava rava (semolina); 1 cup rice flour; 1/4 cup maida (all-purpose flour, plain flour); Water, about 5 cups; 1 medium finely chopped onion; 2 finely chopped green chilli; 1 inch finely chopped ginger; 1 sprig chopped curry leaves; 1 tsp cumin seeds; 1/2 tsp crushed black pepper; a handful chopped coriander leaves (cilantro); 4 tbsp for the dosas cooking oil (vegetable oil); Salt, to taste

No grinding, no fermenting, just a lacy dosa that looks like it took far more effort than it did.

35 minTime

9 gProtein each

mediumSpice

The dosa that skips the night shift2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

477kcalsame

9 gproteinsame

4 gfibresame

35minutessame

Rava dosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)1 cup fine rava

Rice flour1 cup

Maida (all-purpose flour, plain flour)¼ cup

Waterabout 5 cups

Onion1 medium, finely chopped

Green chilli2, finely chopped

Ginger2.5 cm, finely chopped

Curry leaves1 sprig, chopped

Cumin seeds1 tsp

Black pepper½ tsp, crushed

Coriander leaves (cilantro)a handful, chopped

Cooking oil (vegetable oil)4 tbsp, for the dosas

Saltto taste

Method

5 steps

1Whisk the rava, rice flour, maida, salt and water into a very thin batter. Stir in the onion, chilli, ginger, curry leaves, cumin, pepper and coriander. Rest.
2Heat a cast iron tawa until very hot, then lower to medium. Stir the batter from the bottom before every dosa.
3Pour the batter from a height, starting at the edges and filling in towards the centre. Do not spread it.
4Drizzle oil over the dosa and cook on medium till golden and crisp. No need to flip.
5Fold and serve with coconut chutney and sambar.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Rava dosa

No grinding, no fermenting, just a lacy dosa that looks like it took far more effort than it did.

35 minTime

9 gProtein each

mediumSpice

The dosa that skips the night shift2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

477kcalsame

9 gproteinsame

4 gfibresame

35minutessame

Rava dosa, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Rava (semolina)1 cup fine rava

Rice flour1 cup

Maida (all-purpose flour, plain flour)¼ cup

Waterabout 5 cups

Onion1 medium, finely chopped

Green chilli2, finely chopped

Ginger2.5 cm, finely chopped

Curry leaves1 sprig, chopped

Cumin seeds1 tsp

Black pepper½ tsp, crushed

Coriander leaves (cilantro)a handful, chopped

Cooking oil (vegetable oil)4 tbsp, for the dosas

Saltto taste

Method

5 steps

1Whisk the rava, rice flour, maida, salt and water into a very thin batter. Stir in the onion, chilli, ginger, curry leaves, cumin, pepper and coriander. Rest.
2Heat a cast iron tawa until very hot, then lower to medium. Stir the batter from the bottom before every dosa.
3Pour the batter from a height, starting at the edges and filling in towards the centre. Do not spread it.
4Drizzle oil over the dosa and cook on medium till golden and crisp. No need to flip.
5Fold and serve with coconut chutney and sambar.

Serve it like this

Serve straight off the tawa, folded, with chutney and sambar in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rava dosa

Make it your way

Ingredients

Method

Rava dosa

Make it your way

Ingredients

Method

Make it a meal