Instant Crispy Rava Dosa with Special Chutney - Hebbars Kitchen
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Official cooking video · Hebbars Kitchen · YOUTUBECrispy Instant Indian Onion Rava Dosa
Makes about 10 thin, crisp South Indian semolina-and-rice crepes (5 servings) with a 20-minute rest but no fermentation.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
Mix semolina, rice flour, wheat flour, salt and optional yogurt with the first 2.5 cups water until lump-free.
- 02
Finely chop chili, ginger, curry leaves, cilantro and onion and add them with pepper and cumin seeds.
- 03
Stir in the remaining 1.5 cups water to make a very thin, runny batter, then rest for 20 minutes.
- 04
Lightly grease a hot wide pan, stir the batter, and pour one ladleful from a little height into a thin, lacy crepe.
- 05
Immediately lower the heat; cook until the edges dry and the underside becomes golden and crisp. Stir batter again before each crepe.
- 06
Fold and lift off the fully cooked dosa; repeat for about 10 crepes and serve immediately.
Before you cook
Semolina and flour contain wheat; optional yogurt adds milk. Do not taste uncooked batter; cook thoroughly. Do not leave dairy-containing batter unrefrigerated for extended periods. Refrigerate leftovers within 2 hours, use within 4 days, and reheat to 74°C.
Allergens: wheat, milk (if optional yogurt is used)
Image & source credits
These illustrations stand in for food photos.
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