Description: Rava/Semolina dosa/pancake is a popular South Indian delicacy. Semolina is ground husked wheat and depending on the type of dish, you use either coarse or finely ground semolina. The best part about these dosas is it doesn’t require any grinding or fermentation. It’s easy and only requires a few minutes of prep work. Adding rice flour and all purpose flour makes this dosa nice and crispy. You can opt to not add onions, curry leaves, herbs, spices, etc. and can even make it plain. There are many variations of semolina dosas now available in the Indian restaurants with some offering choices with potato filling, pepper and cheese – to name a few. Enjoy these dosas hot with tomato or coconut chutney.
- ½ cup coarse semolina
- ½ cup rice flour
- ¼ cup all purpose flour
- 1 tbsp yogurt
- 1 tsp salt
- 1 chilli finely chopped
- 1 inch ginger grated
- 4 cups water
- 1 tsp cumin
- few curry leaves, finely chopped
- 2 tbsp coriander, finely chopped
- 1 onion finely chopped
- oil for roasting
Mix semolina, rice flour, all purpose flour, curd, salt and 3 cups water in a large mixing bowl, making sure there are no lumps.
Further add ginger, cumin, chilli, few curry leaves, coriander and onion.
Add 1 cup water and prepare a watery consistency batter. Set it aside for around 20 minutes.
Mix well and carefully pour about 1 medium sized ladle full dosa batter over the hot pan .
Cook on low flame until the dosa turns golden and crisp. Serve immediately.