Rava Dosa | Semolina Crepes | Video
Simple yet delicious and crispy dosa or crepe made in minutes with semolina
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Servings crepes
Ingredients
- ½ cup semolina or rava
- ¼ cup rice flour
- ¼ cup all purpose flour plain flour
- ¼ cup finely chopped onion
- 1 tablespoon yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon minced ginger ginger paste
- 1 green chili finely chopped
- 2 tablespoons chopped coriander cilantro leaves
- 5 curry leaves chopped
- 1 teaspoon salt
- 3 cups water
- Ghee to drizzle over the dosas
- Oil to grease the pan
- Sambar to serve
- White coconut chutney to serve
- Coriander cilantro chutney, to serve
- Tomato chutney to serve
Instructions
- Place semolina, rice flour, all purpose (plain) flour, onion, yogurt, cumin seeds, minced ginger, green chilies, coriander (cilantro) leaves, curry leaves, salt and water in a large bowl. Stir to combine. Cover and set aside for 15 minutes.
- Place a crepe pan or frying pan over medium heat.
- Brush the pan lightly with oil.
- Stir the batter.
- Pour ¼ cup batter into the pan in a very thin layer.
- The lace-like pattern will appear on the dosa immediately.
- Drizzle with a little ghee.
- Cook until the top of the dosa is no longer wet and bottom has turned light brown.
- Run a spatula around the edge of the pan to loosen the dosa.
- Fold and transfer to a serving plate.
- Repeat with the remaining batter. Serve hot with sambar and chutneys.
Video
Notes
- The best pans to make these dosas are cast iron pans. However, crepe pans or regular frying pans can also be used
- Cook dosas over medium heat
- The batter needs to be very thin
Nutrition
Serving: 1g | Calories: 253kcal | Carbohydrates: 40g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 582mg | Fiber: 5g | Sugar: 7g