Video: Guide to making South Indian Rava Dosa or semolina crepe

Preparation time: 10 minutes

Resting time: 20 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients

½ cup semolina

½ cup rice flour

2 tbsp all-purpose flour

½ tsp cumin seeds

½ tsp black pepper

1 sprig curry leaves (chopped)

2 green chillies (chopped)

1 tsp ginger (chopped)

Salt to taste

1 tbsp yoghurt

 ½ cup onion (chopped)

1 tbsp coriander leaves (chopped)

1 pinch of asafoetida

750 ml water

2 tbsp sesame oil or clarified butter

Method

Step 1:

In a large mixing bowl, combine semolina, rice flour, all-purpose flour, cumin seeds, black pepper, chopped curry leaves, chopped green chillies, chopped ginger, and salt.

Step 2:

Add one cup of water and mix well. Add one tablespoon of yoghurt. Add the remaining water to prepare a watery consistency batter. Mix well, making sure that there are no lumps.

Step 3:

Keep the batter aside for 20 minutes to rest, ensuring the semolina has absorbed the water well.

Step 4:

After 20 minutes, open the lid and add chopped onion, chopped coriander leaves, and a pinch of asafoetida. Mix the batter once again well. (Please ensure that the batter has a thin consistency.)

Step 5:

Heat a non-stick or cast-iron pan. Ensure the pan is hot, then pour the batter carefully onto it using a small bowl.

Step 6:

Reduce the flame and cook until the dosa turns golden brown and crispy. Drizzle a few drops of sesame oil or clarified butter over the dosa for a crispier texture.

Step 7:

Finally, fold the dosa using a spatula and transfer it to a plate. Make sure to stir the batter well every time before you pour it to make the next rava dosa.

Rava dosa is ready to be served. Serve hot, along with coconut chutney and sambar.

Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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