Ragi Rava Dosa with Dill Leaves – crispy, lacy crepe like south Indian instant savory dosa with rava/semolina/cream of wheat along with dill leaves and cumin, generally served at breakfast with any coconut chutney. Most south Indians love their dosas (savory crepes) and idlis (savory steamed cakes) for breakfast. They could either be the fermented batter ones (which need presoaking, blending and fermenting for at least 6 to 8 hours) or my favorite, instant dosas and idlis! Regular dosas and idlis need a bit of preplanning but these instant varieties just need some basic pantry ingredients and a quick mix to churn out crispy dosas or instant rava idlis too!
WHAT IS RAVA DOSA?
Rava dosa is a crispy south Indian savory instant crepe with semolina/cream of wheat as the main ingredient. Spices like cumin and black pepper as well as chopped green chilies and onions add taste and texture to this dosa. You can add finely chopped curry leaves, cilantro, dill leaves or a combination of all to make it more delicious! The batter is basically a thin, watery mixture of semolina along with some rice flour and a dash of maida or all purpose flour. These are mixed to form a thin batter which is then spread on a hot griddle to make thin, crispy and lacy instant dosas or Indian crepes.
I try to totally avoid maida nowadays, so I have used wheat flour and some ragi flour or finger millet flour (which is one of the most nutritious and easy to digest millets) to make this rava dosa a healthy one!
TIPS TO MAKE PERFECT RAVA DOSA:
Use only fine semolina like the ones you use for upma (another south Indian breakfast) or sometimes also called Bombay rava. The key to crisp dosas is a thin batter. Make sure the rava dosa batter is watery and flowing when you begin to make dosas. As semolina tends to settle at the bottom, mix the batter well every time you are ready to make a fresh rava dosa. Using the right kind of pan or griddle; I prefer using iron griddles, but you can make these using non stick pans too. Just make sure to grease the pan and wipe with a tissue before pouring the batter. Cooking with the right heat – to begin with, the pan should be hot, but once the batter has covered the pan, drizzle oil all around and over the dosa, reduce heat to medium and then cook until the bottom is crisp and brown. Too much heat will burn the bottom of the dosa without crisping the dosa. Another distinct difference between this and other dosas is the way we pour the batter on the griddle. Unlike regular dosas, you do not and cannot spread the batter on the hot griddle. You will just have to pour ladles of batter to cover the hot pan leaving some lacy holes in between; the way rava dosas are mean to be!
SERVING SUGGESTIONS:
Crisp rava dosas are served hot and crisp for breakfast; perfect with any coconut chutney or even some molaga podi/south Indian chutney powder. We love it so much; I have made these south Indian delights at dinner too! Sharing this with our gourmet Face Book group Healthy Wellthy Cuisines where the theme this time as suggested by fellow foodblogger Swaty Malik is “semolina”. She shares her culinary expertise on her blog Foodtrails25.com. Do check out her blog for delicious ideas to rustle up in your kitchen!
Do check out to see what my other foodie friends shared for this theme: Enjoy foodies and Happy Cooking!
Now, do check out how to make Ragi Rava Dosa with Dill Leaves:
PIN here for later:
Cook Time: 15 minutes
¼ cup rava/suji/semolina/cream of wheat ¼ cup ragi/finger millet flour ¼ cup wheat flour (or you can use besan or chickpea flour) ¼ cup rice flour 1 tsp jeera/cumin seeds 1 large green chili/jalapeno, finely chopped ¼ cup chopped dill leaves Salt to taste Oil for drizzling over the dosas OPTIONAL INGREDIENTS: Finely chopped curry leaves Finely chopped cilantro/coriander leaves Grated carrots etc.
Instructions Notes If you cannot find ragi or finger millet flour, just omit it. If the batter is thick, add more water and if by chance it is too thin, stir in more semolina or rice flour. Other ingredients you can add are finely chopped onions, crushed black pepper, finely chopped curry leaves, Keep mixing the batter well before making every dosa as semolina tends to settle at the bottom of the batter. Making these lacy, crisp rava dosa takes some practice but not rocket science that you cannot master!
Here are some more dosas from my kitchen that you can enjoy:
Healthy Brown Rice and Quinoa Dosa Surnali (Konkani style dosa) Instant Multigrain Ragi Dosa
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