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Home Blogchatter A2Z 2023

Rava dosa or Indian Crepe from South India

by Harjeet Kaur
April 28, 2023
in Blogchatter A2Z 2023, Recipes
6 min read
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Rava dosa or Indian Crepe from South India

D
Ravva dosa or Indian crepe
Ravva Dosa

D for Dosa-BlogchtterA2Z2023. Rava dosa is the Indian crepe of South India, and it is a cousin of the popular Dosa. In the south, we call it, Ravvattu. It is easier to make than the regular dosa and is available at restaurants only in the evening. My love affair with Rava dosa goes back to my childhood. I have vivid memories of going out on Sunday evenings with my uncle, siblings, and cousins. All the others would invariably order masala dosa or plain dosa while I would stick to Rava dosa. Even now, given a choice, I would opt for only Rava dosa or Indian Crepe from South India, but then I need to seek company to go to a restaurant in the evening and have it.

No worries, as I have mastered it at home and I can now relish it at any time of the day. For example, I had it for breakfast and even for dinner a while ago. One look at that golden griddle-roasted delicacy will have you drooling. Hot, crispy at the edges, with a soft centre, slightly piquant and delicious all by its beautiful self. I just couldn’t resist this scrumptious, delicious, ambrosial, mouth-watering, soft, delectable and appetizing Ravva Dosa. (I ran out of adjectives!)

What is Rava Dosa made of?

Semolina or Rava, rice flour and a little regular flour. The other Dosas date back to ancient times, but they concocted Ravva dosa only during the Second World War. There was rationing of rice and not easily available in southern India. It was during this time that many recipes that traditionally used rice were changing by adding semolina to replace the rice. Items like uttapams and Rava idlis were also made with semolina, and many restaurants even now carry these alternatives on their menu.

We make a batter of semolina, rice flour and water along with cumin seeds, salt, diced onions, grated carrot, cashew nuts, chopped cilantro and green chillies. The mixed ingredients are then poured thinly onto a heated, lightly oiled griddle using a ladle in a circular motion. We drizzle. oil or ghee around the dosa and let it cook for about two minutes, after which it is ready to be served with chutney or sambar.

Recipe for Rava dosa or Indian Crepe from South India

INGREDIENTS

½ cup unroasted rava/sooji/semolina)

½ cup rice flour

2 tbsp flour/maida

1 green chilli finely chopped

1 tsp cumin seeds

Roasted cashew nuts (optional)

1 medium onion finely chopped

2 cups buttermilk or as required

1 tbsp chopped coriander leaves

Roasted ca

Salt to taste

Oil or ghee for roasting the dosa

Ravva dosa batter
Ravva dosa on griddle
Indian crepe ready

METHOD:

Mix the rava, rice flour, all-purpose flour, green chillies, cumin seeds, onion, coriander leaves, and salt in a bowl.

Buttermilk – whisk 3 to 4 tbsp of yoghurt in 2 cups of water

Add the buttermilk and make a thin batter with no lumps. The batter should not be thick or of medium consistency, it has to be watery. Keep aside for 20 to 30 minutes.

Heat the griddle or non-stick pan. Smear a little oil with an onion half or a napkin all over the griddle.

Dunk a ladle into the batter and pour the batter from the edges of the griddle towards the centre. It is ok if the dosa is not a perfect round as the batter is very thin. It should form a mesh with holes all over it.

Drizzle 1 tsp of oil into all the holes in the dosa and around the edges.

Once the edges begin to rise and the dosa becomes golden and crisp, fold and remove the dosa onto a plate.

This Rava dosa is best served with coconut chutney and sambar, but you can serve it with any chutney of your choice and I never need sambar to go with it. Serve Rava dosa or Indian Crepe of South India immediately or else it gets soggy.

The recipe for  Coconut Chutney is here.

The Rava and the flours settle at the bottom after some time. So keep stirring the batter every time you make the dosa. In case the batter becomes thick after making a few dosas, then add some water and stir again.

The humble yet versatile dosa has made its way into the haloed Oxford dictionary but then such an amazingly satisfying and healthy meal that satiates the tummy deserves a mention in the world culinary vocabulary.

Ravva Dosa or Indian crepe
Tags: chutneycrepedosagriddlerava dosasemolinasoojisouthindiansouthindiancrepe
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Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

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Comments 2

  1. Suchita Agarwal says:
    6 months ago

    Though I’m a forever masala dosa fan, I have a newfound love for rawa dosa 😀

    Reply
    • Harjeet Kaur says:
      6 months ago

      It is the best, believe me 🙂

      Reply

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