Ella Walter
Rava dosa is a thin, crisp fried crepe made with semolina, rice flour, spices, and ghee. It is a popular South Indian breakfast dish that is easy to make. The batter for rava dosa is watery and thin, and the consistency of the batter determines the texture of the dosa. When pouring the batter, it is important to ensure that the pan is hot enough. The batter should be poured in small increments all around the pan, never pouring over the same spot twice, so the dosa is even in thickness.
| Characteristics | Values |
|---|---|
| Consistency of batter | Thin, runny, watery, pourable |
| Heat | Medium-high, then low |
| Pan type | Iron skillet, cast iron, non-stick |
| Pan preparation | Grease with oil, wipe off excess, rub with onion |
| Pouring technique | From the edges inwards, in a circular motion, not in one place |
| Filling holes | Fill large holes, leave small holes |
| Oil | Drizzle 1 teaspoon around the edges and on top |
| Cooking time | 10-15 minutes, until golden brown and crisp |
| Folding | Fold in half and remove from pan |
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What You'll Learn
Heat pan to medium-high heat, grease with oil and a slice of onion
When making rava dosas, it is important to heat the pan to medium-high heat. An iron skillet pan or cast-iron pan is best for preparing dosas. Once the pan is hot enough, grease it with a few drops of oil and rub it with a slice of onion. You can also use kitchen tissue or cloth to spread the oil, then wipe off the excess. This process will help to prevent the dosa from sticking to the pan.
It is not necessary to grease the pan for every dosa, but it is a good idea to repeat this process every few dosas to maintain a non-sticky surface. If you are using a cast-iron pan, gradually heat the pan to a medium-high temperature. Cast iron retains heat, so it is important to use a medium flame when cooking dosas.
Before pouring the batter, ensure that the pan is hot enough. The batter should be thin and watery, and you may need to add more water to achieve the desired consistency. Stir the batter well, then begin to pour it from the edges of the pan towards the centre in a circular motion. Leave small holes in the batter, but fill in any large gaps by dropping in more batter.
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Pour batter in a circular motion, from edges to centre
Rava dosa batter should be thin and runny, with a pourable consistency. The consistency of the batter determines the texture of the rava dosa. Before pouring the batter, ensure that the pan is hot enough. Grease the pan with oil and rub it with a slice of onion.
When pouring the batter, start from the edges of the pan and pour in a circular motion towards the centre. Do not pour the batter in one place, as this will result in paper-thin dosas with large holes. Pour the batter in small increments all around the pan, never pouring over the same spot twice, so the dosa is even in thickness. You will have holes throughout, but you want them to be just a little bigger than the size of a quarter. You will use about 1/2 cup of batter total per dosa.
Once you have poured the batter all around, fill any large holes by dropping the batter into them. Leave the smaller holes as they are.
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Fill in large holes with batter, leaving smaller holes
After pouring the batter, you will need to fill in the large holes with more batter, leaving the smaller holes as they are. This is an important step in achieving the desired texture of your rava dosa. The consistency of the batter plays a crucial role in determining the final texture of the dosa. A thin and watery batter will result in a rava dosa with large holes, while a thicker batter will produce a softer dosa.
To fill in the large holes, simply drop small amounts of batter into the gaps. This technique ensures that the dosa cooks evenly and that the batter is distributed uniformly across the pan. It is important not to pour the batter in one place, as this can result in an uneven distribution and affect the overall texture and appearance of the dosa.
By filling in the larger holes, you create a more consistent layer of batter, allowing the heat to penetrate evenly and ensuring that all areas cook at the same rate. This step also helps to maintain the desired thin and crispy texture associated with traditional rava dosas.
Leaving the smaller holes untouched adds character to the dosa and contributes to its unique porous texture. This technique of selectively filling in the larger holes while preserving the smaller ones is a skill that comes with practice and is an art mastered by experienced dosa makers.
Remember, the key to success is in the consistency of your batter and the even distribution of heat across the pan. A well-made rava dosa should have a crisp, thin, and porous texture, with the smaller holes adding to its visual appeal and overall dining experience.
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Drizzle oil around the edges and on top
Once you have poured the batter all around, fill in any large holes by dropping batter into them. Leave the smaller holes as they are. Now, reduce the heat to low-medium.
Drizzle around 1 teaspoon of oil around the edges of the dosa and on top. You can use a basting brush to do this. Alternatively, you can use a paper towel to add the right amount of oil to the pan.
Let the dosa cook on low-medium heat until it turns golden brown and crisp. Do not try to remove the dosa or flip it. Cooking rava dosa on low heat takes time, so be patient! It will take around 12-14 minutes for the dosa to cook on a 10-inch pan. If your pan is bigger, the dosa will take longer to cook.
Once it's golden brown, gently remove it from the pan and fold it. Since the batter is poured super thin, it doesn't need to be cooked on the other side.
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Reduce heat to low-medium and cook until golden brown
Now that you've poured the batter, it's time to reduce the heat to low-medium and let the rava dosa cook until it's golden brown and crisp. This process can take anywhere from 10 to 15 minutes, so be patient! The larger your pan and rava dosa, the longer it will take to cook. Remember, rava dosa needs to be cooked on low heat to achieve that desirable crispy texture. If you cook it on high heat, it will brown without turning crisp.
While the rava dosa cooks, you might notice some holes forming. This is normal and gives the dosa its characteristic pattern. However, if you want to fill in the larger holes, simply drop small amounts of batter into them. Leave the smaller holes as they are.
During cooking, the edges of the rava dosa will begin to leave the pan. This is a sign that your dosa is almost ready. Do not forcibly remove it from the pan, as this can damage the delicate crepe. Instead, wait until the dosa is cooked to your desired level of doneness. A well-made rava dosa will have a thin, crisp, and porous texture.
Once the rava dosa is golden brown and crisp, gently remove it from the pan and fold it. Since the batter is super thin, there is no need to cook the other side. Repeat this process for each rava dosa, stirring the batter each time as the rava tends to settle at the bottom. You might also need to add a little extra water to the batter as you go to maintain the right consistency.
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Frequently asked questions
The consistency of the batter should be thin, runny, and watery. This will help create the desired crispy texture of the rava dosa.
First, ensure the pan is hot enough. Then, stir the batter well and pour it from the edges across the pan in a circular motion. Do not pour the batter in one place, and avoid pouring over the same spot twice.
Fill any large holes by dropping batter into them. Leave the smaller holes as they are. Then, reduce the heat to low-medium, and drizzle oil or ghee around the edges and on top of the dosa.
Cook the dosa on low heat until it turns golden brown and crisp. This can take anywhere between 10 to 15 minutes, depending on the size of your pan and dosa. Do not try to flip or remove the dosa until it is done.
