Rava Dosa
What You Need
Ingredients
Preparation
Unlike traditional dosas that require days of fermentation, rava dosa is quick to make, as it doesn't need any fermentation. Made with semolina (rava), it has a thin, crispy texture. Chetna Makan, author of Classic Indian Recipes: 75 Signature Dishes, serves them with dal or coconut chutney for a South Indian-inspired snack.
*Excerpted from Classic Indian Recipes: 75 Signature Dishes by Chetna Makan, published by Hamlyn (an imprint of Octopus Books).
*This recipe originally ran in the United Kingdom on HexClad.uk
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In a large bowl, whisk all ingredients together except for oil. While whisking constantly, slowly stream in 3¾ cups/890 milliliters of water until smooth—the batter should be very thin. Cover bowl with plastic wrap and let rest for 30 minutes at room temperature.
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Place a rimmed baking sheet in oven and preheat to 200°F/93°C. Heat a HexClad 12"/30 cm Hybrid Fry Pan over medium until it is smoking hot. Add 1 teaspoon of oil and swirl to coat pan. Ladle a scant 1 cup/230ml of batter in a large circle around perimeter of pan. You want a thin, lacy layer with some holes in it—these are characteristic of rava dosa. Drizzle an additional 1 teaspoon of oil around circumference of dosa and cook over medium heat until underside of dosa is golden and crispy and top appears matte and dry to touch, 4 to 5 minutes. Fold dosa in half and transfer to baking sheet in oven to keep warm. Repeat with remaining oil and batter. Serve dosas right away.
NOTE Fresh curry leaves and Kashmiri chili powder can be found at an Indian grocer or purchased online through Amazon, Kalustyan’s, or Spicewalla.
