Crispy Tomato Instant Rava Dosa: A Quick & Flavorful South Indian Treat
30 minutes
1349 reads
About Crispy Tomato Instant Rava Dosa: A Quick & Flavorful South Indian Treat
Craving a crispy, savory South Indian delight? These Crispy Tomato Instant Rava Dosas offer a tantalizing explosion of flavor and texture, perfect for any meal!Whipped up with pantry staples like semolina and rice flour, these dosas require no fermentation, making them a quick and easy treat. The vibrant blend of fresh tomatoes, cilantro, and aromatic spices creates an irresistible filling.Sizzle them on the griddle and serve hot with your favorite chutney or sambar for an authentic South Indian experience that will transport your taste buds!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 2 cup Semolina rava or sooji
- 1 cup Rice Flour
- 1 cup All-Purpose Flour maida
- 1.5 tsp Salt or to taste
Instructions
- In a large bowl, combine the semolina, rice flour, all-purpose flour, and salt.
- In a blender, combine the chopped tomatoes, onion, green chili, and cumin seeds. Blend until a smooth puree is formed.
- Add the tomato puree and chopped cilantro to the dry ingredients. Mix well.
- Gradually add water to the batter, mixing continuously until a smooth, pouring consistency is achieved. The batter should be slightly thinner than pancake batter. Allow the batter to rest for 30 minutes. This allows the semolina to hydrate and creates a lighter dosa.
- Heat a non-stick griddle or tawa over medium heat. Lightly grease the surface with oil.
- Using a ladle, pour a portion of the batter onto the hot tawa, starting from the edges and working towards the center in a circular motion to create a thin, lacy dosa. You can fill any gaps with a little extra batter.
- Drizzle a little oil around the edges of the dosa. This helps create a crispy exterior.
- Cook for 2-3 minutes, or until the edges start to turn golden brown and crispy. Flip the dosa and cook the other side for 1-2 minutes, or until lightly browned.
- Serve the crispy tomato instant rava dosa immediately with your favorite chutney or sambar.
Recipe Notes
Good To Know
- For extra-crispy dosas, let the batter rest for 10–15 minutes before cooking. This allows the flours to hydrate, resulting in a lacier texture.
- For spicier dosas, finely chop a green chili and add it to the batter with the tomatoes and onions.
- To make gluten-free dosas, omit the all-purpose flour and slightly increase the rice flour.
- Refrigerate leftover batter for up to 2 days. Add a splash of water to thin it out before using, as the semolina tends to absorb moisture.
Expert Tips
- Use a well-seasoned cast-iron skillet or non-stick tawa for best results. This will prevent sticking and ensure even cooking.
- Serve dosas immediately with your favorite chutneys and sambar for the best flavor and texture.
- Experiment with different fillings like spiced potatoes, paneer, or mushrooms for a variety of flavors.
Storage Instructions
- Store leftover cooked dosas in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a microwave until warm.
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Recipe Nutrition
Calories: 861kcalCarbohydrates: 147gProtein: 23gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 1140mgFiber: 8gSugar: 3g
Subhashni Venkatesh
Articles: 165
5 Comments
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This is so tempting! Can’t wait to cook it.
Perfect dish! Can’t wait to cook it.
I’m excited to try this recipe!
Trying this Tonight ….Can I Put Wheat flour instead of Maida and in what quantity….
Such a great recipe! Can’t wait to try it.