Description
Unlike regular fermented Dosa, an instant crispy crepe dissolving semolina (Rava) and rice flour thinly in water, baked lace-like on a griddle.
Restaurants serving Rava Dosa
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Semolina(Rava)
- Rice flour
- Wheat flour
- Cumin
- Black pepper
- Green chilies
- Onion
- Salt
- Ghee
- Oil
- Water
Instructions
- Mix semolina (Rava), rice flour, wheat flour with water, cumin, coarse black pepper, green chilies, minced onions, salt to make a very watery batter.
- Rest batter ~
- mins. Oil a heated griddle, pour batter thinly in circles from outside to inside.
- Drizzle a little Ghee on the holey lace-like surface, bake fragrantly until both sides are crispy golden to finish.
Learn more Spice, substitutes, tips
Key spices
Savoriness of semolina and cumin aroma
Substitutes at Japanese supermarkets
(Irreplaceable due to Rava's unique texture)
Pairing
Sambar、Coconut Chutney
Trivia
[Hardcore] Requires no fermentation labor, so it can be made immediately upon order. Since the batter is very watery, pouring it on the griddle naturally opens countless holes, creating a beautiful lacework visual.
Eating tips & etiquette
[Unique Eating] Tear the shatteringly crispy dough by hand, dip slightly in spicy lentil soup (Sambar) to eat while retaining crispness!
Allergen
Wheat, Dairy (from Ghee)