Instant Rava Dosa Ragi Rava Dosa & Green Chili Rasam. It is one of the popular breakfast recipes in South India served with Coconut chutney, Sambhar or any other side dish.

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There are many ways to make these Rava Dosas and with different ingredients and seasonings including different types of flour and vegetables. Today, I am going to show you this dosa recipe with onion, suji or rava and Rice flour.

Rava dosas are popular mainly for their crispy nature and transparent texture. This is achieved only by following some tricks.

Main Ingredients:

For Dosa Batter:

1.  Rava Dosa:

• Rava or Suji (Medium): One Bowl
• Rice Flour: One Bowl
• Curds: Half Bowl
• Water: As required
• Salt: As per taste
• Tempering: For enhanced taste
• Onions: Two to three finely chopped
• Coriander: A handful finely chopped

2.  Ragi Rava Dosa:

• Rava or Suji (Medium): One Bowl
• Ragi Flour: One Bowl
• And all the other ingredients used in Rava Dosa

For Green Chili Rasam:

• Green Chilies: Four to five (Medium Spicy)
• White sesame (Til): Two Tea Spoons
• Peanut Powder (Roasted): Two Tea Spoons
• Dry Coconut Grated: Two Teaspoons
• Jeera: Half teaspoon
• Jaggery: Two teaspoons
• Tamarind: Half tea spoon (Soaked)
• Coriander: Four Tea Spoons
• Salt: as per taste

For Tempering:

• Oil: Two teaspoons
• Jeera: One teaspoon
• Mustard: One teaspoon
• Hing: One pinch
• Turmeric: Half teaspoon
• Kadi Patta: Five to six leaves

Preparation:

For Dosa Batter.

1. Take a big bowl and add One bowl of Rava or suji to it. Wash it thoroughly and drain the water. 

2. Add One bowl of rice flour, half a bowl of curds and salt as per taste. Add sufficient water to make a batter of watery consistency.

3. Take a small kadai and add two teaspoons of oil to it. When the oil becomes warm add mustard, jeera, Sesame, Turmeric powder and kadi patta. Splutter all the ingredients and pour the tempering on the dosa batter. 

4. Rest the batter for fifteen minutes.

Follow the same procedure for Ragi rava dosa batter. Add Ragi flour instead of rice flour here.

5. Cut the onions as finely as possible.

For Green Chili Rasam.

1. Dry roast two spoonfuls of white sesame, two spoons of dry coconut and half tea spoon jeera. Cool it completely.

2. Then in a mixer jar take four to five medium spicy green chilies. Handful washed and chopped coriander leaves, two teaspoons of roasted peanut powder, two spoons Jaggery, half teaspoon soaked and drained tamarind and salt as per taste. 

3. Grind all these into a fine paste.

Making of Green Chili Rasam.

• In a kadai add two teaspoons of oil and let it become warm.
• Then add tempering ingredients and splutter them.
• Then add ground green chili masala paste and give it a quick stir.
• Then add a little water and adjust the consistency.
• Bring it to a boil and take off the stove.
• Garnish with coriander and serve along with Dosas.

Making Instant Rava Dosa | Ragi Rava Dosa.

• Heat the tawa (Nonstick or Cast Iron).
• Check the dosa batter consistency as Rava absorbs water and the batter becomes thick.
• Add water if required.
• On hot tawa apply oil and spread finely chopped onions.
• Then pour the dosa batter and spread it evenly.
• Let the dosa roast on medium to high flame.
• Usually flipping of dosa is not necessary while making Rava dosa, you can flip and roast the other side if you want extra crispiness.
• Follow the same procedure for Ragi Rava dosa.
• Serve hot with Coconut chutney, Sambar, Potato Bhaji or any other side dish. Or else the special Green Chili Rasam tastes great with these dosas.

Step by step recipe of Instant-Rava-Dosa-Ragi-Rava-Dosa-Green-Chili-Rasam

In a big bowl take one bowl Rava or Suji. I have used medium Rava, best suited for Rava Dosa

Wash Rava thoroughly and drain the water.

Add one bowl of Rice flour, Curds and salt as per taste.

In a small kadai add two spoons of oil and tempering ingredients. and splutter them.

Pour the Tempering on the dosa batter and give it a good mix. Rest the batter for fifteen minutes.

In another mixing bowl add rava and Ragi flour. Add curds and water and make the dosa batter.

Add two spoons of white sesame in a kadai, Two spoons of grated dry coconut and half tea spoon jeera. And dry roast them till golden brown.

Soak half a spoon of tamarind in water for ten minutes.

Take a handful of washed and chopped coriander, four to five green chilis, Two spoons of jaggery, and two spoons of roasted peanut powder.

Grind all the ingredients to a fine paste.

In a kadai add one spoon of oil. When it becomes warm add the tempering ingredients and splutter them.

Then add ground Green chili masala paste and give it a good stir. Add water and adjust the consistency. Bring it to a boil. Serve hot with dosas.

Heat the tawa and apply oil and spread chopped onions evenly on it.

Pour the dosa batter on tawa and spread evenly. Roast dosa on medium to high flame.

When dosa is roasted completely flip it to cook other side. Or else you can skip this step.

Follow the same procedure with Ragi dosa batter to make Ragi rava Dosa.

Serve hot with coconut chutney, Sambar, Potato bhaji or any other side dish of your choice. Green chili Rasam is also a best side dish for dosas.

Instant Rava Dosa | Ragi Rava Dosa | Green Chili Rasam

Recipe by Manjiri KulkarniCourse: Breakfast, DosasCuisine: SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

300

kcal

Rest For

15

minutes

Total time

20

minutes

There are many ways to make these Rava Dosas and also made with different ingredients and seasonings including different types of flours and vegetables. Today I am going to show you this dosa recipe with onion, suji or rava and Rice flour.

Ingredients

• Rava Dosa:

• •Rava or Suji (Medium): One Bowl

• •Rice Flour: One Bowl

• •Curds: Half Bowl

• •Water: As required

• •Salt: As per taste

• •Tempering: For an extended taste

• •Onions: Two to three finely chopped

• •Coriander: A handful finely chopped

• Ragi Rava Dosa:

• •Rava or Suji (Medium): One Bowl

• •Ragi Flour: One Bowl

• •And all the other ingredients used in Rava Dosa

• Green Chili Rasam:

• •Green Chilies: Four to five (Medium Spicy)

• •White sesame (Til): Two Tea Spoons

• •Peanut Powder (Roasted): Two Tea Spoons

• •Dry Coconut Grated: Two Teaspoons

• •Jeera: Half teaspoon

• •Jaggery: Two teaspoons

• •Tamarind: Half tea spoon (Soaked)

• •Coriander: Four Tea Spoons

• •Salt: as per taste

• For Tempering:

• •Oil: Two teaspoons

• •Jeera: One teaspoon

• •Mustard: One teaspoon

• •Hing: One pinch

• •Turmeric: Half teaspoon

• •Kadi Patta: Five to six leaves

Directions

• For Dosa Batter
• Take a big bowl and add One bowl of Rava or suji to it. Wash it thoroughly and drain the water.
• Add One bowl of rice flour, half a bowl of curds and salt as per taste. Add sufficient water to make a batter of watery consistency.
• Take a small kadai and add two teaspoons of oil to it. When the oil becomes warm add mustard, jeera, Sesame, Turmeric powder and kadi patta. Splutter all the ingredients and pour the tempering on the dosa batter.
• Rest the batter for fifteen minutes.
• Follow the same procedure for Ragi rava dosa batter. Add Ragi flour instead of rice flour here.
• Cut the onions as finely as possible.
• Green Chili Rasam.
• Dry roast two spoons of white sesame, two spoons of dry coconut and half tea spoon jeera. Cool it completely.
• Then in a mixer jar take four to five medium spicy green chilies. Handful washed and chopped coriander leaves, two teaspoons of roasted peanut powder, two spoons Jaggery, half teaspoon soaked and drained tamarind and salt as per taste. 
• Grind all these into a fine paste.
• In a kadai add two teaspoons of oil and let it become warm.
• Then add tempering ingredients and splutter them.
• Then add ground green chili masala paste and give it a quick stir.
• Then add a little water and adjust the consistency.
• Bring it to a boil and take off the stove.
• Garnish with coriander and serve along with Dosas.

Notes

• Use Bombay or medium rava only. If you use fine rava then dosa will become soft.
• Even though Rava dosa is Instant dosa, resting the batter for fifteen to twenty minutes is a must.
• Batter consistency should be watery like Neer dosa.
• Make sure the tawa is super hot before pouring the batter. After pouring the batter on the tawa quickly turn the flame to medium.

Pro Tips:

1. Use Bombay or medium rava only. If you use fine rava then dosa will become soft.

2. Even though Rava dosa is Instant dosa, resting the batter for fifteen to twenty minutes is a must.

3. Batter consistency should be watery like Neer dosa.

4. Make sure the tawa is super hot before pouring the batter. After pouring the batter on the tawa quickly turn the flame to medium.

5. Adding curds to the dosa batter gives it a golden color.

You may also like my other Breakfast Recipes..

Lauki Paratha

Poha Bisibele Bhat 

Daliya Khichadi

Shepuchi Bhaji

That’s all for today friends. 

See you with another recipe..

Till then eat healthy and stay safe.

Bye..