Delicious Rava Dosa in minutes

Rava dosa is a popular South Indian breakfast. Unlike the other dosas, it doesn’t require elaborate preparations or fermentation.

For years, its been my father’s favorite South Indian dish. Every time we had a Rava dosa he would sit down to tell his food tales about it. There is one thing I learned in the whole process is that the Rava dosa needs to be crisp, cooked to perfection and that making is an art.

Before you head on the recipe, here are a few tips that will ensure your dosa comes out right:

• Get the right type of Rava: There is a variety of Rava or sooji available in the market eg. Jada Rava, Kesari Rava, millet rava, etc. They basically vary in terms of what they are made from and the size of the particles. For this recipe, you need the fine Rava also known as Bombay Rava and make sure it is fresh.
• Consistency of the batter: Unlike the regular dosa batter, this batter is thin and pourable. Getting the consistency of the batter right is crucial for getting the texture of the dosa.
• Cooking Technique: If you are a first-timer, I would recommend using a non-stick pan. If you have tried it a couple of times or are a regular user of an iron pan, that’s the best. While using the iron pan, the pan needs to be well seasoned with oil. Apart from this the temperature matters, the batter has to be poured when the pan is hot and has to be cooked on a low flame till the dosa is properly cooked and leaves sides.