Instant Rava Dosa

Weekend breakfasts are always special for us. As a strict rule we do not have bread/cereal or any other such ready made stuff unless & until we are in a tearing hurry to get out of the house which rarely happens. After all weekends are for relaxing and everything else can wait.

Things to be considered while deciding the menu for breakfast on a weekend...
It wont be any time earlier than 11.30am or 12 noon that we are ready to eat
We might not have any lunch at all that day
The weekly grocery shopping is yet to be done so there might not be many things available at hand.
We have to go out, even if it is only to roam around the town center.

The favourite one to fit all the criteria is Poha. Filling yet not requiring too many things to make it and this can keep us going for at least 2-3 hrs before we have any time or inclination to fit in the 'Lunch' which could be anytime between 3 & 5 in the evening. If it crosses 5 it is just snacks before the dinner..:)

Occasionally we plan out the weekend, so we can decide in advance what to have for breakfast & so Dosa/Idli/Wada etc happen. But on days when nothing is planned this recipe of my Mom's comes in very handy. As the name suggests this Dosa is Instant, requiring hardly 15 min of preparation time for the batter.

I have made a couple of changes to my Mom's original recipe, arriving at the presented recipe by trial & error method.

Makes 8-10 Dosas
Ingredients

• 2 cups Rava (Semolina)
• 1/4 cup rice flour
• 2 tblsp Maida (Plain flour)
• 1 cup curd (better if it sour)
• 2 tsp Jeera (Cumin seeds)
• 2 Green chillies, finely chopped
• Salt

Mix all the ingredients except jeera & green chillies to make a batter, adding water as required. Keep covered for 10-15 minutes.

Crush the jeera between your palms and then add to the batter along with the green chillies. Finely chopped onions can also be added to make 'Onion Rava Dosa' :)

Heat a tawa (griddle) preferably a non stick one. Take a ladle full of the batter & spread it as thin as possible on the tawa. Drizzle some oil on to the sides and let it cook for 2-3 min. Flip the Dosa & again cook for a minute.


This can be served with coconut chutney or any chutney pudi mixed with oil/ghee.


The maida makes it easier for the batter to be spread on the griddle but too much of it could spoil the consistency & crispiness of the Dosa. The rice flour makes the Dosas crispy.

I am sending this off to Srivalli at Cooking 4 All Seasons for the Dosa Mela.

PS: This is my 10th Post! Its not a big deal considering that so many of you have crossed 100s & 200s but a milestone for me nevertheless....