Crispy Rava Dosa Recipe with Tips | होटल जैसा कुरकुरा रवा डोसा बनाइये घर पर | Chef Sanjyot Keer

Full written recipe for Rava dosa
Prep time: 10-15 minutes
Cooking time: 5-6 minutes (for one dosa)
Serves: 12-15 dosas
Dosa batter
Ingredients:
Rice flour | चावल का आटा 1 cup
Upma rava | उपमा रवा 1/2 cup
Refined flour | मैदा 1/4 cup
Cumin seeds | जीरा 1 tsp
Black peppercorns | काली मिर्च 7-8 nos. (crushed)
Ginger | अदरक 1 tsp (chopped)
Green chillies | हरी मिर्ची 2-3 nos. (chopped)
Curry leaves | कड़ी पत्ता 1 tsp (chopped)
Salt | नमक to taste
Water | पानी 4 cups
Onions | प्याज़ as required (chopped)
Ghee / oil | घी / तेल as required
Method:
In a bowl add all the ingredients and mix well, further just add 2 cups of water initially and mix well, make sure there should be no lumps, once mixed well further add the remaining water and mix well, now rest the batter for atleast ½ an hour.
Once rested well for half an hour, your dosa batter is ready, for getting crisp and smooth dosa its suggested to use a proper non-stick dosa pan if not you can use any other well-seasoned pan.
Set a non-stick dosa tawa on high heat, check the temperature by sprinkling some water it should evaporate, once the tawa is hot enough add some chopped onions all over the tawa, now stir the batter once and pour it all over the tawa.
As you’ll pour the dosa batter will form a mesh like texture, this texture is really important for the dosa an that’s how it makes different from the rest of the dosas. Make sure you do not over pour the dosa batter or else intead of become crispy it'll become soggy.
Once you pour the batter lower the flame and let the dosa cook on medium flame, pour some ghee or oil as per your preference.
As and when the dosa is cooking on medium flame, the moisture from the dosa will start to evaporate and that’ll make the dosa crisp. Cook until the dosa is crisp & golden brown in colour.
Here i've folded in triangle you can fold it in half or quarters as per your preference, your crispy rava dosa is ready
Serve it hot with coconut chutney & sambhar.
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