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Rava Dosa Recipe

2.

The batter should be relatively thin (pouring consistency). Salt to taste. Keep aside for 20 - 30 minutes.

3.

Heat griddle to very hot, sprinkle some water till it sizzles and quickly pour 1 large spoon of batter on it. Spread by gently rotating the griddle. Lower the heat and when the edges begin to rise or brown, put some oil (1/2 tsp) over dosa, and trail some around it. When the edges begin to rise, ease out the dosa with the spatula under it.

7 Steps To Make South Indian Beetroot Dosa At Home For Breakfast

7 Steps To Make South Indian Beetroot Dosa At Home For Breakfast

By Yashika Goel

27 Feb 2025, 10:30 IST

Are you looking for a quick 10-minute breakfast? Beetroot is healthy and rich in fibre. It helps you keep full for longer and aids in weight management. Tap to read the recipe! Ingredients Half a cup beetroot, one cup rice flour, half a cup rava (semolina), half an onion, 1-2 green chilli, 2-3 cups of water, two tablespoons of oil, a teaspoon of cumin powder, a teaspoon of salt, a few curry leaves, and chopped coriander leaves.

Prepare Beetroot puree Thoroughly wash the beetroot and chop it into small pieces. Add the beetroot pieces with water to a mixer and blend them into a smooth puree.

Prepare batter Take a bowl and add rice flour, rava, water, and salt. Add beetroot puree to this and mix it well to combine.

Add spices Now, add cumin powder, salt, chillies, coriander leaves, curry leaves, and salt. Whisk it well and let it rest for atleast 10 minutes.

Prepare pan Heat the pan on a medium flame. Lightly grease the pan with cooking oil or ghee for added flavour.

Cook Dosa Now add two ladles of batter to the pan and spread it in a thin circle. Flip and cook it from both sides until crisp and golden brown.

Serve Serve the dosa hot with coconut chutney and sambhar on the side. You can also pair it with the mint chutney.

Information credits This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.

Onion Rava Dosa Recipe

1.

Mix the rice flour and rava with some water and mix till its a smooth batter.

2.

Add the asafoetida, cumin seeds and salt.

3.

Cover and keep it in a warm place for a few hours to ferment.

4.

Mix the chopped onions, green chillies, ginger, cashew nuts and black pepper in a bowl and keep it aside.

5.

Heat a flat pan (tawa) and grease it with a spoon of oil. Add some water in the dosa batter and make it into a thin batter.

6.

Pour 1/2 cup of the batter in center of the pan and quickly spread with outward spiral motion to form a thin pancake of about 8 inches in diameter.

7.

Sprinkle some onion-green chilli mixture on top of it. Dot the edges with little oil and cook until golden brown.

8.

Using a spatula carefully fold the dosa and remove from the pan. Serve hot with chutneys or sambhar.

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