Wheat Rava Dosa

Wheat Rava Dosa - Potato Curry - Pudina Chutney.JPG


As a South Indian, while growing up, Dosa, Idli and Vada were the most common breakfasts at home. They are still my favorite breakfast items but I don’t make them often due to the lack of time or sometimes due to sheer laziness. There are many ways dosa can be prepared and I love all of them but the one with the fermented ural dal & rice batter tops my list. Rava dosa and pesarattu come in as a close second and third respectively. For the classic dosa, the fermentation of the batter takes quite a few hours/overnight and in North-East winters, it could sometimes take at-least a day. So, if you wake up on a lazy sunday morning with an urge to have a nice filling traditional breakfast of dosa alongside potato curry and some chutney, you need a quick recipe. Rava dosa is just that – quick and easy to put together with just a handful of ingredients. These always serve as a nice weekend brunch or a good weeknight dinner.

Wheat Rava Dosa Ingredients

I’ve always made rava dosa with whole wheat flour but I think it could easily be replaced with other varieties of flour. The main base for the batter is rava/semolina which makes the dosa crispy. I’ve used a 1:3 ratio of flour:semolina but if you want them crispier you can up the semolina by about a 1/2 cup or so. I usually like to add freshly chopped onions and green chillies on the dosa for a nice flavor. Adding grated carrots and finely chopped tomatoes (de-seeded) is also a nice variation. I prefer not adding these to the batter, so that the batter can be spread out smooth on the tava.

Wheat Rava Dosa - 1

Wheat Rava Dosa - 2

Wheat Rava Dosa

We love dosa with a simple potato curry and some chutney on the side. I usually make peanut chutney or coconut chutney for dosa, but this time pudina (mint) chutney made for a nice change.

Prep time: 20 mins
Cook time: 4 to 5 mins per dosa
Yields: Makes about 13 to 15 dosa

– 1n1/2 cup whole wheat flour
– 3n1/2 cups coarse semolina
– 3 Tbsps plain yogurt
– 2 tsps ginger-garlic paste
– 1n1/2 tsp cumin seeds
– 1/2 tsp turmeric powder
– 2 tsps salt
– few chopped coriander leaves
– 5 to 6 cups of water

– finely chopped onions & green chillies for topping

1. In a mixing bowl, mix all the ingredients for the batter. Add 6 cups of water and mix the batter well.
2. Heat a tava. Brush few drops of oil all over the tava. Using a small bowl/ladle pour the batter over the hot tava and spread it around in a thin layer.
3. Add some finely chopped onions and green chillies and using a spatula, lightly pat them into the dosa. Once, the dosa starts to brown it should start to come off the pan which should take about 2 to 3 mins. Flip it carefully. Leave it for another minute. Flip again, fold and remove onto the serving plate.
4. Serve them hot along-side potato curry and chutney.