Cotton Dosa Recipe – Authentic Indian Rava & Rice Fermented Crepes

Last Updated on 2 months by Neha Deshmukh

Cotton Dosa Recipe – Authentic Indian Rava & Rice Fermented Crepes

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little different, a little… softer? That’s where Cotton Dosa comes in! I first made these a few years ago, trying to recreate the incredibly soft dosas my aunt makes, and honestly, I think I got pretty close. They’re unbelievably fluffy and light – truly like biting into a cloud! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average dosa recipe. The addition of rava (semolina) and methi seeds creates a texture that’s unbelievably soft and airy. It’s a delightful change from the usual crispy dosa, and the subtle sweetness from the rava is just chef’s kiss. Plus, it’s surprisingly easy to make, even for beginners!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups idli rice
• 1 tsp methi (fenugreek) seeds
• 1 cup coconut, grated
• 1 cup rava / suji / semolina
• 1 tsp salt
• Water, as needed

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Idli Rice: This is key for that soft texture. Don’t substitute with other types of rice, trust me!
• Methi Seeds: These little seeds add a lovely aroma and aid in fermentation. Plus, they’re good for you!
• Rava/Suji/Semolina: Now, here’s where things get interesting. You can use fine, medium, or coarse rava. I prefer medium for a slightly grainy texture, but fine rava will give you an even softer dosa. In South India, different regions have preferences – some swear by a specific type of rava for the best results! Feel free to experiment.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the idli rice and methi seeds in plenty of water for at least 2 hours. This softens the rice and activates the methi.
2. Drain the rice and methi, then grind them into a very smooth paste. Add water gradually while grinding to achieve the right consistency.
3. In a separate grinder, blend the grated coconut, rava, and a little water to form another smooth batter. Don’t add too much water here – we want a thick paste.
4. Now, combine the rice batter and the coconut-rava mixture in a large bowl. Mix well!
5. Cover the bowl and let it ferment for 8 hours, or overnight. This is where the magic happens! You’ll know it’s ready when the batter has doubled in size and has a slightly sour smell.
6. After fermentation, gently mix the batter. Add salt and adjust the consistency with a little water if needed. It should be pourable but not too runny.
7. Heat a griddle or tawa over medium heat. Once hot, pour a ladleful of batter onto the griddle – don’t spread it! Let it cook undisturbed.
8. Cover the dosa and cook for a few minutes, until the surface sets and you see tiny bubbles forming.
9. Gently remove the dosa from the griddle and serve immediately!

Expert Tips

• Fermentation is Key: The warmer the environment, the faster the fermentation. In colder months, you might need to ferment for longer.
• Don’t Overmix: Once the batter is fermented, mix it gently. Overmixing can deflate it.
• Hot Griddle: A hot griddle is essential for a good dosa. Test it by sprinkling a few drops of water – they should sizzle and evaporate immediately.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutneys are also vegan-friendly.
• Gluten-Free Confirmation: Yes! This recipe is naturally gluten-free, as long as your rava is certified gluten-free.
• Spice Level – Mild: Cotton Dosas are traditionally mild, but feel free to add a pinch of chili powder to the batter for a little kick.
• Festival Adaptations – Ganesh Chaturthi/Breakfast: These are perfect for a festive breakfast during Ganesh Chaturthi, or any day you want a special treat! My family loves to make a big batch for weekend breakfasts.

Serving Suggestions

Cotton Dosas are best served hot, straight off the griddle! They pair beautifully with:

• Spicy Tomato Chutney
• Coconut Chutney
• Sambar
• A dollop of ghee (clarified butter)

Storage Instructions

If you have any leftover batter (unlikely, right?), you can store it in the refrigerator for up to 2 days. It might lose some of its fluffiness, but it will still be delicious. You may need to add a splash of water to adjust the consistency.

FAQs

Let’s answer some common questions!

• What is the best type of rice to use for Cotton Dosa? Idli rice is the only way to go! It’s specifically chosen for its soft texture.
• Can I make the batter ahead of time? You can soak the rice and grind it ahead of time, but the fermentation process needs to happen closer to when you want to make the dosas.
• How do I get the dosa so soft and fluffy? Proper fermentation and the addition of rava are the secrets! Don’t overmix the batter, and use a hot griddle.
• What is the purpose of adding methi seeds? Methi seeds aid in fermentation, add a lovely aroma, and offer some nutritional benefits.
• Can I use a non-stick pan for making Cotton Dosa? While a well-seasoned cast iron griddle is traditional, you can use a non-stick pan. Just make sure it’s heated properly.

Enjoy making these fluffy, delicious Cotton Dosas! I hope they become a new favorite in your kitchen. Happy cooking!