Bansi Rava Dosa Recipe – Quick & Crispy Wheat Rava Dosa

Last Updated on 2 months by Neha Deshmukh

Bansi Rava Dosa Recipe – Quick & Crispy Wheat Rava Dosa

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you just don’t have the time for all that soaking and grinding, right? Well, this Bansi Rava Dosa recipe is a total game-changer. It’s quick, it’s crispy, and it’s seriously delicious. I first stumbled upon this recipe when I was craving dosa but realized I hadn’t planned ahead. It’s been a weeknight staple ever since!

Why You’ll Love This Recipe

This Bansi Rava Dosa is perfect for when you want that classic dosa flavor and texture without the fuss. It comes together in under 30 minutes, making it ideal for a quick breakfast, a satisfying lunch, or even a light dinner. Plus, it’s surprisingly easy to make – even if you’re new to dosa making!

Ingredients

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

• 1½ cups Bansi Rava / Wheat Rava
• ½ tsp Salt
• 1 cup Curd
• ½ cup Water (adjust as needed)
• 1 tsp Eno Fruit Salt
• Oil, as needed

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Bansi Rava (Wheat Rava) – What it is and its benefits

Bansi Rava, also known as wheat rava, is coarsely ground wheat. It gives the dosa a lovely texture and a slightly nutty flavor. It’s also a good source of fiber! You can usually find it at Indian grocery stores.

Curd – Full fat vs. low fat options

I prefer using full-fat curd (dahi) for this recipe, as it adds richness and helps with the fermentation process. However, you can use low-fat curd if you prefer – just know that the dosa might be slightly less crispy. About 240g of curd is equivalent to 1 cup.

Eno Fruit Salt – Understanding its role in fermentation

Eno fruit salt is the secret to getting that light and airy texture. It reacts with the curd to create bubbles, which make the dosa crispy. Don’t skip this! It’s readily available in most supermarkets.

Regional Variations in Dosa Batter Consistency

Dosa batter consistency can vary quite a bit depending on where you are in India! Some people prefer a thicker batter for a softer dosa, while others like it thinner for a crispier one. I find this recipe strikes a nice balance, but feel free to adjust the water to get your preferred consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the Bansi Rava, salt, and curd. Give it a good mix, making sure everything is well combined.
2. Let the mixture sit for about 15 minutes. This allows the rava to soften and absorb the curd. You’ll notice it starts to thicken up.
3. Now, transfer the soaked rava mixture to a blender and grind it into a smooth batter. Don’t worry if it’s not perfectly smooth – a little texture is okay!
4. Pour the batter back into the bowl and whisk it vigorously for a minute. This is a key step – it aerates the batter, making the dosas lighter.
5. Just before you’re ready to cook, gently fold in the Eno fruit salt. You’ll see the batter become frothy and bubbly almost immediately. This is what we want!
6. Heat a dosa tawa (a flat griddle) over medium heat. Lightly grease it with oil.
7. Pour a ladleful of batter onto the hot tawa and spread it in a circular motion to form a thin dosa.
8. Drizzle a little oil around the edges. Cook until the edges turn golden brown and crispy.
9. Flip the dosa and cook the other side briefly. Serve hot with your favorite chutney! I always have tomato chutney on hand.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Bansi Rava Dosa:

Achieving the Perfect Crispy Texture

The key to a crispy dosa is a well-aerated batter and a hot tawa. Don’t be afraid to use a little oil!

Troubleshooting: Batter Too Thick or Too Thin

• Too thick? Add a tablespoon of water at a time until you reach the desired consistency.
• Too thin? Add a tablespoon of Bansi Rava at a time.

The Importance of Aerating the Batter

Whisking the batter after grinding and especially after adding the Eno is crucial for light and crispy dosas. Don’t skip this step!

Using the Right Tawa for Dosas

A well-seasoned cast iron tawa is ideal for making dosas. If you don’t have one, a non-stick tawa will also work, but it might not get as crispy.

Variations

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

Vegan Bansi Rava Dosa

Substitute the curd with plant-based yogurt. Coconut yogurt works particularly well!

Gluten-Free Adaptations (Confirming Rava Source)

Make sure your Bansi Rava is certified gluten-free if you have a gluten intolerance. Wheat itself isn’t gluten-free, so sourcing is important.

Spice Level – Adding Green Chilies or Red Chili Powder

My family loves a little heat! Feel free to add a finely chopped green chili or a pinch of red chili powder to the batter.

Festival Adaptations – Serving for Breakfast or Brunch

These dosas are perfect for festive breakfasts or brunches. Serve them with a variety of chutneys, sambar, and idli podi.

Serving Suggestions

These dosas are amazing with:

• Tomato Chutney (my go-to!)
• Coconut Chutney
• Sambar
• Idli Podi

Storage Instructions

While Bansi Rava Dosas are best enjoyed fresh, you can store leftover batter in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions!

What is Bansi Rava and where can I find it?

Bansi Rava is coarsely ground wheat, and you can usually find it at Indian grocery stores.

Can I use yogurt instead of curd?

Yes, you can! But curd (dahi) has a slightly tangier flavor that really complements the dosa.

Can I make the batter ahead of time?

You can soak the rava in curd for a few hours, but I recommend adding the Eno fruit salt just before cooking for the best results.

What if I don’t have Eno fruit salt? Is there a substitute?

Unfortunately, there isn’t a perfect substitute for Eno. It’s what gives the dosa its light and airy texture.

How do I prevent the dosa from sticking to the tawa?

Make sure your tawa is hot enough and well-greased. A well-seasoned cast iron tawa is less likely to stick.

Enjoy! Let me know in the comments how your Bansi Rava Dosas turn out. I can’t wait to hear from you!