- Trim bread crusts and cut slices into small pieces.
- In a bowl, combine bread pieces, rava (semolina), rice flour, curd (yogurt), salt, sugar, and water. Let soak for 20 minutes.
- Blend the mixture into a smooth batter, adding water as needed to achieve the desired consistency.
- Whisk the batter vigorously for 5 minutes to aerate it.
- Gently mix in baking soda just before cooking.
- Heat a dosa tawa (flat griddle), sprinkle a few drops of water to cool it slightly, and wipe clean with a lightly oiled cloth.
- Pour batter onto the tawa and spread thinly into a circle.
- Drizzle oil around the edges and cook on low-medium heat until golden brown and crisp.
- Serve hot with chutney and sambar.
- Calories:103 kcal25%
- Energy:430 kJ22%
- Protein:7 g28%
- Carbohydrates:10 mg40%
- Sugar:1 mg8%
- Salt:388 g25%
- Fat:4 g20%
Last Updated on 2 months by Neha Deshmukh
Rava Dosa Recipe – Crispy South Indian Bread Dosa
Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want that crispy, delicious dosa experience without the fuss of soaking and grinding. That’s where this Rava Dosa recipe comes in! It’s a fantastic way to use up leftover bread and create a truly satisfying South Indian breakfast (or dinner, let’s be real!). I first stumbled upon this recipe when I was trying to reduce food waste, and it quickly became a family favorite.
Why You’ll Love This Recipe
This Rava Dosa is seriously a game-changer. It’s quick, easy, and doesn’t require any fermentation – perfect for those times when you’re craving dosa but short on time. Plus, the bread adds a lovely subtle sweetness and a wonderfully crisp texture. It’s a delightful twist on the traditional dosa, and I think you’ll be hooked after just one bite!
Ingredients
Here’s what you’ll need to whip up these beauties:
- 4 bread slices (slice)
- 1 cup rava (semolina) (approx. 150g)
- ½ cup rice flour (approx. 75g)
- ½ cup curd (yogurt) (approx. 120ml)
- ½ tsp salt (approx. 2.5g)
- 1 tsp sugar (approx. 5g)
- 1 cup water (approx. 240ml)
- ¼ tsp baking soda (approx. 1g)
- Oil as needed
Ingredient Notes
Let’s talk ingredients – a few little tips can make all the difference!
Rava (Semolina) – Types and Toasting
You can use either fine or coarse rava for this recipe. I prefer fine rava for a smoother dosa, but coarse rava gives a nice texture too. Toasting the rava lightly in a dry pan for a few minutes before using it enhances its flavor and adds to the crispiness. Just keep an eye on it – you want it fragrant, not browned!
Rice Flour – Choosing the Right Grind
Using a good quality rice flour is key. A slightly finer grind works best for a smoother batter. You can find rice flour easily in Indian grocery stores, or even make your own by grinding raw rice.
Curd (Yogurt) – Full Fat vs. Low Fat & Regional Variations
I usually use full-fat curd (yogurt) for a richer flavor and softer dosa. However, low-fat curd works just fine too! In South India, different regions have different preferences for curd – some like it tangy, others milder. Feel free to use your favorite!
The Role of Baking Soda in Crispiness
Don’t skip the baking soda! It’s what gives these dosas their signature crispiness. Adding it right before cooking ensures it reacts properly and creates those lovely bubbles.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, trim the crusts off your bread slices and tear them into small pieces. Don’t worry about being perfect – small pieces are best!
- In a bowl, combine the bread pieces, rava, rice flour, curd, salt, and sugar. Pour in the water and give it a good mix.
- Now, let this mixture sit for about 20 minutes. This allows the rava to absorb the water and soften the bread.
- After 20 minutes, it’s time to blend! Transfer the mixture to a blender and blend until you have a smooth batter. Add a little more water if needed to reach a pouring consistency – similar to pancake batter.
- Whisk the batter vigorously for a good 5 minutes. This is important – it aerates the batter, making the dosas lighter and crispier.
- Just before you’re ready to cook, gently mix in the baking soda.
- Heat a dosa tawa (or a flat griddle) over medium heat. Sprinkle a few drops of water on it – if the water sizzles and evaporates quickly, the tawa is ready. Wipe the tawa clean with a cloth.
- Pour a ladleful of batter onto the hot tawa and quickly spread it in a circular motion to form a thin dosa.
- Drizzle a little oil around the edges and cook for 2-3 minutes, or until the dosa is golden brown and crispy.
- Gently flip and cook for another minute.
- Serve hot with your favorite chutney and sambar!
Expert Tips
Here are a few things I’ve learned over the years to make the perfect Rava Dosa:
- Achieving the Perfect Thin Dosa: The key is to spread the batter quickly and thinly. A slightly wet tawa helps with this.
- Troubleshooting: Batter Consistency: If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.
- Fermentation (Optional) for Enhanced Flavor: While not traditional, you can let the batter ferment for 6-8 hours for a slightly tangy flavor. Just cover it and leave it in a warm place.
Variations
Want to switch things up? Here are a few ideas:
- Vegan Rava Dosa: Substitute the curd with plant-based yogurt.
- Gluten-Free Rava Dosa: Ensure your rava and rice flour are certified gluten-free.
- Spice Level Adjustment – Adding Green Chilies: My friend loves adding finely chopped green chilies to the batter for a spicy kick!
- Festival Adaptations – Ganesh Chaturthi & Breakfast Options: These are perfect for a quick and easy breakfast during festivals like Ganesh Chaturthi.
Serving Suggestions
Rava Dosa is best enjoyed hot and fresh! I love serving it with:
- Coconut Chutney
- Tomato Chutney
- Sambar
- A sprinkle of chutney powder
Storage Instructions
Leftover batter can be stored in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before using. However, these are best enjoyed fresh!
FAQs
Let’s answer some common questions:
What type of bread works best for this Rava Dosa recipe?
White bread works well, but you can also use whole wheat bread for a slightly healthier option.
Can I make the batter ahead of time? If so, how long can it be stored?
Yes, you can! The batter can be stored in the refrigerator for up to 24 hours.
How do I prevent the dosa from sticking to the tawa?
Make sure the tawa is properly heated and lightly oiled. A well-seasoned tawa also helps prevent sticking.
What is the best chutney to serve with Rava Dosa?
Coconut chutney is a classic pairing, but tomato chutney and sambar are also delicious!
Can I use a non-stick pan instead of a dosa tawa?
You can, but a dosa tawa distributes heat more evenly and helps achieve a crispier dosa. If using a non-stick pan, make sure it’s well-seasoned.