Rava Dosa Recipe – Crispy South Indian Pancake with Peppercorns

Last Updated on 6 months ago by Neha Deshmukh

Rava Dosa Recipe – Crispy South Indian Pancake with Peppercorns

Introduction

Okay, let’s talk Rava Dosa! If you’re craving that satisfying crunch of a perfectly made dosa, but don’t want to deal with the overnight fermentation of traditional dosa batter, this recipe is for you. I remember the first time I made these – I was amazed at how quickly they came together and how incredibly crispy they turned out! It’s become a regular in my kitchen, especially when I have unexpected guests or just need a quick, delicious South Indian breakfast. This isn’t your grandma’s dosa recipe, though – we’re adding a little something special with crushed peppercorns. Trust me on this one!

Why You’ll Love This Recipe

This Rava Dosa recipe is a winner for so many reasons. It’s quick – the batter comes together in under 30 minutes. It’s easy – no complicated fermentation process needed. And it’s incredibly flavorful, with a lovely texture that’s crispy on the edges and soft in the middle. Plus, that hint of pepper? It just elevates everything!

Ingredients

Here’s what you’ll need to make these delightful dosas:

• 0.5 cup fine un-roasted rava (semolina) – about 100g
• 0.5 cup rice flour – about 75g
• 2 tablespoons all-purpose flour – about 15g
• 0.5-1 teaspoon finely chopped green chilies (adjust to your spice preference)
• 0.5 cup finely chopped onions – about 75g
• 1 teaspoon finely chopped ginger – about 5g
• 9-10 crushed black peppercorns
• 1 tablespoon chopped coriander leaves – about 5g
• 0.5 teaspoon mustard seeds – about 2g
• 1 teaspoon cumin seeds – about 5g
• 5-6 curry leaves
• 2.25 cups water or buttermilk – about 530ml
• Salt to taste

Ingredient Notes

Let’s chat about a few key ingredients to make sure your dosas turn out perfectly:

• Rava: Using un-roasted rava is crucial for that light and crispy texture. If you only have roasted rava, it will still work, but the dosas won’t be quite as delicate.
• Buttermilk vs. Water: Buttermilk adds a lovely tang and helps create a slightly fluffier dosa. If you don’t have buttermilk, water works just fine! I sometimes use a tablespoon of lemon juice in the water to mimic the tang.
• Peppercorns: Don’t skip these! They’re a classic South Indian touch that adds a subtle warmth and complexity to the flavor. My aunt always adds them, and it’s become a tradition in my family.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rava, rice flour, all-purpose flour, green chilies, onions, ginger, crushed peppercorns, and coriander leaves. Give everything a good mix.
2. Now for the tempering! Heat about 1-2 tablespoons of oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and curry leaves. Sauté for a few seconds until fragrant.
3. Pour this lovely tempering over the flour mixture. Mix well to combine.
4. Gradually add the water or buttermilk, mixing continuously to create a thin, lump-free batter. It should have a pouring consistency – similar to pancake batter.
5. Let the batter rest for 15-20 minutes. This allows the rava to absorb the liquid and develop a better texture.
6. Heat a flat skillet or tawa over medium heat. Lightly grease it with oil.
7. Pour a ladleful of batter onto the hot skillet and spread it in a circular motion, starting from the center and moving outwards.
8. Drizzle a little oil around the edges of the dosa.
9. Cook for 2-3 minutes, or until the bottom is golden brown and crispy.
10. Flip the dosa carefully and cook the other side for another 1-2 minutes, until golden and crisp.
11. Serve immediately!

Expert Tips

• Heat is Key: Make sure your skillet is hot enough before pouring the batter. This is what gives you that crispy texture.
• Thin Batter: A thinner batter spreads easier and results in a crispier dosa.
• Don’t Overmix: Once you add the liquid, mix just until combined. Overmixing can develop the gluten and make the dosas tough.

Variations

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

• Gluten-Free Option: Simply omit the all-purpose flour and use only rava and rice flour.
• Spice Level: Adjust the amount of green chilies to your liking. My husband likes it really spicy, so I often add a little extra for him!
• Regional Variations: Some families add a pinch of turmeric powder to the batter for color and flavor. Others use different types of oil for tempering.
• Vegan Adaptation: Use plant-based buttermilk (almond or soy buttermilk work well) instead of dairy buttermilk.

Serving Suggestions

Rava Dosa is best enjoyed hot and fresh! Serve it with:

• Coconut chutney – a classic pairing!
• Sambar – a lentil-based vegetable stew.
• Spicy tomato chutney – for an extra kick.
• A dollop of yogurt – to cool things down.

Storage Instructions

While Rava Dosa is best enjoyed immediately, you can store leftover batter in the refrigerator for up to 24 hours. The batter may thicken, so you might need to add a little water to adjust the consistency before making the dosas.

FAQs

• Is rava dosa healthier than regular dosa? Rava dosa is generally considered lighter and easier to digest than regular dosa, as it doesn’t involve fermentation.
• Can I make the batter ahead of time? Yes, you can make the batter a few hours in advance and store it in the refrigerator.
• How long will it keep? The batter will keep for up to 24 hours in the refrigerator.
• What is the best way to get the dosa crispy? Make sure your skillet is hot enough, use a thin batter, and drizzle oil around the edges.
• Can I use roasted rava for this recipe? Yes, but the dosas won’t be as crispy.
• What can I serve with rava dosa besides chutney and sambar? Try serving it with a side of aloo masala (potato curry) or a simple vegetable curry.