Rava Dosa Recipe- Fluffy with Veg Kurma & Coconut-Cashew Paste

Last Updated on 2 months by Neha Deshmukh

Rava Dosa Recipe – Fluffy with Veg Kurma & Coconut-Cashew Paste

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want something a little quicker, a little easier than fermenting batter overnight. That’s where Rava Dosa comes in! This recipe is a lifesaver on busy weeknights, and honestly, the fluffy texture and deliciousness rival any traditional dosa. I first made this when I was craving dosa but realized I hadn’t planned ahead. It was a total hit, and now it’s a regular in my kitchen. Plus, we’re pairing it with a vibrant Veg Kurma that’s bursting with flavor. Let’s get cooking!

Why You’ll Love This Recipe

This Rava Dosa recipe is a winner for so many reasons:

• Quick & Easy: No overnight fermentation needed!
• Fluffy Texture: Seriously, these are so soft and light.
• Delicious Kurma: The homemade Veg Kurma adds a wonderful depth of flavor.
• Versatile: Easily adaptable to your spice preferences and dietary needs.
• Crowd-Pleaser: Perfect for breakfast, brunch, or a light dinner.

Ingredients

Here’s what you’ll need to make these amazing Rava Dosas and the accompanying Veg Kurma:

For the Rava Dosa:

• 1 cup rava / semolina / suji (coarse) – about 150g
• 1 cup poha / avalakki (thin) – about 100g
• 1 cup curd – about 240ml
• Salt to taste – about ½ tsp (adjust to your preference)
• 1 cup water – about 240ml
• Eno fruit salt – about ½ tsp
• 2 tbsp water

For the Veg Kurma:

• 1 cup coriander – about 100g
• 8 cashews
• ½ cup coconut (grated) – about 50g
• 1 inch cinnamon
• 3 cardamom pods
• ½ tsp pepper – about 2.5g
• ¼ tsp cloves – about 0.5g
• 1 tsp fennel / saunf
• 2 chillies
• ½ cup water (for grinding masala) – about 120ml
• 2 tbsp oil – about 30ml
• 1 tsp mustard seeds
• Few curry leaves
• 1 onion (finely chopped)
• 1 tsp ginger paste
• 1 potato (cubed)
• ½ cup carrot (chopped)
• 2 tbsp peas
• ½ cup capsicum (chopped)
• 5 beans (chopped)
• 1 tsp salt – about 5g
• 3 cups water – about 720ml
• Lemon juice to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Rava/Semolina: Coarse rava (suji) works best for that lovely texture. Avoid the very fine variety.
• Poha Variations: Thin, flattened poha (avalakki) is traditional. If you only have thick poha, you can pulse it briefly in a blender to break it down a bit.
• Eno Fruit Salt: This is what gives the dosa its fluffiness! If you don’t have Eno, you can use ½ tsp baking soda mixed with 1 tsp lemon juice as a substitute. Add it right before cooking.
• Regional Kurma Spice Differences: Kurma recipes vary so much across South India. Feel free to adjust the spices to your liking. Some families add a touch of nutmeg or mace.
• Coconut Freshness: Freshly grated coconut is best for the kurma, but unsweetened desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Rava & Poha: In a large bowl, combine the rava, poha, curd, and salt. Mix well until everything is nicely combined. Cover and let it rest for 30 minutes. This allows the rava to absorb the moisture and become soft.
2. Blend the Batter: Transfer the soaked mixture to a blender. Add 1 cup of water and blend until you have a smooth batter. Don’t worry if it seems a little thin – that’s okay!
3. Add the Eno: Just before you’re ready to cook, add the Eno fruit salt and 2 tbsp of water to the batter. Gently mix it in. You’ll see it become frothy – that’s exactly what you want!
4. Cook the Dosas: Heat a tawa (flat griddle) over medium heat. Pour a ladleful of batter onto the hot tawa and spread it lightly in a circular motion. Cook until the top sets and the edges turn golden brown. Flip and cook for another minute.
5. Make the Kurma Paste: While the batter is resting, let’s make the kurma paste. Blend the coriander, cashews, coconut, cinnamon, cardamom, pepper, cloves, fennel, and chillies with ½ cup of water into a super smooth paste.
6. Sauté the Aromatics: Heat oil in a kadai (deep pan). Add mustard seeds and curry leaves. Let them splutter – that’s where the flavor starts!
7. Cook the Vegetables: Add chopped onions and ginger paste to the kadai. Sauté until translucent. Then, add all the chopped vegetables (potato, carrot, peas, capsicum, beans) and salt. Cook for 2-3 minutes.
8. Simmer the Kurma: Add the blended masala paste to the vegetables and sauté for another 2 minutes. Pour in 3 cups of water and simmer for 8-10 minutes, or until the vegetables are tender.
9. Finish & Serve: Finish the kurma with a squeeze of lemon juice. Serve the fluffy dosas hot with the aromatic Veg Kurma.

Expert Tips

• Don’t overmix the batter after adding the Eno. Gentle is key!
• The tawa needs to be hot enough, but not scorching. Medium heat is ideal.
• A little oil on the tawa helps prevent sticking.
• Adjust the amount of water in the batter to achieve your desired consistency.

Variations

Let’s get creative!

• Vegan Option: Use plant-based yogurt instead of curd.
• Gluten-Free Adaptation: Ensure your rava is certified gluten-free.
• Spice Level Adjustment: Add more or fewer chillies to the kurma to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• South Indian Festival Adaptations: During festivals, my family adds a sprinkle of grated coconut and chopped coriander to the dosa batter for extra flavor and visual appeal.

Serving Suggestions

These Rava Dosas are fantastic with:

• Veg Kurma (obviously!)
• Coconut Chutney
• Tomato Chutney
• Sambar

Storage Instructions

• Dosa Batter: The batter is best used immediately. However, you can store it in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before cooking.
• Veg Kurma: Leftover kurma can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

• What type of rava works best for dosa? Coarse rava (suji) is the way to go! It gives the dosa a lovely texture.
• Can I make the dosa batter ahead of time? You can soak the rava and poha ahead of time, but add the Eno just before cooking.
• How do I get the dosa crispy? A hot tawa and a little oil are your friends! You can also cook it for a slightly longer time.
• What vegetables can I substitute in the kurma? Feel free to swap in your favorites! Cauliflower, green beans, or even mushrooms would be delicious.
• Can I adjust the spice level of the kurma? Absolutely! Add more or fewer chillies to suit your taste.