Rava Paneer Dosa Recipe – Easy Vegetable Semolina Dosa

Last Updated on 4 months by Neha Deshmukh

Rava Paneer Dosa Recipe – Easy Vegetable Semolina Dosa

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want something a little different, a little quicker, and maybe packed with some extra veggies. That’s where this Rava Paneer Dosa comes in! I first stumbled upon this recipe when I was craving something crispy and savory but didn’t have time to ferment a traditional dosa batter. It’s become a weeknight staple ever since, and I’m so excited to share it with you. It’s seriously easy, surprisingly healthy, and absolutely delicious.

Why You’ll Love This Recipe

This Rava Paneer Dosa is a winner for so many reasons! It’s ready in under 30 minutes, doesn’t require any fermentation, and is a fantastic way to sneak in some extra vegetables. Plus, the paneer adds a lovely creamy texture and a boost of protein. It’s perfect for a quick breakfast, a light lunch, or even a satisfying dinner.

Ingredients

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

• 1 cup rava / suji / semolina
• ½ cup curd (plain yogurt)
• ½ tsp salt (or to taste)
• 1 cup water (approximately)
• ½ tsp eno fruit salt
• 2 tbsp oil
• 1 piece onion, finely chopped
• 1 carrot, grated
• 2 tbsp peas
• 2 tbsp sweet corn
• 2 tbsp capsicum (bell pepper), finely chopped
• ½ tsp pepper powder
• ½ tsp chilli flakes (adjust to your spice preference)
• 1 cup paneer, grated

Ingredient Notes

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

Rava/Suji/Semolina: Types and Uses
I prefer using fine rava for this recipe, as it gives a smoother texture. But medium rava works too – just be prepared to adjust the water slightly.

Curd: Choosing the Right Consistency
Use plain, unsweetened curd. The consistency should be fairly thick. If it’s too runny, strain it through a muslin cloth for about 30 minutes to remove excess whey. About 125g of curd is equivalent to ½ cup.

Eno Fruit Salt: The Key to Crispy Dosas
Don’t skip the Eno! This is what creates the light and airy texture and helps the dosa get beautifully crispy. Add it right before you’re ready to cook.

Regional Variations in Vegetable Additions
Feel free to get creative with the veggies! Finely chopped beans, zucchini, or even spinach would be lovely additions. My aunt always adds a little bit of beetroot for a beautiful pink hue.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the rava, curd, and salt. Mix it all up really well until everything is nicely blended.
2. Now, add the water gradually, mixing as you go. You want a smooth batter, without any lumps. It should be pourable, but not too runny. Let this mixture rest for about 10 minutes – this allows the rava to absorb the water.
3. While the batter rests, heat the oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, toss in the carrots, peas, sweet corn, and capsicum. Stir-fry for a few minutes until the vegetables are slightly tender.
4. Season the veggies with pepper powder, chilli flakes, and salt. Mix in the grated paneer and remove the pan from the heat. Let this mixture cool down a bit.
5. Once the paneer-vegetable mixture has cooled, gently combine it with the rested semolina batter.
6. This is the magic moment! Add the Eno fruit salt and 3 tablespoons of water. Stir gently – you’ll see the batter become light and frothy, almost like an idli batter.
7. Heat a lightly greased pan (non-stick is best!) over medium-low heat. Pour a ladleful of batter onto the pan and spread it evenly in a circular motion.
8. Cook covered for about 2 minutes, or until the base turns golden brown.
9. Carefully flip the dosa and cook the other side until it’s crisp and golden.
10. Serve immediately with your favorite chutney or sauce!

Expert Tips

A few little secrets to dosa success:

Achieving the Perfect Dosa Batter Consistency
The batter should be similar to a pouring cream. If it’s too thick, add a little more water, a tablespoon at a time. If it’s too thin, add a tablespoon of rava and let it rest for another 5 minutes.

Tips for Non-Stick Pan Success
A well-seasoned non-stick pan is your best friend here. Make sure it’s clean and lightly greased before each dosa.

How to Prevent the Dosa from Sticking
Keep the heat at medium-low. A hot pan will cause the dosa to stick. Also, ensure the pan is properly greased.

Variations

Let’s get creative!

Vegan Rava Paneer Dosa
Simply substitute the paneer with crumbled tofu and use plant-based yogurt instead of curd.

Gluten-Free Considerations
Rava is generally gluten-free, but it’s always a good idea to check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustments
If you’re not a fan of spice, reduce or omit the chilli flakes. You can also add a pinch of turmeric powder for a lovely color and subtle flavor.

Festival Adaptations (Ganesh Chaturthi, etc.)
During festivals, I sometimes add a sprinkle of grated coconut to the batter for a more festive touch.

Serving Suggestions

These dosas are fantastic with:

• Coconut chutney
• Tomato chutney
• Sambar
• Green coriander chutney
• A dollop of yogurt

Storage Instructions

Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a pan until crispy. The batter is best used immediately, but can be stored for up to 24 hours in the refrigerator. You may need to add a little water to adjust the consistency.

FAQs

Got questions? I’ve got answers!

What type of oil is best for making Rava Dosa?
You can use any neutral-flavored oil, like sunflower oil, vegetable oil, or canola oil. I personally like using groundnut oil for a slightly nutty flavor.

Can I make the batter ahead of time? If so, how long will it keep?
You can prepare the batter (without the Eno) up to 24 hours in advance and store it in the refrigerator. Add the Eno just before you’re ready to cook.

Can I use frozen vegetables in this recipe?
Yes, absolutely! Just make sure to thaw and drain the frozen vegetables before adding them to the pan.

What can I substitute for paneer?
Crumbled tofu, grated potatoes, or even finely chopped mushrooms would work well as substitutes for paneer.

How do I get the dosa thinner and crispier?
Make sure the batter is of the right consistency (pouring cream). Also, use a medium-low heat and spread the batter thinly on the pan.