Rava Poha Recipe – Authentic South Indian Breakfast Dosa

Last Updated on 2 months by Neha Deshmukh

Rava Poha Recipe – Authentic South Indian Breakfast Dosa

Introduction

Okay, let’s be real – who doesn’t love a good dosa for breakfast? But sometimes, you want something a little quicker, a little easier, without sacrificing that authentic South Indian flavour. That’s where Rava Poha Dosa comes in! I first made this when I was craving dosa but didn’t have time to soak and grind rice and lentils. It’s become a regular in my kitchen ever since, and I’m so excited to share it with you. It’s crispy, flavourful, and surprisingly simple to make.

Why You’ll Love This Recipe

This Rava Poha Dosa is a total winner because it’s:

• Quick: Ready in under 30 minutes!
• Easy: No complicated fermentation process needed.
• Delicious: Packed with flavour and has a lovely crispy texture.
• Versatile: Perfect for a weekday breakfast, a light dinner, or even a festive snack.

Ingredients

Here’s what you’ll need to whip up this delightful dosa:

• 1 cup rava / semolina
• 1 cup poha (flattened rice)
• 1 cup coconut, grated
• 4 dried red chillies
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tsp methi / fenugreek seeds
• 1 tsp jaggery
• small piece tamarind
• ½ cup curd / yogurt
• ½ tsp salt (or to taste)
• Water, as needed
• 1 tsp eno fruit salt

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Rava Poha Dosa.

Rava / Semolina: Types and Toasting Tips

I prefer using fine rava for this recipe, as it gives a smoother texture. You can use coarse rava, but the dosa might be a little more grainy. Lightly toasting the rava in a dry pan for a few minutes before grinding enhances its flavour and crispiness. About 50-75g of rava is what you’re looking for.

Poha: Choosing the Right Variety

Medium-thick poha works best here. Avoid the super-thin, crispy poha, as it can become too mushy. If you only have thin poha, use a little less water when grinding. Around 75-100g of poha is ideal.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best for that authentic flavour! But if you can’t get your hands on it, unsweetened desiccated coconut works perfectly well. About 75-100g of coconut is what you’ll need.

Red Chillies: Adjusting the Spice Level

I use Byadagi chillies for a vibrant colour and mild heat. Feel free to adjust the number of chillies based on your spice preference. You can also use Kashmiri chillies for a similar effect.

Cumin & Coriander Seeds: Roasting for Aroma

Dry roasting the cumin and coriander seeds for a minute or two before grinding releases their essential oils and intensifies their flavour. Trust me, it makes a difference!

Methi / Fenugreek Seeds: The Secret to Flavor

Don’t skip the methi seeds! They add a unique, slightly bitter flavour that’s characteristic of South Indian cuisine.

Jaggery: Regional Variations & Substitutes

Jaggery adds a lovely sweetness and depth of flavour. If you don’t have jaggery, you can substitute it with brown sugar or even a little granulated sugar.

Tamarind: Balancing Sweetness and Sourness

A small piece of tamarind adds a delightful tanginess that balances the sweetness of the jaggery. You can use tamarind paste if you prefer, about 1 tablespoon.

Curd / Yogurt: Full-Fat vs. Low-Fat

I recommend using full-fat curd for a richer flavour and softer texture. However, low-fat curd will work in a pinch. About 120ml of curd is perfect.

Eno Fruit Salt: Understanding its Role

Eno fruit salt is the key to getting that light and airy texture. It reacts with the curd to create bubbles, making the dosa crispy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the rava, poha, coconut, red chillies, cumin seeds, coriander seeds, methi seeds, jaggery, tamarind, curd, salt, and a little water in a blender.
2. Grind everything into a smooth batter, adding water gradually as needed. You want a consistency similar to dosa batter – not too thick, not too runny.
3. Transfer the batter to a bowl and let it rest for about 10 minutes. This allows the rava and poha to absorb the moisture.
4. Just before you’re ready to make the dosas, add the eno fruit salt and gently mix until the batter becomes frothy. Don’t overmix!
5. Heat a non-stick tawa (flat griddle) over medium heat.
6. Pour a ladleful of batter onto the hot tawa and quickly swirl it to form a thin, circular layer.
7. Cook for a few minutes until the edges start to crisp up and the centre is cooked through. You can cover the tawa for a minute or two if needed.
8. Carefully flip the dosa and cook for another minute.
9. Serve hot with your favourite chutney!

Expert Tips

• Don’t add the eno fruit salt until you’re ready to cook. It loses its fizz quickly.
• The tawa needs to be hot enough, but not scorching. Medium heat is ideal.
• If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rava.

Variations

• Vegan Rava Poha: Substitute the curd with plant-based yogurt.
• Gluten-Free Rava Poha: Ensure your rava is certified gluten-free.
• Spice Level Adjustments: Add more or fewer red chillies to control the heat. My friend, Priya, loves adding a pinch of black pepper too!
• Festival Adaptations (Ganesh Chaturthi, etc.): You can add finely chopped vegetables like carrots and onions to the batter for a more substantial dosa during festivals.

Serving Suggestions

Rava Poha Dosa is delicious on its own, but it’s even better with:

• Coconut chutney
• Roasted gram dal chutney
• Sambar
• A sprinkle of chutney powder

Storage Instructions

You can store the batter in the refrigerator for up to 24 hours. However, the eno fruit salt will lose its fizz, so you’ll need to add a little more before cooking.

FAQs

What is the best way to grind the batter for a crispy dosa?

Grinding to a smooth consistency is key! Add water gradually and don’t overgrind. Resting the batter also helps.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can make the batter ahead of time, but don’t add the eno fruit salt until just before cooking. The batter will keep in the fridge for up to 24 hours.

What can I substitute for Eno fruit salt?

You can use baking soda (about ¼ tsp) mixed with a little lemon juice as a substitute, but the texture won’t be quite as light and airy.

What type of tawa is best for making Rava Poha?

A well-seasoned non-stick tawa is ideal. Cast iron can also work, but it requires more oil.

How do I prevent the Rava Poha from sticking to the tawa?

Make sure the tawa is hot enough and lightly greased with oil before pouring the batter.