Wheat Rava Dosa Recipe – Crispy South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Wheat Rava Dosa Recipe – Crispy South Indian Pancake

Introduction

Okay, let’s be real – who doesn’t love a good dosa? That satisfying crunch, the soft interior… pure bliss! But sometimes, you want something a little different, a little quicker than the traditional fermented dosa. That’s where this Wheat Rava Dosa comes in. It’s a fantastic alternative, ready in under 30 minutes, and unbelievably crispy. I first stumbled upon this recipe when I was craving dosa but didn’t have time for the overnight fermentation. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This dosa is a winner for so many reasons. It’s quick, easy, and doesn’t require any pre-planning. Plus, the combination of wheat flour and rava gives it a delightful texture – crispy edges and a soft, fluffy center. It’s a great way to enjoy the flavors of South India without the fuss.

Ingredients

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

• 1 cup wheat flour (approx. 120g)
• ¼ cup rice flour (approx. 30g)
• ¼ cup rava (semolina/sooji) (approx. 30g)
• 1 onion (finely chopped)
• 1 green chili (finely chopped) – adjust to your spice preference!
• ½ tsp cumin seeds
• 1 sprig curry leaves
• 2 tbsp coriander (chopped)
• ¼ tsp salt
• 3.5 cups water (approx. 830ml)
• Oil for cooking

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your dosas turn out perfect!

Wheat Flour: Exploring its use in Dosa making.
Wheat flour adds a lovely softness to the dosa. It’s not traditional, but it works beautifully, especially for a quick version. You can use whole wheat flour (atta) for a slightly nutty flavor, or refined wheat flour (maida) for a lighter texture.

Rava (Semolina): The role of Sooji in achieving crispness.
Rava is the secret weapon for that signature crispiness! Don’t skip it. It adds a wonderful texture that you just won’t get with flour alone.

Regional Variations in Dosa Batter.
Traditionally, dosa batter is made with fermented rice and lentils. This recipe is a delightful shortcut, but feel free to experiment with adding a tablespoon or two of urad dal flour for a more authentic flavor.

Curry Leaves: Fresh vs. Dried – which to use?
Fresh curry leaves are always best. They have a much more vibrant aroma and flavor. If you absolutely have to use dried, use about half the amount, as the flavor is more concentrated.

Water: Importance of batter consistency.
The water is key! You want a thin, flowing batter – similar to pancake batter. Don’t be afraid to add a little more water if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour, rice flour, rava, and salt. Give it a good mix.
2. Gradually add the water, whisking constantly to avoid lumps. You want a smooth, thin batter.
3. Now, add the chopped onions, green chili, cumin seeds, curry leaves, and coriander. Mix everything well.
4. Heat a non-stick pan (or a well-seasoned cast iron skillet) over medium heat. Drizzle a little oil around the pan.
5. Pour a ladleful of batter onto the hot pan and quickly spread it in a circular motion, like you’re making a crepe.
6. Drizzle a little more oil around the edges of the dosa.
7. Cook for 2-3 minutes, or until the bottom is golden brown and crispy.
8. Flip the dosa carefully and cook the other side for about 1 minute.
9. Serve hot with your favorite chutney!

Expert Tips

A few little things that can make all the difference:

Achieving the Perfect Crispness.
Make sure your pan is hot enough before you pour the batter. A hot pan is crucial for getting that crispy texture.

Troubleshooting: Batter too thick or too thin.
* Too thick? Add a tablespoon of water at a time until you reach the desired consistency.
* Too thin? Add a tablespoon of wheat flour at a time.

Non-Stick Pan Essentials.
A good non-stick pan is your best friend here. If your pan isn’t great, you might need to use a little more oil to prevent sticking.

Variations

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

Vegan Adaptation
This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.

Gluten-Free Adaptation (using alternative flours)
Swap the wheat flour for a gluten-free blend, like a mix of rice flour and tapioca starch. You might need to adjust the water slightly.

Spice Level Adjustment – Adding more green chilies.
My family loves a bit of a kick, so I often add an extra green chili or a pinch of red chili powder to the batter.

Instant Dosa vs. Fermented Dosa – Differences & When to Choose.
Fermented dosa has a slightly tangy flavor and a softer texture. This instant version is quicker and crisper – perfect for a weeknight meal!

Serving Suggestions

These dosas are amazing with…

• Coconut chutney (a classic!)
• Sambar
• Tomato chutney
• Even a dollop of yogurt!

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 24 hours. It might thicken slightly, so you may need to add a little water before using.

FAQs

Got questions? I’ve got answers!

What is the best chutney to serve with Wheat Rava Dosa?
Coconut chutney is the traditional pairing, and for good reason! It’s cool, creamy, and complements the crispy dosa perfectly.

Can I make the batter ahead of time? If so, how long will it keep?
Yes, you can! The batter will keep in the fridge for up to 24 hours. Just give it a good stir before using.

Can I use a different type of flour instead of wheat flour?
You can experiment with other flours, like besan (gram flour) or jowar flour (sorghum flour), but the texture will change.

What if I don’t have rava (semolina)? Is there a substitute?
You can try using fine cornmeal as a substitute, but it won’t be quite as crispy.

How can I get the dosa even crispier?
Make sure your pan is hot, use enough oil, and don’t overcrowd the pan. Cooking one dosa at a time will give you the best results.