When we go to a South Indian eating joint, more of often than not I end up ordering rava dosa. When I looked up some rava dosa recipes on the Internet, they had maida in it. I am not rigid about the food we eat outside but at home I prefer to eat healthy stuff. So I am not too keen on using maida while cooking at home. So I never attempted believing that you can make rava dosa without maida. Then one day my husband, Kalpesh, made this crispy and yummy rava dosa and I was like “wow”. “I haven’t used maida.” he said and I went “Wowwwww!! I want this rava dosa recipe for my blog”.
Few days later, he did even better; he added besan and bajra atta too. The dosa was still intrinsically crispy like a rava dosa and plus had the goodness of pearl millet which we usually don’t have in our diet. “Next time add ragi also.” I added my two cents. But adding ragi made the dosa slightly bitter, which wasn’t to Kalpesh’s taste so omitted it from his recipe. I loved this quick, easy, and healthy, maida-free rava dosa recipe. Hope you’ll like it too.
Rava Dosa Recipe with a Twist | Multigrain
- 1/2 cup rava/sooji semolina
- 1/4th cup besan chickpea flour
- 1/4th cup rice flour
- 1/4th cup bajra flour pearl millet
- 1 finely chopped green chili
- 1/2 tbsp cumin seeds jeera
- 2-3 pcs curry leaves chopped
- chopped coriander as required
- 1-2 tsp oil
- water as required for very runny consistency
- salt to taste
- Take all ingredients in a large mixing bowl.
- Add water to make a very thin batter. (You’ll need approximately one cup water. The consistency of the batter must be very runny to get holes in rava dosa.)
- Heat a non-stick pan (tava), and then grease it properly with oil.
- Pour the batter onto a pan starting from the outer edge, moving inwards. (Make sure the pan is heated properly before pouring the batter.)
- Cook on low heat for 3-4 minutes. If you are using a large pan, keep moving the pan intermittently to ensure the dosa cooks evenly from everywhere.
- Remove the dosa from the pan after it starts turning reddish in colour.
- Serve hot with a chutney of your choice.