Rice Rava Dosa Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together rice flour, semolina, yogurt, and water to make a smooth batter.
• STEP 2.Cover the bowl and let the batter ferment for 6-8 hours or overnight.
• STEP 3.Heat a non-stick griddle or dosa tawa over medium heat. Pour a ladleful of batter and spread it in a circular motion to make a thin dosa.
• STEP 4.Drizzle oil around the edges of the dosa and cook until it turns golden brown and crispy.
• STEP 5.Serve hot with coconut chutney and sambar.

Cooking Tips

• Make sure the batter is well fermented for a crispy dosa.
• Spread the batter thin to get a crispy texture.
• Use a non-stick griddle or dosa tawa for easy flipping.

Storage and Serving

• Rice Rava Dosa is best served hot and fresh.
• Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dosas in a hot skillet or microwave before serving.