Failproof Idli Rava Dosa Recipe

How many times have you had the urgent and undeniable craving for some hot and crispy dosas only to realise that the entire process of making the dosa batter takes forever? You need to first soak the rice and urad dal for at least six hours, then grind them to a paste, and ferment them for another good few hours. If you have been in this situation, you would know that every passing second would feel like excruciating torture. So why would you wish to subject yourself to it? Luckily, idli rava dosa can be the panacea for this hunger and craving!

Idli rava is essentially coarsely ground parboiled rice. This cream of rice makes it easier to make idli or dosa batter. Idli rava is often confused with regular rava (or semolina or sooji/suji). However, the former is made from rice while the latter from wheat.

While idli rava takes care of all the prep that you may require, there are many ways in which you can still mess up the idli rava dosa recipe. Thus, here is a complete guide on nailing the idli rava dosa!

Instant Idli Rava Dosa Recipe

For instant dosa with idli rava, you will need the following ingredients:

• A cup of idli rava
• A cup of rice flour
• Half a cup of yoghurt/curd
• Salt to taste
• A tablespoon of ghee
• Half a teaspoon of cumin seeds
• A quarter of a cup of finely chopped onions
• Half a teaspoon of finely chopped green chillies
• A tablespoon of chopped curry leaves
• An inch of ginger, skinned and grated
• Two tablespoons of freshly grated coconut
• A tablespoon of broken cashew nuts
• A pinch of asafoetida
• Oil for roasting the idli rava dosa

Here is a step-by-step guide on preparing the instant dosa with idli rava:

1. In a mixing bowl, combine idli rava, rice flour, curd, salt, and about three cups of water. Mix it thoroughly with a whisk to ensure that it does not form any hard lumps. Set it aside and let the batter rest for at least 20 minutes.
2. In a small tadka pan, heat the ghee and add the asafoetida, onions, ginger, cumin seeds, green chillies, curry leaves, coconut, and cashew nuts to prepare the tempering. Saute everything for about five minutes on a medium flame and keep stirring occasionally.
3. Pour this tempering over the idli rava dosa batter and mix it well. Adjust the consistency of the batter according to your preference.
4. In the meantime, get a non-stick dosa tava and grease it with a thin layer of oil. When the tava is hot, sprinkle some water on it and wipe the surface with a muslin cloth or half-cut onion.
5. Pour a ladleful of the idli rava dosa batter onto the tava and spread it out until thin. Sprinkle a few drops of oil around the dosa and let it cook on a medium flame until the dosa starts leaving the tava from the sides.
6. If the top looks a little undercooked, flip the dosa over and cook on the other side until golden-brown.
7. Fold the dosa and take it off the flame.
8. Pour yet another ladle of idli rava dosa batter to prepare dosas from the remaining batter.

Urad-Idli Rava Dosa Recipe

If you are a hardcore dosa aficionado, you may have noticed that the above instant dosa with idli rava recipe does not contain any urad dal. Fortunately, you can also use idli rava to make urad-idli rava dosa, which tastes exactly like the actual dosa. Hence, if you are a stickler for all things traditional and have the time to prepare, here’s how you can make a traditional dosa.

First, the list of ingredients, which is as follows:

• A cup of urad dal
• A teaspoon of fenugreek seeds
• Two cups of idli rava
• Water
• Oil for roasting

Steps for making idli rava dosa with urad dal:

1. Soak the urad dal and fenugreek seeds in water for at least two hours. Then, wet grind it into a paste.
2. Combine the urad dal paste and the idli rava in a mixing bowl and mix everything until it is well incorporated.
3. If the batter feels too coarse or grainy, churn it in the grinder until you get the desired texture.
4. Let the idli rava dosa batter sit for at least an hour. Ideally, you should let it ferment for at least 7-8 hours.
5. Adjust the water to get the desired consistency.
6. Once again, heat a non-stick dosa tava and grease it with oil.
7. Pour out a ladleful of the batter, spread it out into a dosa, and sprinkle some oil over it and around its edges.
8. Let the idli rava dosa cook until golden brown.
9. Flip it over and cook for a few seconds.

Serve these crispy dosas with some coconut or tomato chutney and sambhar. You can also make masala dosa with the potato filling.

Now you know how idli rava makes it easier to cook idlis and dosas. However, for best results choose organic idli rava as it lends an authentic taste to the dish. Plus, organic is always healthy!

Try 24 Mantra Organics’s Idly Rava and enjoy Idly Rava Dosa recipes!