Crispy Semolina Crepes with Vegetables — Rava Dosa
A South Indian crispy lacy dosa made from semolina, rice flour, and yogurt batter studded with onion, green chilli, and curry leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk semolina, rice flour, all-purpose flour, yogurt, asafoetida, and 0.5 tsp salt with 500ml water into a thin buttermilk-like batter. Stir in cumin seeds, crushed peppercorns, chopped onion, ginger, green chillies, curry leaves, and coriander. Add remaining 0.5 tsp salt. Rest 5 minutes; thin with 2–3 tbsp water if needed.
Char
Heat a non-stick skillet over medium-high heat 2 minutes. Reduce to medium, brush lightly with 0.5 tsp oil. Pour 0.5 cup batter from edges inward in a circular motion; drizzle 0.5 tsp oil around edges. Cook 3 minutes undisturbed until edges lift and turn deeply golden and crispy.
Crisp
Fold the dosa in half carefully with a spatula without flipping; the top side cooks through residual heat. Slide onto a plate. Repeat with remaining batter for a second dosa over medium heat, using same technique.
Finish and plate
Brush each warm dosa with 0.5 tbsp ghee. Plate both dosas and serve hot with coconut chutney, sambar, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.