This recipe yields a thin, crispy, and spicy dosa similar to a hotel-style Rava Dosa but infused with the tanginess of tomatoes.
Ingredients
For the Tomato Paste:
Tomatoes: 2 medium (chopped)
Ginger: A small piece
Red Chili Powder: As per taste
Turmeric Powder: A pinch
Salt: To taste
For the Dosa Batter:
Chiroti Rava (Fine Semolina): 1 cup
Rice Flour: ½ cup
Wheat Flour: 1 tablespoon (used as a healthy alternative to Maida)
Water: 4 to 4.5 cups (for a thin consistency)
Black Pepper: Coarsely crushed
Cumin Seeds: 1 teaspoon
Curry Leaves & Coriander: Finely chopped
Oil: 1 teaspoon (added to the batter for extra crispiness)
Preparation Steps
1. Prepare the Base
In a mixer jar, add the chopped tomatoes, ginger, red chili powder, turmeric, and salt. Grind it into a very fine, smooth paste without adding any water.
2. Mix the Batter
In a large mixing bowl, add the 1 cup of Chiroti Rava, ½ cup of rice flour, and 1 tablespoon of wheat flour. Pour in the prepared tomato paste. Gradually add about 4 cups of water and whisk thoroughly to ensure there are no lumps. The batter should be very thin and watery (flowing consistency).
3. Add Aromatics
Add the crushed black pepper, cumin seeds, chopped coriander, and curry leaves to the batter. Mix well and let it rest for 10 minutes to allow the rava to soak.
4. Final Touch
After 10 minutes, check the consistency. If it has thickened, add a little more water. Stir in 1 teaspoon of oil—this is the “secret ingredient” to make the dosa extra crispy.
Cooking Instructions
1. Prepare the Tawa
Heat a non-stick or well-seasoned iron tawa. Rub it with a sliced onion and a bit of oil to prevent sticking.
2. Pour the Batter
Stir the batter well before pouring (as the flour tends to settle at the bottom). Using a small bowl or cup, pour the batter starting from the edges of the tawa toward the center. Do not spread it like a traditional dosa; let the holes form naturally for that “netted” texture.
3. Roast until Crispy
Drizzle oil or ghee around the edges. Cook on medium flame. Wait until the edges start to brown and lift off the tawa on their own.
4. Serving
Once the dosa is golden brown and crispy, fold it and remove it from the tawa. It is flavorful enough to eat as is, but pairs perfectly with coconut chutney or sambar.
Tip: If using an iron tawa, ensure it is well-seasoned (palagiddu). For beginners, a non-stick tawa is recommended for easier removal.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.