01
Rava Dosa
Tiffin
Rava - semolina, dosa - fermented rice and lentil crepe
Thin, crisp, lacy dosa made with rava and rice flour — no fermenting needed.
CLICK TO REad
AMMAMMA'S NOTES.
Rava
1 cup
Maida
1 cup
Rice Flour
1 cup
Atta
2 tbsp
Chilli
1 piece
Ginger
a small piece
Coonut
little grated
Curry Leaves
few leaves
Salt
to taste
Cumin Powder
a little
01
In a bowl, take some rava, maida, and rice flour, cumin powder, salt and mix it evenly.
02
Grind coconut, chilli, ginger and curry leaves, till it is well mixed, but not too fine.
03
Add this mixture to the bowl, and mix well with water, till it is in a thin liquid. Make sure it’s not too watery.
04
While making the dosa, pour a little mixture first in the centre, and then once it becomes light grey, pour more batter around it, building the dosa.
05
To make it crispy, add a little more oil, only once it has cooked a little, and cook on a low flame for a longer time.
06
Rava Dosa is best enjoyed plain, taste the crisp, and the oil.
Normal Dosa
Everyday dosa from fermented rice and urad dal batter — eaten plain, or filled with potato masala.
learn more
Set Dosa
Set - a group or collection, dosa - fermented rice and lentil crepe
learn more
THE SNACK SHE'D FALL BACK ON WHENEVER I WAS HUNGRY WITHOUT WARNING — QUICKEST TO MAKE, EASIEST TO EXECUTE. IT WAS ALSO HER FAVOURITE THING TO ORDER AT RESTAURANTS; SHE WASN'T USUALLY ONE TO TRUST RESTAURANTS WITH FOOD.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026