Calories in one ravadosa are lower than in other dosas. Here rice is replaced by Rava/sooji/semolina which is a wheat product. Because the calories in 1 dosa are low it is a …
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Rava dosa is a combination of rice flour, maida and suji and water to get the right consistency, allow standing for 30 mins. Temper the batter with cumin seeds, green chillies, curry leaves, grated carrot and salt. Pour the dosa onto the hot griddle to get crisp and delicious dosas.
Any other aged raw basmati rice should work the same way. The same recipe works with 1.5 & 2 cups of rice. If you use 1.5 cups rice then you will not need 2 cups water to blend. For aroma you may add 2 to 3 tbsps of chiroti rava or fine semolina to the fermented batter just before you make the masala dosas.
Crispy rava masala dosa is ready to serve with chutney and sambar. The proportion of rava, rice flour and maida is 1:1:1/2. It makes the perfect crispy dosa.
In Karnataka Tiffin centers, different kinds of rava dosas are made. Plain, rava masala, onion rava masala, dry fruits rava dosa are some of those. Rava masala dosa is one of the most popular and is made by stuffing potato masala similar to the masala dosa.