Welcome to our blog gujarati rotlo food recipes. Today, we will be learning how to make a easy bombay rava dosa recipe at home within 15 – 20 mins.
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Introduction: Bombay Rava Dosa Recipe
What is Bombay Rava Dosa Recipe?
Bombay Rava Dosa Recipe is a thin, crispy crepe made from a batter of semolina, rice flour, and all-purpose flour. Unlike traditional dosas, which require fermentation, Bombay Rava Dosa Recipe can be made instantly, making it a convenient option for a quick and tasty meal.
This dosa is known for its lacy texture and delightful crunch, often served with coconut chutney, sambar, or a variety of other accompaniments.
Ingredients: Bombay Rava Dosa Recipe
Main Ingredients
- Semolina (Rava): 1 cup
- Rice Flour: 1/2 cup
- All-Purpose Flour (Maida): 1/4 cup
- Yogurt: 1/4 cup
- Water: 2-3 cups
- Salt: To taste
- Cumin Seeds: 1 teaspoon
- Green Chilies: 2, finely chopped
- Ginger: 1 teaspoon, grated
- Coriander Leaves: A handful, finely chopped
- Onion: 1 small, finely chopped
- Oil: For cooking
Optional Ingredients
- Black Pepper: 1/2 teaspoon, crushed
- Curry Leaves: A few, finely chopped
- Asafoetida (Hing): A pinch
Preparation Steps: Bombay Rava Dosa Recipe
Step 1: Preparing the Batter
- In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
- Add yogurt and mix well.
- Gradually add water while stirring continuously to form a smooth, lump-free batter. The batter should be thin and runny.
- Add salt, cumin seeds, chopped green chilies, grated ginger, chopped coriander leaves, and finely chopped onions. Mix well.
- Let the batter rest for 15-20 minutes.
Step 2: Preparing the Tawa
- Heat a non-stick tawa or griddle over medium-high heat.
- Lightly grease the tawa with oil using a brush or a piece of cloth.
Cooking the Bombay Rava Dosa Recipe
Step 1: Making the Dosa
- Stir the batter well before making each dosa.
- Pour a ladleful of batter onto the hot tawa, starting from the edges and moving towards the center. The batter should spread naturally to form a thin, lacy crepe.
- Drizzle a few drops of oil around the edges of the dosa.
- Cook on medium-high heat until the edges start to lift and the dosa turns golden brown and crispy.
- Flip the dosa and cook for another 1-2 minutes on the other side.
- Remove the dosa from the tawa and serve hot.
Step 2: Repeating the Process
- Repeat the process with the remaining batter, stirring the batter well before making each dosa.
- Adjust the heat as needed to ensure the dosas cook evenly and become crispy.
Serving Suggestions
Accompaniments
Coconut Chutney: A classic accompaniment for dosas, made from grated coconut, green chilies, and tempered with mustard seeds and curry leaves.
Sambar: A flavorful lentil soup with vegetables, perfect for dipping dosas.
Tomato Chutney: A tangy and spicy chutney made from tomatoes, onions, and spices.
Gujarati Rotlo: Serve the Bombay Rava Dosa Recipe with traditional Gujarati
rotlo for an authentic touch. Learn how to make Gujarati Rotlo.
Variations
- Onion Rava Dosa: Add finely chopped onions to the batter for an extra crunch and flavor.
- Masala Rava Dosa: Stuff the dosa with a spicy potato filling similar to masala dosa.
- Cheese Rava Dosa: Sprinkle grated cheese over the dosa while cooking for a cheesy twist.
- Vegetable Rava Dosa: Add finely chopped vegetables like carrots, bell peppers, and tomatoes to the batter for a nutritious version.
Tips
- Ensure the batter is thin and runny to achieve the lacy texture of the dosa.
- Stir the batter well before making each dosa to prevent the ingredients from settling at the bottom.
- Use a non-stick tawa or a well-seasoned cast iron griddle for best results.
- Adjust the heat as needed to cook the dosas evenly and prevent them from burning.
FAQ: Bombay Rava Dosa Recipe
1. What is Bombay Rava Dosa Recipe?
Bombay Rava Dosa Recipe is a thin, crispy crepe made from a batter of semolina, rice flour, and all-purpose flour. It is an instant dosa that does not require fermentation.
2. Can I make Bombay Rava Dosa Recipe without yogurt?
Yes, you can substitute yogurt with buttermilk or skip it altogether. However, yogurt adds a slight tanginess and helps in achieving a golden color.
3. How do I store leftover batter?
Store leftover batter in an airtight container in the refrigerator for up to 2 days. Stir well before using.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may slightly alter the texture and taste of the dosa.
5. How do I make the dosa spicier?
To make the dosa spicier, add more chopped green chilies or a pinch of red chili powder to the batter.
6. What can I serve with Bombay Rava Dosa Recipe?
Bombay Rava Dosa Recipe can be served with coconut chutney, sambar, tomato chutney, or traditional Gujarati rotlo.
7. Can I make the batter in advance?
Yes, you can prepare the batter in advance and store it in the refrigerator. Stir well before making the dosas.
8. How do I prevent the dosa from sticking to the tawa?
Ensure the tawa is hot and well-greased before pouring the batter. Use a non-stick tawa or a well-seasoned cast iron griddle.
9. Can I add other ingredients to the batter?
Yes, you can add ingredients like chopped onions, grated carrots, bell peppers, or even grated cheese to the batter for variations.
10. What is Gujarati rotlo?
Gujarati rotlo is a traditional flatbread made from millet flour, commonly served with dishes like Bombay Rava Dosa. Learn more about Gujarati Rotlo.
Conclusion: Bombay Rava Dosa Recipe
Bombay Rava Dosa Recipe is a versatile and flavorful dish that is easy to prepare and loved by all. Whether you are looking for a quick breakfast or a delicious brunch option, this dosa is a perfect choice.
Try this Bombay Rava Dosa Recipe at home and enjoy the crispy, lacy texture of Bombay Rava Dosa Recipe. Don’t forget to serve it with traditional Gujarati rotlo for an authentic experience.
