Nothing like crispy, golden and lacy dosai that gets served hot alongside a plethora of chutneys and sambar when we order a rava dosa in a restaurant. Onion Rava Dosa is an extravangance in my kitchen and we make it once in a while as a treat for ourselves. But then instead of maida & semolina/rava, what if used wheat flour and bansi rava? We get healthier but tastier Wheat Rava Dosa or Godhumai Rava Dosai.
Wheat Rava Dosai
Rava Dosa is iconic in South Indian breakfast fare and this recipe of Wheat Rava Dosa is my take on a healthier version of it by using whole wheat flour in the place of maida and bansi rava in the place of regular rava/semolina. Although the preparation and recipe are quite very similar, I am a big fan of this version because the not-so-fine bansi rava yields much crispier rava dosai compared to the regular rava dosa.
Bansi Rava Dosa – Key Ingredients
Here are the main ingredients that I used in making this whole wheat rava dosai. Bansi Rava – the main ingredient for making rava dosa and this slightly coarse bansi rava is both a challenge and a boon. For beginners, it might be slightly difficult to pour the dosa as the rava expands on soaking and also tends to get settled down more than the regular rava. Keep mixing the batter well before making each dosa. Whole Wheat Flour – will help in binding and bringing the batter together. Rice Flour – will add to the crispness of the dosa. We add finely chopped green chillies, whole black peppercorns, asafoetida, cumin seeds and finely chopped curry leaves too. It is nice to add some broken cashews for that additional crunch.
Tips to make Perfect Wheat Rava Dosa
Variations
While this recipe is all about making rava dosa from scratch, it can also be made with leftover (the last 1-2 ladles) idli or dosa batter. In the same recipe, if you add finely chopped onions or grated carrots first onto the pan before pouring the batter to make onion wheat rava dosa.
Serving Suggestions
Wheat Rava Dosa is best served hot & crispy, straight out of the pan onto the plate with a side of your favorite chutneys – coconut chutney, pudina chutney and tiffin sambar. The batter should be used immediately and it doesn’t work well when refrigerated. Check out other tasty & delicious dosa recipes
Moringa Dosa Watermelon Rind Dosa Godhumai Rava Adai Open Butter Masala Dosa Instant Oats Rava Dosa
Wheat Rava Dosa Recipe with Step by Step Pictures
In a large mixing bowl add ½ cup bansi rava, ½ cup rice flour and ¼ cup whole wheat flour. Mix well.
Next add ½ teaspoon cumin seeds, ½ teaspoon black peppercorns, 6-7 broken cashews, ¼ teaspoon asafoetida, few finely chopped curry leaves, 1-2 finely chopped green chillies and salt as needed.
Add water and mix well. The batter should be thin and runny. Let it rest for 15-30 mins.
Before making the dosas, add 1 tablespoon of bansi rava and ½ cup more water to the batter. Mix well.
Meanwhile heat the cast iron pan for making dosa. Once hot, set it on medium flame. (if using onions) Sprinkle a few finely chopped onions on the tawa and drizzle some oil around them. Mix the batter thoroughly and take a small glass of the rava dosa batter.
Pour it from a height starting from the edge of the pan towards the center in circular motion, filling any large gaps. This has to be done fast and without over-pouring the batter at the same spot.
Drizzle oil all over the dosa, filling all the holes.
Cook the dosa on medium flame until the bottom looks golden brown.
Gently lift the dosa from the edges and fold it in half. Remove from heat. Add extra water to the batter if it gets thick and mix it well before making each dosa. Repeat the same process for rest of the batter to make rava dosa.
Serve hot with coconut chutney, pudina chutney, sambar or peanut chutney.
Recipe Notes
You can also sprinkle any idli podi/chutney powder you have on the dosa while it is cooking to make Podi Onion Rava Dosa. The tawa/pan must be very hot before pouring the batter and then the dosa should be cooked on low/medium flame for best results. Mix the batter well between each dosa and add extra water if the batter is not free-flowing.
Recipe Card
📖 Recipe
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