Hare Krishna Hotel-Style Rava Dosa is a thin and crispy dosa made from semolina, rice flour, and all-purpose flour, seasoned with aromatic spices. This dosa is a popular South Indian breakfast option, perfect for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Hotel-Style Rava Dosa is a thin and crispy dosa made from semolina, rice flour, and all-purpose flour, seasoned with aromatic spices. Prepared with love and devotion, this rava dosa is a delightful addition to any meal among devotees.
Serving Suggestions
Hare Krishna Rava Dosa can be enjoyed in various delightful ways:
- With Coconut Chutney and Sambar: Serve with coconut chutney and sambar for a traditional South Indian experience.
- As a Snack or Meal: Perfect for breakfast, lunch, or dinner, this dosa is versatile and satisfying.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 10-12 dosas. The batter can be stored in the refrigerator for up to two days, making it convenient for quick meals.
PrintHotel-Style Rava Dosa
Hare Krishna Hotel-Style Rava Dosa is a delightful and crispy dosa, inspired by the principles of bhakti yoga. This dosa batter combines simple, wholesome ingredients to create a delicious foundation for a variety of dosa dishes. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 10–12 dosa 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup Semolina (Rava)
- 3 tablespoons Rice Flour
- 2 tablespoons All-Purpose Flour (Maida)
- 1/4 cup Yogurt
- 1 teaspoon Cumin Seeds
- 2 Green Chilies, finely chopped
- 1 tablespoon Ginger, finely chopped
- A few Curry Leaves, chopped
- Salt to taste
- Oil for cooking
Instructions
Prepare the Batter:
- Mix Ingredients:
- In a large bowl, combine semolina, rice flour, and all-purpose flour. Add yogurt and enough water to create a thin, smooth batter. Stir well to avoid lumps.
- Season the Batter:
- Add cumin seeds, finely chopped green chilies, ginger, curry leaves, and salt to the batter. Mix thoroughly.
- Rest the Batter:
- Let the batter rest for about 20 minutes. After resting, check the consistency and adjust with water if needed; the batter should be runny.
Cook the Dosas:
- Heat the Pan:
- Heat a non-stick pan or dosa tawa over medium-high heat. Lightly grease it with oil.
- Pour the Batter:
- Pour a ladleful of batter onto the hot pan in a circular motion, starting from the edges towards the center. The batter should be thin and spread easily. Fill any gaps if necessary.
- Cook Until Crisp:
- Drizzle some oil around the edges of the dosa. Cook until it turns golden brown and crispy on one side. There’s no need to flip the dosa as it cooks on one side only.
- Serve Hot:
- Remove the dosa from the pan and serve immediately with coconut chutney, sambar, or your favorite dipping sauce.
Notes
- For Extra Crispiness: Ensure the batter is thin enough, as a runnier batter creates crispier dosas.
- Variation: Add finely chopped onions, grated carrots, or chopped coriander leaves to the batter for added flavor and texture. (Note: Omit onions if strictly following a no-onion, no-garlic diet.)
- Storage: Store any leftover batter in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 dosa
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg