Instant Semolina Dosai, Two Varieties

This South Indian recipe is an instant version of two varieties of Semolina Dosai. The first one is with thick batter, which is known as Rava Oothappam. The second one is with thin batter known as Rava Dosai. (Rava means Semolina)

Please go through the instructable to see how to make these two varieties of tasty Semolina Dosai.

• One cup of Rice Semolina
• One cup of curd (Yogurt)
• One Onion
• 2 Green Chillies
• An inch long piece of Ginger
• One head of Garlic
• Coconut meat from 1/4th of a coconut
• A teaspoon of Asafoetida Powder
• Salt to taste
• Bunch of Coriander leaves
• Bunch of Curry leaves
• Bunch of Mint leaves
• Oil for making Dosai

• Cut Onion, Garlic,Ginger and Green chillies into small pieces
• Finely chop Coriander leaves, Curry leaves and Mint leaves
• Grate the coconut meat in a mixer grinder.

• Take Rice Semolina in a wide mouthed vessel and add curd to it.
• Then add chopped onions, garlic, ginger, green chillies, coriander leaves, curry leaves and mint leaves
• Add Asafoetida powder and salt to taste and mix all ingredients together to make a thick batter
• If it is very thick, add little bit of butter milk and bring it to the required consistency. Please see the last picture. If you take a ladle-full of batter it should not drip down

• Preheat a Dosai making pan over medium flame
• When the pan is heated, take a ladle-full of batter, place it in the center of the pan and spread to a round shape immediately. If you do not spread it immediately the batter will stick to the pan and it will be very difficult to bring it to a round shape.
• Add drops of oil to the sides and allow to cook over medium flame.

• When the underside is partially cooked, lift the sides with a Dosai making flipper
• If you feel that the Oothappam is not sticking to the pan, flip it over and allow the other side to cook
• You can flip the Oothappam few times over the pan till both sides are roasted to golden brown and feels crispy.
• Remove the Oothappam from pan and serve hot with Tomato sauce or any chutney.

• Now add little more water to the left-over batter and make it thin like Dosai batter. Please see the second picture for reference
• Pour a ladle-full of batter at the center of the pan and spread it immediately to a thin round shape. Keep the flame medium to low and spread it as thin as possible.
• Add drops of oil to the sides and cover it with a lid.

• Remove the lid to check. If the sides of the Dosai is crispy then lift the sides and flip it over.
• Allow the other side to cook as well and remove from the pan
• Serve hot with any chutney or Tomato sauce

• It takes very little time to prepare the batter and make Oothappam and Dosai. You have to use the batter immediately as the semolina will get soaked in curd and become paste-like if you keep it longer.
• Look at the pictures above. First make few Oothappam with thick batter and then Dosai with thin batter.

Enjoy these two varieties of Semolina Dosai for Breakfast