Learn how to make Healthy Wheat Rava Dosa recipe with step by step pictures. Made with wheat flour & bansi rava, this makes for a healthy & delicious breakfast or dinner!
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
- Ingredient Measurements: This is one recipe where measurements are important. The standard ratios that I usually are 1:1:1/2:5 with rava to rice flour to wheat flour/maida to water.
- Runny Batter – I always add 5 cups of water for 1 cup of rava and it is not much. I always keep a cup of water handy to use during the process. Bansi Rava absorbs a lot of water more than regular rava and again, trust your instincts and add extra water if the batter is getting thick.
- I leave my batter to rest for about 30mins only. The longer the batter rests, the thicker it gets and there is a chance of the dosa falling in thick blobs instead of creating lacy patterns. Keep mixing the batter regularly to ensure that the rava is not stuck at the bottom.
- I always use a glass/tumbler/cup to pour the batter onto the hot tawa. First, it helps to drop the batter from a height and it creates lacy patterns with many holes. Pouring the batter using a ladle works too, but you might have to scoop it twice and it can fall in thick blobs. Don’t worry about the messy stove!
- Oil/Ghee: This is one recipe where skimping on oil or ghee wont get you good results. Each hole on the dosa should be oiled to get perfect texture.
- Cast Iron Pan: Last but not the least, the pan used for making wheat rava dosai. Non-stick pan works, but the dosa will not be crispy for long or even get a good color. Cast iron pan retains heat for longer and helps getting perfect texture.
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
Wheat Rava Dosa Recipe with Step by Step Pictures
In a large mixing bowl add 1/2 cup bansi rava, 1/2 cup rice flour and 1/4 cup whole wheat flour. Mix well.
Next add 1/2 tsp cumin seeds, 1/2 tsp black peppercorns, 6-7 broken cashews, 1/4 tsp 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 tbsp of bansi rava and 1/2 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
Wheat Rava Dosa | Bansi Rava Dosa
Equipment
- Cast Iron Pan
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
To make Rava Dosa Batter -
- 1/2 cup Bansi Rava Medium and Unroasted
- 1/2 cup Rice Flour
- 1/4 cup Whole Wheat Flour
- 2.5 cups Water
- 1/2 tsp Cumin Seeds
- 1/2 tsp Black Peppercorns
- 1 Green Chilli Finely Chopped
- Few Curry Leaves Finely Chopped
- 6-7 Cashews Broken into Small Pieces
- 1/4 tsp Asafoetida
- Salt as needed
To make Wheat Rava Dosa –
- 1 tbsp Bansi Rava Medium and Unroasted
- 1/2 cup Water + extra as needed
- 1/2 cup Onions Finely Chopped optional
- Oil/Ghee as needed
Instructions
- In a large mixing bowl add 1/2 cup bansi rava, 1/2 cup rice flour and 1/4 cup whole wheat flour. Mix well.
- Next add 1/2 tsp cumin seeds, 1/2 tsp black peppercorns, 6-7 broken cashews, 1/4 tsp 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 tbsp of bansi rava and 1/2 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.
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.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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