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Rava Uttapam

Rava Uttapam


For dosa:

  • 1 cup urad dal / split black lentils
  • 3 cup sona masuri rice / chawal / dosa rice
  • 1 tsp menthe / fenugreek seeds
  • 1 cup paper avalakki / beaten rice / poha
  • 1 tsp sugar
  • ¼ tsp baking soda
  • oil and benne / butter (white or yellow) as required
  • salt to taste 


  • soak urad dal and in a separate bowl combine rice and methi seeds and soak it with enough water for atleast 4 hours.
  • drain the rice along with fenugreek seeds and blend in a mixer.
  • make sure to make a smooth paste using required water only.
  • transfer the mixture into a deep bowl and keep aside.
  • blend to a smooth paste using approx. 1 cup of water.
  • now add a cup of paper avalakki.
  • grind along with urad batter. do not add any extra water.
  • grind to a smooth thick paste.
  • transfer the mixture into the same bowl, mix the batter well.
  • cover and ferment in a warm place for 12 hours. if you live in a warmer place, then your fermentation should take place around 8 hour max. if you live in a place with cold climate you would have to place your vessel with the batter in a warm place. mostly this should be in a pre heated oven (switch off the oven though). it will give enough heat to keep the temperature steady throughout the fermentation period (mostly overnight). this should take about 10-12 hours.
  • You can see the batter has raised slightly indicating its well fermented.
  • Mix the batter slightly.
  • Take required batter in a different bowl.
  • Now add salt, ¼ tsp baking soda and 1 tsp sugar. mix well and keep aside for 5 mins.
  • You will see the batter has raised slightly because we have added baking soda.
  • Heat a dosa tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a tissue.
  • Pour a ladleful of the batter on tava, and spread it in a circular motion thick circle.
  • Cover the dosa for a minute.
  • Surface of the dosa should look completely cooked in the presence of steam.
  • Once the top has cooked, add some butter on top and sides.
  • Spread the butter gently all around with a spoon or spatula.
  • Serve immediately with coconut chutney and sambar.
  • Repeat with the remaining batter for more dosa.