Rava Dosa is a very crispy and tasty popular South Indian breakfast dish that is made using semolina (rava or sooji or suji), rice flour, all-purpose flour (maida), and a combination of spices and herbs. Rava Dosa is the most commonly ordered dish at restaurants and usually relished with sambar & varieties of chutneys. Rava Dosa Recipe is explained in this post with step by step pictures and video.
Rava Dosa does not need long fermenting hours like the traditional dosa batter and hence it is almost instant. Rava Dosa batter does not need more than 15 minutes of resting and hence comes as a saviour tiffin when we run out of batter.
About Rava Dosa
Rava Dosa is a thin, crispy crepe prepared by mixing rava/sooji, flour, spices & herbs with water to form a batter and then cooking it like dosa. Rava Dosa can be made in lot of variation like the traditional dosa – Ghee Rava Dosa, Onion Rava Dosa, Masala Rava Dosa, Ghee Onion Rava Dosa & so on. Rava Dosa makes the dinner special given its unique taste.
Ensuring the dosa pan is sufficiently hot makes the dosa not stick to the pan. Also keep in mind not to overheat the tawa as well. Allow the dosa to get crispier or tender based on the taste preferences of the family.
Making Rava Dosa
Making Rava Dosa is easy to make just like our regular dosa. Pouring the batter of rava dosa is a bit tricky but with practise you will get it perfectly. We do not spread the batter like in regular dosa for rava dosa we need to pour the batter in a drizzled way then just need to fill the holes with small portions of batter. No hassle in getting perfect round shape. Rava Dosa is usually prepared for dinner at homes given the time it takes to cook.
Rava Dosa – How to handle the time it takes to cook?!
Rava Dosa is a quick and easy dosa variant when it comes to batter preparation as it does not require any grinding or fermentation of the batter like traditional dosa. However Rava Dosa takes bit of time to cook and get crispy. The simple solution is to make Rava Dosa with 2 dosa pans simultaneously. This saves lot of time and also helps us to feed the family without allowing waiting time. You can use the same technique for traditional dosas too!
Rava Dosa Batter : No fail proportion
Rava Dosa Batter preparation given in this recipe is an age old proportion that I adopted from my mom, who is an expert in making dosa and rava dosa in particular. Mix 1/2 cup rice flour, 1/2 cup rava, 1/4 cup maida along with herbs adn spices and water.
Rava Dosa ingredients
- Rava / Sooji / Semolina: I have used store bought rava (hard wheat / semolina) for this Rava Dosa Recipe. Use upma rava the fine variety, but no need to roast the rava.
- Flour : Add rice flour and maida. The traditional recipe uses a mix of rava, rice flour & maida. However for a healthy version, we can replace maida with wheat flour too!
- Spices & Herbs : Onion, ginger, green chilli, jeera pepper, cashews, hing, curry leaves and coriander leaves are added.
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📖 Recipe
Rava Dosa Recipe
Ingredients
- 1/2 cup rava
- 1/2 cup rice flour
- 1/4 cup maida
- 1 medium sized onion finely chopped
- 2 green chillies finely chopped
- 1/2 tsp ginger finely chopped
- 1 tbsp cashews broken
- 1/4 tsp hing
- 1 tbsp curry leaves finely chopped
- 1/2 tbsp coriander leaves finely chopped
- 1/2 tsp cumin seeds
- 1/2 tsp pepper corn
- 3 cups water
- oil
- salt to taste
Instructions
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To a mixing bowl add 1/2 cup rava, 1/2 cup rice and 1/4 cup maida.
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Add 1 medium sized onion, 2 green chillies, 1/2 tsp ginger, 1 tbsp cashews, 1/4 tsp hing, 1 tbsp curry leaves, 1/2 tbsp coriander leaves, 1/2 tsp cumin seeds, 1/2 tsp pepper corn and required salt.
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Mix it well first.
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I used a whisk to mix it.
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Add 3 cups water add little by little.
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Mix it well without any lumps.
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The batter will be runny like this.
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Keep it covered for 15 mins.
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Now you can use either a katori or a laddle to pour.
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For me a small bowl or katori is more convenient. But it is your personal preference.Heat a dosa tawa preferably iron dosa tawa. Always sprinkle water to check if the dosa tawa is heated well. If there is a sharp shh sound when you splash then it is perfect.
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Wipe it off with a cloth. Keep the flame in medium and always maintain the temperature.
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Pour the batter over the dosa tawa in a drizzled way as shown.
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Fill in the gaps by pouring the batter.
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Drizzle oil and cook in medium flame.
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Cook for 2-3 mins or until the edges start to crisp and slightly lift.
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You can carefully flip to cook other side or just fold.
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I usually do not flip and cook just fold it and serve.
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Your lacey crispy rava dosa is ready!
Video
Notes
- Batter – The batter should be runny so 3 cups would be perfect. Incase if the batter gets thick after sometime then 1/4 cup extra water but not more than that. Always mix the batter before pouring as the flour may get settled at the bottom.
- Tawa temperature – Heat dosa tawa well – it should be hot always check by sprinkling a splash of water if it gives a sharp shh sound then the tawa is ready. Also sprinkling water helps to maintain the temperature if it gets overheated. Wipe off with a cooth then proceed.
- Pouring – For making rava dosa pour the batter from a distance to the hot tawa to get the holes in the dosa. Pour it in a drizzled way as shown. Texture – You can make crisp rava dosa as in hotels or slightly tender dosa if you prefer.
- Tawa Type – I would suggest to use a heavy bottomed cast iron dosa tawa. However you can use nonstick dosa tawa too. Cooking Time – Each rava dosa takes atleast 2-3 minutes to cook, yes it takes time when compared to the regular dosa.
Rava Dosa Recipe Step by Step
Preparing rava dosa batter
1.To a mixing bowl add 1/2 cup rava, 1/2 cup rice and 1/4 cup maida.
2.Add 1 medium sized onion, 2 green chillies, 1/2 tsp ginger, 1 tbsp cashews, 1/4 tsp hing, 1 tbsp curry leaves, 1/2 tbsp coriander leaves, 1/2 tsp cumin seeds, 1/2 tsp pepper corn and required salt.
3.Mix it well first.
4.I used a whisk to mix it.
5.Add 3 cups water add little by little.
6.Mix it well without any lumps.
7.The batter will be runny like this.
Resting time
8.Keep it covered for 15 mins.
9.Now you can use either a katori or a laddle to pour.
10.For me a small bowl or katori is more convenient. But it is your personal preference.
Preparing rava dosa
11.Heat a dosa tawa preferably iron dosa tawa. Always sprinkle water to check if the dosa tawa is heated well. If there is a sharp shh sound when you splash then it is perfect.
12.Wipe it off with a cloth. Keep the flame in medium and always maintain the temperature.
13.Pour the batter over the dosa tawa in a drizzled way as shown.
14.Fill in the gaps by pouring the batter.
15.Drizzle oil and cook in medium flame.
16.Cook for 2-3 mins or until the edges start to crisp and slightly lift.
17.You can carefully flip to cook other side or just fold.
18.I usually do not flip and cook just fold it and serve.
19.Your lacey crispy rava dosa is ready!
Enjoy crispy rava dosas!
Expert Tips
- Batter – The batter should be runny so 3 cups would be perfect. Incase if the batter gets thick after sometime then 1/4 cup extra water but not more than that. Always mix the batter before pouring as the flour may get settled at the bottom.
- Tawa temperature – Heat dosa tawa well – it should be hot always check by sprinkling a splash of water if it gives a sharp shh sound then the tawa is ready. Also sprinkling water helps to maintain the temperature if it gets overheated. Wipe off with a cooth then proceed.
- Pouring – For making rava dosa pour the batter from a distance to the hot tawa to get the holes in the dosa. Pour it in a drizzled way as shown.
- Texture – You can make crisp rava dosa as in hotels or slightly tender dosa if you prefer.
- Tawa Type – I would suggest to use a heavy bottomed cast iron dosa tawa. However you can use nonstick dosa tawa too.
- Cooking Time – Each rava dosa takes atleast 2-3 minutes to cook, yes it takes time when compared to the regular dosa.
Serving & Storage Suggestions
Serve hot Rava Dosa with sambar, coconut chutney and podi as side dish!
For later use, store the batter in refrigerator & it keeps good till next day. I usually make the batter just prior to making of the dosa but if there is any leftover you can keep the remaining batter for next day use (keeping it refrigerated).
Variations
Try the following variations of Rava Dosa at home :
- You can replace ghee for oil while making the dosas.
- You can even sprinkle finely chopped small onions on the dosa for Onion Rava Dosa.
- Spread potato masala after the rava dosa is slightly cooked to a Masala Rava Dosa.
- Use combination of Ghee, Onion, Masala for specialised versions of Rava Dosa.
FAQs
1.What is Rava Dosa?
Rava Dosa is thin, crispy crepe prepared by mixing rava/sooji, flour, spices & herbs with water to form a batter and then cooking it until crisp.
2.How to make Rava Dosa?
Soak the rava, flour in water and rest for 15 minutes. Add onion, ginger, green chillies,salt, jeera, pepper corns, cashews, curry leaves, coriander leaves and mix well with water. Heat the dosa pan, take 1-2 ladle full and spread the batter as we do for dosa. Fill the pockets of holes with spoons of batter as the batter tend to spread unevenly making holes. Drizzle little oil and once it is cooked you can turn to other side and cook or fold and serve!
3.My Rava Dosa is not spreading & forms into lumps – What can I do?
If your batter is too thick, it may not spread evenly and tend to form odd shapes. Add little bit of water to make it slightly thicker than dosa batter consistency & try.
4.How do I cook Rava Dosa faster?
Use 2 dosa pans simultaneously to make rava dosa faster and avoid waiting time for the family.
5.Does Rava Dosa batter need fermenting / resting time?
Rava Dosa batter does not need fermenting time like tradional dosa. Just 15 minutes of resting time is enough for Rava Dosa.
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