Rava Dosa is a crispy and popular South Indian breakfast dish that is made using semolina (rava or sooji), 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. Learn to make perfect crispy Rava Dosa Recipe 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 rescue for quick breakfast or dinner.
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What is Rava Dosa?
Rava Dosa is a thin, crispy crepe prepared by mixing rava or sooji, flour, spices & herbs with water to form a runny batter and then cooking it in tawa until crisp. Rava Dosa makes the dinner special with its unique taste and texture.
Rava Dosa can be made in lot of variation like the traditional Rava dosa, Ghee Rava Dosa, Onion Rava Dosa, Masala Rava Dosa, Ghee Onion Rava Dosa & so on. Rava Dosa is hubby’s staple order at restaurants but he loves homemade more.
It took time for me to get perfect rava dosa so that justifies the delay in posting in this recipe. I wanted to post it only after I get it perfectly just like in hotels and finally here I am with the post. Rava Dosa is usually prepared for dinner at homes given the time it takes to cook. Check out Wheat Dosa Recipe for a more healthy alternate.
Rava Dosa Making
Making Rava Dosa is easy to make just like our regular dosa. Pouring the batter of rava dosa is a bit tricky but with practice 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.
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 more crispier or slightly crisp based on the taste preferences of the family.
Rava Dosa is an 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. I always use iron tawas which is hands down the best to get crispy rava dosa.
Rava Dosa Video
Rava Dosa Batter Ratio
Rava Dosa Batter preparation given in this recipe is an age old proportion that I adapted from my mom, who is an expert in making rava dosa.
Equal measures of rice flour and sooji(rava) and half of this for plain flour is the perfect ratio. Mix 1/2 cup rice flour, 1/2 cup rava, 1/4 cup maida along with herbs and spices and water.
Similar Recipes
Rava Dosa Ingredients
- Rava / Sooji / Semolina – Fine rava or sooji is better to use for rava dosa. Upma rava can be used too.
- Flour – Rava, rice flour and maida(plain flour) are used for rava dosa. The traditional recipe uses a mix of rava, rice flour & maida. However for a healthy version, we can replace plain flour with wheat flour too!
- Spices & Herbs : Onion, ginger, green chili, cumin seeds, pepper, cashews, hing, curry leaves and coriander leaves are added.
How to make Rava Dosa 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 plain flour.
2.Add 1 medium sized onion, 2 green chilies, 1/2 teaspoon ginger, 1 tablespoon cashews, 1/4 teaspoon hing, 1 tablespoon curry leaves, 1/2 tablespoon coriander leaves, 1/2 teaspoon cumin seeds, 1/2 teaspoon 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 minutes.
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. You can use a deep curved ladle or a small container.
14.Fill in the gaps by pouring the batter.
15.Drizzle oil and cook in medium flame.
16.Cook for 2-3 minutes or until the edges start to crisp and slightly lift.
17.You can carefully flip to cook other side or just fold. To get crisp dosa the key is to cook for longer time in low medium flame patiently.
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. You can use a deep curved ladle or a small container.
- 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 at least 2-3 minutes to cook, yes it takes time when compared to the regular dosa.
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 specialized versions of Rava Dosa.
Serving & Storage
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).
FAQS
1.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.
2.How do I cook Rava Dosa faster?
Use 2 dosa pans simultaneously to make rava dosa faster and avoid waiting time for the family.
3.Does Rava Dosa batter need fermenting / resting time?
Rava Dosa batter does not need fermenting time like traditional dosa. Just 15 minutes of resting time is enough for making Rava Dosa.
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📖 Recipe Card
Rava Dosa Recipe
Ingredients
- 1/2 cup rava
- 1/2 cup rice flour
- 1/4 cup plain flour (maida)
- 1 medium sized onion finely chopped
- 2 green chillies finely chopped
- 1/2 teaspoon ginger finely chopped
- 1 tablespoon cashews broken
- 1/4 teaspoon hing
- 1 tablespoon curry leaves finely chopped
- 1/2 tablespoon coriander leaves finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon pepper corn
- 3 cups water
- oil
- salt to taste
Instructions
- To a mixing bowl add 1/2 cup rava, 1/2 cup rice and 1/4 cup maida.
- Add 1 medium sized onion, 2 green chillies, 1/2 teaspoon ginger, 1 tablespoon cashews, 1/4 teaspoon hing, 1 tablespoon curry leaves, 1/2 tablespoon coriander leaves, 1/2 teaspoon cumin seeds, 1/2 teaspoon pepper corn and required salt.
- Mix it well first.
- I used a whisk to mix it.
- Add 3 cups water add little by little.
- Mix it well without any lumps.
- The batter will be runny like this.
- Keep it covered for 15 mins.
- Now you can use either a katori or a laddle to pour.
- 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.
- Wipe it off with a cloth. Keep the flame in medium and always maintain the temperature.
- Pour the batter over the dosa tawa in a drizzled way as shown. You can use a deep curved ladle or a small container.
- Fill in the gaps by pouring the batter.
- Drizzle oil and cook in medium flame.
- Cook for 2-3 mins or until the edges start to crisp and slightly lift.
- You can carefully flip to cook other side or just fold. To get crisp dosa the key is to cook for longer time in low medium flame patiently.
- I usually do not flip and cook just fold it and serve.
- 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. You can use a deep curved ladle or a small container.
- 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.
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