Rava dosa is a popular South Indian thin and crispy dosa that can be prepared instantly, without the need for any fermentation.
This dosa is an excellent option for breakfast, brunch, snack or a sudden meal for a surprise guest.
Table of Contents
How to make Rava dosa?
1. Take all the ingredients in a bowl and mix water with it. Use a beater for easy mixing. The batter should be very thin and running consistency. For best result rest the batter for 30 minutes. After resting, check the consistency of the batter and if needed, add the water.
2. Heat a non stick dosa pan. The pan should be very hot/ Pour the watery batter. Apply ghee or oil.
3. Let it cook in medium flame until dosa becomes brown in color from the bottom. It will take some time on medium flame but be patient. If you cook on flame you may not get the crispy dosa. Do not flip the dosa, when done from the bottom, just fold and serve.
4. Another method of poring batter is with hands. Sprinkle with your hand quickly all over. This method gives very nice and lacy dosa.
5. For Onion Rava Dosa, first, sprinkle onion all over the pan. Pour batter over the onion with your hand. Cook Onion Rava Dosa on medium flame until golden brown in color.
6. Rava Dosa and Onion Rava Dosa are ready. Serve hot with Coconut Chutney.
Rava dosa
Ingredients
- Rava / Sooji / Semolina - 1 cup
- All-Purpose Flour - 1/4 cup
- Rice flour - 1 cup
- Ginger finely chopped - 1 tsp
- Green chilies finely chopped - 1 tsp
- Jeera/cumin seeds - 1 tsp
- Chopped coriander / cilantro - 2 tbsp
- Chopped curry leaves - 1 tbsp
- salt to taste
- Oil or ghee as needed
Instructions
- Take all the ingredients in a bowl and mix water with it. Use a beater for easy mixing. The batter should be very thin and running consistency. For best result rest the batter for 30 minutes. After resting, check the consistency of the batter and if needed, add the water.
- Heat a non-stick dosa pan. The pan should be very hot/ Pour the watery batter. Apply ghee or oil.
- Let it cook in medium flame until dosa becomes brown in color from the bottom. It will take some time on medium flame but be patient. If you cook on flame you may not get the crispy dosa. Do not flip the dosa, when done from the bottom, just fold and serve.
- Another method of poring batter is with hands. Sprinkle with your hand quickly all over. This method gives very nice and lacy dosa.
- For Onion Rava Dosa, first, sprinkle onion all over the pan. Pour batter over the onion with your hand. Cook Onion Rava Dosa on medium flame until golden brown in color.
- Rava Dosa and Onion Rava Dosa are ready. Serve hot with Coconut Chutney.
Thanks for this dosa receipe
I tried it and gets a lot of praise from my husband and kids and other family members
its very yummy and crispy
Hi Varuna!!!
Thanks dear for trying this recipe and sharing your valuable feedback. 🙂
How much water should u add? Thanks.
Hi Nancy!!!!
Water is 2 1/2 cup water for 1 cup of Rava/sooji or until you get very runny consistency of dosa batter.
Dear Dhwani wht if we dont wanna use APF.flour..any substitute?
Hi Nikita…
You can substitute it with whole wheat flour. Never tried though.Or skip APF. thanks.
I was waiting for this recipe. Thanks
Hi dhwani
This is a very nutritious breakfast….. But as I don’t eat rice… Can I add rawa to the gram to make it