Rava dosa recipe is a famous south Indian crepe prepared with Rava or suji or semolina. It is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney. These instant Rava dosas are a great replacement to the traditional version since these can be made instantly without having to soak, blend & ferment the batter.
How to make Rava Dosa
Making Rava dosa is very easy and the best part is that no grinding or fermentation is required. It is made with semolina, rice flour, cumin, ginger, onion, coriander leaves, and green chilies.
You can make the Rava Dosa plain or you can spice it up by adding chopped onions, curry leaves, herbs, and spices. The dosa is cooked till golden crisp and then served hot.
The batter of semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa. The batter is then poured on a hot Tawa (griddle) to get a netted effect on the dosa.
How to get perfect porous netted dosa
Most of the people would like to eat Rava Dosa in restaurants/hotels than at home, this might be because they don’t get crispy, porous dosas. You need to follow a few tips in order to get nice dosas.
- Your batter should be free-flowing or in pouring consistency i.e it should be watery, literally, it should look like thin buttermilk.
- Do not use excess yogurt than required or you won’t get crispy dosas.
- Mix the batter each time you make dosa as the Rava settles down at the bottom very quickly.
- Use flat Tawa/pan otherwise the batter runs down to the center of the pan and it comes out thick in the middle and thin at the edges.
- Always use a heavy or a thick bottomed tawa or pan, so that the Rava dosa does not stick to the pan.
- Do not use the spoon/ladle to spread the batter, just sprinkle the batter on the pan with hand to get porous dosas.
To make Rava Dosa at home follow the detailed step by step recipe posted below.
Do try other similar recipes :
- Jini Dosa
- Drumstick Sambar
- Restaurant Style Sambar
- Medu Vada
- Sabudana Vada
- Mini Uttapam
- Instant Rava Uttapam
- Bread Uttapam
- Veg Sizzler
- Baby Corn Manchurian
- Mushroom Fried Rice
- Air Fried Stuffed Mushrooms
- Egg Fried Rice
Preparation Time: 5mins(+20 min Soaking time) ∏ Cooking Time: 20mins ∏ Servings: 8-10
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Rava Dosa:
Step1: In a large mixing bowl, add 1/2 cup Rava, 1/2 cup rice flour, 1/4 cup maida.
Step2: Add finely 1 finely chopped onion, 1/4 teaspoon black pepper powder, 1 teaspoon cumin seeds, 2 tablespoon coriander leaves, 1-inch ginger finely chopped, 1-2 green chili, 8-10 curry leaves, 1 tablespoon curd, and salt as per taste.
Step3: Start adding water, little by little, keep mixing while adding the water. Whisk and mix well making sure there are no lumps.
Step4: I added around 2.5 cups of water at this point. Mix until you have a very thin batter and there are no lumps.
Step5: Cover and let the batter sit for 20-30 minutes.
Step6: After 20 minutes, stir the batter (as the Rava settles down at the bottom). I added another 1/4 cup water at this point to thin out the batter even more. The consistency of the batter should be very thin like buttermilk. You may need more or less depending on the quality of Rava that you use.
Step7: To start making the dosa, heat a cast iron tawa/griddle on medium heat. Let it heat up nicely and then wipe it with some oil. (Here I am using large cast iron griddle to save time.)
Step8: Before preparing dosas, mix the batter very well. Now carefully pour the dosa batter over very hot Tawa from some distance. Start from the edges move towards the center.
Step9: Once you have poured the batter all around, fill any of the large holes by dropping the batter into those holes. Leave the smaller holes as such. Now reduce the heat to low-medium.
Step10: When the top side looks cooked, then grease 1 teaspoon of oil or butter on the top and sides. Spread oil all over the dosa with a spoon/oil-brush.
Step11: Rava dosa takes a little longer time to cook than the regular dosa. Let the dosa cook on low-medium heat until it turns golden brown and crisp. Do not try to remove the dosa or try to flip it in between. The more you cook the dosas and the more golden it becomes, the crisper it will be.
Step12: Once it’s golden brown, gently remove it from the Tawa and fold. Since we pour the batter super thin, it doesn’t need to be cooked on the other side. Here I have divided the dosa into 2 parts as I have made large size dosas.
Step13: Make all dosa same way. Remember to stir the batter every time you make dosa since Rava settles at the bottom. You might need to add additional water as you make the dosa if the batter starts getting thick.
- Add very finely chopped onion and green chilies, otherwise, it will not cook.
- Adding yogurt in the batter gives a golden color to the dosa, but be sure not to add much otherwise the dosa will become soft.
- Prepare a flowing consistency batter else the dosa will not be crisp.
- Remember to stir the batter each time you make a new dosa. The Rava (sooji) settled down at the bottom, so you need to stir every time.