how to make rava dosa

Traditional Rava Dosa | Crispy Semolina Dosa

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Traditional Rava Dosa | Crispy Semolina Dosas | with step by step pictures. A popular south Indian recipe made with semolina/ sooji/ rava, rice flour and plain flour(maida), mixed with some spices.

The batter of crispy semolina dosa is thin as compared to traditional rice-based dosa batter which yields crisp and flaky dosa.

How to make Rava Dosas?

A thin batter is prepared by mixing rava, rice flour, maida, and water or buttermilk. The batter is then, spiced with onions, green chilies, ginger, cumin seeds & crushed pepper. Adding chopped coriander & curry leaves gives a good aroma to the batter. Cook the dosas on low to medium flame till the base is golden and crisp.

Do check out my other collection dosa collection recipes:

Traditional Rava Dosa | Crispy Semolina Dosa

Course: BreakfastCuisine: Southern, IndianDifficulty: Medium
Servings

10

dosas
Prep time

5

minutes
Resting time

25

minutes
Total time

35

minutes

Traditional Rava Dosa | Crispy Semolina Dosas | with step by step pictures. How to make rava dosa?

Recipe Video

Ingredients

  • ½ cup unroasted fine Rava

  • ½ cup of rice flour

  • ¼ cup all-purpose flour/maida

  • 1 to 2 green chilies, chopped

  • 1/4 cup onion finely chopped

  • ½ inch ginger, finely chopped

  • chopped coriander leaves & curry leaves

  • ½ teaspoon crushed black pepper

  • ½ teaspoon cumin seeds

  • 2.5 to 3.5 cups of water

  • salt as required

  • oil or ghee for cooking Rava dosa

Directions

  • Take ½ cup unroasted fine Rava, ½ cup rice flour, and ¼ cup maida in a bowl.how to make rava dosa1
  • Then add 3tbsp finely chopped onions, 1 or 2 chopped green chilies, and ½ inch chopped ginger.
  • Also add ½ tsp crushed black pepper, ½ tsp cumin seeds/jeera, some freshly chopped curry leaves & coriander leaves, and salt as required.rava dosa1
  • Add 2 to 2.5 cups of water. Depending on the quality of Rava and rice flour, you can add less or more water – from 2.25 to 3 cups water. I added 3 cups of water.rava dosa2
  • Whisk till smooth without any lumps. The batter has to be flowing and thin.
  • Cover and let the dosa batter rest for 15 to 20 minutes.
  • Before preparing dosa, mix the batter very well.rava dosa 3rava dosa
  • Do make sure that the tawa is hot. Keep the flame to medium or medium-high before pouring the dosa batter.
  • With a ladle pour the dosa batter. Start from the edges moves towards the center.
  • On a medium-low to medium flame, cook the dosa.
  • When the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.
  • Instant Rava dosa takes a little longer time to cook than the regular dosa.
  • The more you cook the dosas and the more golden it becomes, the crisper it will be.
  • Fold and then serve rava dosa hot with coconut chutney| sambar.rava dosa 4

Notes

  • You have to stir and mix the batter very well every time you make dosa.
  • Rava dosa takes a little longer time to cook than the regular dosa.

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