Can anyone deny that Rava Dosa is one of the tastiest dosas? I especially love it because it is crispy, flavorful, and surprisingly easy to prepare at home.
Unlike regular dosa batter, Rava Dosa does not require fermentation. The batter can be prepared and used immediately, or it can be made a little ahead of time and allowed to rest for up to a couple of hours.
Rava Dosa does take a little longer to cook on the griddle than an ordinary dosa, but the crispy texture makes it completely worth the wait.
The best way to enjoy Rava Dosa is straight from the griddle while it is still hot and crisp. Whenever I make it, I usually have the chutneys ready so we can eat each dosa immediately.
I really started loving Rava Dosa after having it at Adyar Ananda Bhavan, and since then I have tried making it many times at home. This version is adapted from my mother-in-law’s recipe.
Rava Dosa / Rava Dosai
Recipe Details
Breakfast / Tiffin
South Indian
Sashi
10–15 minutes per dosa
Approximately 15 dosas
Ingredients
For the Rava Dosa Batter
- Semolina / Rava – 1/2 cup
- All-purpose flour – 1 cup
- Rice flour – 2 tbsp (optional)
- Salt – to taste
- Curd / Yogurt – 2 tbsp
- Water – about 3–4 cups, or as needed
For Tempering
- Oil – 1 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 1/2 tsp
- Dried red chilies – 2, broken into pieces
- Black peppercorns – 1 tsp
- Curry leaves – 1 sprig, chopped
- Cashews – 10, chopped
To Add to the Batter
- Onion – 1 medium, finely chopped
- Green chilies – 2, finely chopped
- Ginger – 1-inch piece, finely chopped
- Coriander leaves – 3 tbsp, finely chopped
For Cooking
- Oil – as needed
Preparation
- Combine the semolina, all-purpose flour, and rice flour, if using.
- Finely chop the curry leaves.
- Break the dried red chilies into pieces and chop the cashews.
- Finely chop the onion, green chilies, ginger, and coriander leaves.
Prepare the Tempering
- Heat 1 teaspoon oil in a small pan.
- Add the mustard seeds and cumin seeds.
- Once the mustard seeds begin to splutter, add the dried red chilies, black peppercorns, chopped curry leaves, and cashews.
- Fry for about 20–30 seconds, until aromatic.
- Add the tempering to the flour and semolina mixture.
Prepare the Batter
- Add the finely chopped onion, green chilies, ginger, and coriander leaves to the flour mixture.
- Add salt and curd.
- Gradually add about 3–4 cups water while mixing well to prevent lumps.
- The batter should be very thin and watery, much thinner than regular dosa batter.
- The batter can be used immediately or allowed to rest for up to 2 hours before making the dosas.
- Stir the batter thoroughly before making each dosa because the semolina and flour tend to settle at the bottom.
Cooking Instructions
- Heat a dosa griddle or tawa over medium heat.
- Stir the batter well and take a ladleful.
- Instead of pouring the batter in the center and spreading it like regular dosa, pour or splash the thin batter randomly over the hot griddle, allowing it to naturally form a thin dosa with small holes.
- Drizzle or spray a little oil over the dosa and around the edges.
- Cook over medium heat for about 5–10 minutes, or until the bottom becomes crisp and golden brown.
- Do not try to turn the dosa too early. Rava Dosa is delicate while soft and may tear before the bottom becomes crisp.
- Once the first side is crisp, carefully flip the dosa and cook the other side briefly until done.
- Remove from the griddle and serve immediately while hot and crispy.
- Stir the batter well again before preparing the next dosa.
Tips
Batter Consistency: Rava Dosa batter should be thin and watery. If the batter thickens while resting, add a little more water before making the next dosa.
Stir Every Time: Semolina and flour settle quickly, so stir the batter well before pouring each dosa.
Do Not Spread: Unlike regular dosa, Rava Dosa batter should be poured or splashed onto the griddle rather than spread with the back of a ladle.
Cook Until Crisp: Allow the first side to become properly golden and crisp before attempting to flip it.
Make-Ahead Dry Mix: The dry mixture of semolina, flour, and rice flour can be prepared ahead and stored in an airtight container. Add the curd, water, vegetables, and tempering only when preparing the batter.
Masala Rava Dosa: Add a little potato masala to the center of the cooked dosa before folding.
Onion Rava Dosa: Sprinkle additional finely chopped onion over the dosa while it cooks.
Serving Suggestion
Serve Rava Dosa immediately with coconut chutney, tomato chutney, or hotel-style sambar.
Recipe Source: My mother-in-law.
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