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Learn to make restaurant-style, crispy Rava Dosa at home with this simple, instant recipe! Unlike traditional dosas, this version requires no fermentation or long soaking times. Using a blend of rice flour, semolina (rava), and all-purpose flour, you can whip up a delicious, thin, and lacy breakfast in minutes. Packed with flavor from onions, ginger, green chillies, and aromatic spices, it pairs perfectly with coconut chutney or spicy sambar for a satisfying meal.
1 cup Rice Flour
1 cup Semolina(Rava)
1 cup All-Purpose Flour (Maida)
Salt - 1/2 Tsp (or to taste)
1 tsp Asafoetida Powder (Hing)
1 no. (finely chopped) Onion
1 no. (finely chopped) Green Chilli
Ginger (chopped)
1 tsp Cumin Seeds
1 tsp Peppercorns
2 tbsp Curd
as needed Water
Oil
1
Take riceflour, sooji rava, maida, salt and asafoetida in a large bowl.
2
Mix it all well.
3
Add chopped onions, green chillies, ginger, cumin seeds, peppercorns and curry leaves to the flour mixture.
4
Mix it all well again and add fresh curd.
5
Gradually add water to the mixture and bring it to a watery buttermilk consistency.
6
Check for seasoning and add salt if required. Let the batter sit for about 30 mins.
7
Spread some oil on the tawa and heat it.
8
Mix the batter well and pour it with a ladle on the tawa as shown in the video, do not spread the batter.
9
Apply oil to the sides of the dosa and in the center.
10
Let the dosa cook for about 10 mins on a medium low flame on one side.
11
Fold the dosa into half and transfer it to a plate as there's no need for it to be cooked on the other side.
12
Crispy, hot Rava Dosas are ready to be served hot and nice with any chutney of your choice or sambar by the side.
4 servings per recipe
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