Rava Dosai | Restaurant Style Crispy Rava Dosa Recipe

Rava dosa is a popular South Indian Dosa variety made with semolina. Almost all restaurants in SouthIndia have this recipe on their menu. This is a delectabaly crispy dosa that can be prepared instantly without the usual fermentation process. There are many variations in Rawa Dosa with respect to the ingredients and measurements used and I am giving here the one that I normally use. Serve the crispy and tasty Rava dosa with your favourite dippings. I personally prefer serving with Idli Podi. We can also serve with Idli sambar or any of your favourite chutneys.

Table of Contents

Tips to make crispy Rava Dosa

Ratio of the flours : Ratio of Rava : Rice Flour : Maida is 1:1:½. Maintain this ratio to get crispier dosa.
Consistency of the batter : The consistency of the batter should be very thin. If the Dosa are coming out thick, then we need to adjust the batter with little more water. If the dosa is breaking, then the batter is very thin. In that case, add a tablespoon of Rava or Rice flour to make it thick .
Temperature of the Pan : When you pour the batter, the pan should be hot. After pouring the batter, reduce the flame to allow the dosa to cook.
Do not spread the batter : Pour the batter from slightly above the pan so that the batter spread nicely. Do not spread the bater. It's okay if you don't get the dosa in a perfect round shape.
Use Fine Rava to make this Dosa.

Recipe card to make Rava Dosa

Method to make Rava Dosa with step by step pictures :

PREPARATION
- Finely chop the onion, coriander leaves, green chili and ginger and keep it ready
MAKING OF BATTER
- Mix rawa, Maida, rice flour in a bowl.
- Add 2 to 2½ cups of water and mix well. Make sure that there are no lumps in the batter
- With this add Salt, Cumin Seeds, Curry leaves, chopped ginger & green chili and mix well.
- Also add Yogurt, chpped coriander leaves and onion. Mix well. Set aside this batter for about 20 minutes.
MAKING OF RAVA DOSA
- After 20 minutes, we can notice the top layer is watery and the bottom layer is thick. Mix and check the consistency of the batter. The batter should be like a thin butter milk. Adjust the consistency of the batter till the batter becomes absolutely thin in consistency.
- Heat a thawa (Dosa Pan) and sprinkle little water and it the water sizzles, then the tawa is hot. Now, Pour a ladle of batter in the tawa. Start from the outer circle of the dosa and finish at the inner circle. You can see the dosa will have lots of small holes as the batter is so thin. Do not spread the dosa batter.
- Add a teaspoon of ghee / oil around the dosa and keep the flame in medium and allow the dosa to cook till it is crispy and the bottom part becomes nicely golden brown. If the flame is low/medium, then the dosa will be nicely cooked and the edges started coming out. Since the rava dosa is thin, we don’t need to flip it to cook the other side. Once the dosa is cooked completely, remove it slowly using the spatula
- The Crispy and yummy rawa dosa is ready to serve with any type of chutneys‘