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  • Rava Dosai | Restaurant Style Crispy Rava Dosa Recipe

Rava Dosai | Restaurant Style Crispy Rava Dosa Recipe

Posted on Jul 22nd, 2015
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
3.96 from 25 votes
Rava Dosa is a popular South Indian Dosa Variety made with the Sooji batter and spices. This is very aromatic and crisp, and its quite popular in the restaurants. This crispy, tasty dosa can be made easily in the home. The best part of making this dosa is that no grinding, fermentation rqeuired and it's instant.
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 45 minutes
Jump to Recipe Print Recipe
Reading Time: 5 minutes
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.

Tips to make crispy Rava Dosa

  • Ratio of the flours : Ratio of Rava : Rice Flour : Maida  is 1:1:1/2. 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

Rava Dosai | Restaurant Style Crispy Rava Dosa Recipe
Pin Recipe

Rava Dosa | Instant Rava Dosa | How to make Crispy Rava Dosa?

Course: Breakfast
Cuisine: South Indian, Tamil Nadu
Equipments Needed
  • Dosa Pan
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 45 minutes
Servings: 10 dosas
Calories: 83kcal
Author: Sowmya Venkatachalam
Rava Dosa is a popular South Indian Dosa Variety made with the Sooji batter and spices. This is very aromatic and crisp, and its quite popular in the restaurants. This crispy, tasty dosa can be made easily in the home. The best part of making this dosa is that no grinding, fermentation rqeuired and it's instant.
Print Recipe

Ingredients

  • ½ cup Semolina (Sooji / Rava) 1 cup = 250 ml
  • ½ cup Rice Flour
  • ¼ cup Maida (All Purpose Flour)
  • 1 tsp Salt Adjust to Taste
  • 1 nos Green Chili finely chopped
  • 1 inch Ginger finely chopped
  • 1 tsp Peppercorns (or crushed pepper)
  • few Curry Leaves
  • 1 tsp Cumin
  • 2 tbsp Coriander Leaves (optional) finely chopped
  • ½ nos Onion (optional) finely chopped
  • 3 cups Water adjust based on the consistency
  • 4 tbsp Cooking Oil (or Ghee)
  • 1 tbsp Curd (Plain Yogurt) (optional)

Instructions 

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‘

Nutritional Info

Nutrition Facts
Rava Dosa | Instant Rava Dosa | How to make Crispy Rava Dosa?
Amount Per Serving (1 small)
Calories 83 Calories from Fat 18
% Daily Value*
Fat 2g3%
Monounsaturated Fat 1g
Sodium 65mg3%
Potassium 17mg0%
Carbohydrates 12g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Rava Dosa with step by step pictures :

  1. 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‘
Rawa(Sooji/Semolina) Dosai | Restaurant Style Crispy Rava Dosa Recipe
Rawa(Sooji/Semolina) Dosai | Restaurant Style Crispy Rava Dosa Recipe

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

20 Comments Hide Comments

Anonymous says:
January 5, 2011 at 4:57 pm

this ia an interesting site. expecially for a south indian stranded without mothers and grandmothers around to help with advice on traditional cooking. thank you and keep up the good job.

Reply
Prathibha says:
January 6, 2011 at 5:16 am

Lovely dosa…I love it a lot..:)

Reply
Priya Sreeram says:
January 6, 2011 at 8:48 am

good one !!

Reply
Anonymous says:
January 18, 2011 at 5:51 am

hi – very nice rcies. could you pls post recipes for thai poosam

Reply
MiniBinoy says:
January 24, 2011 at 8:49 am

looks crisp and yummy!!!

Reply
ushasurya says:
January 27, 2012 at 12:03 pm

Looks very inviting…

Reply
A S Iyer says:
March 20, 2012 at 1:19 pm

Really a nice site and dosa was yummy The method of cooking is spot on No doubt…..

Reply
Shweta says:
July 21, 2012 at 7:02 pm

Tried it today and came out really well 🙂 thanks for the recipe 🙂

Reply
Dr mythili Ramanathan says:
November 28, 2012 at 2:10 pm

is it possible for me to use 1/2 cup wheat flour instead of maida aunty please advise

i am a big fan of your sight and really the recipes are wonderful what i appreaciate is the perfect measure and ratio that you have give nice good work!!

Reply
subbuskitchen says:
November 30, 2012 at 6:38 pm

Hi Dr. Mythili, thanks for your comments. Yes, you can substitute wheat flour with maida. but generally wheat flour makes the batter denser because of which dosa will be thicker. So try to use 1/4 cup of wheat flour if you are not using maida.

Reply
KALS says:
December 4, 2012 at 1:23 pm

adding pepper, curry /corianderleaves,asafotida and cashew gives a better taste

Reply
website templates says:
December 8, 2012 at 7:38 am

Learning the preparatory method of this amazingly Indian recipe is just fabulous and delicious to eat and prepare.
website templates

Reply
Geetha Venkataraman says:
February 2, 2013 at 10:44 am

.made me a kitchen queen i wish to know about pachai sundakkai kari with this website all festivals fly away without tensegreat work for the community

Reply
Meera says:
August 4, 2013 at 7:33 pm

Very nice. Came put awesome. I have tried so many times before, but this was easy and best.thank you!!! Also your irupulli kozhambu tastes so nice. A good change from morkuzhambu.

Reply
Priya Subramanian says:
July 23, 2015 at 1:52 pm

Thank u for the awesome recipe….. tried it and came out really well…

Reply
Savitha Bhoote says:
August 23, 2015 at 10:37 am

Which rawa have you used
Chiroti or medium
Is the rawa roasted before use
Pls reply
Most of your recipes are excellent
Wish to recieve more recipes
Thank you

Reply
subbuskitchen says:
August 24, 2015 at 3:34 am

Hi Savitha, I have used the normal Upma rawa that is fine semolina. I have not roasted the rawa. Thanks for your lovely words. Keep trying the recipes and share your experience and suggestions.

Reply
Chandra says:
March 30, 2017 at 3:51 am

Hello mam
Yr Rae wipes are too good to make. My iron dosa tawa is little deepened in the centre..so the watery rasa dosai batter accumulates in the middle as soon as I pour. How to avoid this

Reply
Alagu says:
July 28, 2018 at 7:28 am

Whether we can use idly/dosa batter instead of rice flour while preparing the batter for rawa dosa?
Pl . Reply

Reply
Sowmya Venkatachalam says:
August 3, 2018 at 8:49 am

idli/dosa batter will be little sour compared to plain rice flour. if you like sourness in rava dosa u can use

Reply

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