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.
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.
Rava Dosa | Instant Rava Dosa | How to make Crispy Rava Dosa?
Course: Breakfast
Cuisine: South Indian, Tamil Nadu
Equipments Needed
Dosa Pan
Prep Time: 5minutes
Cook Time: 20minutes
Resting Time: 20minutes
Total Time: 45minutes
Servings: 10dosas
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.
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 83Calories 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 :
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‘
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.
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!!
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.
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.
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
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.
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
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.
Lovely dosa…I love it a lot..:)
good one !!
hi – very nice rcies. could you pls post recipes for thai poosam
looks crisp and yummy!!!
Looks very inviting…
Really a nice site and dosa was yummy The method of cooking is spot on No doubt…..
Tried it today and came out really well 🙂 thanks for the recipe 🙂
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!!
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.
adding pepper, curry /corianderleaves,asafotida and cashew gives a better taste
Learning the preparatory method of this amazingly Indian recipe is just fabulous and delicious to eat and prepare.
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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.
Thank u for the awesome recipe….. tried it and came out really well…
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
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.
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
Whether we can use idly/dosa batter instead of rice flour while preparing the batter for rawa dosa?
Pl . Reply
idli/dosa batter will be little sour compared to plain rice flour. if you like sourness in rava dosa u can use