Rawa(Sooji/Semolina) 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.
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| Rawa(Sooji/Semolina) Dosai | Restaurant Style Crispy Rava Dosa Recipe |
Preparation and Yield:
| Preparation time | 10 mins |
| Cooking Time | 30 mins |
| Yield | 20 Dosa |
| Recipe Category | Breakfast |
| Recipe Cuisine | South Indian |
Ingredients:
| Rawa(Semolina) | 1 Cup |
| All purpose flour(Maida) | 1/2 Cup |
| Rice flour | 1 Cup |
| Salt | To taste |
| Cumin Seeds | 1 teaspoon |
| Green Chilli | 2 |
| Whole Peppercorns | 1 teaspoon |
| Curry Leaves | few |
Method:
- Mix rawa, Maida, rice flour in a bowl along with salt, cumin seeds, chopped green chillies and peppercorns and chopped curry leaves
- Add water and make this to a thin batter. The batter should be like a thin butter milk. Keep adding water till the batter becomes absolutely thin in consistency. If we keep the batter aside, we can notice the top layer is so watery and the bottom layer is so thick. So mix the batter well each time before you pour the batter in tawa
- Heat a thawa and sprinkle little water and it the water sizzles, then the tawa is in perfect hot. Now, Pour a ladle of batter in the tawa. You can see the dosa will have lots of small holes as the batter is so thin. The rawa dosa will not be in a perfect circle shape. So don’t worry about shape.
- 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. Since the rawa 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‘
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| Rawa(Sooji/Semolina) Dosai | Restaurant Style Crispy Rava Dosa Recipe |
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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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.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
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