Rava Masala Dosa (Spiced semolina and flours crepes )

Different views of the rava dosa….simple plain no onion rava dosa.

If you want onion rava dosa, just scatter the chopped onion pieces all over pan and sprinkle the batter all over to form a mesh .

One of the most favourite South Indian Dish after Idlis, dosa and pongal comes  the rava dosa.
This was an invention for all those who have instant cravings and need to satisfy it instantly.Craving for dosa and idlis is no good as you have to wait a full day or at least some hours before you can satisfy your hunger pangs and it is frustrating to not be able to have a dosa when you want it immediately, so you end up going out to eat which comes with a price. Usually the dosas in hotels are liberally drizzled with oil or ghee and it does no good to your health.

Home made rava dosas come to the rescue when you need instant gratification and it tastes very good, made  hotel style and easily made as all the ingredients are easily available in the pantry.

No matter how many times a week I make this dosa it is always enjoyed, and no one complains as it is so crispy withe the right blend of spices. I always  carelessly toss the flours in the bowl with the required spices and salt and litres of water and it always comes out right. This is very good for bachelors and students who crave for home made dosas without having to battle with the batter, fermenting blah.


  • 1 /4 cup Rava/semolina
    1/2 cup rice flour
    ½ cup all purpose flour/maida
    1 tbsp whole pepper corns
    1 tsp jeers/cumin seeds
    Salt to taste
    Pinch of asafoetida
    2 tbsp chopped coriander leaves
    Water enough to make a thin batter
    Chopped onions
    Finely cut green chillies
    Cashews (optional) if you want hotel style.


    Make a thin batter  of the mix , and first wipe clean the
    non stick pan( preferably)  with a cut
    onion as they do in hotels to give a nice flavor and also to remove the dosa
    When the pan is sufficiently heated , first test the skillet by splashing water , it must sizzle, sprinkle the chopped
    onions all over depending on the size of the dosa you want and sprinkle the
    rava dosa batter all over the onions so that they will form a mesh like around
    the onions and give a net like  effect. See the pics above.
     As the batter is thin almost like butter milk you should not try to spread it
    around with a ladle but sprinkle with your hand quickly all over.Fill the gaps with batter. Put some oil
    all over the dosa around the edges
    Rava dosa takes time to get crisp and a colour and it will
    look crispy around the edges and will come off easily when you remove from the
    Serve rava dosas with coconut chutney,sambar or any green chutney of your choice and chutney powder.
    This is best eaten immediately when taken off from the pan .


  1. says

    dont lose heart, practice will make you super perfect, even if you dont get the thin, lacy crispy dosa, yo will get delicious dosas any way, keep making .thanks for visiting.

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