Rava dosa

Rava dosa

Rava dosa

Rava Dosa is a crisp and lacy South Indian crepe made instantly with semolina (rava/sooji), rice flour, and a touch of all-purpose flour. Unlike traditional dosa, it requires no grinding or fermentation—just mix, rest briefly, and pour onto a hot pan. With its golden lace-like edges and subtle flavors of green chili, ginger, and curry leaves, Rava Dosa pairs beautifully with coconut chutney, sambar, or tomato chutney. A quick breakfast or dinner favorite that tastes just like the restaurant version!

Ingredients (makes 6–8 dosas)

• 1 cup fine rava/sooji (semolina)

• ½ cup rice flour

• 2 tbsp maida (all-purpose flour, optional but adds crispness)

• 2 green chilies, finely chopped

• 1 tsp grated ginger

• 1 tbsp finely chopped coriander leaves

• 8–10 curry leaves, chopped

• ½ tsp cumin seeds

• ½ tsp crushed black pepper (optional)

• 1 small onion, finely chopped (optional, for onion rava dosa)

• Salt to taste

• 3 cups water (adjust for thin batter)

• Oil/ghee for drizzling

Method

1. In a mixing bowl, combine rava, rice flour, maida, cumin, pepper, green chili, ginger, curry leaves, coriander, onion, and salt. Add 2½ to 3 cups water gradually to make a very thin, watery batter (like buttermilk). Rest for 15–20 minutes.

2. Batter should not be thick; it should be pourable like thin buttermilk. Stir before every dosa, as rava settles at the bottom.

3. Use a cast-iron or non-stick dosa tawa. Heat until medium-hot (sprinkle a little water—it should sizzle immediately).

4. Take a ladle of batter and pour from a little height, starting from the edges, letting it naturally form holes and a lacy texture. Don’t spread with the ladle.

5. Drizzle oil/ghee around edges. Cook until bottom is golden and crisp. No need to flip unless you want it extra roasted.

6. Best enjoyed immediately with chutneys or sambar.

🌟 Tips :

• Keep batter thin; a thick batter won’t give lacy holes.

• Stir before every pour.

• Pan should be hot but not smoking, else dosa won’t spread.

• If batter becomes too thick as it rests, add a splash of water.

Rava dosa