Rava Dosa Recipe

Rava dosa recipe with step by step photos and video recipe – easy and simple recipe of crispy dosa that it does not require any fermentation or grinding. It is unlike other dosas as it is made instantly and easy and is a very quick recipe.

Unlike other Dosa Recipes, Rava Dosa doesn’t require batter to be fermented overnight and can be prepared instantly in just 20 minutes. It is a dosa made apart from regular dosas like onion dosa, masala dosa etc.

Rava dosa can be made instantly to serve the kids as an evening snack or for their breakfasts and it can be served with any chutney of our choice. This can also be served as a morning breakfast or it can also be served as an evening snack if we are running short of time.

Variations In Rava Dosa :

  1. Onion rava dosa – To make onion rava dosa, sprinkle chopped onions on the heated pan and pour the batter and you can follow the rest of the steps as given below. Sprinkling onions directly over the heated pan release a wonderful aroma of onions getting caramelized. Many people prefer to add chopped onions while making the batter, but even this trick would result in a crispy dosa.
  2. Rava masala dosa – To make rava masala dosa, the preparation remains same for it but, we need to add some roasted rava in the batter and we need to spread the potato masala filling in it and then cover with other half and let the dosa cook.
  3. Butter rava dosa – To make butter rava dosa, butter is used instead of oil. you can use both salted butter or unsalted butter. but salted butter tastes better. the flavor of the butter makes a lot of difference to these crisp dosas. A delicious variation of the popular rava dosa made with butter.

Frequently asked Questions :

How long can I store dosa batter?

Do not store the batter for more than 2 to 3 days in the fridge or else it will turn sour.

What to eat with rava dosa?

You can serve this rava dosa with coconut chutney, sambhar, and green coconut chutney or any chutney of your choice.

How to make Rava Dosa without maida?

You can use whole wheat flour instead of maida. But remember, you will have to compromise on the color and texture a little bit when you use whole wheat flour.

How to get Crispy dosas?

The trick in making the crispy Rava dosa is the batter should be very thin in consistency. The Rava Dosa should not be prepared like the regular dosa by forming a circle with the ladle. You have to pour the batter with a ladle on the hot tawa from outside to inside.
The batter might thicken as time passes in the process of making dosas. Keep 1/4 cup water handy and add to the batter to bring it back to the thin buttermilk consistency. Each time you pour the dosa, give the batter a stir as the flour mixture will tend to settle in the bottom. The batter should of pouring consistency like a thick buttermilk consistency but not very thick.

How much use oil while making rava dosa?

This is not a recipe you chose if you are watching your weight. You cannot skimp on the oil quanitity here as each dosa will require atleast 1 teaspoon of oil to get the best results.

Why Rava Dosa sticks to the pan or tawa?

I would highly recommend either a non-stick tawa or a well seasoned iron tawa. It is important that the heat spreads evenly in the tawa to have uniform texture. Also, the heat source needs to be constantly at med-high heat. Never use a pan or tawa in which you make rotis or chapatis as then the rava dosa will stick on the tawa.

How much time does it take to cook each dosa?

It takes somewhere between 3-5 mins for making each rava dosa. The batter has a lot of water and it will take some time to burn that water, so there is no need to worry that dosa will burn. 

How to get a lacey and crispy effect on rava dosa?

When pouring the batter, the tawa has to be hot. When you pour the batter, it will sizzle when it comes in contact with the hot tawa. So keep the flame to medium or medium-high. The batter also has to be poured from a slight more height than what is the norm. This will give you the netted effect on the dosa.

Is it important to rest the batter for rava dosa?

The batter for rava dosa should be thin and easy to flow to achieve the netted texture. Also, allow some soaking time for rava to let it soften and swelled up a bit. 15-20 minutes should be enough, but if you dont have that much time you can make it immediately after whisking the batter. The only difference is that the dosas will be a bit soft and not crispy.

RECIPE VIDEO :

You can also FOLLOW me on FACEBOOKINSTAGRAM, and PINTEREST for more fabulous recipes and updates.

#Serving Suggestion: Serve it hot with coconut chutney and Vegetable sambar in the breakfast. It can also be served in as a light evening food in the dinner.

⇒Do give this recipe a try and share your comments below with me.

RECIPE CARD :

Print Pin
4.82 from 11 votes

RAVA DOSA RECIPE

Rava dosa recipe with step by step photos and video recipe – easy and simple recipe of crispy dosa that it does not require any fermentation or grinding.
Course Breakfast
Cuisine South Indian
Keyword rava dosa
Prep Time 5 minutes
Cook Time 20 minutes
Soaking Time 30 minutes
Total Time 25 minutes
Servings 6 dosas
Author Achala

Ingredients

  • 1/2 cup suji/rava/semolina
  • 1/2 cup rice flour
  • 1/4 cup all purpose flour (maida)
  • 1/2 cup onion finely chopped
  • 2 green chillies chopped
  • 3 tbsp coriander leaves finely chopped
  • 8-10 curry leaves finely chopped
  • 1 tsp ginger grated
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper powder
  • Salt to taste
  • 2 cup water or as required
  • Oil as required for cooking rava dosa

Instructions

preparing rava dosa batter :

  • Collect all the required ingredients.
  • Take rava, rice flour, and maida in a bowl.
  • Then add chopped onion, green chillies, and grated ginger.
  • Also add chopped curry leaves, cumin seeds, chopped coriander leaves, black pepper powder, and salt as required.
  • Mix well using a large spoon or a wire whisk.
  • Add 2 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water.
  • Whisk till smooth without any lumps. The batter has to be flowing and thin.
  • Check the batter for consistency. It should have pouring buttermilk like consistency (NOT like simple dosa batter). Add more water until batter attains pouring consistency. If the batter looks very thin and runny, then add some rice flour.
  • Cover it with a plate and let it rest for 25-30 minutes.
  • After about 30 minutes, check for the consistency again. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top. 
  • Rava (semolina) absorbs water after soaking so batter may become thick. If required, add more water to bring it to pouring consistency. Stir the batter and mix well.

making rava dosa :

  • Heat a non-stick dosa tawa/skillet over medium flame. Spread some oil on the tawa. Do make sure that the tawa is hot.
  • Before preparing dosas, mix the batter very well.
  • Take ladle full batter and pour from about 3-4 inch height on in a circular motion starting from edge to the center.
  • Pour the batter until it covers the center. Maintain some holes here and there. These holes steam to escape and makes dosa crispy.
  • On a medium flame, cook the rava dosa.
  • Once when the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.
  • Cook until it turns light golden brown and crispy, for approx. 2-minutes. Rava dosa takes a little longer time to cook than the regular dosa.
  • Flip it on another side and cook for another minute or until it turns little crispy.
  • The more you cook the dosas and the more golden it becomes, the crisper it will be.
  • Fold and transfer hot thin crispy rava dosa to a plate. Stir and mix the batter well before making each dosa.
  • Serve rava dosa hot with coconut chutney and sambar.

Notes

  • You can keep the batter fridge for next day usage. You can easily use it for 2-3 days.
  • Rather than water with buttermilk for a more rich taste and flavor. You can also use sour curd.
  • Add enough water to get the pouring consistency else your dosa will not be crispy.
  • The flours settle down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa. In case the batter becomes thick after making a few dosas, then add some water and stir again.
  • To get the crispy dosa the batter must be very thin.
  • Patiently wait for few minutes before you flip the dosa. Else it will get collapsed.
  • You can omit the pepper, onions, ginger, etc according to your preference
  • You may add 3-4 finely chopped cashew nuts to the batter for some texture in your dosa.

How To Make Rava Dosa (Step By Step Instructions With Photos) :

preparing rava dosa batter :

1. Collect all the required ingredients.

2. Take rava, rice flour, and maida in a bowl.

3. Then add chopped onion, green chillies, and grated ginger.

4. Also add chopped curry leaves, cumin seeds, chopped coriander leaves, black pepper powder, and salt as required.

5. Mix well using a large spoon or a wire whisk.

6. Add 2 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water.

7. Whisk till smooth without any lumps. The batter has to be flowing and thin.

8. Check the batter for consistency. It should have pouring buttermilk like consistency (NOT like simple dosa batter). Add more water until batter attains pouring consistency. If the batter looks very thin and runny, then add some rice flour.

9. Cover it with a plate and let it rest for 25-30 minutes.

10. After about 30 minutes, check for the consistency again. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.

11. Rava (semolina) absorbs water after soaking so batter may become thick. If required, add more water to bring it to pouring consistency. Stir the batter and mix well.

making rava dosa :

1. Heat a non-stick dosa tawa/skillet over medium flame. Spread some oil on the tawa. Do make sure that the tawa is hot.

2. Before preparing dosas, mix the batter very well.

3. Take ladle full batter and pour from about 3-4 inch height on in a circular motion starting from edge to the center.

4. Pour the batter until it covers the center. Maintain some holes here and there. These holes steam to escape and makes dosa crispy.

5. On a medium flame, cook the rava dosa.

6. Once when the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.

7. Cook until it turns light golden brown and crispy, for approx. 2-minutes. Rava dosa takes a little longer time to cook than the regular dosa.

8. Flip it on another side and cook for another minute or until it turns little crispy.

9. The more you cook the dosas and the more golden it becomes, the crisper it will be.

10. Fold and transfer hot thin crispy rava dosa to a plate. Stir and mix the batter well before making each dosa.

11. Serve rava dosa hot with coconut chutney and sambar.

finally, do check my recipes collection like South Indian recipe collection, further, do not forget to visit my other recipes like,

And don’t forget to share this article on your favorite social networking sites ?

Leave a Comment

Your email address will not be published.

Scroll to Top