📝 About This Recipe
Rava Dosa is a celebrated South Indian breakfast staple known for its signature lacy texture and incredible crunch. Unlike traditional fermented dosas, this version uses a thin semolina and rice flour batter infused with aromatic spices and fresh herbs, requiring no fermentation. It is the perfect quick-fix meal that delivers a sophisticated, nutty flavor profile and a satisfying shatter-crisp finish.
🥗 Ingredients
The Flour Base
- 1/2 cup Semolina (Rava/Sooji) (fine or medium variety)
- 1/2 cup Rice Flour (provides the crispness)
- 2 tablespoons All-Purpose Flour (Maida) (acts as a binding agent)
Aromatics and Spices
- 1 teaspoon Cumin Seeds (Jeera) (whole)
- 1/2 teaspoon Black Peppercorns (crushed or coarsely cracked)
- 1 inch Ginger (finely grated)
- 1-2 pieces Green Chilies (finely chopped)
- 8-10 leaves Curry Leaves (finely chopped)
- 2 tablespoons Fresh Cilantro (finely chopped)
- to taste Salt
Liquids and Cooking
- 2.5 cups Water (adjust for a buttermilk-like consistency)
- 1 medium Onion (finely chopped)
- 4-5 tablespoons Oil or Ghee (for drizzling on the tawa)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the semolina, rice flour, all-purpose flour, and salt until well combined.
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2
Add the cumin seeds, cracked black pepper, grated ginger, chopped green chilies, curry leaves, and fresh cilantro to the flour mixture.
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3
Gradually pour in 2.5 cups of water, whisking constantly to ensure there are no lumps. The batter should be very thin and watery, similar to the consistency of heavy cream or buttermilk.
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4
Cover the bowl and let the batter rest for 20 minutes. This allows the semolina to absorb some water and soften slightly.
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5
After resting, check the consistency. The semolina often settles at the bottom and the batter thickens; add 2-3 extra tablespoons of water if needed to bring it back to a watery state.
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6
Heat a non-stick or cast-iron tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
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7
Stir the batter thoroughly from the bottom of the bowl. Sprinkle a handful of finely chopped onions directly onto the hot tawa.
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8
Using a ladle, pour the batter starting from the outer edges of the tawa and moving toward the center. Do not spread it like a traditional dosa; let the thin batter flow to create a lacy pattern with small holes.
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9
Drizzle a teaspoon of oil or ghee around the edges and into the small holes in the center of the dosa.
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10
Lower the heat to medium and cook for 2-3 minutes. Rava dosa takes longer to cook than regular dosa; wait until the edges start to brown and lift off the pan naturally.
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11
Once the bottom is golden brown and crisp, flip the dosa carefully if you prefer both sides cooked, or simply fold it in half if the top looks set and dry.
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12
Remove from the tawa and serve immediately while hot to maintain the crunch.
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13
Repeat the process for the remaining batter, remembering to stir the batter from the bottom before pouring each new dosa.
💡 Chef's Tips
The batter must be 'watery'—if it's too thick, the dosa will be soft rather than lacy and crisp. Always stir the batter before making every single dosa as the flour tends to settle at the bottom. Cook on medium heat; rushing the process on high heat will result in a browned but soggy dosa. If using a cast-iron pan, ensure it is well-seasoned or rub it with an onion dipped in oil before pouring the batter. For an extra flavor kick, add a tablespoon of sour yogurt to the batter for a slight tang.
🍽️ Serving Suggestions
Serve hot with a side of classic Coconut Chutney or spicy Tomato-Onion Chutney. Pair with a bowl of piping hot Vegetable Sambar for a complete South Indian meal. Enjoy alongside a steaming cup of authentic South Indian Filter Coffee. Add a dollop of potato masala (Aloo Bhaji) on the side to turn it into a Rava Masala Dosa. A spoonful of 'Milagai Podi' (Gunpowder) mixed with sesame oil makes for a fantastic dip.