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Rava Dosa Recipe – Instant South Indian Delights

If you’re craving something crispy, light, and utterly delicious for breakfast or a quick snack, Rava Dosa is the perfect South Indian treat! Unlike the traditional dosa, this version doesn’t require fermentation and can be prepared instantly. The combination of semolina (rava), rice flour, and spices creates a paper-thin dosa with a golden, lacy texture. Let’s dive into this simple and satisfying recipe!

Ingredients
For Rava Dosa Batter:

  • 1 cup Semolina (Rava / Sooji) – fine variety
  • ½ cup Rice Flour¼ cup All-Purpose Flour (Maida)
  • 1-2 Green Chilies (finely chopped)1 tsp Cumin Seeds (Jeera)
  • 1 tsp Crushed Black Pepper (optional, for extra flavor)
  • 1 inch Ginger (finely grated)
  • 10-12 Curry Leaves (chopped)
  • 2 tbsp Fresh Coriander Leaves (finely chopped)
  • 1 small Onion (finely chopped)
  • 2 ½ to 3 cups Water (adjust as needed for thin consistency)Salt to taste

For Cooking:

  • Oil or Ghee as required

Instructions
Step 1: Prepare the Batter

  • In a large mixing bowl, combine semolina (rava), rice flour, and maida.
  • Add cumin seeds, black pepper, green chilies, ginger, curry leaves, coriander, and onions.
  • Pour in 2 ½ cups of water gradually and whisk continuously to ensure there are no lumps. The batter should be thin and watery, similar to buttermilk consistency.
  • Add salt as per taste and let the batter rest for 15-20 minutes.

Step 2: Prepare the Pan

  • Heat a cast iron or non-stick dosa tawa on medium-high heat. Ensure it is hot enough by sprinkling a few drops of water – they should sizzle immediately.
  • Lightly grease the pan with a few drops of oil.

Step 3: Pour & Cook Rava Dosa

  • Stir the batter well each time before making a dosa as the flours settle at the bottom.
  • Using a ladle, pour the batter from a height onto the hot tawa in a circular motion, starting from the edges towards the center. Do not spread the batter like regular dosa; let it form naturally.
  • Drizzle a little oil or ghee around the edges and over the top.
  • Cook on medium heat until the edges turn golden and crisp. Flip is usually not required unless desired extra crispness.
  • Once golden brown and crisp, carefully remove and serve hot.

Serving Suggestions

Serve your crispy Rava Dosa with:

  • Coconut Chutney
  • Tomato Chutney
  • Sambar