rava dosa recipe, how to make rava dosa | rava dosa video recipe


rava-dosa

rava dosa is another popular south indian dosa variety. the best part of making rava dosa is that it does not require any fermentation and is very easy to make.

rava stands for suji or semolina. hence this dosa is named after one of its main ingredient. along with semolina, rice flour and all purpose flour are also added to the batter. you can make the rava dosa plain or you can spice it up by adding chopped onions, curry leaves, herbs and spices. another variation is this onion rava dosa recipe.

at home we prefer the rava dosa which has onions and some spices in them. so here i have added onions, ginger, green chili, cashews and some spices to the batter. this makes the dosa more healthy and tasty. rava dosa is crisp and has a netted texture. this texture and crispiness can be achieved if you make the batter thin.

so always remember that the batter for rava dosa should be thin and easy to flow. also allow some soaking time for rava or suji/semolina, so that they soften. i usually mix everything and keep the batter for 30-40 minutes.

when you make the first dosa then you will come to know whether you are getting the crisp and netted effect or not. if not then you will need to add some more water. instead of water you can also add butter milk to the batter.

here i am sharing my mom’s recipe of rava dosa. i have made a video. this is my first video. an amateur silent attempt on making recipe videos. hopefully i will improve with time and i also hope that this video helps you to make rava dosa easily at home.

rava dosa video below:

rava dosa can be served with potato sabzi, sambar and coconut chutney. here i served the rava dosa with mint coconut chutney.

if you are looking for more dosa recipes then do check mysore masala dosa, moong dal dosa, easy mix dal dosa, masala dosa and ragi dosa.

rava dosa recipe details below:

4.6 from 8 reviews
rava dosa with video
 
PREP TIME
COOK TIME
TOTAL TIME
 
rava dosa - easy crisp dosa made with semolina, rice flour and all purpose flour.
AUTHOR:
RECIPE TYPE: breakfast
CUISINE: south indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • ½ cup unroasted rava/suji/fine semolina
  • ½ cup rice flour
  • ¼ cup maida/all purpose flour
  • 1 green chili/hari mirch, chopped
  • 1 medium sized onion/pyaaz, finely chopped
  • ½ inch ginger/adrak, finely chopped
  • 8-9 curry leaves/kadi patta, chopped
  • 1-2 tbsp chopped coriander leaves
  • ½ tsp crushed black pepper
  • ½ tsp cumin seeds
  • 1.5 to 2 cups water or as required
  • salt as required
  • oil or ghee or butter for frying the dosa
INSTRUCTIONS
  1. mix all the ingredients mentioned above except oil.
  2. keep aside for 30 to 40 minutes.
  3. heat the tava or non-stick pan. spread 1 or 2 tsp oil.
  4. if using non-stick pan then no need to spread oil.
  5. with a ladle pour the batter from the edges towards the center.
  6. sprinkle ½ or 1 tsp of oil from the top.
  7. let the base becomes golden or crisp. flip and cook the other side.
  8. when both the sides are cooked, remove the dosa from the pan. prepare all the dosas this way.
  9. serve the rava dosa hot with coconut chutney.
  10. rava dosa has to be served immediately.
  11. otherwise they become dry once they become cold.
  12. rava dosa is best had when they are hot.




{ 70 Responses }

  1. Anu says

    Hi I tried this recipe today and the taste was perfect however my dosas were not as crispy as I would have liked, how can I make them more crispy?

  2. Shivani G says

    Your recipes are fantastic! One easy way I have discovered is to use an electric hot plate (the long rectangular ones) at 350F. Not only will you not need to flip the dosas, but they will cook evenly. Plus you get a hotel style long dosa, perfect when you are feeding multiple people at once!

    • S. Ghosh says

      I was thinking the same, about using an electric griddle (hot plate as you put it), but how do you spread it? Tava has a natural gravitational effect because of its slight curvature. If I spread it like a regular dosa using a flat ladle (to spread it), I will not get the bubbly effect of a rava dosa.

  3. himani sanwal says

    Hi Dassana,
    As I always say, Urs is da blog i turn towards whenever i need to cook sumthing new. This rava dosa recipe was sumthing i ws looking for since long and the video gave a lot of confidence to try it. But alas, my dosas did not come out well :( . Please give an idea how much time approx it takes to cook before flipping it to other side. Mine took not less than 6 min. Isn’t dat too long? I couldn’t flip them before dat and after 5-6 min, the dosa was badly sticking to the tava. I used non stick tava. Please help.

    • says

      thanks himani. the batter become too watery. thats why so long to cook. the texture of the batter which has too much of water is very smooth and loose and the dosa breaks when flipping. it cannot be flipped in one whole round. next time add less water and just sprinkle a few spoons. if the dosa looks thick, then just add a few tbsp of water. anytime when you make this dosa, you will know when cooking if the batter is thin or thick. for a thin batter, you add more of the rava or rice flour and it thickens. also when you make dosa, each time, you have to stir the whole batter in the bowl very well. what happens is the rava settles down at the bottom and a thin watery batter is at the top. so if you don’t stir, you take the top watery batter and the dosa does not come out well. so stir the whole mixture very well and then take a ladle and pour the batter. this has to be done every time you make the dosa.

  4. Manjula says

    Hi Namaste.
    May Goddess Annapurneshwari blessings be with you for making very delicious and healthy cakes receipes especially eggless ones. This web site taught me so many receipes. Rava dosa is one. One receipe for all my family . Bunch of thanks to you .

    • says

      welcome manjula. thanks for sharing your blessings and positive feedback. i have a statue of ma annapurna in my kitchen. before starting cooking i always remember ma annapurna. some time i don’t even taste the recipes because i offer them first to ma and lord ganesha.

  5. anusha patil says

    To ensure the dosas do not stick to the tawa, heat the tawa, rub a raw onion/potato over it ,sprinkle some drops of water and then spread the batter.

    The recipes are so easy and educative too……..in the same league as Shantadevi Malwad’s.
    Thank you .

    • says

      thanks anusha. thanks for the tip. i know this, but i have no where mentioned in detail on this dosa post. thanks. will help the readers. but this can only be done with an iron tava and not non stick ones. i did not know who is shantadevi malwad. so i searched on google. thanks for that.

  6. jhanvi says

    kitna temp i have to keep. please explain that too. i am novice at south indian stuff. thanks

  7. jhanvi says

    i followed the recipe as it and applied oil as you are suggesting but dosa ki outer edges didnot curl up and i could not flip it. i tried 5-6 times. it was a mess washing and trying but anyways it didnot work out. i used rajdhani sooji and i used regular iron tawa we have at punjabi homes for roti. any suggestions ya??

    • says

      hi jhanvi. when making this dosa or any dosa, its always better to use a non stick pan. if you don’t have a non stick pan, than iron tawa also works well, but then the iron tava should be used only for making dosa. you can even do shallow frying of tikkis on this tava. but don’t ever make rotis.

      if the roti wala tava is used, then the dosas will stick and becomes a mess. i have two tava at home. one for making rotis and the other for making dosa. when using first time, the tava should be seasoned first with oil. meaning oil should be applied on the tava and kept for a few days. then wipe the oil and begun making the dosa. the first 2-3 dosa will stick. but later one you will get proper dosas.

      the fire can be low to medium. it the pan is too hot, then the dosa gets browned quickly and there is uneven cooking. rava dosa takes a longer time to cook than plain dosa.

  8. Rashmi says

    Hi Dassana, loved this recipe …it’s perfect for us, my 6yr old son loves his dosa crisp….I never got it with my other recipe …u r doing a great job …keep up the good work!God bless!

  9. Kay says

    Hey Dassana,
    Can we use bangalore/bansi rava for this recipe?
    thnks and keep up the good work!

    • says

      the rava has to be fine like the bombay rava. i checked pics of bansi rava and they looked a bit coarse to me. so i suggest using fine rava to make rava dosa.

  10. Poornima says

    Tried this and we all loved it at home. The video helped of course. Thanks Dassana.

  11. Teju says

    Hi Dassana,
    Wow..a dream come true actually. Always wondered how you cook n wished you’d add a video. I just saw your recipe mail n usually I browse to see what recipes you have posted n check it later. I saw video on the rava dosa one. Yipee I got to see it! Was hoping to see you, however this was a great surprise too.
    Congratulations on your first video n thank you for taking this big step. Will give this a shot tommorrow for breakfast. It gives me more confidence n the dosa looks so tempting. God bless

    • says

      thanks teju. the video was an amateur one. its pretty difficult when you are cooking as well as shooting. i plan to add more videos. they are faster and easier to edit then pics. do let me know how was the rava dosa.

  12. Megha says

    Dasana, I tried it this morning today, simply awesome. Just like I enjoy at south indian hotels. I was looking for this kinda recipe and glad I found it. Thanks for posting again!

  13. venkat says

    I have a problem with rava dosa. I use non stick . but dosa sticks to the pan and does not come out. what could be mistake.

    • says

      venkat, you can apply oil before pouring dosa batter on pan.
      ideally it should not stick or there is something wrong with the dosa batter or pan.
      adding oil should solve the issue.

  14. Renuka says

    Hi Dassana
    i will try this recipe this weekend..
    can we skip maida in it….
    and one more question…is there any alternative for imli and tomato in recipes as my mother cannot take it due to ayurvedic treatment….we don’t get kokum here in north india otherwise i have heard it is one…..

    • says

      hi renuka, instead of maida, you can add whole wheat flour.

      for sourness in food lemon juice or even raw mangoes or amchur powder can be added. i am not sure if your mother cannot take these too. sour buttermilk or curd can also be added. another souring agent is dry pomegranate powder. so depending on the recipe, these souring agents can be used. also natural vinegars like coconut vinegar or apple cider vinegar are also good. but vinegar cannot be added to any recipe like dals or sambar. kokum is very good. i wonder why its not available in north india.

  15. Rujuta says

    I tried it today and the dosas are really yummy and crispy thanks for sharing the recipe. Your video was really helpful. Keep up the good work.

  16. says

    i have a version in drafts too but the ingredients are slightly different. don’t think we add maida. love the lacy and crisp dosas in the first pic.

  17. says

    I had been wishing you did a video series of your recipes. This video was awesome, very clear.
    I wish you lots of luck!