rava dosa

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Rava dosa recipe with step by step photos and video. Rava dosa is a popular South Indian dosa variety. Making rava dosa is very easy and the best part is that no grinding or fermentation is required. The recipe shared here gives crispy rava dosa.

What is rava dosa made of?

Rava stands for sooji or semolina or cream of wheat. hence this dosa is named after one of its main ingredients. The type of rava used is the fine variety of rava also called as Bombay rava. Along with rava, rice flour and all purpose flour (maida) 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. All the three terms sooji, rava, semolina and cream of wheat mean the same. In western and southern parts of India, the word ‘rava’ is used. In northern parts of India the word ‘sooji’ is used. Thus rava dosa can also be called as sooji dosa.

rava dosa recipe

What is rava ?

Rava is coarsely or finely ground husked wheat. Depending on the type of dish, the type of rava is used accordingly. E.g fine rava is used in making rava dosa, Rava idli, Upma, sooji halwa, sheera etc.

How is rava dosa made ?

A thin batter is made of sooji, rice flour, maida and water or buttermilk. The batter is spiced with onions, green chilies and some more herbs & spices. The batter is then poured on a hot tawa (griddle) to get netted effect on the dosa. The dosa is cooked till golden crisp and then served hot.

To make perfect crisp rava dosa which has a netted texture, the batter has to be 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, so that they soften. I usually mix everything and keep the batter for 30 minutes.

Variations of rava dosa are

With the basic rava dosa recipe, many variations can be made. Increase or decrease any of the herbs and spices and make a variation. E.g you can make pepper rava dosa by increasing black pepper or onion rava dosa by increasing amount of onions. Add ghee or butter and make ghee rava dosa or butter rava dosa. Serve rava dosa with potato masala and you get rava masala dosa.

A few variations of rava dosa, I have shared earlier are:

  1. Butter rava dosa
  2. Onion rava dosa

Why rava dosa sticks to the pan or tawa?

When making rava dosa or any dosa for that matter, Always use a seasoned pan. iron tawa or iron skillets are the best for making dosas. Seasoning means that the pan is ready to be used or has been used earlier to make dosas.

Never use a pan or tawa in which you make roti or chapati as then the rava dosa will stick on the tawa. Usually dosa does not stick on a non-stick pan if it is heavy or thick-bottomed. In case the dosa starts sticking on the non-stick pan, then make a few small dosa initially on it and later the dosa won’t stick.

How to season iron tawa (iron griddle) so that rava dosa does not stick on it?

  • If using an iron tawa or iron pan which is not seasoned or new pan, then heat the tawa. Spread some oil all over it. Keep the flame to a medium or high and let the tawa get hot for 1 to 2 minutes. Lower the flame and then wipe this oil with a cotton napkin or a paper towel. Spread another layer of oil and repeat the process. Lower the flame and then again wipe this layer of oil. Repeat this process once or twice.
  • Now spread oil again. Make a small dosa. See if it sticks or not. If it sticks then repeat the seasoning method for 1 or 2 times more. Initially a few dosas, in the beginning, will stick, but later they won’t stick. After making all the dosas, when the iron tawa cools, then rinse tawa also and wipe it dry. You can then spread a layer of oil on it. Next time before making dosas, heat and then remove the oil and then start making dosas.
  • You can even season the iron pan a few days before you plan to make rava dosa. Repeat the above process of spreading oil and removing it, 3 to 4 times. Then lastly spread the oil. Switch off the flame. Keep the pan with the oil on it for a few days. Before making dosa, heat the pan. Then with a cotton napkin or paper towel wipe the oil. Spread oil again and heat it. Then wipe the oil again and then start making dosa.

instant rava dosa

One of the quick breakfast I make on occasions is rava dosa. At home, we prefer the rava dosa which has onions and some spices in them. So here I usually add onions, ginger, green chilli and some spices to the batter. At times I even add some chopped cashews. Addition of these ingredients makes the dosa more healthy and tasty.

Here I am sharing my mom’s recipe of Instant rava dosa which is made without curd or buttermilk. water is used to make the batter. You can even use curd or buttermilk instead of water to make the batter. This rava dosa recipe can also be halved or doubled or tripled.

I have made a video embedded in the recipe card below. 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.

Instant rava dosa can be served with potato sabzi, sambar and coconut chutney.

How to make rava dosa

1. Take ½ cup unroasted fine rava, ½ cup rice flour and ¼ cup all-purpose flour in a bowl.

rava for rava dosa recipe

2. Then add ⅓ cup chopped onions, 1 or 2 green chillies (chopped), and ½ inch ginger (chopped).

onions for rava dosa recipe

3. Also add ½ tsp crushed black pepper, ½ tsp cumin seeds, 8 to 10 curry leaves (chopped) and salt as required. You can also add 1 to 2 tablespoons of chopped cashews.

jeera for rava dosa recipe

4. Add 2 to 2.5 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water – from 1.5 to 2.5 cups water. I added 2.25 cups of water. You can also use buttermilk instead of water.

water for rava dosa recipe

5. Whisk till smooth without any lumps. The batter has to be flowing and thin. If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.

batter to make rava dosa recipe

6. Cover and let the batter rest for 20 to 30 minutes. once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.

batter to make rava dosa recipe

7. before preparing dosa, mix the batter very well.

batter for rava dosa recipe

Cooking rava dosa

8. Spread some oil on the tawa. Do make sure that the tawa is hot. Keep the flame to medium or medium-high before pouring the dosa batter.

making rava dosa recipe

9. With a ladle pour the dosa batter. Start from the edges move towards the center.

batter to make rava dosa recipe

10. If there are big or small gaps, then fill them lightly with the batter.

batter to make rava dosa recipe

11. On a medium-low to medium flame, cook the dosa. If the tawa or pan becomes too hot, then you can reduce the flame.

preparing rava dosa recipe

12. When the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.

preparing rava dosa recipe

13. Spread oil all over the dosa with a spoon.

preparing rava dosa recipe

14. Instant rava dosa takes a little longer time to cook than the regular Dosa.

making rava dosa recipe

15. Cook till the base is golden and crisp.

making rava dosa recipe

16. The more you cook the dosas and the more golden it becomes, the more crisp it will be. You can even cook both the sides if you want.

making rava dosa recipe

17. Fold and then serve rava dosa hot with coconut chutney and sambar. 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 dosa, then add some water and stir again. Make all dosa this way.

rava dosa recipe

18. serve rava dosa with sambar, coconut chutney or dosa podi or any chutney of your choice.

instant rava dosa recipe

Tips to make best rava dosa

  1. Before making rava dosa, always allow a soaking time of 20 to 30 minutes for the batter.
  2. The batter has to be thin and of pouring consistency. Even if the batter is of medium consistency, the rava dosa will be soft and not crisp.
  3. 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.
  4. The batter also has to be poured from a slightly more height than what is the norm. This will give you the netted effect on the rava dosa.
  5. When pouring the batter, pour from the edges first and then move towards the center.
  6. 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 buttermilk to the batter.
  7. Rava dosa takes more time to cook than the regular dosa.
  8. When cooking rava dosa, you can reduce the flame if the tawa becomes too hot.
  9. Every time before pouring the batter on tawa, you have to mix it very well as the flours and rava settle down at the bottom of the batter. After making some rava dosa, if the batter looks slightly thick, then you can add some more water.
  10. Always use a heavy or a thick bottomed tawa or pan, so that the rava dosa does not stick to the pan.

If you are looking for more Dosa varieties then do check:

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rava dosa, rava dosa recipe
Rava Dosa
4.89 from 62 votes
Rava dosa is an easy crisp dosa made with semolina, rice flour and all-purpose flour. Rava dosa recipe does not require fermentation or grinding of lentils.
Prep Time 5 mins
Cook Time 25 mins
soaking time 30 mins
Total Time 30 mins

Cuisine South Indian

Servings 11 to 12


  • ½ cup unroasted fine rava (sooji or fine semolina)
  • ½ cup rice flour
  • ¼ cup all-purpose flour
  • 1 to 2 green chillies, chopped
  • 1 medium sized onion, finely chopped
  • ½ inch ginger, finely chopped
  • 8 to 10 curry leaves, chopped
  • 1 to 2 tablespoons chopped coriander leaves (cilantro leaves) - optional
  • ½ teaspoon crushed black pepper
  • ½ teaspoon cumin seeds
  • 2 to 2.5 cups water or add as required
  • salt as required
  • oil or ghee or butter for cooking rava dosa


making rava dosa batter

  • Take ½ cup unroasted fine rava, ½ cup rice flour and ¼ cup maida in a bowl.
  • Then add ⅓ cup chopped onions, 1 or 2 green chilies (chopped), and ½ inch ginger (chopped).
  • Also add ½ tsp crushed black pepper, ½ tsp cumin seeds/jeera, 8 to 10 curry leaves (chopped) and salt as required.
  • Add 2 to 2.5 cups water. Depending on the quality of rava or sooji and rice flour, you can add less or more water - from 1.5 to 2.5 cups water. I added 2.25 cups water.
  • Whisk till smooth without any lumps. The batter has to be flowing and thin
  • If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
  • Cover and let the dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.

making rava dosa

  • Before preparing dosas, mix the batter very well. Spread some oil on the tawa. Do make sure that the tawa is hot.
  • With a ladle pour the dosa batter. Start from the edges move towards the center.
  • If there are big or small gaps, then fill them lightly with the batter.
  • On a medium-low to medium flame, cook the dosa.
  • When the top side looks cooked, then sprinkle ½ to 1 tsp oil on the top and sides.
  • Spread oil all over the dosa with a spoon.
  • Rava dosa takes a little longer time to cook than regular dosa.
  • Cook till the base is golden and crisp.
  • The more you cook the dosas and the more golden it becomes, the more crisp it will be. You can even cook both the sides if you want.
  • Fold and then serve hot with coconut chutney and sambar. 
  • The flours settles 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.
  • Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice.


Nutrition Info Approximate values

Calories: 93kcalCarbohydrates: 15gProtein: 1gFat: 2gSodium: 26mgPotassium: 32mgVitamin A: 25IUVitamin C: 15.8mgCalcium: 63mgIron: 2.9mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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    1. thank you for this nice feedback. good to know that even without adding maida, the rava dosa turned good. happy cooking.

  1. Dear dassana first for may God reward for all the hard work you have done to prepare this receipes with pictures in detail and posted it for us Who have never cooked in life. I cook. My own food now by going through your recepies .its so simple to understand and prepare it. I prepared rava dosa and most of my bharaini nationals loved it thank u and God bless5 stars

    1. thank you very much. i am so happy that the detailed photos are helping you to cook. a comment like yours really makes me feel good as it fulfills the purpose of making the blog to help and teach people to cook in an online environment. thanks for your kind wishes too.

  2. Dasanna,

    I tried your Rava dosa, coconut and red chutney recipe yesterday. It was a super hit. Everyone at my home loved it. Thank you so much for posting amazing recipes.5 stars

    1. thanks malvika for this awesome feedback. thanks for the rating too. glad to read. most welcome and happy cooking.

  3. Hey there…..I am going to try this recipe tomorrow….very curious about it….but one doubt : can I make dosa a bit more thick ??? Please suggest…If yes then how should I make this….

    1. you can make the batter thick. but a thick batter will give soft rava dosa. just add less water and make a slightly thick or medium consistency batter.

  4. Hi dassana,

    I have tried few recipes.They turned out to be great.Thank you for the detailed and pictorial explanations.
    Can we use roasted semolina in this recipe?
    Keep up the good work.God bless you.

    1. thanks sowmia for your feedback and kind wishes. you can try using roasted semolina. if it is lightly roasted it is fine, but it should not be completely roasted. the texture of rava dosa is different when roasted rava is added.

  5. Turned out yummy! Thanks Dassana. I’m a big admirer of your recipes plus your way of explaining simply just every single bit one need to know (pre or post or during the recipes). Hats off to the efforts you take. (My first comment ever on your blog :))5 stars

    1. thanks harshada for the review as well as rating on rava dosa recipe. i am glad that you are finding the recipes explained well and easy to relate and understand. happy cooking. do comment whenever you have time or have a query.

  6. Tried the rava dosa recipe. Turned out really well. Step by step explanation was very helpful. Buttermilk really adds a nice taste to the dosa. Thank you Dassana.5 stars

  7. Greetings Dassana Ji, Happy Season’s Greetings on Christmas Eve. Although we are not christian, it is impossible in western countries, especially USA not to get caught up in the festivities !
    I tried your Rava Dosa, and put extra onions, cashew pieces, curry leaves and coriander leaves … and it came out a little lumpy – not your perfect spider web type – so I flipped it over, and heated it some more, and it tasted wonderful. [email protected]!

    I read through some of your comments on ‘seasoning the tava’. The problem, I think, is one of heat gradient and heat distribution. The ‘spot’ temperature on the upper (inside – ) layer of the tava has to be higher, than what a non=stick ( as in Teflon coated – ) tava will allow.
    Especially in the center of the tava, where the burner flame does not impact it directly, – the nonstick coating, being a fluoro-carbon plastic, provides too much of an insulation, and sets up a very high gradient, and prevents the tava from reaching the “crisping” temperature.
    Although I am not much of a cook, I have found that using a plain, solid, heavy, cast iron flat tava, without any coating, provides the temperature necessary for crsipiness. The ‘seasoning-of-the-tava’, that you refer to, is to heat a new tava, carefully (!) , with a tablespoon of oil, until it (almost – ) burns and then the oil turns into a plasticized coating, and almost chars, thus providing the pseudo-oily layer …. which will allow for a ‘higher’ temperature limit, thus allowing for crispiness, and yet not make the dough actually stick to the tava. This may take several attempts, and the tava, ofcourse, turns dark black. But this is unavoidable.
    If people are worried about the nature of that charred oily layer on the inner surface of that tava ( and that it may be carcinogenic – ) …. better not to make or eat any dosas, at all …. because dosas, after all, involve burning the batter …

    On this cold and dreary day, with sunlight so sparse and rare, with dreadful temperatures outside, and the snow coming down relentlessly, only our hearts still remain warm …. and may I send you the warmest wishes, from our hearts, straight to your heart and to those of your loved ones. And to all other readers of this blog !5 stars

    1. wish you and your wife a happy and a lovely new year. thanks for the feedback on rava dosa recipe. regarding seasoning tawa i had actually meant it for cast iron tawa. i can relate to what you are saying. its better not to eat such dosas. now i don’t use non stick pans at all. i only use cast iron pans and good quality steel pans. thanks again for the warm wishes.

    2. Hii
      Greetings to all who read this post
      My name is Sharnal sequeira being a chef had to post this
      the thing that u said to heat up a heavy cast iron it is done for a chinese wok. this is done so the food prepared on higher flames does not stick to the wok. even pans which are meant for indian food are aslo given the same treatment before it is used. but for home food where the flames are way to small compared to the hotels and restaurents it is ok to use any kind of pans like nonstick or if u want to make a cast iron pan nonstick then u can see the videos on youtube
      and plus according to me home food is better than outside food it gets tastier when our moms cook the food4 stars

  8. I will use a non-stick pan to cook the dosas. Do I need to oil the pan, or can I just bake them in the same way as ‘normal’ crispy dosas?

    1. for rava dosa, you can spread some oil on the pan as the batter is poured and not spread. if you want you can also skip spreading the oil.

  9. Tried this with packaged rice flour but the batter is sticking to the tawa even though I have a heavy bottom tabs and I brush it with oil. The batter sticks and burns. What else can I add to the batter? I tried your rava dosa with poha powder, that came out well. Please advise my batter is sitting in the fridge now.

    1. season the tawa. heat it and spread some oil. keep the flame to a medium or high and let the tawa get hot for 1 minute. lower the flame and then wipe this oil. spread another layer or oil and repeat the process. lower and then again wipe this layer of oil. now spread oil again. make a small dosa. see if it sticks or not. if it sticks then repeat the seasoning method for 1 or 2 times more. initially a few dosas in the beginning will stick, but later they won’t stick. for the tawa also, after rinsing it, wipe it dry and spread a layer of oil. before making dosas, heat and then remove the oil and then start making dosas.

  10. I am increasingly impressed by your recipes! Tried this instant rava dosa recipe today and I was over the moon! Loved the crispness and the taste. Pair d it with home grown Cuban oregano ( doddapatre) chutney… No more Udipi restaurant for Rava dosa at least! Kudos to you for your efforts!!5 stars

    1. thank you alice. nice to read your feedback on the recipe. one can easily make hotel style food at home and it costs less than what we shell out in restaurants.

  11. Hi Dasanna,
    Tried the rava dosa. My kids just loved it. Only problem was that I cud not get that perfect round shape of dosa.
    Thanks a lot.
    U r doing a great job.
    Thanks again.5 stars

  12. Hi Dassana,
    I tried making Rava Dosa . It turned really well. Thank you so much .i love your website .It’s so good. Kudos to you. .5 stars

  13. Hi dassana,
    I noticed that there is no souring agent in this while the usual dosa is sour. Will this taste good if we add curd or lemon to it?5 stars

    1. zainab, souring agent is optional in rava dosa. i generally do not add. but you can add sour curd or lemon juice in the batter. it tastes good with sour curd as well as lemon. i have made rava uttapams with both sour curd and lemon and it tastes good.

  14. Please can you advise if we can use roasted suji as I have lot of roasted suji,would like to use it first before buying another lot.5 stars

  15. Hi again Dassana, tried this recipe and it was super yum and flavourful. I added ragi flour and wheat flour (instead of maida) too, methi powder and ginger powder instead of ginger in addition to the recipe you have posted. It was so tasty that my family had to be physically restrained until dinner time (I had made your mix veg sagu too) from finishing them right off the pan while I was making it. Thanks for another great home made recipe. Ever grateful! Ever motivated to opt for veg because of your site!

    1. thanks a lot sonia for the feedback as well as for sharing your experience. ragi and whole wheat flour are healthy additions. i will try adding ragi next time. i have added wheat flour but never ragi. good to know that your family loved the rava dosa.

  16. Hi,
    Thanks for sharing receipes in such illustrative manner. Makes cooking look so easy and fuss-free esp when we want to try variety.
    I have a question for you.. Why do you add baking soda/ eno to your receipe of uttapam and not in the dosa? Can we use roasted Sooji as normally we store It like that only?
    Thanks, Shivani

    1. thanks shivani. you can use roasted sooji. but just make sure they are not too much roasted. a lightly roasted sooji is fine. uttapams are thick and soft. so to get the soft and fluffy texture i have added baking soda. if you do not add baking soda, the texture is not fluffy and light. in rava dosa, we do not need to add baking soda as rava dosa are thin and crisp.

  17. Hi Dassana,

    I Like your recipes and the way you explain with photograph and each every bit that should taken care at time of cooking.

    Every time I made ravva dosa the outcome is very thick or sticky but tried in method u explained it is awesome.. Thank you

    In fact my kid who always runs from food liked the Dosa and started asking “Mummy One more ” Thank you so much.

    Please also add some rice recipes for lunch with support of your easy making5 stars

  18. I tried few of the recepies which turned out really good…but rava dosa had a taste of rawness in it…though i left the batter to rest for 40 to 50 min..

    1. which rava did you use? the rava has to be the fine variety of rava. also if you cook well till the dosa is crisp and golden, then there will not be any raw taste of rava.

  19. Hello Ma’am,

    I tried to make Rava Dosa but unfortunately it sticks to the Tava and can’t be flipped / fold at all although I spread 1 teaspoon oil. Please advice. Thank you.

    1. carol, the tava has to be well seasoned and a thick bottomed tawa. if the base is thin or if the tawa is not seasoned, then any dosa will stick. to season the tawa, oil has to be spread on a hot tawa. then switch off the flame and keep the tawa aside for a couple of days. before preparing the dosa, remove the layer of oil by wiping with a cloth or a kitchen paper tissue. heat the tawa again. spread some oil. again wipe. do this process once or twice. then spread the batter. the first few dosa may not come out well, but later you will get proper dosa. also use the tawa only for making dosas or shallow frying. do not use it for making rotis or chapatis. for rotis or chapatis, keep a separate tawa.

  20. yummy tempted and just now tried and finished it already.. it tasted awesome and thank you so much for sharing this easy peesy dosa. it was delicious ?

  21. Rava dosa turned out amazing!! I keep trying your recipes everyday and i must admit, you have become a part of my everyday life 🙂5 stars

    1. thankyou so much sindhu 🙂 pleased to know this and glad we could be a part of your life somewhere 🙂

  22. ma’am first of all heartiest thanks to u for this receipe. i just fond of eating rava dosa but in lucknow very few restro serve this dish and the price is also quite high.After i found this receipe on your site its easy for me to cook this at home and without costing me much.
    till now i prepared paneer tikka,chole bhatura,paneer chilli dry and this is 4th in a row…and all are extremly delicious and wonderful

  23. Hi,
    Thank you again for this amazing recipe. I tried today and it came out delicious and beautiful.
    Every time I wana try something new, I refer to your website and all recipes are too good.


    Keep up the good work.

  24. I’ve enjoyed all your recipes. Keep up the great work.

    I tend to like my dosas slightly sour/fermented, so I added a tablespoon of dahi (yoghurt) to your recipe, and let the batter sit at room temperature for 48 hours. Here, i the USA, it’s pretty cool, so the fermentation time is longer than in India – where overnight fermentation would possibly be adequate. Came out very good.

    One book that you might enjoy (get the 2004 edition second-hand from Amazon) is Harold McGee’s “On Food and Cooking”. McGee is 1/4 Bengali – his father was Californian, his mother Anglo-Indian. His book deals with the science behind cooking, though it doesn’t have a single recipe in it. In the book, there’s a section on Fermented Legumes of India, where he discusses dhokla, idli/dosa and so on – the fermentation is due to a mixture of lactobacillus (same as dahi) and natural yeasts (which make naan rise).4 stars

    1. thanks prakash. good of you to share the tip on dahi. 48 hours is a long time and now i can imagine how cold or cool USA is. here in india, in cold weather, i keep for 14 to 15 hours to get the batter to ferment. thanks also for sharing this book. i have noted it down and will buy it. the book looks interesting.

      1. Dassana, I never tried this but I am wondering substituting white corn flour for rice flour might work. Of course , the taste might be different but it might be worth a try.

        1. rom, you can try. but the taste and texture will be different. little experimentation in recipe will be required.

  25. 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?

    1. anu, make the batter thin. if the batter is thin then the dosa will come out crisp. if the batter is thick then the dosa comes out thick and soft.

  26. 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!

    1. 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.

  27. 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.

    1. 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.

  28. 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 .

    1. 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.

    1. you can check these few recipes for coconut chutney. there are many posted on the blog too. they have been tried and tested by readers too.
      1. hotel style – https://www.vegrecipesofindia.com/hotel-style-coconut-chutney-recipe/
      2. simple coconut chutney – https://www.vegrecipesofindia.com/coconut-chutney-recipe-coconut-chutney/
      3. coconut curd chutney – https://www.vegrecipesofindia.com/coconut-curd-chutney-recipe/
      4. garlic coconut chutney – https://www.vegrecipesofindia.com/garlic-coconut-chutney/

  29. 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 .

    1. 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.

  30. 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??

    1. 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.

  31. 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!

    1. 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.

  32. The dosas look perfect, with the crisp edges. I too make it like this, I just use wheat flour instead of maida.

  33. 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

    1. 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.

  34. 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!

  35. 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.

    1. 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.

  36. 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…..

    1. 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.

  37. 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.

  38. The dosa looks so crisp and nice, its my fav :). The video is WOW dassana, great start and now waiting for many many more of such video’s! All the best.

  39. 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.

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