Crispy Rava Dosa Recipe

Introduction

Rava Dosa is a delicious, crispy South Indian crepe made from semolina and rice flour. It’s quick to prepare and does not require fermentation, making it perfect for a tasty breakfast or snack. Enjoy its unique texture with flavorful chutneys and sambar.

Ingredients

• 1/2 cup rava/sooji (semolina, 84 grams)
• 1/2 cup rice flour (82 grams)
• 1/4 cup all purpose flour (32 grams)
• 1 medium onion (finely chopped)
• 1 green chili (chopped)
• 1 teaspoon chopped ginger
• 6-7 curry leaves (finely chopped)
• 1 tablespoon chopped cilantro
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt (or to taste)
• 2.5 – 3 cups water (as needed)
• oil (to cook the dosa)

Instructions

1. Step 1: In a large bowl, combine rava, rice flour, and all purpose flour.
2. Step 2: Add the chopped onion, green chili, ginger, curry leaves, cilantro, cumin seeds, black pepper, and salt. Stir well to mix.
3. Step 3: Gradually add water while stirring to form a very thin, lump-free batter, similar to buttermilk consistency. Use about 2.5 cups. Cover and let the batter rest for 20 minutes.
4. Step 4: After resting, stir the batter and add more water if needed to keep it thin. Heat a cast iron or non-stick pan on medium heat and lightly grease it.
5. Step 5: Pour a ladleful of batter onto the hot pan, starting from the edges and moving inward to form a thin layer. Do not try to make a perfect circle; the holes and uneven edges give rava dosa its character.
6. Step 6: Fill any large holes in the dosa by dropping batter into them while leaving smaller holes untouched. Reduce heat to low-medium.
7. Step 7: Drizzle about one teaspoon of oil around the edges and on top of the dosa.
8. Step 8: Cook on low-medium heat until the dosa turns golden brown and crisp, about 12 to 14 minutes. Avoid flipping or moving it during cooking.
9. Step 9: Once done, gently remove the dosa from the pan and fold it. Repeat with the remaining batter, stirring before each dosa and adding water if the batter thickens.
10. Step 10: Serve hot with sambar and cilantro coconut chutney for a classic combination.

Tips & Variations

• Use fine semolina for a smoother batter and crispier dosa.
• If you prefer a gluten-free version, replace all-purpose flour with chickpea flour (besan).
• Adjust water quantity based on the type of rava to achieve the right thin consistency.
• Adding a little rice flour enhances crispiness if your batter feels too soft.
• You can add grated carrot or finely chopped spinach for a vegetable twist.

Storage

Rava dosa batter is best used fresh for maximum crispiness. If needed, store it covered in the refrigerator for up to 1 day and stir well before use. Cook the dosas fresh for best texture. Leftover dosas can be reheated on a skillet until crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make rava dosa without onions?

Yes, onions add flavor and texture, but you can omit them or substitute with finely chopped bell peppers or grated carrots.

Why does my rava dosa turn soft instead of crispy?

Using too thick a batter or cooking on high heat can cause soft dosas. Ensure the batter is very thin and cook on low-medium heat slowly for a crispy result.

Crispy Rava Dosa Recipe

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Rava Dosa is a popular South Indian crispy crepe made from semolina, rice flour, and all-purpose flour, flavored with aromatic curry leaves, green chili, and spices. This thin, lacy dosa is perfect for a delightful breakfast or snack, served hot with sambar and coconut chutney. The recipe requires minimal fermentation time and is cooked on a stovetop griddle to achieve its signature crispiness and characteristic holes.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 14 minutes per dosa
• Total Time: 24 minutes
• Yield: 4–6 dosas (depending on size) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: South Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1/2 cup rava/sooji (semolina) – 84 grams
• 1/2 cup rice flour – 82 grams
• 1/4 cup all purpose flour (maida) – 32 grams
• 3/4 teaspoon salt (or to taste)
• 2.5 – 3 cups water (as needed)

Flavoring Ingredients

• 1 medium onion, finely chopped
• 1 green chili, chopped
• 1 teaspoon chopped ginger
• 6–7 curry leaves, finely chopped
• 1 tablespoon chopped cilantro (coriander leaves)
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon black pepper

For Cooking

• Oil (for cooking the dosa)

Instructions

1. Prepare the Batter: In a large bowl, mix together rava (semolina), rice flour, and all-purpose flour. Add the finely chopped onion, green chili, ginger, curry leaves, cilantro, cumin seeds, black pepper, and salt. Stir all the dry and fresh ingredients to combine evenly.
2. Add Water Gradually: Slowly pour water into the mixture, about 2.5 cups at first, mixing continuously to avoid lumps. The batter consistency should be very thin and runny, similar to buttermilk. Cover the bowl and let the batter rest for 20 minutes to allow the rava to settle and absorb moisture.
3. Adjust Batter Consistency: After resting, stir the batter well, as the semolina settles to the bottom. Add an additional 1/4 cup water to thin the batter further if needed, making it very thin and pourable for the best dosa texture.
4. Heat the Griddle: Heat an iron tawa or a non-stick flat pan over medium heat. Ensure it’s hot enough before cooking; then wipe the surface lightly with some oil.
5. Pour the Batter: Using a ladle, pour the batter starting from the edges of the pan moving inwards, spreading it thinly. Move the ladle as you pour to create a thin, lacy dosa with holes. Do not try to make a perfectly round shape or fill the holes completely, as these holes are characteristic of rava dosa.
6. Fill Larger Holes: Pour batter directly into any large holes that appear, leaving smaller holes untouched to retain the crispy texture and appearance.
7. Add Oil and Cook: Drizzle about 1 teaspoon oil around the edges and on top of the dosa. Reduce the heat to low-medium and cook the dosa gently until it becomes golden brown and crisp. This takes about 12–14 minutes on a 10-inch pan; larger dosas or pans may take longer. Avoid flipping the dosa.
8. Remove and Serve: Once cooked, carefully remove the dosa from the pan using a spatula and fold it. The dosa is cooked fully on one side due to its thinness, so flipping is not required.
9. Repeat and Serve: Stir the batter before each dosa since rava settles at the bottom. Add water as needed if the batter thickens over time. Serve the hot and crispy rava dosa with sambar and coconut cilantro chutney for an authentic South Indian experience.

Notes

• The batter should be very thin; thicker batter results in less crisp dosa.
• Use an iron tawa or a non-stick skillet for best results.
• Cook on low-medium heat to allow the dosa to crisp up without burning.
• Do not flip the dosa as it cooks thoroughly on one side.
• Stir the batter well before each dosa to redistribute semolina that settles at the bottom.
• Adjust water quantity based on the quality of rava for thinner or thicker batter.
• Serve immediately for the best texture and taste.

Keywords: Rava Dosa, South Indian Dosa, Semolina Dosa, Crispy Dosa, Indian Breakfast, Gluten Free South Indian, Easy Dosa Recipe