Rava Dosa, How To Make Rava Dosa
by Tarla Dalal
rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with 17 amazing images.
Rava dosa is an easy to make counterpart of the traditional dosa ! These crispyrava dosas are made with a batter of semolina and buttermilk. While South Indian rava dosa is very popular in the South, it is also a popular Mumbai Street Food .
Making rava dosa is easy. The first part is making the rava dosa batter. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter. Ferment. Add the green chillies, cumin seeds, coconut, cashew nuts and salt and mix well. Add more water as required and mix well to a thin sooji dosa batter.
The second part of making instant rava dosa is heat a non-stick tava. Pour ½ cup of the rava dosa batter and tilt the tava in all directions so that it forms a thin circle. Smear a little oil on the sides, cook till both sides are golden brown in colour. Your sooji dosa is ready.
I would like to share with you some tips to make the perfect rava dosa recipe. 1. Curd provides a nice flavour to the dosa but, if you are vegan, skip adding it. 2. Mix well to get a smooth batter. Make sure the batter is lump-free. 3. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. 4. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare semolina dosa. 5. The tawa must be super hot to get crispy rava dosa.
The rava dosa batter does not require any grinding or fermenting and makes it perfect for breakfast on a busy morning. Serve crispy rava dosa hot with coconut chutney and sambar.
See our collection of dosa recipes and try dosas like Stuffed Moong Sprouts Dosa, Buckwheat Dosa and Schezwan Cheese Dosa.
Enjoy rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with detailed step by step photos below.
Rava Dosa, How To Make Rava Dosa
Preparation Time: Fermenting time: 20 minutes Cooking Time: Total Time:
Makes 10 dosas
For Rava Dosa
1 cup semolina (rava / sooji)
2 tsp plain flour (maida)
1/2 cup fresh curd (dahi)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
2 tbsp chopped fresh coconut
2 tbsp broken cashewnuts (kaju)
salt to taste
20 tsp coconut oil or any other refined oil
coconut chutney for serving
sambhar for serving
For rava dosa
- For rava dosa
- To make {span class="bold1"}rava dosa{/span}, combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
- Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
- Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
- Add approx. 2½ cups of water as required and mix well to a thin batter
- Heat a non-stick tava (griddle) and sprinkle a little water on it. It should sizzle immediately.
- Wipe it with a muslin cloth.
- Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
- Smear 2 tsp of oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
- Repeat with the remaining batter to make 9 more {span class="bold1"}rava dosas{/span}. Serve hot with coconut chutney and sambhar.
Like Rava Dosa
- Like rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
- What is a dosa ? Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
- There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
- Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
Tips to Make Perfect Rava Dosa
-
Make sure to use a medium sized rava for the rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa |.
-
The consistency of the batter is also very important, it should be similar to neer dosa.
- While making the rava dosa | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | make sure the tava is very hot.
-
While pouring the batter, pour it from top of the tava, this helps to create pores in the dosa.
-
Allow the rava dosa | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | to cook on a medium flame, while smearing it with oil.
Other Dosa Recipes
- From authentic dosa recipes like neer dosa, benne dosa to ghee roast dosa, you can find all the traditional South Indian dosa recipes on our website. Apart from that, you will even find unique, roadside, fusion dosa recipes in our vast dosa recipe collection. Rava dosa or crispy semolina dosa is an instant dosa recipe made using semolina and curd as the main ingredients. The batter does not require any grinding or fermenting and makes it perfect for breakfast on a busy morning. To enhance the flavour or make it wholesome you can additionally toss in a myriad of ingredients like veggies in your rava dosa batter or make rava sada dosa as below and then put masala (spiced potato, peas and onion mixture) on the dosa and fold it and serve hot. Some popular varieties of rava dosa are as follows :
Batter for Rava dosa
-
To prepare a thin flowy batter for the crispy rava dosa, in a deep bowl, take semolina.
-
Add flour. Maida helps in binding together all the ingredients and also, help in achieving that crispy texture. You can even make use of rice flour as a substitute.
-
Add curd. We have made use of homemade fresh curd made using this recipe of Curd provides a nice flavour to the dosa but, if you are vegan, skip adding it.
-
Pour ½ cup of water.
-
Mix well to get a smooth batter. Make sure the batter is lump-free.
-
Cover and allow it to soak in a warm place for at least 15 to 20 minutes.
-
Add green chillies. You can even add finely chopped ginger to enhance the flavour of South Indian rava dosa.
-
Add cumin seeds.
-
Add coconut. This is optional.
-
Add cashew nuts. They give a nutty flavour and nice bite to the crispy rava dosa.
-
Add salt.
-
Add approx. 2½ cups of water and mix very well till there are no lumps.
-
Mix well to a thin batter. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk.
How to make Rava dosa
-
To prepare rava dosa | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | heat a non-stick tawa (griddle) and sprinkle a little water on it. It should sizzle immediately. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare rava dosa.
-
Wipe it using a muslin cloth.
-
Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle. If you are not a pro at this, pour batter using a ladle or flat spoon to form the rava dosa slowly. Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will create a net while pouring the thin batter into it and form our crispy rava dosa. The tawa must be super hot to get crispy rava dosa.
-
Smear 2 tsp of oil on the sides and especially the tiny holes. Also, you can make use of ghee or butter to give a lovely flavour to our crunchy rava dosa.
- Cook till both sides are golden brown in colour on a medium flame. Fold over to make a semi-circle.
-
Repeat with the remaining batter to make 9 more rava dosa | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | suji ka dosa |. Remember to stir the batter before pouring it over the pan each time. Sooji has a tendency to settle down at the bottom of the bowl so, always stir the batter before making your rava dosa.
-
Serve crispy rava dosa | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | hot with coconut chutney and sambhar.
| Energy | 147 cal |
| Protein | 4 g |
| Carbohydrates | 20.2 g |
| Fiber | 0.4 g |
| Fat | 5.2 g |
| Cholesterol | 2.7 mg |
| Vitamin A | 43.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 20 mcg |
| Calcium | 40.6 mg |
| Iron | 0.6 mg |
| Magnesium | 24.9 mg |
| Phosphorus | 64.7 mg |
| Sodium | 9 mg |
| Potassium | 60.9 mg |
| Zinc | 0.4 mg |
Can I omit Maida and just use rava and yogurt?
So for a vegan version, how much water should be added in total? Since yogurts has liquid, what would you substitute for that and by what quantity/amount? Thanks!
which rawa is used thin or thick in market v get two types of rawa
Tarlaji is rava dosa made with fine rava or idli rava?
Dosa tho sabhi ko aacha lagta hai.... aur Tarla Ji ki rava dosa ki ye recipe behaad aassan aur swadisht hai... SUKRIYAAA TARLA JI.....
Great recipe...my pa-in-law was impressed. Thank you Tarlaji. Would like to add that sprinkling the water on the pan was key and enabled me to turn out restaurant-style dosas. I have never gone wrong with your instructions so far and now have your app as well to keep accessing your recipes. Thank you so much.
Dosa tasted delicious. .Making process is very quick. Thanks