4.9 from 185 votes
Rava Dosa Recipe (Quick & Crispy)
Rava Dosa is a thin and crispy Indian crepe made from a batter of fine semolina (rava), rice flour, and all-purpose flour, seasoned with green chilies, onions, ginger, curry leaves, coriander, black pepper, and cumin. The batter is watery and poured onto a hot pan to create a lacy, crunchy texture. It’s cooked on one side until crisp and golden, making it a flavorful snack or light meal.
Prep Time
5 mins
Cook Time
25 mins
soaking time
30 mins
Total Time
30 mins
Servings:
10
Rava Dosa
Calories:
102 kcal
Course:
Breakfast
Cuisine:
Indian
Ingredients
- ½ cup rava - un-roasted and fine textured (suji or fine semolina)
- ½ cup rice flour
- ¼ cup all-purpose flour
- ½ to 1 teaspoon green chili finely chopped or serrano peppers or 1 to 2 green chillies
- ⅓ cup onion finely chopped
- ½ teaspoon ginger - finely chopped
- 1 tablespoon or 8 to 10 curry leaves - chopped
- 1 to 2 tablespoons Coriander leaves - chopped (cilantro), optional
- ½ teaspoon black pepper - crushed
- ½ teaspoon cumin seeds
- 2.25 to 2.5 cups water or add as required
- salt as required
- neutral cooking oil or ghee or butter for cooking, as required, generic cooking oil
Instructions
Making batter
- Take unroasted fine rava, rice flour and maida in a bowl.
- Add the chopped onions, chopped green chilies ginger.
- Also add crushed black pepper, cumin seeds, chopped curry leaves and salt as required.
- Add water. Depending on the quality of rava and rice flour, you can add less or more water - from 2 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 suji 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.
Cup of Yum
Making rava dosa
- Before preparing dosa, 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 suji ka dosa.
- When the top side looks cooked, then sprinkle ½ to 1 teaspoon 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 edges will also separate from the pan.
- The more you cook the rava dosa and the more golden it becomes, the more crisp it will be. Flip and cook the second side for ½ to 1 minute.
- Fold and then serve suji ka dosa 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 dosa, then add some water and stir again.
- Serve rava dosa with coconut chutney or dosa podi or any chutney of your choice. They also taste good with peanut chutney or tomato chutney or ginger chutney or onion chutney.
- For best taste and texture I recommend to serve these as soon as they are made. This recipe can be easily scaled to make a small or a big batch.
- Store any leftover batter for a couple of hours in the refrigerator.
Notes
- Rest the batter for 20 to 30 minutes for best texture and consistency.
- The batter should be thin and flow easily; adjust water or flour as needed.
- Use a hot, heavy pan to achieve crisp dosa with a netted pattern.
- Pour batter from edge to center and cook on medium heat to prevent burning.
- Stir batter well before each dosa, as flours settle during resting.
- You may substitute buttermilk for water to alter flavor and texture.
Nutrition Information
Calories
102kcal
(5%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
134mg
(6%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
30IU
(1%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
10mg
Vitamin B6
1mg
Vitamin C
17mg
(19%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
9mg
(1%)
Vitamin B9 (Folate)
117µg
Iron
1mg
(6%)
Magnesium
9mg
(2%)
Phosphorus
26mg
Zinc
1mg
Nutrition Facts
Serving: 10 Rava Dosa
Amount Per Serving
Calories 102
% Daily Value*
| Calories | 102kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 134mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 30IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 10mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 17mg | 19% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 9mg | 1% |
| Vitamin B9 (Folate) | 117µg | |
| Iron | 1mg | 6% |
| Magnesium | 9mg | 2% |
| Phosphorus | 26mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.