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crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.
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Rava Dosa

Thin, lacy and crisp south Indian style semolina crepes. Instant dosas with Sooji.
Prep Time10 minutes
Cook Time3 minutes
Standing Time30 minutes
Course: Breakfast, Breakfast/ Brunch
Cuisine: Indian, Indian- South, South Indian
Servings: 12 Dosas

Ingredients

  • 1 c Bombay rava ( Semolina/ Sooji/ Vella Ravai)
  • 3/4 c Maida ( All purpose flour)
  • 3/4 c Rice flour
  • 1.5 tsp Cumin seeds
  • 2 tsp Whole black peppercorns
  • 2 to 3 tsp Salt or to taste
  • 5 o 6 c Water
  • 3 tbsp very finely chopped cashews
  • 1/4 c finely chopped coriander leaves

For making dosas

  • 1.5 to 2 tsp Oil for each dosa
  • 1 c very finely chopped onions around 2 tbsp finely chopped onions for each dosa

Instructions

Making Instant Rava Dosa Batter

  • In a bowl, combine the Rava, Maida and rice flour along with salt.
  • Add cumin seeds, whole pepper corns and ginger to this. Mix well using your hands.
  • Now, add 1 c water at a time and mix into a free-flowing lump-free batter.
  • For the quantity of flour I have given here, I used about 6 c water.
  • Depending on the quality of your flour, you may need 1 c more or less of water.
  • When you are mixing the batter, always go with the lesser quantity of water.
  • Start with adding 1 c water and go on till 4 c.
  • After the 4th cup, start adding water by 1/2 c to mix the batter.
  • Your batter should be thin and watery. It should literally pour down like water when poured from a ladle.
  • After adding the water and mixing the batter, add the finely chopped coriander leaves and cashews.
  • When adding cashews, chop them very finely.
  • Allow the batter to stand for 30 mins.
  • After 30 mins, the flour mixture would have absorbed some of the water. You can see that the flours have settled at the bottom too.
  • Now, using a ladle, mix well. You can also use a balloon whisk.
  • After mixing well, if you find the batter thick, then dilute the batter with 1/4 to 1/2 c water.

Making Rava Dosa

  • Heat a cast-iron or iron griddle. The pan should not be smoking hot. It should be hot enough for you to hear the sizzle.
  • To test this, sprinkle 1 tsp water on the tawa. It should sizzle immediately and quickly evaporate.
  • Once the Tawa is ready, mix the batter well.
  • Pour 3/4 c of the batter on the tawa. Begin with the outer edges of the Tawa and quickly proceed to the center.
  • Lower the flame. And wait till you see no more raw batter on the surface.
  • At this stage, drizzle oil around the edges.
  • Continue to cook on low flame until the edges become crispy and golden.
  • Once done, sprinkle finely chopped onions over the dosa.
  • Do not flip the dosa. Fold and serve hot.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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