Rava Dosa Recipe(Instant Version) - Crispy Rava Dosa Recipe (2024)

• Rice flour – 1 cup
• Unroasted Rava – 1/2 cup
• Maida / all purpose flour – 1/4 cup
• Water – 3 cups + 1/4 cup( add 2 tbsp more in the middle)
• Curd – 1/4 cup ( semi solid)
• Salt – as needed
• Cumin seeds/Jeera – 1/2 tsp
• Pepper – 1 tsp (crushed)
• Green chilli – 1no ( finely chopped)
• Coriander leaves & curry leaves – Few ( finely chopped)
• Asafetida/Hing – as needed
• Ghee or cooking oil - as needed to drizzle dosas

• In a wide bowl, take the curd and rava. To this add rice flour, maida & salt. Add 3 cups of water & mix well with a whisk. Now add the cumin seeds, crushed pepper, finely chopped green chillies, coriander leaves, hing & curry leaves. Mix well without lumps. Check for batter consistency. Leave it for 10 to 15 minutes.
• In the mean time, you can grind coconut chutney for side dish. After 10 minutes, check the batter, it would be thick slightly. So add 1/4 cup of water. Mix well & check whether the batter is right. I have given the water quantity I used for this recipe.Take it as a reference & adjust the quantity. The consistency of batter may not be correct in the first attempt.You will come to know the right consistency only after making the first dosa.( The first dosa may not come out perfectly crispy.
• Based on the texture of dosa,add little more water & make the second dosa. So it comes by trial & error only. You should get the perfect one at least for 3 rd dosa if you are a beginner.)
• Heat a dosa pan.I used iron pan here. Non-stick also works fine. Dosa pan should be well heated but not smoky. Grease the pan with oil.
• Hold the ladle 15cms away from the pan & pour a ladleful of batter around the corner of dosa pan. Make a circle. Again take some little batter & fill the inner portions.i.e. you should pour the batter in a circular motion from outer to inner portion of pan.Do not fill the holes. Instead drizzle some ghee in the holes.

• Keep the flame medium to medium high. Drizzle a tsp of ghee all over the dosa. Cover the pan with a lid & cook for sometime till you see the dosa turning crispy & golden brown. I covered the pan with my idli pot lid.

• Do not flip the dosa. Just fold it & serve immediately with coconut chutney & sambar. Before making the next dosa, mix the batter very well because Rava may settle down in the bottom of bowl. If you feel the batter is thickened, add 2 tbsp of water. Mix well & make dosa. Keep the flame high till you pour the batter & as soon as you pour the batter, reduce the flame to medium & cover cook as mentioned above. Repeat the same procedure for all dosas.

• Here is a rava dosa picture I made using non-stick dosa pan.

Enjoy !

• For variations & for health reasons, you can follow the same recipe without maida. It comes out well.
• The consistency of rava dosa batter is very important to make crispy, lacy dosas. So add water as needed.
• Cooking in medium flame for more time gives you crispy dosa. Cooking in high flame makes the dosa brown & uncooked in the middle.
• Covering the pan while cooking helps to cook the dosa quick & gives you nice uniform golden color.
• you should mix the batter really well every time before making dosa. The batter may thicken after you make 3-4 dosas. So add 2 tbsp water & thin down the batter.
• Adding ghee while making dosas gives nice flavor & restaurant touch. So use it as per your wish.
• For making onion rava dosa,sprinkle finely chopped onions in greased tawa. Then pour the batter. Onions will be cooked well.
• To make fruit and nut rava dosa, sprinkle finely chopped cashews, badam & tutti frutti over the pan and pour the batter. Cook in medium flame.