Rava Dosa Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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  • 1 cup - semolina (rava/sooji)
  • 1 cup - rice flour
  • 1/2 cup - all purpose flour (maida)
  • 1 tsp - cumin seeds
  • 1/4 tsp - asafoetida (hing)
  • 2-3 green chillies (finely chopped)
  • 1 small piece - ginger (finely chopped)
  • 1/2 cup - buttermilk
  • 3-4 cups - water
  • 1 big red onion (finely chopped)
  • 1/2 tbsp - pepper corn (crushed)
  • Seasoning: 1 tsp - salt
  • 1/2 tsp - pepper powder (optional)
  • 1/4 tsp - sugar
  • For garnish: Coriander, finely chopped
  • 5-6 curry leaves
  • Accompaniments: Sambhar
  • Chutney

How to Make Rava Dosa Recipe

  • In a bowl take maida, rice flour and semolina.
  • Add salt, sugar and pepper powder to it. Mix well.
  • To the dry ingredients add, buttermilk and water.
  • Add water gradually and use an egg beater to mix the wet and dry ingredients together.
  • Once mixed well without lumps add chopped ginger, chilly, pepper corn, asafoetida, cumin and onion.
  • You could add onion to the batter or sprinkle it on the ladled dosa on a tava or flat pan.
  • Unlike conventional dosa the consistency for this batter should be a bit a runny.
  • It is this consistency that will help yield thin, crispy and lacy dosa.
  • Take a flat frying pan or tawa and heat it.
  • Ensure the tava is extremely hot.
  • For crisp dosa reduce the gas to medium and spread a ladle of the batter on the tava.
  • Pour the batter in circles starting from outside and moving inwards.
  • It's at this stage you could sprinkle the onion if it's not added to the batter.
  • Glaze it with some oil or ghee.
  • Once browned and crisp, do not flip just fold and serve hot.
  • If you do not want crisp dosa just increase the heat and flip the dosa, cooking it on the other side too.