Quick and Easy Rava Dosa Recipe for Busy Mornings

The Ultimate Rava Dosa Recipe: Crispy, Quick, and Delicious!



The Rava Dosa occupies a distinct place in the world of South Indian food. It is a popular among food fans due to its thin, crispy texture and delicious flavor. You’ve come to the correct place if you’ve been itching to make your own version of this culinary marvel. This post will bring you through a step-by-step tutorial on making the ideal rava dosa. We have you covered for everything, from the key components to the insider tricks.

Rava Dosa: What is it?

Let’s quickly define rava dosa before moving on to the recipe. Semolina (rava) and rice flour are used to make the iconic South Indian crepe known as rava dosa. It is renowned for having a special texture that is both lacy and crunchy. Because Rava Dosa doesn’t need to be fermented, it is a quick and simple option for breakfast or dinner.

Ingredients Required To prepare a delicious rava dosa, collect the following:

Those who bat:

1 cup of rava (semolina)
Rice flour, 1/2 cup
all-purpose flour, 1/4 cup
yogurt, 1/4 cup
2 glasses of water
Cumin seeds, half a teaspoon
Black pepper, half a teaspoon
1/8 teaspoon grated ginger
1-2 green chiles, cut finely
A small amount of asafoetida
Salt as desired

To be Tempered:

Oil, 2 tablespoons

Mustard seeds, 1 teaspoon

An same amount of urad dal

couple of curry leaves

2-3 sliced cashew nuts


For flavor, add chopped onions, cilantro, and grated coconut.

Detailed Preparation

Let’s begin the preparation now that the ingredients are prepared:

First, combine the batter.

Combine the semolina, rice flour, all-purpose flour, yogurt, and water in a sizable mixing basin. Mix thoroughly to create a lump-free, smooth batter. Add salt, asafoetida, ginger, green chilies, black pepper, and cumin seeds. To achieve a uniform distribution of flavors, thoroughly stir.

Second step: tempering

Mustard seeds are added to hot oil in a small saucepan. Add the curry leaves, cashew nuts, and urad dal after they begin to sputter. The cashews should be sautéed until golden brown. This tempering should be mixed into the batter.

Rava Dosa

Step 3: Allowing the batter to rest

Give the batter at least 30 minutes to rest. This resting time allows the flavors to mingle and improves the dosa’s consistency.

Making rava dosa in step four

On a medium-high heat, warm a nonstick skillet or dosa pan.

Grease it with oil once it’s hot.

The batter should be ladled onto the pan.

Drizzle little oil over the sides and let it cook until the edges are golden and crispy.

The dosa should be flipped over and cooked until both sides are brown and crispy.
Stir the batter before pouring each additional dosa as you go along.

Suggestions for Serving

The finest way to eat rava dosas is hot and crisp. They go incredibly well with tomato, coconut, or sambar chutney. For a heartier supper, you may also serve them with a potato masala filling.


We’ve revealed the techniques for preparing the ideal Rava Dosa at home in this article. You can prepare this crispy treat at any time you’re in the mood for it with the correct materials and little practice. So be ready to roll up your sleeves, prepare your ingredients, and treat yourself to the mouthwatering world of rava dosas!

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Frequently Asked Questions (FAQs)

Can I make rava dosa with any kind of semolina?

Even while fine semolina (rava) is the most popular option, you can experiment with other types for interesting textures.

Does the batter for rava dosa require fermentation?

No, the rava dosa batter doesn’t need to be fermented, making it a quick meal alternative.

What can I add for more flavor to the batter?

For a more flavorful batter, try adding shredded coconut, chopped cilantro, or finely chopped onions.

I don’t have rice flour; can I still make rava dosa?

Although rice flour is advised because it adds to the crispiness, you can try without it if necessary.

Which side dish pairs well with rava dosa?

Popular filling options include potato masala, tomato chutney, coconut chutney, and tomato chutney.


Rava Dosa

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