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Masala dosa served in banana leaves with coconut chutney and red chutney

Instant Rava Dosa

Rava dosa is a popular South Indian breakfast dish known for its crispy texture and quick preparation, made without the need for fermentation or grinding. It is a versatile, instant version of the traditional dosa, using semolina (rava), rice flour, and all-purpose flour as its base.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • Rava Sooji/Semolina: ½ to 1 cup (120 to 240 ml)
  • Rice Flour: ½ to ¾ cup 120 to 180 ml
  • All-Purpose Flour Maida: ¼ to ½ cup (30 to 60 ml)
  • Water: 2.25 to 5 cups 540 to 1200 ml, depending on the recipe and desired consistency
  • Salt: ½ to 1 teaspoon 2.5 to 5 ml, to taste
  • Oil or Ghee: 2 to 3 tablespoons 30 to 45 ml, for cooking and tempering
  • Cumin Seeds Jeera: ½ to 1 teaspoon (2.5 to 5 ml)
  • Mustard Seeds Kaduku: 1 teaspoon (5 ml)
  • Black Pepper Crushed: ½ to 1½ teaspoons (2.5 to 7.5 ml)
  • Green Chilies Finely Chopped: 1 to 3, or to taste
  • Ginger Grated or Finely Chopped: 1 inch (2.5 cm) or 1 tablespoon (15 ml)
  • Curry Leaves Finely Chopped: 5-6 or a small sprig
  • Coriander Leaves Finely Chopped: 2 to 3 tablespoons (30 to 45 ml)
  • Onion Finely Chopped: ½ to 1 large, or ½ cup (120 ml)
  • Optional Additions: 1 tablespoon curd/yogurt 1 tablespoon buttermilk, 1-2 tablespoons desiccated coconut, 8 cashew nuts, 1-2 tablespoons wheat flour, 1-2 tablespoons besan (gram flour), 1-2 tablespoons grated carrot, 1-2 tablespoons grated cheese, ½ teaspoon red chili powder, ½ teaspoon chaat masala, ¼ teaspoon black salt

Equipment

  • Large mixing bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Non-stick tawa or frying pan
  • Ladle or small bowl for pouring batter
  • Spatula (optional, for flipping)
  • Mortar and pestle (for crushing spices, optional)

Method
 

  1. In a large mixing bowl, combine the rava, rice flour, all-purpose flour, salt, and any dry spices like cumin seeds, crushed pepper, and grated ginger.
  2. Mix well.
  3. Add water gradually while whisking continuously to make a smooth, thin, and runny batter without lumps.
  4. The consistency should be similar to pancake batter.
  5. Add the chopped onions, green chilies, curry leaves, coriander leaves, and any optional ingredients like curd or buttermilk.
  6. Mix well to incorporate all ingredients.
  7. Cover the bowl and let the batter rest for 15 to 30 minutes. This resting period allows the rava to absorb water and helps achieve a crispier texture.
  8. Heat a non-stick tawa or pan over medium-high heat until very hot.
  9. To prevent sticking, rub the hot tawa with a cut piece of onion dipped in oil.
  10. Pour a ladleful of the rested batter onto the hot tawa from a height, allowing it to spread thinly and form a lacy pattern.
  11. Do not spread it with a spatula; let it flow naturally.
  12. Drizzle a small amount of oil around the edges and over the top of the dosa.
  13. Cook on medium heat for 1-2 minutes until the bottom turns golden brown and crisp.
  14. Carefully flip the dosa using a spatula and cook the other side for another 1-2 minutes until golden and crisp.
  15. For a more traditional look, you can fold it in half after flipping.
  16. Remove the dosa from the tawa and serve immediately while hot.

Video

Notes

The key to a crispy dosa is using a very hot tawa and a thin, watery batter.
Resting the batter is crucial for the best texture.
Do not cook on high heat, as it can burn the dosa before it becomes crisp.
For a more flavorful dosa, temper the spices (mustard seeds, cumin, pepper, curry leaves) in oil before adding them to the batter.