Rava Dosa

6 Rava Dosa
40 min

Instant Crispy Onion Rava Dosa!!! It's crispy & thin dosa made with rava, rice flour, finely chopped onion, cumin seeds, green chilli, crushed black pepper, ginger, salt & water. Unlike other dosa, Rava Dosa doesn’t require overnight fermentation and can be prepared instantly in just 15 to 20 minutes, mix all ingredients and let it rest for 20 minutes & you are done!!! .

These are quite perfect morning breakfast for my family. They just love it whenever I make these crispy dosa and preferably I served it hot with some coconut chutney. If you are not a onion lover then skip it and rest you can witness when you make it.

Make sure that the rava dosa batter is well rested & watery else the dosa will not be crispy. Dosa tawa must be hot enough before pouring the batter. You will observe some holes while pouring the batter on hot tawa, so don't fill the holes completely, inorder to maintain the texture of rava dosa. If the tawa is not hot enough then you will not find any holes. Serve the hot and crispy dosa immediately with coconut chutney.

Let's check out the Ingredients & recipe to make this delicious crispy Rava Dosa. If you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details

  • 6  Rava Dosa
  • Prep time: 25 Minutes Cook time: 15 Minutes Total time: 40 min
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Ingredients


  • 1/4 cup Semolina / Suji /Rava
  • 1/4 cup Rice flour
  • 2 tbsp all purpose flour
  • 1 tbsp yogurt/ curd
  • 1/2 tsp salt
  • 2 cup water
  • 1/4 tsp black pepper (crushed)
  • 1/2 tsp cumin seeds
  • 3 to 4 curry leaves (finely chopped)
  • 1 tbsp coriander (finely chopped)
  • 1/2 cup onion (finely chopped)
  • 1/4 inch ginger (grated)
  • 1 chilli (finely chopped)
  • 7 tbsp of Oil

Instructions


In a large mixing bowl take semolina, rice flour and maida. Then add yogurt, salt and water.
Whisk it well, making sure there are no lumps.
Further add crushed black pepper, cumin, chopped curry leaves, chopped coriander leaves, chopped onion, chilli, grated ginger,water and prepare a watery consistency dosa batter.
Rest the dosa batter for 15 to 20 minutes and make sure that the semolina has absorbed water.
After dosa batter is well rested, mix it well so that the batter is thin and watery.
Heat dosa tawa on high flame & pour the dosa batter to the outer side and then at the centre.
You will observe some holes while pouring the batter on hot tawa, so don't fill the holes completely, inorder to maintain the texture of rava dosa.
Lower the flame then spread a tsp of oil all over dosa.
Cook the dosa until it turns golden and crispy in texture.
Finally, fold the rava dosa and serve it with coconut chutney.

Tips

  • The consistency of rava dosa batter should be watery else the dosa will not be crisp.
  • You will observe some holes while pouring the batter on hot tawa, so don't fill the holes completely, inorder to maintain the texture of rava dosa.
  • Finally, rava dosa tastes scrumptious when served hot and crispy.
  • If you don't like yogurt or curd just skip it.

Manisha Mishra
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