Rava Dosa

Crispy, lacy, and quick-to-make semolina crepes that are a delight for breakfast or dinner.

⏱Prep: 15 min

🔥Cook: 25 min

⏲Total: 40 min

🍽4 servings

Vegetarian

Ingredients

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Step-by-step

In a large bowl, combine semolina, rice flour, all-purpose flour, and salt. Whisk well to mix the dry ingredients.
Gradually add water, whisking continuously to form a very thin, lump-free batter. It should be much thinner and more flowing than regular dosa batter.
Stir in the cumin seeds, crushed peppercorns (or green chilies), grated ginger, chopped onion (if using), fresh coriander leaves, and finely chopped curry leaves.
Let the batter rest for 15-20 minutes. The semolina will absorb some liquid, so you might need to add a little more water to achieve a very thin, flowing consistency before cooking.
Heat a non-stick tawa or cast-iron griddle over medium-high heat. Grease it lightly with oil and sprinkle a few drops of water to check the heat; it should sizzle immediately.
Stir the batter well before each dosa as the semolina tends to settle. Pour a ladleful of batter from the outer edge towards the center in a circular motion, creating a lacy pattern. Fill in any large gaps.
Drizzle a teaspoon of oil or ghee around the edges and over the dosa.
Cook until the edges turn golden brown and crisp, and the dosa easily lifts off the tawa. This usually takes 2-3 minutes.
Fold the dosa in half and remove it from the tawa. Serve hot with coconut chutney and sambar.
Repeat the process for the remaining batter, ensuring to stir the batter before pouring each dosa.

Per serving

Make it last

Refrigerator 2-3 days

Store leftover batter in an airtight container. Cooked dosas are best fresh but can be refrigerated for up to 1 day.

Freezer Up to 1 month

Rava dosa batter is not ideal for freezing. Cooked dosas can be frozen, layered with parchment paper in an airtight container.

Reheat Stovetop/Microwave

Reheat cooked dosas on a hot tawa for a few minutes until crispy again, or microwave briefly until warm.

The key to crispy Rava Dosa is a very thin, watery batter. Adjust water as needed after resting for the perfect consistency.
Ensure your tawa is hot enough before pouring the batter; a sizzle indicates the right temperature. If the tawa is too hot, sprinkle some water and wipe it down to cool slightly.
Do not spread the batter like regular dosa; simply pour it from the outside in to create the characteristic lacy, porous texture.
For extra flavor and nutrition, you can add finely chopped green chilies, grated carrots, or finely chopped bell peppers to the batter.