Rava Dosa


Easy breakfast for a lazy me. This defines how easy it is to make. The rava dosa batter is prepared instantly and is spread on hot hot tawa 🙂

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There is no grinding required for the batter and to top it all there is absolutely no necessity of batter fermentation at all. There is one challenge here though, pouring the watery batter on the tawa. Unlike other dosas wherein the batter is thick that makes it easy to  spread on tawa, here you cannot do the same. Here you need to splash or sprinkle the batter on hot tawa. One or two dosa can go wrong, can be shapeless, can be thick at places, but don’t be disappointed, as you do more and more dosas you will get a hang of it.

To the batter you can even add grated carrots and lots of finely chopped coriander. I didn’t have them so skipped it, it is however optional.
The proportion of the rava, rice flour and maida used is 1:1:1/2 cup. You can double or halve the quantities as you require.

Now lets get to the recipe and see how its made. It is really simple. You must definitely give a try. Serve it hot and crispy with coconut chutney .


Rava Dosa
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 1. Rava (Suji or Semolina) 1 cup.
  2. 2. Rice flour 1 cup.
  3. 3. Maida 1/2 cup.
  4. 4. Onion 1 small.
  5. 5. Green chilli 2-3.
  6. 6. Curry leaves 1 strand.
  7. 7. Cumin powder 1 tsp.
  8. 8. Turmeric powder a pinch.
  9. 9. Salt to taste.
  10. 10. Oil/ghee.
  1. In a bowl mix together rava, rice flour and maida.
  2. Add 2 cups of water and mix well with a wired whisk. Mix without any lumps. Keep aside.
  3. Finely chop onions, green chillies, curry leaves and add it to the batter.
  4. Add salt, cumin seeds or cumin powder and a pinch of turmeric powder. Mix well.
  5. Add 1-2 cups of water to get a watery batter. Adjust as required.
  6. Heat a cast iron tawa or nonstick pan.
  7. When the tawa is hot, pour a ladle full of batter from one side of tawa. Let the batter spread by itself.
  8. Start filling the gaps with more batter wherever required. Do not overlap the batter, dosa has to be thin.
  9. Sprinkle oil/ghee.
  10. Let dosa cook on med-high flame till it gets a beautiful golden color and crisp.
  11. Since the dosa is thin you need not flip and cook the dosa again.
  12. Gently run the spatula around the edges of the dosa and remove it to a plate.
  13. Serve with coconut chutney or plain when hot.
  1. You can also add black pepper corns or black pepper powder.
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  1. Thanks for the share. I have tried to make rava dosa a few times, but was not very successful. Now I will use this recipe to try it once again. I thought that yogurt is used in rava dosa. Is nothing added to give slightly sour taste to dosa?

  2. Thanks for the comment Vandana. Yogurt is optional. If you prefer slightly sour taste then you can add half cup of butter milk or diluted curd. Do try and let me know if it worked for you.


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