Authentic Tomato Rava Dosa Recipe – Crispy South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Rava Dosa Recipe – Crispy South Indian Pancake

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little different, a little quicker than the traditional fermented batter. That’s where this Tomato Rava Dosa comes in! I first stumbled upon this recipe years ago when I was craving dosa but short on time, and it’s been a family favorite ever since. It’s unbelievably crispy, packed with flavour, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Tomato Rava Dosa is a fantastic alternative to the classic. It’s ready in under 30 minutes – no overnight soaking or grinding needed! The addition of tomatoes gives it a lovely tangy flavour and a beautiful colour. Plus, the rava (semolina) adds a wonderful crispness that’s just so satisfying. Honestly, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to whip up these delicious dosas:

• 2 tomatoes
• 1 cup rice flour (approximately 170g)
• ?? cup rava / suji (semolina) (approximately 100g – see ingredient notes!)
• ?? tsp chilli powder (adjust to your spice preference – see ingredient notes!)
• 1 tsp salt
• Water (approximately 2 cups, or as needed)
• 2 tbsp coriander, chopped
• Few curry leaves (about 10-12)
• 1 inch ginger, grated
• 1 tsp cumin
• Oil (for cooking)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Rava/Suji: This is the star when it comes to crispiness! I prefer using fine rava for a more delicate texture, but medium rava works well too. The amount can vary slightly depending on the grind, so start with ¾ cup and add more if the batter seems too thin.
• Chilli Powder: Now, chilli powder in India is a world of its own! Kashmiri chilli powder will give you a vibrant colour and mild heat, while a spicier variety like Byadagi chilli powder will add a good kick. Feel free to experiment and use what you like – I usually go with 1.5 tsp for a medium spice level.
• Tomatoes: Ripe, juicy tomatoes are best. You can even use slightly overripe ones, as they blend more easily.
• Water: The amount of water needed will depend on the quality of your rice flour and rava. Add it gradually until you reach a thin, flowing consistency.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the batter. Grind the tomatoes, rice flour, rava, chilli powder, and salt in a mixer jar with 2 cups of water until you have a really smooth batter. Don’t worry if it seems a little grainy at first, just blend for a bit longer.
2. Pour the batter into a bowl. Now, add the chopped coriander, curry leaves, grated ginger, and cumin. Give it a good mix, and add a little more water if needed to get a thin, flowing consistency – think pancake batter!
3. Heat a flat pan (a non-stick tawa is ideal) over medium-high heat. It needs to be hot before you start.
4. Pour a ladleful of batter onto the hot pan and quickly spread it in a circular motion to form a thin layer. Don’t be afraid to work quickly!
5. Drizzle a little oil around the edges of the dosa. This helps it get nice and crispy.
6. Cook on a low-medium flame for about 2-3 minutes, or until the edges start to lift easily and the dosa is golden brown and crispy.
7. Flip and cook for another minute, if desired (I usually don’t!).
8. Remove from the pan and serve immediately. Repeat with the remaining batter.

Expert Tips

• Hot Pan is Key: Seriously, don’t skip this! A hot pan is essential for achieving that perfect crispiness.
• Thin Batter: A thinner batter spreads easier and results in a crispier dosa.
• Don’t Overcrowd: Cook one dosa at a time for best results.
• Oil is Your Friend: Don’t be shy with the oil – it’s what makes it crispy!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your rava and rice flour are certified gluten-free.
• Spice Level Adjustment: My friend, Priya, loves things hot, so she adds a pinch of cayenne pepper to the batter. Feel free to adjust the chilli powder to your liking.
• Quick Weekday Version: If you’re really short on time, you can skip the grating of ginger and just use ginger paste.

Serving Suggestions

These dosas are delicious on their own, but they’re even better with a side of:

• Coconut chutney (a classic!)
• Tomato chutney
• Sambar
• A dollop of yogurt

Storage Instructions

This dosa batter is best made fresh. However, if you have any leftover, you can store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions:

• What is the best type of Rava to use for this dosa? Fine rava is ideal for a delicate texture, but medium rava works well too.
• Can I make the batter ahead of time? If so, how long can it be stored? You can, but it’s best to make it fresh. If you do store it, keep it refrigerated for up to 24 hours.
• What is the ideal consistency of the dosa batter? It should be thin and flowing, like pancake batter.
• What chutneys pair best with Tomato Rava Dosa? Coconut chutney and tomato chutney are classic pairings, but sambar and yogurt are also delicious.
• How can I achieve extra crispy dosas? Make sure your pan is very hot, use enough oil, and spread the batter thinly.

Enjoy making (and eating!) these delicious Tomato Rava Dosas. Let me know how they turn out in the comments below!