Crispy Rice & Rava Dosa Recipe – Onion & Chilli Flavors

Last Updated on 4 months by Neha Deshmukh

Crispy Rice & Rava Dosa Recipe – Onion & Chilli Flavors

Hey everyone! If you’re anything like me, you love a good dosa. There’s just something so satisfying about that crispy, golden exterior and the soft, flavorful inside. I’m sharing my go-to recipe for a super crispy rice and rava dosa, packed with onion and chilli for a little kick. It’s a family favorite, and I know it’ll become one of yours too!

Why You’ll Love This Recipe

This dosa recipe is a winner for so many reasons. The addition of rava (semolina) makes it extra crispy – seriously, extra crispy! It’s relatively quick to make, perfect for a weekend brunch or even a weeknight dinner. Plus, the onion and chilli give it a lovely flavor that’s just irresistible. You’ll be making these again and again, I promise!

Ingredients

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

• 1½ cups rice flour
• ½ cup rava / semolina
• ½ tsp salt
• 4 cups water
• 1 onion, finely chopped
• 1 carrot, grated
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 2 tbsp coriander leaves, chopped
• A few curry leaves, chopped
• 1 tsp cumin seeds
• Oil, for cooking

Ingredient Notes

Let’s talk ingredients for a sec. Getting these right makes all the difference!

Rice Flour: Types and Uses

I prefer using regular rice flour for this recipe. You can find it easily in most Indian grocery stores. (Around 150g). But you can also make your own by grinding raw rice – it gives a lovely texture!

Rava/Semolina: Choosing the Right Grind

Rava, or semolina, is key to the crispiness. I use fine rava for this recipe. (Around 75g). Coarse rava will work in a pinch, but the dosas won’t be quite as delicate.

The Significance of Curry Leaves in South Indian Cuisine

Don’t skip the curry leaves! They add such a wonderful aroma and flavor that’s so distinctly South Indian. My grandmother always said a dish isn’t complete without them, and I tend to agree!

Oil: Selecting the Best Oil for Crispy Dosas

For the best crispness, I recommend using a neutral-flavored oil with a high smoke point, like sunflower oil or vegetable oil. Ghee adds a beautiful flavor, but it can burn easily, so use it sparingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rice flour, rava, and salt.
2. Gradually add the water while whisking constantly. This is important to avoid lumps! Keep whisking until you have a smooth, flowing batter.
3. Now for the flavor! Mix in the chopped onion, grated carrot, green chillies, coriander leaves, curry leaves, and cumin seeds. Give it a good stir to make sure everything is well combined.
4. Cover the bowl and let the batter rest for at least 20 minutes. This allows the rava to absorb the water and develop the right consistency.
5. Heat a non-stick pan (or a well-seasoned cast iron pan) over medium heat. Once hot, drizzle a little oil around the edges.
6. Pour a ladleful of batter onto the pan and quickly spread it in a circular motion to form a thin layer. Don’t worry if it’s not perfect – practice makes perfect!
7. Drizzle a little more oil around the edges of the dosa. Cook for 2-3 minutes, or until the bottom is golden brown and crispy.
8. Carefully flip the dosa and cook for another minute, until the other side is also golden brown.
9. Remove the dosa from the pan and serve hot!

Expert Tips

Want to take your dosas to the next level? Here are a few of my favorite tips:

Achieving the Perfect Dosa Crispness

The key to a crispy dosa is a thin batter and a hot pan. Don’t be afraid to experiment with the amount of batter you use – less is often more!

Batter Consistency: Troubleshooting Guide

• Too thick? Add a little more water, one tablespoon at a time, until you reach the desired consistency.
• Too thin? Add a tablespoon of rice flour and mix well.

Non-Stick Pan Essentials

A good non-stick pan is your best friend when making dosas. Make sure it’s clean and well-seasoned.

Tips for Even Cooking

Keep the heat at a consistent medium. If the dosa is browning too quickly, lower the heat.

Variations

Dosas are so versatile! Here are a few ways to customize them:

• Vegan Dosa 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 rice flour and rava are gluten-free grains.
• Spice Level Adjustment: Mild to Spicy: Reduce or omit the green chillies for a milder dosa. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations: Ganesh Chaturthi & South Indian New Year: During festivals, I sometimes add a little bit of grated coconut to the batter for a festive touch.

Serving Suggestions

Serve your crispy dosas hot with your favorite chutney! Onion chutney (recipe below!) is a classic pairing, but sambar and coconut chutney are also delicious. A sprinkle of podi (gunpowder) adds a lovely texture and flavor.

Onion Chutney Recipe (Quick Version): Roast peanuts, dried red chillies, garlic, and roasted gram dal in a little oil. Blend with tamarind, salt, and water to a smooth paste.

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 2 days. You may need to add a little water to thin it out before using. Cooked dosas are best enjoyed fresh, but you can reheat them in a dry pan or oven.

FAQs

Got questions? I’ve got answers!

What is the ideal consistency for the dosa batter?

The batter should be similar to the consistency of pancake batter – pourable, but not too runny.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 2 days.

What can I substitute for rava (semolina) in this recipe?

You can try using cream of wheat (sooji) as a substitute, but the texture won’t be quite the same.

How do I prevent the dosa from sticking to the pan?

Make sure your pan is hot enough and well-oiled. A good non-stick pan is also essential.

Can I add other vegetables to the dosa batter? What are some good options?

Absolutely! Grated beetroot, finely chopped capsicum (bell peppers), or spinach are all great additions.