Rava Dosa Recipe – Crispy South Indian Lace Dosas

Last Updated on 4 months by Neha Deshmukh

Rava Dosa Recipe – Crispy South Indian Lace Dosas

Introduction

Oh, rava dosa! These crispy, lacy dosas are a total favorite in my house. They’re so much quicker to make than traditional fermented dosas, yet deliver all the flavour and satisfying crunch. I first made these when I was craving a dosa but didn’t have time to plan ahead for fermentation. Now, they’re a regular weeknight treat! This recipe is super easy, even if you’re new to South Indian cooking, and I’m excited to share it with you.

Why You’ll Love This Recipe

This rava dosa recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly crispy and light. Plus, the slightly nutty flavour from the rava is just divine. And honestly, who doesn’t love a beautiful, lacy dosa? It just feels a little bit special, doesn’t it?

Ingredients

Here’s what you’ll need to make these delightful dosas:

• ½ cup rava (semolina)
• ½ cup rice flour
• ¼ cup plain flour (maida)
• 1 medium onion (finely chopped)
• 2 green chilies (chopped)
• ½ tsp ginger (grated)
• 1 tbsp cashews (chopped)
• ¼ tsp asafoetida (hing)
• 1 tbsp curry leaves (chopped)
• ½ tbsp coriander leaves (chopped)
• ½ tsp cumin seeds
• ½ tsp black peppercorns
• 3 cups water
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Rava (Semolina) – Types and Quality

I prefer using fine rava (also called suji) for this recipe. It gives a smoother texture. You can find it at most Indian grocery stores. Coarse rava will work in a pinch, but the dosas might be a little less delicate. (Approximately 100g)

Rice Flour – Choosing the Right Grind

Use a good quality rice flour. I usually go for the idli rice flour, which is finely ground. Avoid anything that feels grainy. (Approximately 75g)

Plain Flour (Maida) – Can it be substituted?

The maida helps with the crispiness and lace-like texture. You can substitute it with wheat flour, but the dosas won’t be quite as delicate. (Approximately 30g)

Onion & Green Chilies – Adjusting the Spice Level

Feel free to adjust the amount of green chilies to your liking! I usually use 2 for a mild kick, but you can add more if you like it spicy.

Cashews – Regional Variations & Alternatives

Cashews add a lovely crunch and richness. In some parts of Karnataka, they add grated coconut instead! You can skip them altogether if you have nut allergies or just prefer a simpler dosa.

Asafoetida (Hing) – Benefits and Usage

Hing adds a unique savoury flavour and aids digestion. A little goes a long way! It’s often used in Indian cooking, especially in lentil-based dishes.

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are always best. They have a much more vibrant flavour. If you can’t find fresh, you can use dried, but use about half the amount.

Spices (Cumin & Peppercorns) – Roasting for Enhanced Flavor

I like to lightly roast the cumin seeds and peppercorns in a dry pan for a minute or two before grinding them. This really brings out their aroma.

Oil – Best Oils for Dosa Making

Traditionally, groundnut oil is used for making dosas. But you can also use sunflower oil or any other neutral-flavored oil with a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the rava, rice flour, plain flour, chopped onion, green chilies, grated ginger, chopped cashews, hing, curry leaves, coriander leaves, cumin seeds, peppercorns, and salt.
2. Gradually add the water, whisking constantly to avoid lumps. You want a thin, flowing batter – similar to pancake batter.
3. Let the batter rest for at least 15 minutes. This allows the rava to absorb the water and develop flavour.
4. Heat an iron dosa tawa (flat griddle) over medium heat. It needs to be hot enough that a drop of water sizzles and evaporates quickly. Wipe the tawa with a lightly oiled cloth.
5. Pour a ladleful of batter onto the hot tawa. Using the back of the ladle, spread the batter in a circular motion, creating a thin, lacy dosa. Don’t worry about making it perfect!
6. Drizzle a little oil around the edges of the dosa.
7. Cook for 2-3 minutes, or until the dosa is golden brown and crispy.
8. Gently fold the dosa in half or flip it briefly.
9. Serve immediately with your favourite chutney and sambar!

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect rava dosa:

Achieving the Perfect Lace Pattern

The key is to pour the batter from a height and spread it quickly in a circular motion. Don’t overmix the batter – a few small lumps are okay.

Tawa Temperature – The Key to Crispiness

The tawa must be hot enough. If it’s not, the dosa will stick and won’t get crispy.

Batter Consistency – Troubleshooting

If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.

Resting the Batter – Why it’s Important

Resting the batter allows the rava to soften and the flavours to meld. Don’t skip this step!

Variations

Let’s get creative!

Vegan Rava Dosa

This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.

Gluten-Free Rava Dosa (Confirmation & Tips)

Yes, this recipe is gluten-free as long as you confirm your rava and rice flour are certified gluten-free. Some brands process them in facilities that also handle wheat.

Spice Level Adjustment – Mild to Spicy

Reduce or omit the green chilies for a milder dosa. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations – Special Occasion Dosas

During festivals, my family loves to add a sprinkle of grated coconut and chopped coriander leaves to the batter for a more festive touch.

Serving Suggestions

Rava dosa is best enjoyed hot and crispy with:

• Coconut chutney
• Sambar
• Tomato chutney
• Mint-coriander chutney

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 24 hours. You may need to add a little water to thin it out before using. However, rava dosa is best enjoyed fresh!

FAQs

What type of rava is best for making dosa?

Fine rava (suji) is ideal for a smoother texture.

Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can make the batter ahead of time. Store it in the refrigerator for up to 24 hours.

My dosa is sticking to the tawa. What am I doing wrong?

Your tawa probably isn’t hot enough, or it’s not properly seasoned. Make sure it’s well heated and lightly oiled.

Can I use a non-stick tawa for making rava dosa?

While you can, an iron tawa gives the best results for crispiness and lace patterns.

What is hing and where can I find it?

Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores.

Is it possible to make this recipe without cashews?

Absolutely! Cashews are optional. You can skip them or substitute with other nuts or seeds.