Last Updated on 4 months by Neha Deshmukh

Rava Dosa Recipe – Crispy South Indian Semolina Pancake

Introduction

Okay, let’s be real – who doesn’t love a good dosa? But sometimes, you want something a little different, a little quicker, and maybe a little crispier. That’s where Rava Dosa comes in! I first made this recipe when I was craving dosa but didn’t have time to soak and grind rice and lentils. It was a total game-changer, and now it’s a regular in my kitchen. This semolina pancake is unbelievably easy to make, delightfully crispy, and perfect for a quick breakfast, lunch, or even a light dinner. You’ll be hooked, I promise!

Why You’ll Love This Recipe

This Rava Dosa recipe is a winner for so many reasons:

• Quick & Easy: No soaking, no grinding – just mix and cook!
• Crispy Texture: Seriously, the crispiness is on point.
• Versatile: Enjoy it plain, with chutney, sambar, or your favorite filling.
• Crowd-Pleaser: Everyone loves a good dosa, and this one doesn’t disappoint.
• Beginner-Friendly: Perfect for those new to South Indian cooking.

Ingredients

Here’s what you’ll need to make these delicious Rava Dosas:

• 1 cup rava / semolina / suji (approx. 150g)
• 2 tbsp rice flour (approx. 15g)
• 2 tbsp wheat flour (approx. 12g)
• 2 tbsp oil (approx. 30ml)
• 1 cup curd (approx. 240ml) – I prefer full-fat for richness!
• 1 tsp sugar
• Salt to taste (start with ½ tsp and adjust)
• 1 cup water (approx. 240ml)
• ½ tsp baking soda (approx. 2.5g) – make sure it’s fresh!
• Oil for roasting

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rava / Semolina / Suji: Types and Toasting

There are different types of rava available. Fine rava works best for a smoother dosa, but medium rava will also work – it just might have a slightly coarser texture. Pro tip: lightly toasting the rava in a dry pan for a few minutes before using it adds a lovely nutty flavor and extra crispness.

Rice Flour: Choosing the Right Grind

Use a fine rice flour for the best results. If yours is a bit coarse, you can sift it to remove any larger particles.

Wheat Flour: Role in Texture

Wheat flour helps bind the dosa and gives it a slightly softer texture. Don’t skip it!

Oil: Selecting the Best Oil for Flavor & Crispness

I usually use vegetable oil or sunflower oil for a neutral flavor. You can also use groundnut oil for a more traditional South Indian taste.

Curd: Full-Fat vs. Low-Fat & Regional Variations

Full-fat curd gives the dosa a richer flavor and softer texture. However, you can use low-fat curd if you prefer. In some regions, people even use buttermilk instead of curd – feel free to experiment!

Salt: Adjusting to Taste

Salt is key! Start with about ½ tsp and adjust to your liking. Remember, you can always add more, but you can’t take it away.

Water: Temperature & Consistency

Use room temperature water. Adding water gradually is crucial for getting the right batter consistency.

Baking Soda: Importance of Freshness

Baking soda is what gives the dosa its light and airy texture. Make sure yours is fresh – if it’s old, it won’t work as effectively.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the rava into a fine powder using a blender. This is a key step for a smooth dosa.
2. Transfer the powdered rava to a bowl. Add the rice flour and wheat flour, and give it a good mix.
3. Now, pour the hot oil into the flour mixture. Be careful – it’s hot! Mix well until everything is combined. This step is important for crispiness.
4. Add the curd, sugar, and salt. Mix until you have a smooth, lump-free mixture.
5. Gradually add water while whisking continuously. You want a batter that’s similar to pancake batter – not too thick, not too thin. Let the batter rest for at least 10 minutes. This allows the rava to absorb the water and develop flavor.
6. Just before you’re ready to cook, gently mix in the baking soda. Don’t overmix!
7. Heat a flat griddle or non-stick pan over medium heat. Pour a ladleful of batter onto the hot griddle and quickly spread it into a thin circle.
8. Drizzle a little oil around the edges of the dosa. Cook for a few minutes, until the bottom is golden brown and crispy.
9. Fold the dosa in half and serve immediately with your favorite chutney – I always have garlic chutney on hand!

Expert Tips

• Hot Griddle is Key: A hot griddle ensures a crispy dosa.
• Thin Batter: The batter should be thin enough to spread easily.
• Don’t Overcook: Overcooking will make the dosa hard and brittle.
• Fresh Baking Soda: Seriously, check the expiration date!

Variations

Let’s get creative!

• Vegan Rava Dosa: Substitute the curd with plant-based yogurt.
• Gluten-Free Rava Dosa: Ensure your rava is certified gluten-free.
• Spice Level Adjustments: Add a pinch of red chili powder or finely chopped green chilies to the batter for a spicy kick. My friend loves adding a dash of asafoetida (hing) too!
• Festival Adaptations (Ganesh Chaturthi, etc.): During Ganesh Chaturthi, we often make smaller, bite-sized Rava Dosas as part of the offerings.

Serving Suggestions

Rava Dosa is delicious on its own, but it’s even better with:

• Garlic Chutney (my absolute favorite!)
• Coconut Chutney
• Sambar
• Potato Masala (for a masala dosa twist)

Storage Instructions

Rava Dosa batter is best used immediately. However, you can store leftover batter in the refrigerator for up to 24 hours. The batter may thicken slightly, so you might need to add a little water before using it.

FAQs

What is the best way to grind the rava for a smoother dosa?

Using a high-powered blender is best. Grind in batches for a finer powder.

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

You can make the batter a few hours ahead of time, but add the baking soda just before cooking. It’s best to use it within 24 hours if refrigerated.

What if my dosa is sticking to the griddle?

Make sure your griddle is hot enough and well-oiled. A non-stick griddle is also helpful.

Can I use a different type of flour instead of wheat flour?

You can try using all-purpose flour, but the texture will be slightly different.

What is the perfect consistency for the rava dosa batter?

It should be similar to pancake batter – pourable but not too runny. It should easily spread on the griddle.