Rava Dosa Recipe – Quick & Easy South Indian Breakfast

Last Updated on 4 months by Neha Deshmukh

Rava Dosa Recipe – Quick & Easy South Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. But that doesn’t mean you have to skip a delicious, satisfying breakfast! This Rava Dosa recipe is a total lifesaver. It’s quick, easy, and seriously hits the spot. I first made this when I was a student and needed something fast and filling before classes – and it’s been a staple ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Rava Dosa is perfect for busy weeknights or lazy weekend mornings. It doesn’t require overnight fermentation like traditional dosa, making it incredibly convenient. Plus, it’s wonderfully crispy and flavorful. Honestly, once you try it, you’ll be hooked! It’s a fantastic introduction to South Indian cuisine for anyone who’s new to it, too.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup rava (semolina)
• ½ cup curd (yogurt)
• ½ tsp salt
• 1 cup water
• 2 tbsp onion, finely chopped
• 2 tbsp tomato, finely chopped
• 1 green chilli, finely chopped (adjust to your spice preference!)
• ½ tsp ginger paste
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava (Semolina) – Types and Toasting Tips

You can use either fine or coarse rava for this recipe. I prefer fine rava (chana dal rava) for a smoother dosa, but coarse rava (bombay rava) works well too, giving a slightly textured finish. Lightly toasting the rava before using it adds a lovely nutty flavor. Just dry roast it in a pan for 2-3 minutes on medium heat until fragrant.

Curd (Yogurt) – Full Fat vs. Low Fat

I usually use full-fat curd for a richer, more flavorful dosa. But low-fat curd works just fine if you’re watching your calories! Just make sure it’s plain and unsweetened. About 125g of curd is equivalent to ½ cup.

Green Chilli – Adjusting the Spice Level

One green chilli gives a mild kick. Feel free to add more if you like things spicy, or remove the seeds for a milder flavor. My family loves a bit of heat, so I usually add two!

Ginger Paste – Fresh vs. Store-Bought

Fresh ginger paste is always best, but store-bought is perfectly acceptable in a pinch. About a 5g piece of ginger will yield ½ tsp of paste.

Coriander Leaves – Regional Variations in Usage

Coriander leaves (cilantro) add a lovely freshness. In some South Indian households, they’re used quite generously, while others prefer a more subtle flavor. Feel free to adjust the amount to your liking!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, combine the rava, curd, salt, and water. Give it a good mix, making sure there are no lumps.
2. Now, cover the bowl and let it rest for about 20 minutes. This allows the rava to absorb the water and soften up.
3. After the resting period, add the chopped onions, tomatoes, green chilli, ginger paste, and coriander leaves to the batter. Mix everything well.
4. If the batter seems too thick, add a little more water, one tablespoon at a time, until you reach a smooth, flowing consistency – similar to pancake batter.
5. Heat a dosa pan (or a non-stick frying pan) over medium heat. Once hot, drizzle a little oil around the edges.
6. Pour a ladleful of batter onto the hot pan and spread it out in a circular motion to form a dosa.
7. Drizzle a little more oil around the edges. Cover the pan and cook for about 2 minutes, or until the bottom is golden brown and crispy.
8. Carefully flip the dosa and cook for another minute or so, until the other side is also golden brown.
9. Remove from the pan and serve hot!

Expert Tips

Want to take your Rava Dosa game to the next level? Here are a few of my favorite tricks:

Achieving the Perfect Crispy Texture

The key to a crispy dosa is a hot pan and a slightly thinner batter. Don’t overcrowd the pan – cook one dosa at a time.

Batter Consistency – Troubleshooting

Too thick? Add a little water. Too thin? Add a tablespoon of rava and let it rest for another 5 minutes.

Resting Time – Why It’s Crucial

Don’t skip the resting time! It allows the rava to hydrate properly, resulting in a softer, more pliable dosa.

Dosa Pan Temperature Control

Medium heat is your friend. Too high, and the dosa will burn before it cooks through. Too low, and it won’t get crispy.

Oil Usage – Achieving Golden Brown Color

A little oil goes a long way. It helps the dosa cook evenly and achieve that beautiful golden-brown color.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Rava Dosa: Substitute the curd with plant-based yogurt (like cashew or soy yogurt).
• Gluten-Free Rava Dosa: Rava is naturally gluten-free, so this recipe is already a great option for those avoiding gluten! Just double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustments – Mild to Spicy: As mentioned before, adjust the amount of green chilli to suit your taste. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations – Ganesh Chaturthi & Vrat Recipes: During Ganesh Chaturthi, you can add grated coconut to the batter. For Vrat (fasting) recipes, skip the onion and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Rava Dosa is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Green chutney (mint-coriander chutney)
• Tomato sauce
• Sambar
• Coconut chutney

Storage Instructions

Leftover dosa can be stored in the refrigerator for up to 2 days. Reheat them on a griddle or in a frying pan until warmed through. The batter is best used immediately, but can be stored in the fridge for up to 24 hours. You might need to add a splash of water to adjust the consistency.

FAQs

Got questions? I’ve got answers!

What type of rava is best for making dosa?

Both fine and coarse rava work, but I personally prefer fine rava for a smoother texture.

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

You can make the batter ahead of time, but it’s best used within 24 hours. Store it in the refrigerator and add a splash of water if it thickens.

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

Make sure your pan is hot enough and well-oiled. Also, ensure the batter isn’t too thick.

Can I use lemon juice instead of curd?

While lemon juice can add some tang, it won’t provide the same texture and binding as curd. Curd is definitely recommended for the best results.

What is the best chutney to serve with rava dosa?

That’s a tough one! I love green chutney, but coconut chutney and tomato chutney are also fantastic choices. It really comes down to personal preference!

Enjoy your delicious, homemade Rava Dosa! Let me know in the comments how it turns out for you. Happy cooking!