Semiya Dosa Recipe – Crispy Vermicelli & Rava South Indian Pancake

Last Updated on 2 months by Neha Deshmukh

Semiya Dosa Recipe – Crispy Vermicelli & Rava South Indian Pancake

Hey everyone! If you’re anything like me, you’re always on the lookout for a dosa recipe that’s a little different, a little special. Well, look no further! This Semiya Dosa – a crispy, flavourful pancake made with vermicelli and semolina – is exactly that. I first stumbled upon this recipe at a friend’s place during Ganesh Chaturthi, and I’ve been hooked ever since. It’s surprisingly easy to make and a guaranteed crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This Semiya Dosa isn’t your average dosa. The addition of semiya (vermicelli) and rava (semolina) gives it a wonderful texture – beautifully crispy on the outside and slightly soft on the inside. It’s a fantastic way to use up leftover vermicelli, and honestly, the flavour is just incredible. Plus, it’s a fun twist on a classic South Indian breakfast or snack! It makes about 15 dosas, perfect for a family brunch or a small gathering.

Ingredients

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

• ½ cup semiya (vermicelli)
• 1 cup rice flour
• ½ cup rava (semolina) – fine or medium is best!
• 1 tsp cumin seeds
• 1 tsp salt (or to taste)
• 5 cups water
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• A few curry leaves, chopped
• 2 tbsp chopped coriander leaves
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 1 inch ginger, grated
• Oil, for cooking

Ingredient Notes

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

• Semiya & Rava: These are the stars of the show! The vermicelli adds a lovely texture, while the semolina helps bind everything together and gives it that signature crispiness.
• Vermicelli Type: You can use either the thin or the thicker vermicelli for this recipe. I personally prefer the thinner variety as it gets extra crispy, but feel free to experiment! In South India, you’ll find different types of semiya – idiyappam semiya is a popular choice.
• Rice Flour: Using good quality rice flour is key. You can buy it pre-made or make your own by grinding raw rice.
• Oil Choices: Traditionally, groundnut oil is used for making dosas in South India, as it imparts a lovely flavour and helps achieve that perfect golden-brown colour. However, you can use any neutral-flavoured oil like sunflower or vegetable oil if you prefer.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these amazing Semiya Dosas:

1. First, let’s roast the vermicelli. Heat a pan over medium heat and roast the semiya until it turns golden brown. This step is crucial for getting that perfect crispiness. Once roasted, set it aside to cool completely.
2. In a large bowl, combine the roasted vermicelli, rice flour, rava, cumin seeds, and salt. Give it a good mix.
3. Now, gradually add the water while whisking continuously. You want to create a thin, lump-free batter. Don’t rush this step – a smooth batter is key! Let the batter rest for at least 10 minutes. This allows the rava to absorb the water and soften.
4. Next, add the chopped onions, grated carrot, curry leaves, coriander leaves, green chillies, and grated ginger to the batter. Mix well.
5. Heat a non-stick dosa pan (or a flat griddle) over medium heat. Once hot, drizzle a little oil around the edges.
6. Pour a ladleful of batter onto the pan and 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 a few minutes, until the dosa turns golden brown and crispy.
8. Carefully flip the dosa and cook for another minute or so, until both sides are golden and crisp.
9. Remove the dosa from the pan and serve hot!

Expert Tips

• Batter Consistency: The batter should be thin enough to spread easily but not too watery. If it’s too thick, add a little more water.
• Non-Stick Pan: A good non-stick pan is your best friend here! It prevents the dosa from sticking and ensures even cooking.
• Heat Control: Medium heat is ideal. Too high, and the dosa will burn; too low, and it won’t get crispy.
• Roasting is Key: Don’t skip roasting the vermicelli! It’s what gives the dosa its signature texture.

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 Adaptation: This recipe is already gluten-free as long as your rice flour is certified gluten-free.
• Spice Level Adjustment: My family loves a bit of a kick, so we add extra green chillies. Feel free to adjust the amount to your liking. You could even add a pinch of red chilli powder to the batter.
• Festival Adaptations: This is a popular dish during Ganesh Chaturthi in my family. We make a large batch and serve it to everyone who comes to visit! It’s also a fantastic breakfast option any day of the week.
• Vegetable additions: Feel free to add other grated vegetables like beetroot or zucchini.

Serving Suggestions

Serve these crispy Semiya Dosas hot with your favourite chutneys! Onion chutney and coconut chutney are classic pairings. You can also serve them with sambar for a complete South Indian meal. A dollop of butter on top never hurts either!

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 24 hours. However, it’s best to make the dosas fresh for the best texture. If you have leftover dosas, you can store them in an airtight container at room temperature for a few hours, but they will lose their crispiness.

FAQs

Let’s answer some common questions:

• What type of semiya/vermicelli works best for this dosa? You can use either thin or thick vermicelli, but I recommend the thinner variety for extra crispiness.
• Can I make the batter ahead of time? Yes, you can! Just make sure to stir it well before using, as the rava might settle at the bottom.
• How do I get the dosa extra crispy? Roasting the vermicelli properly and using medium heat are key. Also, don’t overcrowd the pan.
• What chutneys pair best with Semiya Dosa? Onion chutney and coconut chutney are classic choices, but feel free to experiment with other chutneys like tomato chutney or mint chutney.
• Can I use a regular frying pan instead of a dosa pan? You can, but a dosa pan is ideal as it has a flat surface and helps spread the batter evenly. If using a regular frying pan, make sure it’s non-stick and well-seasoned.

Enjoy making (and eating!) these delicious Semiya Dosas. I hope this recipe brings a little bit of South Indian sunshine to your kitchen! Let me know how it turns out in the comments below. Happy cooking!