Crispy Rava Dosa

• September 10, 2025
• 101 Views

Ingredients:

• 1 cup fine rava/sooji (semolina)
• ½ cup rice flour
• ¼ cup all-purpose flour (optional, for extra crispness)
• 1 tsp cumin seeds
• 1–2 green chilies, finely chopped
• 1 tbsp ginger, finely chopped or grated
• 2 tbsp chopped coriander leaves
• 1 small onion, finely chopped
• 8–10 curry leaves, chopped or torn
• ½ tsp black pepper, crushed
• Salt to taste
• 3 cups water (approx., batter should be thin and watery)
• 1–2 tsp oil for cooking

Recipe:

Prepare the dosa batter:

1. In a large mixing bowl, combine rava, rice flour, and all-purpose flour.
2. Add cumin, green chilies, ginger, coriander, onion, curry leaves, black pepper, and salt. Mix well.
3. Add about 3 cups of water gradually, whisking into a thin, watery batter (like buttermilk consistency). Let rest 15–20 minutes. Stir before each dosa, as rava settles at the bottom.

Cook the dosa batter:

1. Heat a nonstick or cast-iron dosa pan on medium-high. Lightly grease with oil or ghee.
2. Stir batter well. Pour a ladleful from a height, starting from the edges and moving inward — batter should spread in a lacy pattern naturally. Fill any large gaps with a little more batter, but keep it thin.
3. Drizzle oil around edges and over holes. Cook until crisp and golden, about 2–3 minutes. No need to flip unless you want both sides browned.
4. Fold and serve hot.