May 08, 2017

Restaurant Style Crispy Rava Dosa - Video recipe

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Does anyone really need an introduction to Rava Dosa? The name itself makes us imagine of a crispy ,lacy and big sized golden brown color dosa / crepe loaded with jeera,pepper corns,finely chopped green chillies ,curry leaves,corriander leaves and some bits of finely sliced coconuts or cashewnuts..
This itself must have set you all I right?
So now for all of us Rava Dosas are synonymous to restaurant order as we  take a back stand to make it at home . henceforth,with this recipe you can always make crispy restaurant style rava dosas at the comfort of your home and dunk them in your favorite chutney and sambar and relish it.
This is an absolutely instant dosa that requires no special ingredients and can be whipped in actually less than 20 min.
Coconut chutney ,Tomato chutney are the best side dish for rava dosa.

Please read the tips and follow the video to get the perfect crispy Rava Dosa.

Jain Version : Skip the onion and follow the recipe as is

Preparation Time : 10  mins
Cooking Time : approx 2 mins per dosa
Makes : 9 dosas
Complexity : medium

1 cup rava/ semolina - 180-200 gms approx
1 cup rice flour
1/2 cup maida
4 -5 cups water
finely chopped green chillies
finely chopped curry leaves
finely chopped corriander
1-2 tsp jeera/cumin
1 tsp pepper corns
pinch of asafoetida/hing
salt to taste
thinly sliced coconut bits / chopped cashewnuts (optional)
finely chopped onion ( optional)
Oil for roasting the dosa


  • In a wide mixing bowl,add rava,rice flour and maida along with the water little by little and make a nice lump free batter.  The dough has to be runny . The consistency is shown in the video.
  • Add the green chillies,curry leaves,corriander,jeera,pepper ,asafoetida,coconut bits/cashews to the dough and mix well.
  • Heat a non stick tawa and pour this batter from outside to inside - no need to spread .
  • As you are spreading you can see the nice holes being formed on the dosa and begins to get cooked almost immediately and starts turning crsipy.
  • Drizzle few drops of oil around the dosa and a few drops in the center. 
  • No need to flip the dosa,this is generally cooked only on one side. Take it off and serve hot.


  1. The batter has to be runny else you will not get the lacy texture.
  2. Adjust water as you make dosas if you feel the batter has become thick because rava will absorb water as time progresses.
  3. Adjust salt if you happen to add water .
  4. Since the batter is runny,the water will be seen floating on top,so each time you make a dosa stir the batter well and then scoop out a ladle of batter and pour on the tava.
  5. Donot spread the batter as in case of regular dosas.
  6. You have to just pour the batter from inside out and not worry about the shape.
  7. To make Rava Onion Dosa,spread the onion after you pour the batter on the tava.

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