Rava Dosa | Onion Rava Dosa | Crispy Suji Dosa
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What is Rava Dosa?
Rava Dosa is a thin, crispy South Indian dosa made using semolina (rava), rice flour, and maida. Unlike regular dosa, it requires no grinding or fermentation, and the batter is made watery to create a lace‑like texture.
Why is my rava dosa not turning crispy?
The batter must be very thin. If it’s thick, the dosa becomes soft. Also, ensure the tawa is hot before pouring the batter and drizzle enough oil around the edges.
Why do we pour the batter from a height?
Pouring from a slight height helps the batter scatter naturally, forming the signature netted, lace‑like pattern that makes rava dosa crispy.
Can I make rava dosa without maida?
Yes, you can skip maida, but the dosa may be slightly less crisp. Increase rice flour by 1–2 tablespoons to balance texture.
Why does rava settle at the bottom of the batter?
Rava is heavier than water, so it naturally settles. Always stir well before each dosa to ensure even distribution.
What type of rava works best?
Use fine rava (sooji/semolina). Coarse rava won’t spread well and may give a grainy texture.
How do I prevent the dosa from sticking to the pan?
Use a well‑seasoned cast‑iron tawa or a non‑stick pan. Make sure the tawa is hot, and avoid pouring batter on a cold surface.
How is Onion Rava Dosa different?
For Onion Rava Dosa, finely chopped onions are sprinkled on the hot tawa first, and then the batter is poured over them. This gives a crispy dosa with caramelized onion bits.
What can I serve with rava dosa?
Rava dosa pairs beautifully with coconut chutney, tomato chutney, kara chutney, peanut chutney, or sambar.
Can I add vegetables or spices to the batter?
Yes! You can add crushed pepper, ginger, grated carrot, chopped curry leaves, coriander, or even green chillies for extra flavor.
CAN I SKIP THE ONION?
Yes, onion is optional. Sauteing is not required, as it gets cooked
TIPS FOR PERFECT INSTANT rava DOSAI
- Never skip ghee and coconut
- Always use three times the amount of water to Ragi flour
- Rest the instant dosa batter for 10 minutes
- Make sure the pan is hot enough
- Avoid flipping the dosai immediately
- Drizzle sesame oil on the top
Ingredients
Batter
1/2 cup fine rava
1/4 cup maida
1/2 cup rice flour
1 tsp cumin seeds
3 cups water
1 tsp salt
Curry leaves (chopped)
Coriander leaves (chopped)
1 tsp ghee
Green chillies (finely chopped)
Cashews (chopped)
2 tbsp coconut (finely chopped or grated)
For dosa
Onion (finely chopped)
Sesame Oil
HOW TO MAKE RAVA DOSA WITH STEP‑BY‑STEP PICTURES
- ️ In a wide mixing bowl, add all the ingredients listed under batter and mix well to form a thin, watery consistency. Let the batter rest for 30 minutes.
- ️ Heat a well‑seasoned dosa griddle until it becomes hot. Sprinkle a little water to check— it should sizzle immediately.
- ️ Stir the batter well (as rava settles at the bottom). Pour the batter from a slight height in a circular motion to create a lace‑like dosa.
- ️ Drizzle sesame oil around the edges and on top.
- ️ Cook until the edges turn golden brown and crisp.
- ️ Dip the ladle in cold water, gently loosen the dosa, and flip if needed. Cook the other side briefly.
ONION RAVA DOSA
- ️ Sprinkle finely chopped onions evenly on the hot griddle.
- ️ Pour the prepared batter over the onions.
- ️ Drizzle oil and cook until crisp and golden. Flip and cook the other side lightly.
- ️ Serve hot with chutney or sambar.
Ingredients
BATTER
- 1/2 cup fine rava
- 1/4 cup maida
- 1/2 cup rice flour
- 1 tsp cumin seeds
- 3 cups water
- 1 tsp salt
- Curry leaves chopped
- Coriander leaves chopped
- 1 tsp ghee
- Green chillies finely chopped
- Cashews chopped
- 2 tbsp coconut finely chopped or grated
FOR DOSA
- Onion finely chopped
- Sesame Oil
Instructions
- ️ In a wide mixing bowl, add all the ingredients listed under batter and mix well to form a thin, watery consistency. Let the batter rest for 30 minutes.
- ️ Heat a well‑seasoned dosa griddle until it becomes hot. Sprinkle a little water to check— it should sizzle immediately.
- ️ Stir the batter well (as rava settles at the bottom). Pour the batter from a slight height in a circular motion to create a lace‑like dosa.
- ️ Drizzle sesame oil around the edges and on top.
- ️ Cook until the edges turn golden brown and crisp.
- ️ Dip the ladle in cold water, gently loosen the dosa, and flip if needed. Cook the other side briefly.
- ONION RAVA DOSA
- ️ Sprinkle finely chopped onions evenly on the hot griddle.
- ️ Pour the prepared batter over the onions.
- ️ Drizzle oil and cook until crisp and golden. Flip and cook the other side lightly.
- ️ Serve hot with chutney or sambar.
Video
