Rava Dosa

Make café style firm Rava Dosa at home with this bit by bit formula.

Present with sambar and chutney for a delectable supper!

I like eating a wide range of dosa, regardless of whether it’s plain dosa or masala dosa or Pesarattu or Adai.

Rava dosa is another most loved which I love.

It’s firm, crunchy, and simple to make as well, what’s not to cherish?

My relative is a tremendous Rava dosa fan. She possibly arranges that when we go out to eat at any south Indian café.

Indeed before I was hitched, I didn’t really like Rava dosa. I in every case just arranged plain or masala dosa.

In any case, seeing her affection for this dosa made me attempt it and throughout the long term, I have truly come to adore it.

What is Rava Dosa?

Along these lines, Rava dosa is an appetizing crepe made with Rava (sooji) otherwise known as semolina.

Right now form is not quite the same as customary dosa as in it needn’t bother with aging.

You can make it in a flash with just a modest bunch of fixings.

Right now Rava Dosa is made with Rava (obviously), rice flour, and a few flavors like curry leaves, ginger, cumin seeds, and so forth

Making the hitter for this dosa is too simple, you just need to combine everything as one and afterward let it rest for 20 minutes and afterward make the dosa.

The player is truly slender and must be poured on the hot Tawa with a spoon for what it’s worth. That is the thing that gives the dosa its trademark “net-like example”.

While the dosa itself is simple to make, making it fresh necessities a few hints.

Tips to Make Crispy Rava Dosa

On the off chance that you are hoping to make eatery style fresh Rava dosa, here are the things that you need to follow!

Utilize an Iron Tawa/Pan to make the dosa: I can’t pressure enough how significant this is!

Here’s a dosa made precisely with a similar better, utilizing the very same method on a non-stick skillet. I’m not saying this dosa was terrible, truth be told it tastes extraordinary. Nonetheless, as you can see it wasn’t distantly just about as fresh as the ones that I made on an iron Tawa.

Along these lines, if you couldn’t care less about the freshness, by all methods utilize your non-stick skillet. In any case, if you truly need that overly fresh Rava dosa, you need to utilize an iron Tawa, there are no two different ways there.

Cook on low warmth: the Rava dosa should be cooked on low warmth for it to turn out fresh and pleasant. It will require some investment, so if it’s not too much trouble, have tolerance.

To start with, heat the dish on medium warmth. When it’s pleasantly warmed, bring down the warmth to low, pour the hitter and let the dosa cook until you see it turning brilliant earthy colored.

This takes anyplace between 10 to 15 minutes on low warmth, show restraint. Try not to attempt to flip or eliminate the dosa from the dish until you see it’s pleasantly seared from the sides and the middle.

At whatever point you request Rava dosa at an eatery, they generally reveal to you that it will require some investment than the customary dosa, right? This is the explanation, to make a fresh Rava dosa requires significant investment.

Also, in cafés the dosa is a lot greater in size, so clearly it takes significantly more effort to cook well.

Hitter ought to be meager: the player for Rava dosa is very slight and watery. It resembles buttermilk consistency. You need to pour the slim player all around the Tawa, beginning from the edges and afterward moving towards the middle.

Mix the player each time you make the dosa since Rava settles down at the base.

Likewise, the player may turn out to be thick as you keep on making dosa and you may have to add more water on a case by case basis.

Pour the player in a slim layer all around the Tawa: the hitter ought to be poured in a slight layer. Utilize a scoop or a round bowl and pour the player onto the Tawa from a stature. This gives the dosa that “net/trims like example”.

Pour on the edges first and afterward towards the middle. Recall to not pour an excess of better on one spot, likewise don’t continue to pour the player at one spot again and again.

Try not to attempt to fill all the holes as you pour the hitter, you need it to be meager.

Pour and move and later you can fill the holes that are left on the Tawa by dropping some hitter there.

I trust these tips help you make the ideal dosa at home.


1-To a huge bowl add Rava (sooji/semolina), rice flour, and universally handy flour (maida).

2-To that at that point add cleaved onion, green stew, ginger, curry leaves, cilantro. Additionally add cumin seeds, dark pepper, and salt. Mix to join.

3-Start adding water, gradually, blending after every option.

4-I added around 2.5 cups (20 oz) water now. Blend until you have a slim hitter and there are no irregularities. The consistency of the hitter ought to be exceptionally slight like buttermilk. Cover and let the player sit for 20 minutes.

5-After 20 minutes, mix the player (as the Rava settles down at the base). I added another 1/4 cup water (2 oz) now to disperse the hitter much more. So I added an aggregate of 2 and 3/4 cups water (22 oz). You may require pretty much relying upon the nature of Rava that you use.

To begin making the dosa, heat an iron Tawa on medium warmth. Allow it to warm up pleasantly and afterward wipe it with some oil.

Take a scoop brimming with the hitter and begin pouring it once again the Tawa, beginning from the edges. Try not to pour at one detect on various occasions, pour a tad bit of the hitter and move the spoon, and pour once more. You need it to be a dainty layer.

6-Go pouring the hitter around the edges and afterward move to the middle. Try not to attempt to make a round shape here and don’t attempt to fill the openings. This will give the dosa its trademark design.

7 &8-Keep pouring the hitter and moving towards the focal point of the Tawa as you pour.

9-Once you have poured the hitter for what it’s worth, fill any of the enormous openings by dropping the player into those openings. Leave the more modest openings all things considered. Presently lessen the warmth to low-medium.

10-Drizzle oil (around 1 teaspoon) around the edges of the dosa and on top of the dosa.

11-Let the dosa cook on low-medium warmth until it turns brilliant earthy colored and fresh. Try not to attempt to eliminate the dosa or attempt to flip it in the middle.

Cooking Rava dosa on low warmth requires some investment, it will take anyplace between 12 to 14 minutes for the dosa to cook (this is for a 10-inch skillet). If your container is greater and dosa is greater in size, it will take considerably additional time. Along these lines, have tolerance!

12-Once it’s brilliant earthy colored, tenderly eliminate it from the Tawa and crease. Since we pour the hitter overly flimsy, it shouldn’t be cooked on the opposite side.

Make all dosa the same way. Make sure to mix the hitter each time you make dosa since Rava settles at the base. You may have to add extra water as you make the dosa if the hitter begins getting thick.

Serve fresh Rava dosa with sambar and cilantro coconut chutney!

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