Crispy Rava Dosa

Ready in

45 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~450 kcal

Spicy Level

Mild
Recipe by Mi tulasi priya on YouTube
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the Batter Base

    In a large bowl, combine 1 cup Suji Ravva, 1/2 cup Rice Flour, and 1/4 cup Maida. Add 3/4 cup sour curd, 2 finely chopped green chillies, finely chopped medium-sized onion, grated carrot, chopped coriander leaves, and 1 teaspoon grated ginger. Mix all ingredients thoroughly until well combined.

  2. Add Spices and Water

    To the mixture, add 1 teaspoon cumin seeds and salt to taste. Pour in 1 cup of water and mix well to ensure there are no lumps, especially from the maida. Continue adding approximately 6-7 more cups of water gradually, mixing until the batter achieves a very loose, buttermilk-like consistency. This thin consistency is crucial for crispy rava dosa.

  3. Heat the Dosa Pan

    Place a dosa pan on high flame and let it heat thoroughly. A very hot pan is essential for achieving a crispy rava dosa. If the pan is not hot enough, the dosa will not spread evenly or become crispy.

  4. Pour the Dosa

    Before pouring each dosa, stir the batter well as the rava tends to settle at the bottom. the flame to medium. Using a glass or ladle, pour the thin batter onto the hot pan, starting from the edges and moving towards the center, ensuring an even spread. Immediately sprinkle some pre-fried peanuts and finely chopped onions over the wet batter.

  5. Roast the Dosa

    Drizzle oil evenly over the dosa, covering the entire surface. Increase the flame back to high. Allow the dosa to cook undisturbed until it turns golden brown and crispy. This process takes time, so be patient and do not try to remove it prematurely. If the dosa sticks to the pan, apply a thin layer of oil to the pan before pouring the next dosa.

  6. Serve Crispy Rava Dosa

    Once the dosa is perfectly golden brown and crispy, gently fold it and transfer it to a serving plate. Repeat the process for the remaining batter. Serve hot with peanut chutney, coconut chutney, or tomato sauce. If the batter thickens after making 3-4 dosas, add 1-2 glasses of water to restore the desired thin consistency.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)
AllergensThis recipe contains gluten and dairy and peanuts.
glutendairypeanuts

Variations

Simple ways to adapt this recipe.

  • Add finely chopped curry leaves for extra flavorCustomise
  • Include other finely chopped vegetables

    Include other finely chopped vegetables like bell peppers or corn for variety.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipEnsure the Dosa Pan Is

    Ensure the dosa pan is very hot before pouring the batter for crispiness.

  • Cooking tipThe Batter Consistency Should Be Very Thin

    Like buttermilk, for perfect rava dosa.

  • Flavour tipDo Not Rush the Cooking Process

    Allow the dosa to roast until golden brown for maximum crispiness.

  • Cooking tipIf the Batter Thickens After

    If the batter thickens after making a few dosas, add 1-2 glasses of water to adjust the consistency.

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