Instant Rava Dosa - Hotel Style

Ready in

30 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

20 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~375 kcal

Spicy Level

Recipe by Tejas Kitchen Kannada on YouTube
Adjust Servings
Measurements

Cook along with Sweet'N'Spicy

Make cooking easier with recipes right on your phone. Get the Sweet'N'Spicy app for iPhone and Android.

Download on theApp StoreGet it onGoogle Play
Tap an ingredient to mark it ready0 of 16 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare the dry batter base

    In a large bowl, add 1 cup rice flour, 1/2 cup rava (sooji), 2 tbsp maida (all-purpose flour), and 1 tbsp gram flour (besan). Mix these dry ingredients well with a .

  2. Add water and mix

    Gradually add 2.5 to 3 cups of water to the dry mixture, mixing continuously with a to ensure there are no lumps. The batter should be of a watery consistency, similar to neer dosa batter.

  3. Incorporate fresh ingredients

    Add 2 tbsp finely chopped curry leaves, 2 tbsp finely chopped coriander leaves, 1 tsp cumin seeds, 1 inch grated ginger, and 1/2 grated carrot to the batter.

  4. Add spices and onion

    Add 1/2 tsp pepper powder, 1/2 tsp Kashmiri red chili powder, one finely chopped small onion, and salt to taste.

  5. Mix the batter thoroughly and rest

    Mix all the ingredients well until everything is evenly combined. The batter should be slightly watery. Let the batter rest for .

  6. Heat the tawa and prepare for cooking

    Place a dosa tawa (preferably cast iron) on medium flame and let it heat well. Add about 1 tbsp of oil and spread it all over the tawa with a brush.

  7. Pour and spread the dosa

    Before pouring, give the batter a good mix as rava tends to settle at the bottom. Pour the batter onto the hot tawa, spreading it thinly to cover the entire surface without any gaps. Cook on medium flame.

  8. Cook the dosa until crispy

    Add about 1 tbsp of oil around the edges and on top of the dosa. Once it's about 90% cooked, add 1 tsp of butter (optional, or ghee) for extra taste and spread it. Cook until the dosa is fully cooked, golden brown, and crispy, with visible gaps appearing on the surface.

  9. Fold and serve

    Once cooked, carefully fold the dosa using a spatula and transfer it to a serving plate. Serve hot with your favorite chutney or sambar.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No All-purpose flour?

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

  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Onion?

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

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)
AllergensThis recipe contains gluten.
gluten

Variations

Simple ways to adapt this recipe.

  • You can use green chiliesIngredient swap

    You can use green chilies (finely chopped) instead of Kashmiri red chili powder for a different spice level.

  • Ghee can be used insteadIngredient swap

    Ghee can be used instead of butter for an enhanced flavor.

Helpful Tips

Small details that can improve the final result.

  • TipThe Batter Should Be Slightly Watery

    Not too thin, similar to neer dosa batter. Avoid making it too thick, as the dosa might break.

  • TipAlways Mix the Batter Well

    Always mix the batter well before pouring onto the tawa, as rava tends to settle at the bottom.

  • TipSpread the Batter Thinly to

    Spread the batter thinly to cover the entire tawa without any gaps.

  • Cooking tipCook the Dosa on Medium Flame

    Do not use high flame.

  • TipDo Not Touch the Dosa

    Do not touch the dosa immediately after pouring the batter; let it cook undisturbed.

  • TipThe Dosa Is Fully Cooked

    The dosa is fully cooked when gaps appear on the surface, and it turns light brown and crispy.

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...