Rava Dosa Recipe (Instant Version) - Crispy Hotel Style Rava Dosa
Crispy, hotel-style instant rava dosa recipe made with sooji (semolina), rice flour, and maida. A quick, no-fermentation South Indian breakfast with lacy, porous texture and fail-proof batter consistency tips.
Servings: 12 dosas
Ingredients
- 1 cup Rice flour (approx. 130g / 4.6 oz)
- 0.5 cup Unroasted Rava / Sooji / fine semolina (approx. 90g / 3.2 oz)
- 0.25 cup Maida / all purpose flour (approx. 35g / 1.2 oz) or use 2 extra tbsp rice flour
- 3.25 cups Water (approx. 800 ml / 27 fl oz) 3 cups initially + 1/4 cup after resting
- 0.25 cup Curd / plain yogurt (approx. 60 ml / 2 fl oz) semi-solid
- 1 tsp Salt (approx. 5g) or as needed
- 0.5 tsp Cumin seeds / Jeera
- 1 tsp Black pepper crushed
- 1 no Green chilli finely chopped
- few sprigs Coriander leaves & curry leaves finely chopped
- 1 pinch Asafoetida / Hing as needed
- 3 to 4 tbsp Ghee or cooking oil (approx. 45 to 60 ml / 1.5 to 2 fl oz) as needed to drizzle dosas
Instructions
- In a wide mixing bowl, take the curd and unroasted rava. To this add rice flour, maida, and salt. Add 3 cups of water and mix well with a whisk to form a smooth, lump-free batter. Now add the cumin seeds, crushed black pepper, finely chopped green chillies, coriander leaves, hing, and curry leaves. Mix well and let the batter rest for 10 to 15 minutes.
- After resting, the rava will absorb liquid and slightly thicken. Add another 1/4 cup of water and mix well. The batter consistency should be thin, watery, and free-flowing like buttermilk. (Take this water quantity as a reference and adjust; if the batter is too thick, the dosa won't be crispy).
- Heat a dosa pan (cast iron or non-stick tawa). The pan should be well heated but not smoking. Grease lightly with oil. Stir the batter thoroughly from the bottom of the bowl. Hold a ladle about 15 cm above the tawa and pour/splash a ladleful in a circular motion from outer edge towards the center. Do not spread with the ladle. Do not fill the small holes; instead drizzle ghee into them.
- Keep the flame on medium to medium-high. Drizzle a teaspoon of ghee or oil all over the dosa. Cover the pan with a domed lid and cook until the underside turns uniformly crisp and golden brown.
- Remove the lid. Do not flip the dosa. Simply fold it into half and transfer onto a serving plate.
- Serve hot and crispy immediately with coconut chutney and sambar. Before pouring each subsequent dosa, always mix the batter very well from the bottom as rava settles down. If the batter thickens after 3-4 dosas, add 1-2 tbsp water to thin it down.
Notes
- For variations & for health reasons, you can follow the same recipe without maida. It comes out well.
- The consistency of rava dosa batter is very important to make crispy, lacy dosas. So add water as needed.
- Cooking in medium flame for more time gives you crispy dosa. Cooking in high flame makes the dosa brown & uncooked in the middle.
- Covering the pan while cooking helps to cook the dosa quick & gives you nice uniform golden color.
- You should mix the batter really well every time before making dosa. The batter may thicken after you make 3-4 dosas. So add 2 tbsp water & thin down the batter.
- Adding ghee while making dosas gives nice flavor & restaurant touch. So use it as per your wish.
- For making onion rava dosa, sprinkle finely chopped onions in greased tawa. Then pour the batter. Onions will be cooked well.
- To make fruit and nut rava dosa, sprinkle finely chopped cashews, badam & tutti frutti over the pan and pour the batter. Cook in medium flame.