Crispy & Lacy Rava Dosa Recipe ✨ | No Grinding, No Waiting! - ATZone

Crispy & Lacy Rava Dosa Recipe ✨ | No Grinding, No Waiting!

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Here’s a super easy instant South Indian Rava Dosa recipe for beginners — no fermentation, no grinding! It’s crispy, flavorful, and comes together in 15–20 minutes.

🧾 Ingredients (for 4–5 dosas)

  • Rava (Sooji / Semolina) – ½ cup
  • Rice flour – ½ cup
  • All-purpose flour (Maida) – 2 tbsp (optional, adds crispiness)
  • Cumin seeds – 1 tsp
  • Black pepper (crushed or whole) – ½ tsp
  • Green chilies (finely chopped) – 1
  • Ginger (finely chopped) – 1 tsp
  • Onion (finely chopped) – ½ small
  • Coriander leaves (chopped) – 2 tbsp
  • Curry leaves (optional) – a few, chopped
  • Salt – to taste
  • Water – ~2 to 2.5 cups (batter should be very thin)
  • Oil or ghee – for cooking

🔪 Instructions

  1. Make the batter:
    • In a mixing bowl, combine rava, rice flour, and maida.
    • Add cumin, crushed pepper, chopped green chili, ginger, onion, coriander leaves, curry leaves, and salt.
    • Pour water gradually while stirring to make a thin, watery batter. The batter should be runny (like buttermilk consistency), not thick like regular dosa batter.
  2. Let it rest (optional):
    • Let the batter sit for 10–15 minutes. This helps the flavors blend and the rava to soften slightly.
  3. Heat the tawa (nonstick or cast iron):
    • Make sure it’s hot. Test by sprinkling some water — it should sizzle and evaporate quickly.
  4. Pour the batter:
    • Stir the batter well each time (rava settles at the bottom).
    • Pour from the outer edges inward using a ladle. Do not spread like regular dosa — just drizzle so you get lots of holes and a lacy pattern.
  5. Cook until crispy:
    • Drizzle a little oil or ghee on the edges.
    • Cook on medium-high heat until the edges turn golden and crispy (around 2–3 minutes).
    • No need to flip unless you want extra crisp.
  6. Serve hot with coconut chutney, tomato chutney, or sambar!

✅ Tips for beginners:

  • Thin batter = crispy dosa. Don’t be afraid to add more water.
  • Always stir batter before each pour to avoid thick base.
  • Use a hot tawa, but reduce heat between dosas if it gets too smoky.
  • If it sticks, rub a cut onion with oil on the pan before pouring the batter.

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