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
- 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.
- Let it rest (optional):
- Let the batter sit for 10–15 minutes. This helps the flavors blend and the rava to soften slightly.
- Heat the tawa (nonstick or cast iron):
- Make sure it’s hot. Test by sprinkling some water — it should sizzle and evaporate quickly.
- 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.
- 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.
- 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.
