Rava Dosa is a very popular variant of South Indian dosa. You will find Rava Sada Dosa, Rava masala dosa, Onion Rava dosa, Onion rava masala dosa, Mysore rava dosa or Mysore rava masala dosa in restaurants..
This dosa is very crispy and looks like a net. This makes us think that making this dosa at home would be very difficult. But believe me, it is super easy! It will come out very well, just like in restaurants. On top of that, it will be homemade and hygienic.
The main ingredients for making this dosa are semolina (rava/sooji), rice flour and maida (all purpose flour). You can keep the dosa plain or add flavors such as ginger, green chili, coriander, curry leaves, cumin seeds and asafoetida. The secret for making a crisp and thin rava dosa lies in making its batter. The batter should be as thin as buttermilk. Make the batter and let it rest for 30 minutes. Unlike rice dosa there is no fermentation required to make the batter hence this recipe is instant and handy. For making the batter with 1 cup semolina, 1/2 cup rice flour, and 1/4 cup maida you will require approximately 5 cups of water or a little more.
The other thing to take care of is pouring the batter into the pan. The pan on which the dosa is made has to be heated properly. Grease and wipe the pan and then stir the batter. The batter is thin and hence the flour would settle at the bottom of the pan. Start pouring the batter with a flat spoon. (Do not use a ladle or small bowl). Start pouring batter from the edges of the pan first and then come to the middle of the pan. The heated pan will help to create the net while pouring the thin batter into it. Pour the batter into the big gaps created in the net. This will prevent dosa from breaking while flipping. The thin batter will also make the dosa crispy. Apply ghee or oil around the sides and middle of the dosa. The ghee will give nice taste and aroma to the dosa. Apply a generous amount of ghee or oil to make the dosa crispy. Cook the dosa on medium heat. It will take around 7-8 minutes to cook the dosa after pouring the batter on one side. The batter has a lot of water and it will take some time to burn that water, so there is no need to worry that dosa will burn. Once golden spots are visible start lifting the dosa from the edges of the pan with a flat spatula. Flip and cook for 2-3 minute, fold and serve hot.
This recipe shows the process of both rava sada dosa and onion rava dosa.
To make rava masala dosa, make rava sada dosa as above and then put masala (spiced potato, peas and onion mixture) on the dosa and fold it and serve.
To make onion rava dosa, sprinkle chopped onions on the heated pan and pour the batter and cook as above. Sprinkling onions directly over the heated pan releases a wonderful aroma of onions getting caramelized. I love making onion rava dosa this way.
Many people prefer to add chopped onions while making the batter.
This way you can make rava dosa and different variations such as masala dosa by adding masala and Mysore rava dosa by spreading chutney.
Do try this super easy dosa and you will never want to have them in the restaurants!
Onion Rava Dosa
Ingredients
- 1 cup semolina sooji
- 1/2 cup rice flour
- 1/4 cup maida all purpose flour
- 1 tbsp ginger grated
- 2 tbsp coriander washed and finely chopped
- 2 green chilies washed and finely chopped
- 1 tsp curry leaves washed and finely chopped
- 1 tsp cumin seeds
- 1 tbsp yogurt
- 1/4 tsp asafoetida
- 5 cup water
- 20 tsp ghee
- 1 tsp oil for greasing
- 2 onion finely chopped
- chutney for serving
- sambhar for serving
- salt as per taste
Instructions
- In a big mixing bowl add semolina, rice flour and maida. Mix them well.
- Add grated ginger, chopped coriander, chopped green chilies, chopped curry leaves, cumin seeds, yogurt, asafoetida and salt as per taste.
- Add five cups of water. Mix well so that no lumps are formed.
- The batter should be thin and should have buttermilk like consistency. Add more water if required. Let the batter rest for 30 minutes.
- Heat a non-stick flat pan. Apply oil over it.
- Wipe the pan with a kitchen towel or napkin. (I alternatively wipe pan with oil and water mixture- 1tsp oil in a bowl of water, soak the kitchen towel into the mixture, squeeze it well and then wipe the pan. This way it helps to grease the pan and brings down the heat of the pan).
- Mix the batter well and start pouring it from the edge of the pan with a help of a flat spoon. Start pouring the batter from the edge and then come in between. Keep on stirring the batter in between. (The batter is very thin and hence the flour will settle down at the bottom. Hence keep on stirring to get the even batter while pouring on a pan)
- Pour the batter in the big gaps and fill it.
- Apply 2 tsp ghee (you can also use oil) on sides and middle of the dosa. Let the dosa cook on medium heat. It will take about 7-8 minutes to cook it on one side.
- Start lifting the dosa from edges with a flat spatula.
- Flip the dosa and let it cook on the other side for 2-3 minutes.
- Flip the dosa again and start folding from both the edge as shown.
- Fold the dosa this way and press it.
- Flip the dosa and the Rava Sada Dosa is ready to serve. Serve this crispy dosa hot with chutney and sambhar.
- For making onion rava dosa, wipe the heated pan and sprinkle chopped onions over it. The aroma released from the onion is tempting.
- Now stir the batter and start pouring it from edges with a flat spoon as done earlier. Start pouring the batter from the edge and then come in between. Keep on stirring the batter in between. (The batter is very thin and hence the flour will settle down at the bottom. Hence keep on stirring to get the even batter while pouring on a pan). Fill the gaps with the batter as done for the rava sada dosa.
- Apply 2 tsp ghee (you can also use oil) on sides and middle of the dosa. Let the dosa cook on medium heat. It will take about 7-8 minutes to cook it on one side.
- Start lifting the dosa from edges with a flat spatula.
- Flip the dosa and let it cook on the other side for 2-3 minutes.
- Flip the dosa again and start folding from both the edge as shown.
- Flip the folded dosa and it is ready to serve.
- Serve the onion rava dosa hot with sambhar and chutney.
I tried this recipe and my rava dosa were just like the ones served in Udupi restaurants!! Awesome recipe and it’s very quick and simple too !! Keep sharing more please 😘😘
Hi Jalpa,
Thank you for trying the recipe. I am happy you liked it. Thanks dear for the encouragement. I will be sharing more and more recipes.
Regards
Swapna
The video is so easy to follow. The dosa looks perfect and crispy!!
very perfect and crispy dosa.