Instant Rava Dosa Recipe | How to make Rava Dosa

How to make rava dosa is a very simple recipe with minimal ingredients but a nightmare to most of us, as we don’t get the lacy and porous texture like restaurant ones. There is no such hidden secrecy in the recipe, the only tricky part that has to be noted here is the batter consistency and the tawa should be extra hot before making the dosa. I had been hooked to this recipe for the past 3 to 4 years, and whenever I run out of idli batter, I immediately prepare this Instant rava dosa recipe as it doesn’t require soaking, grinding or fermenting process. Undoubtedly, it goes very well with hotel sambar, coconut chutney, kara chutney etc. I have shared this rava dosa recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.

How to make Rava Dosa

Instant Onion Rava Dosa Recipe | How to make Rava Dosa

Priya Santhamohan

How to make rava dosa / Instant Rava Dosa Recipe is simple and only tricky part is batter consistency & tawa should be extra hot before making dosa.

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Breakfast, Dosa

Cuisine South Indian

Servings 10 Dosa

Calories

Equipment

• Stovetop

Ingredients

  

• ½ Cup Rava / Sooji / Semolina
• ½ Cup Rice Flour
• ¼ Cup Maida / All Purpose flour
• ⅛ Cup Sour Curd Link for Homemade Curd
• 1 Onion
• 1 Green Chilli
• 1 Small Piece Ginger
• 1 tbsp Coriander Leaves -1 tbsp
• 1 sprig Curry Leaves - 1 Sprig
• 1 tsp Jeera - 1 tsp
• 1 tsp Pepper corns - 1 tsp
• Salt As Required
• 2 Cups Water (approximately)
• Oil / Ghee (For making dosa)

Instructions

 

• Measure all the ingredients and keep it ready. Chop onion, green chilli, ginger, coriander and curry leaves finely. Crush jeera and pepper corns.
• In a wide bowl, add rava, rice flour and maida.
• Then add chopped onion, green chilli and ginger.
• Add pepper, jeera, coriander leaves and curry leaves.
• Pour curd, 2 cups of water and whisk it well without any lumps.
• Now add salt and keep the batter undisturbed for 15 mins. The batter should be free-flowing and in pouring consistency like butter milk.
• The batter settles down so mix again. Heat a tawa, sprinkle little water, if the water evaporates immediately then the tawa is ready to make dosa. Now pour a ladle of batter from the edges to center, don't spread the batter with the ladle. Drizzle oil generously.
• Cover it with a lid to get a uniform golden colour. Cook for 2 to 3 minutes in very low flame, till it turns crispy and no need to flip the dosa.

  Serve this instant onion Rava dosa recipe with coriander chutney and idli sambar recipe.

Video

Notes

Tips on How to make Rava Dosa

1. Water can be replaced with thin buttermilk, it gives more taste to the instant onion Rava dosa recipe.
2. For healthy version, maida can be skipped and done with Rava and rice flour only.
3. How to make Rava dosa batter consistency is very important :
a. The batter should be mixed well without any lumps.
b. The batter should be free-flowing and in pouring consistency like buttermilk.
c. If the dosa turns dense, add little more water to get crispy dosa.
d. The batter settles down, so mix well every time before making dosa.
4. The Tawa should be very hot, else the dosa sticks to the Tawa.
5. Always pour the batter from the edge to centre, also don't spread the batter with the ladle.
6. There should be holes in the dosa, it helps steam to escape and yields crispy dosa.
7. Oil should be drizzled generously to get crispy dosa.
8. Ghee can be used for more flavour and to get a golden colour.
9. Usually, this dosa takes a long time to get crispier and it should be cooked in very low flame.
10. This batter can be refrigerated and used for 2 to 3 days.

Keyword How to make Rava Dosa, Instant Rava Dosa, Rava Dosai Recipe

Instant Rava Dosa Recipe

Method for Instant Rava Dosa Recipe

1. Measure all the ingredients and keep it ready. Chop onion, green chilli, ginger, coriander and curry leaves finely. Crush jeera and peppercorns. 2. In a wide bowl, add rava, rice flour and maida.
3. Then add chopped onion, green chilli and ginger.
4. Add pepper, jeera, coriander leaves and curry leaves.
5. Pour curd, 2 cups of water and whisk it well without any lumps.
6. Now add salt and keep the batter undisturbed for 15 mins. The batter should be free-flowing and in pouring consistency like buttermilk.
7. The batter settles down so mix again. Heat a tawa, sprinkle little water, if the water evaporates immediately then the tawa is ready to make dosa. Now pour a ladle of batter from the edges to the center, don’t spread the batter with the ladle. Drizzle oil generously. 8. Cover it with a lid to get a uniform golden colour. Cook for 2 to 3 minutes in very low flame, till it turns crispy and no need to flip the dosa.
Serve this instant onion rava dosa recipe with coriander chutney and idli sambar recipe.

Instant Onion Rava Dosa Recipe